Monday, April 3, 2017

Low-Sugar Strawberry Freezer Jam

 
 

4 c strawberry puree (2-16 oz containers)
3 c sugar
1 box low-sugar pectin
1 c water

Hull and wash strawberries then blend in a food processor until desired texture is reached. Set aside. In a heavy-bottomed pan, whisk together sugar and pectin. Next, stir in water. Heat on medium-high, stirring often, until boiling. Boil for 1 minute stirring constantly. Remove from heat and add strawberry puree stirring constantly for 1 minute more. Pour immediately into jars. Let sit at room temperature for 24 hours before putting in freezer. Lasts for 1 year in freezer. Defrost jam in fridge before using. Once opened, lasts for 3 weeks in fridge. Makes 7 cups.


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