Did you know you can turn these THREE simple ingredients into delicious jam?
Strawberries, apple juice (or apple juice concentrate) and fruit pectin. Fruit pectin is made of fruit, so this is 100% fruit jam. No corn syrup, white sugar, or other un-necessary ingredients, here.
Slather on homemade sourdough toast for this effect (um….does life get better?). Or, use on pancakes, waffles, crepes, PB&J sandwiches, non-dairy yogurt, nice cream, swirl it into brownie batter before baking….ok, I better stop before I need to go buy more strawberries. Although, going back to the little road-side stand where I bought 8 lbs of strawberries would be a rather charming thing to repeat.
Eat up, there is no sugar and hardly any calories!
In May/June strawberries go on sale for at least $1 a pound, and with this recipe in your back pocket you can take advantage and buy up all the strawberry flats. This recipe makes 6 cups of jam and it cost me less than $4 if you break down the amount of pectin and juice I used. You will never find jam that cheap in stores that isn’t primarily made of high fructose corn syrup.
Aside from cheap and healthy, this is a very quick recipe. You could can it if you’re into canning, or just freeze it. Unless you make several batches, you will probably eat it up before you need to freeze it though (it will last in the fridge about 3 weeks).
If your family is used to very sweet jam, you might want to gradually get them used to this less-sweet version by adding some honey to your first batch. Then use thawed apple juice concentrate (from the freezer section of your grocery store), as it will be sweeter than apple juice.
Happy Strawberry Season!
Using a no-sugar pectin, this jam can be made in less than 30 minutes start to finish. It has no added sugar and makes ideal freezer jam or can be canned.
- 3 lbs strawberries
- 1 cup 100% apple juice or thawed apple juice concentrate
- 5 tbsp Low or No-Sugar Needed Pectin (I've only used Ball brand)
Wash and hull the strawberries. Either mash them with a potato masher, or put them in a food processor until they are coarsely mashed.
In a large pot, stir together the apple juice, strawberries, and pectin. Bring to a boil over high heat. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Let cool for about 30 minutes, then pour into individual glass or plastic containers and put in the fridge. If you plan to freeze the jam, don't forget to leave at least an inch at the top for expansion.
Jam will be fully set within about 2 hours, or it can be used as a syrup immediately.
If your family isn't used to low-sugar jam, you could add some honey. I would start with 1/2 cup and stir it in right after the fruit comes to a boil.