low sugar strawberry jam

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.


2 responses

  1. You might look into Pomona’s Universal Pectin. It is 100% citrus pectin, no sugar and no preservatives added. It jells fruit reliably well with low amounts of any sweetener. Jam makers love it because it is versatile and economical. Website: http://www.pomonapectin.com. There is a great video on the homepage showing how to make low-sugar strawberry jam. Good luck with your jam making adventures!

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