Really Easy And Good Sugar Free Strawberry Jamspread Recipes

Steps:

• In a saucepan, crush strawberries.
• Add in water and gelatin powder; mix well.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
• Store in the refrigerator for 1 week, or in freezer for 1 month.

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
• Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
• Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
• Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

Steps:

• Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
• Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
• As you prepare the fruit, it's okay to use very ripe berries.
• They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
• The berries are softer, sweeter, and have more natural sugars.
• Add the berries and mash them in batches.
• I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
• Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
• Bring the mix to a roaring boil on high heat, stirring regularly.
• The boil needs to be strong, one that does not diminish when you stir.
• Maintain this level of boil for at least 20 minutes.
• Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
• When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
• Total cooking time is over 30 minutes.
• When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
• Be careful not to spill, as it is very hot and will give you a nasty burn.
• The hot water from the pot should be handled carefully as well.

Steps:

• Wash and hull strawberrys, use food processor to smooch to a chunky pulp.
• In large bowl mix Splenda and Fruit Pectin. Mix these dry ingredients together well.
• Add 4 cups strawberys to the mixture and stir well an additional for 3 minutes.
• Ladle into freezer containers and let stand for 3 minutes while the jam thickens.
• Jam may be stored 1 year in freezer or 1 month in refrigerator.
• OPTIONAL; blueberries, rasberries, blackberries, or mixtures.

Steps:

• Combine lemon juice, water, gelatin and cornstarch in a saucepan.
• Heat slowly, stirring constantly, until gelatin and cornstarch dissolves. Add fruit to gelatin mixture.
• Heat to boiling point over low heat, stirring constantly. Boil berries 3 minutes.
• (Other fruit may take longer.) Remove from heat and add sugar substitute.
• Pour into heat proof jars and cover. Let set at room temperature until cooled.
• Store in refrigerator or freeze.

Steps:

• Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.

Steps:

• Place berries juices and lemon rind in saucepan.
• Mash berries slightly to release juice.
• Heat berries to boiling.
• Sprinkle with unflavored gelatin, and stir gelatin in well.
• Remove from heat, skim top and pack into hot jars with hot lids.
• Cool to room temperature before freezing.

Steps:

• Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
• Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
• Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
• When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
• Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
• Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
• Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
• Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Steps:

• Thaw strawberries.
• In a bowl, soften gelatin in 2 tablespoons cold water.
• If your strawberries are whole, crush them, or chop into small pieces.
• Place strawberries into a heavy sauce pan, along with any any juices.
• If they don't have much juice from thawing, add 1-2 tablespoons water.
• Bring to a boil, reduce heat and simmer until strawberry pieces are softened.
• Stir in softened gelatin until completely dissoved.
• Remove from heat and stir in Splenda.
• Chill well before serving.
• Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.