Jam has SO MUCH SUGAR. It drives me crazy, why would something that starts with such a sweet ingredient need copious amounts of sugar added?? I guess it has something to do with chemistry…and how the pectin does something with the sugar and the something else to make it jam like. Get it? I don’t either. Even the pectin you buy to make jam and jellies are filled with sugar, only it is disguised as dextrose or other tricky names.
I searched the internet far and wide for a low sugar jam recipe, I ended up with a recipe from Knox using unflavored gelatin and cutting the sugar in half. I like it!
It’s on the tart side, but I like it!!
I don’t know how to do proper canning, so this is freezer jam.
Here is my adapted recipe:
4 cups strawberries (chopped and smushed a fork)
2 packages Knox unflavored gelatin
1/2 cup cold water
1 cup orange juice
1 tablespoon lemon juice
2 tablespoons sugar
Sprinkle gelatin over water in large pot and let stand for 1 minute, then stir over medium heat until fully dissolved, about 5 minutes. Remove from heat. Stir in all remaining ingredients and return to heat, bringing to a boil. Lower heat to a simmer and let simmer for 5 minutes. Remove from heat and let cool to room temperature and then transfer to jars, cover and refrigerate for 24 hours to set. This will keep up to 4 weeks in the fridge and 1 year in the freezer.
Serve with buttered toast, yummy.