As blogged last week, Warren and I spent a Sunday afternoon a few weekends ago picking strawberries over at Shady Brook Farm here in Bucks County, PA. We ended up picking about 18 pounds, most of which we froze, the rest we used for a dessert and to make strawberry jam. Warren will give you the rundown later this week on that fabulous dessert he made, but today I'll fill you in on the low sugar strawberry jam.
I stumbled upon this recipe for strawberry jam forever ago in a search for something natural and low in sugar. With so many strawberries this season, I figured it would be a great time to pull out that recipe and try my hand at making jam preserves for the first time. All in all, it was pretty easy and I was extremely happy with the way it turned out. To be expected, the jam wasn't as thick due to the fact that I didn't use much sugar, however it was still yummy!
8 Cups of Mashed Fresh Picked (or Frozen) Strawberries
1 1/2 Cups of Organic Cane Sugar
1 Package of Pomona's Universal Pectin (contains pectin and calcium powder)
Canning Jars and Lids
Here's how it's done:
1. Wash and rinse jars and let stand in hot water. Bring lids and rings to boil; turn down heat and let stand in hot water.
2. Prepare strawberries. Remove hulls and stems and mash. Measure 8 cups of mashed strawberries and put into a pan.
3. In a separate bowl, thoroughly mix 1 ½ cups of organic sugar with 4 teaspoons of pectin.
4. Bring fruit to boil. Add pectin-sugar mixture; stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
5. Fill jars to 1/4 inch of top. Wipe rims clean. Screw on 2 piece lids and put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water and let jars cool. As they cool, the seals-lids should be sucked down (you’ll hear them pop).
The jam will last about 3 weeks once the jar as been opened. It's scrumptious on toast, a bagel and on ice cream!
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