Low sugar, no sugar strawberry jams

low sugar no sugar jam Splenda Pomona's Pectin recipe instructions

We share instructions on how to make no sugar and low sugar strawberry jams. For detailed instructions on how to process jars using a boiling water bath, go to this primer offered by the National Center for Home Food Preservation: http://nchfp.uga.edu/publications/uga/using_bw_canners.html.

For answers to common canning questions, check out Food writer Andrea Weigl’s column on the topic: http://nando.com/qp.

[gpp_icon type="rightarrow"]No-Sugar Strawberry Jam:

Combine 6 cups mashed strawberries

3/4 cup water and 1 box (1.75-ounce) Less or No Sugar Pectin in a large Dutch oven or saucepot.

Bring mixture to a full roiling boil (a boil that cannot be stirred down) over high heat, stirring constantly.

Boil exactly 1 minute, stirring constantly.

Remove from heat.

Stir in 4 cups granulated Splenda.

Skim off any foam or clumps of Splenda.

Ladle into hot canning jars, filling to within 1/4-inch of the top.

Wipe rims. Add two-piece lids.

Process for 10 minutes in a boiling water bath canner.

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[gpp_icon type="rightarrow"]Low-Sugar Strawberry Jam:

Combine 4 cups mashed strawberries with 2 teaspoons calcium water (calcium is included with the Pomona’s Universal Pectin) in a large Dutch oven or saucepot.

Stir well and cook over medium-high heat.

Measure out 2 cups sugar and 2 teaspoons Pomona’s pectin in a bowl and set aside.

Once fruit comes to a boil, add sugar and pectin. Stir to dissolve, 1 to 2 minutes.

Once mixture returns to a boil, remove from heat and ladle into hot canning jars.

Fill to within 1/4-inch of top.

Wipe rims.

Add two-piece lids.

Process for 10 minutes in a boiling water bath canner.

Note: You can adjust amounts of sweetener used in this recipe from 1/2 cup to 1 cup honey or 3/4 cup to 2 cups sugar.

low sugar no sugar jam Splenda Pomona's Pectin recipe instructions

[gpp_icon type="summary"]Low sugar strawberry jam printable recipe

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