Ingredients:
4 pounds strawberries
4 tablespoons Ball Low or No-Sugar Needed Pectin, (in the pink boxes).
1 cup Unsweetened Apple Juice
2 Tablespoons Lemon Juice
1/2 Cup Splenda Sugar Blend
2 Tablespoons Honey
Wash, stem, and crush strawberries with a fork as desired.
Combine strawberries, apple juice, lemon juice and pectin in a large saucepan, stirring to dissolve pectin.
Add sugar and honey, Taste the strawberries for sweetness and adjust to your taste.
Bring to a boil, stirring constantly.
If it starts to gel before your 1 minute boil is complete, remove from heat.
I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1 Tablespoon) and bring it to a boil again for 1 minute.
Another method of testing is, Put a Tablespoon of jam on a saucer and place in the fridge for a few minutes, If you can run your finger down through the jam and it stays separated then it is ready.
Ladle hot jam into hot jars, leaving ¼ inch space below lid. Remove air bubbles by stirring with a spatula. Put on lids and process 10 minutes in Water Bath Canner, adjusting for altitude.
Makes about 10 of the jelly jars as shown.
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