No Sugar Strawberry Jam
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 cups Strawberries, washed and hulled
2 tablespoons Lemon Juice
6 ounces Liquid pectin
5 tablespoons Glycerine
1 dsh Salt
1 cup Concentrated White Grape Juice (simmed down from 3 cups)
2 tablespoons Unflavored gelatin
1/2 cup Cold water

Preparation

1 I have successfully made jams using concentrated fruit juices instead of sugar. Here is a recipe from the book Canning and Preserving Without Sugar by Norma M. MacRae, R.D. 2 Mash half the berries, place in non-aluminum kettle with lemon juice, pectin, glycerine, salt and grape juice. Bring to a rolling boil for 1 minute, stirring constantly. Remove from heat. Add remaining berries. 3 Combine gelatin with water; allow to stand 5 mins, then heat gently to disolve. Add to berries, stirring well to mix. 4 Pour into hot, sterile pint jars, leaving 1/2 inch at top for expansion. 5 Top with hot, sterile lids and process in boiling-water bath for 5 mins after water returns to boiling. If any jars fail to seal, refrigerate and use within ten days, or freeze for later use. 6 To freeze, pour into clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and allow to cool to room temp. Place in freezer. To use, thaw overnight in refrigerator. 7 Makes 10 1/2 cups.