Refined Sugar Free Strawberry Freezer Jam
My whole family loves Jam. I mean who doesn't?! I usually buy Jam that contains refined sugar, while being careful to watch out for any unnecessary ingredients like sweeteners and colourings etc..
However, I prefer when I can afford to buy the jam which only contains natural sugars like the St. Dalfour brand. Unfortunately this can get pricey to buy all the time for my serial jam eaters.
I was very determined this year to develop a strawberry jam recipe that was simple, versatile (I want to be able to can/freeze it), uses honey instead of sugar, and actually tasted really good. I am so excited, after a lot of experimenting to have finally found a recipe which meets my really high standards. I hope you enjoy this Refined Sugar Free Strawberry Freezer Jam as much as we did!
Amount?
The recipe below makes enough jam to fill one 500 ml jar OR two 370 ml jars (I used two reused Bonne Maman jam jars plus a 227 ml jar, but didn't fill them all the way as they were to be frozen)
Can this jam be canned?
Yes. Even though I have labelled this as "freezer jam", it can be canned. Make sure to follow proper sterilizing and canning instructions if you decide to can this. (not included in this recipe)
Does this Jam work out cheaper than buying a refined sugar free Jam?
Due to my calculations, no. It would be cheaper to buy Dalfour strawberry jam if you want a refined sugar free alternative rather than buying all the ingredients full price to make this from the super market. But if you have an overabundance of strawberries in your garden, this jam would work out cheaper.
We went strawberry picking this Summer and had a ton of strawberries to use up, and even though it wasn't as cost effective to make I prefer the taste of this homemade jam especially with the fresh strawberries. So, all in all, for me it was worth it. Plus the satisfaction of picking/making it myself can't be beat!
How to tell if my jam is ready?
Do a "plate test", by putting a drop of hot jam on a chilled plate. If it's ready, it should thicken up. This jam will also get darker and thicker when ready and will start to smell more "jam like". Also keep in mind, as it cools its will thicken up even more.
How do I get the jam to thicken up?
Make sure you are using the widest pan you have, as this will allow the water to evaporate from the mixture more quickly. I used a 12 inch cast iron frying pan, and with a rolling boil (whilst constantly stirring) it was finished in 25 minutes. Yours may need a few more minutes if using a pan not quite as wide or if you haven't turned the heat up quite as high.
Refined Sugar Free Strawberry Freezer Jam
Ingredients
1 litre of pureed strawberries (Which is about 1,125 grams of non cut strawberries)
290 grams of honey
4 Tablespoons of liquid (regular) Certo pectin
Juice from 1 whole (smaller sized) lemon
Directions
Supplies needed: A wide pan (Make sure to use the widest pan you have to allow the water to evaporate faster), a food processor/blender, cutting board, knife, and jars/funnel or container to store jam.
Wash and prepare your strawberries.
Puree the strawberries
Add pureed strawberries to a wide pan.
Add your honey, pectin, and lemon juice to the pureed strawberries.
Bring to a rolling boil for about 25-30 minutes.
Do a "plate test" if you are unsure whether your jam is ready.
Place hot jam in container of choice. Let sit on counter until jam is cool and thickened up all the way.
Store in the fridge and consume within 4 weeks or pop into the freezer to save for another time! (If freezing, make sure to leave room at the top of jars/container to allow for expansion.)
I will be experimenting with different fruits to create other refined sugar free jam recipes, let me know what fruit jam you would like best in the comments below!
