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A few weekends ago I decided to try to make some sugar free jam. I’ve made regular jam before but I read some recipes online and I’ve been trying to eat healthier so I thought this might be a healthy alternative. For those of you who haven’t made jam when you make it at home a lot of sugar goes in it. The last recipe I made used the same amount of strawberries as this recipe but used 6 cups of sugar. It was crazy. So the first thing I did was cut up the strawberries. I used two pounds of strawberries and hulled them and then cut them up into 4ths.
After this I read that it can be good to put them in the food processor and crush them up a little bit. So I added a package of the sugar free strawberry jello and 1 cup of water on top of my strawberries and put it all in the food processor.
Once I pulsed it a couple times it looked like this.
The instructions then said: Over medium heat bring mixture to boil, stirring constantly. Reduce heat to low and simmer for 2 minutes. I let it simmer for about 7 minutes. When I made the jam before it said to let it simmer around 10-12 minutes so 2 minutes didn’t feel long enough for me.
I then poured it into the jars and let them cool down a little bit.
From what I read online this is not the kind of jam you want to can because it doesn’t have all the sugar in it, and I definitely want to avoid botchalism! So after they cooled I put the tops on them and put them in the freezer. It said that it would be good this way for a while. When I’m ready to use one I just defrost it and leave it in the fridge. On the recipe it said it could stay in the fridge for about two weeks. This was a really easy recipe and its not the best jam I’ve ever had but its not bad at all. Its also a healthier alternative to all the sugar in regular jam.