Low Sugar Strawberry Jam and Strawberry Banana Jam

The following blog post Low Sugar Strawberry Jam and Strawberry Banana Jam is available on http://ift.tt/1nr27gs

Strawberry jam is often one of the first jam recipes that people make because it’s so easy. These low sugar strawberry jam recipes feature Pomona’s Pectin, but you can adjust to use whatever low sugar pectin you can find locally if you like.

I use Pomona’s Pectin for almost all my jam and jelly making now, because I can use less sugar (or honey) and let the flavor of the fruit shine through. I prefer Pomona’s over the other options I’ve tried. The flavor seems “cleaner” to me, and it is non-GMO, which I also prefer. Each box of Pomona’s Pectin makes several batches of jam or jelly.

Order Pomona’s Pectin from Amazon.com.

Jams can also be easily made with frozen berries instead of fresh, so you can freeze your berries (or purchase frozen berries) and whip up a batch of jam when it’s a bit cooler outside.

Low Sugar Strawberry Jam Recipe

Ingredients

4 cups mashed strawberries (you will need about 8 cups fresh berries)
1-2 cups white sugar or evaporated cane juice – or – 1/2 to 1 cup honey
2 teaspoons Pomona’s pectin
2 teaspoons calcium water (included in the pectin box)

Yield: 4-5 cups

Directions:

1.Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam. (I try to time my jam making with running my dish washer, and just work with the jars when they are still hot from the wash, but you can heat them up in your canning water, too.

2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender. Don’t crank the Vitamix on high, or you’ll have instantly smooth fruit.

3. Add proper amount of calcium water from jar into pan; stir well. (Instructions for making the calcium water are in the box and in the video below.)

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.

5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.

6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. 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. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

Low Sugar Strawberry Jam Recipe 2015-03-28 10:25:10 Yields 4 Easy strawberry jam with big strawberry flavor. Write a review Save Recipe Print 345 calories 88 g 0 g 0 g 1 g 0 g 244 g 4 g 83 g 0 g 0 g Nutrition Facts Serving Size 244g Yields 4 Amount Per Serving Calories 345 Calories from Fat 4 % Daily Value * Total Fat 0g 1% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 4mg 0% Total Carbohydrates 88g 29% Dietary Fiber 3g 13% Sugars 83g Protein 1g Vitamin A0%Vitamin C163% Calcium3%Iron4% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 4 cups mashed strawberries (you will need about 8 cups fresh berries)
2. 1-2 cups white sugar or evaporated cane juice – or – 1/2 to 1 cup honey
3. 2 teaspoons Pomona’s pectin
4. 2 teaspoons calcium water (included in the pectin box)

Instructions

1. Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam.
2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender.
3. Add proper amount of calcium water from jar into pan; stir well. (Instructions for making the calcium water are in the box and in the video below.)
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.
5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.
6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. 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. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

beta calories 345 fat 0g protein 1g carbs 88g more Common Sense Homesteading http://ift.tt/1zQyHsW

Low Sugar Strawberry-Banana Jam Recipe

Ingredients

3 cups mashed strawberries (you will need about 8 cups fresh berries)
1 cup mashed bananas, fresh or thawed
1/4 cup lemon juice
1-2 cups white sugar or evaporated cane juice – or – 1/2 to 1 cup honey
2 teaspoons Pomona’s pectin
2 teaspoons calcium water (included in the pectin box)

Yield: 4-5 cups

Directions:

1.Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam. (I try to time my jam making with running my dish washer, and just work with the jars when they are still hot from the wash, but you can heat them up in your canning water, too.

2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender. Don’t crank the Vitamix on high, or you’ll have instantly smooth fruit. Blend in lemon juice. Make sure the bananas are well blended so you do not have any large banana chunks. I typically use overripe bananas that turn to mush very quickly. Strawberries naturally have a pH of 3.0 – 3.9. Adding lemon juice helps to make sure the pH stays under 4.6 for safe water bath canning.

3. Add proper amount of calcium water from jar into pan; stir well. (Instructions for making the calcium water are in the box and in the video below.)

4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.

5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.

6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. 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. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

Low Sugar Strawberry-Banana Jam 2015-03-28 10:32:09 Yields 4 Write a review Save Recipe Print 368 calories 95 g 0 g 1 g 1 g 0 g 255 g 7 g 86 g 0 g 0 g Nutrition Facts Serving Size 255g Yields 4 Amount Per Serving Calories 368 Calories from Fat 5 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 7mg 0% Total Carbohydrates 95g 32% Dietary Fiber 4g 14% Sugars 86g Protein 1g Vitamin A1%Vitamin C134% Calcium2%Iron4% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 3 cups mashed strawberries (you will need about 8 cups fresh berries)
2. 1 cup mashed bananas
3. 1/4 cup lemon juice
4. 1-2 cups white sugar or evaporated cane juice – or – 1/2 to 1 cup honey
5. 2 teaspoons Pomona’s pectin
6. 2 teaspoons calcium water (included in the pectin box)

Instructions

1. Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam.
2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender. Blend in lemon juice. Make sure the bananas are well blended so you do not have any large banana chunks. I typically use overripe bananas that turn to mush very quickly. Strawberries naturally have a pH of 3.0 – 3.9. Adding lemon juice helps to make sure the pH stays under 4.6 for safe water bath canning.
3. Add proper amount of calcium water from jar into pan; stir well.
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.
5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.
6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. 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. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

beta calories 368 fat 1g protein 1g carbs 95g more Common Sense Homesteading http://ift.tt/1zQyHsW For more information on safe canning practices, check out The Natural Canning Resource Book.

Would you like to watch a pro make the jam? The video below from Pomona’s Pectin walks you through the canning process step by step.

——————————————————-
Enjoy this post? Share it with your friends.

For more jam and jelly recipes, visit the Jam and Jelly section of the Recipes Page. You may also enjoy:

• 2 Ingredient Apple Jelly
• Cranberry-Pear Jam – Traditional and Low-Sugar
• Peach Jam Two Ways – Peach Vanilla and Fuzzy Navel

Originally published in 2011, updated in 2016.

Posts may contain affiliate links, which allow me to earn a commission to support the site at no extra cost to you. Thank you!

The post Low Sugar Strawberry Jam and Strawberry Banana Jam appeared first on Common Sense Homesteading.

This Article Was Originally Posted at commonsensehome.com Read The Original Article Here

This Article Was Found Here: Low Sugar Strawberry Jam and Strawberry Banana Jam