3 pints ripe strawberries, stemmed
3/4 cup water
1 pkg (1.75-oz) fruit pectin for lower sugar recipes
1/4 cup Splenda sugar blend (or 1/8 cup sugar & 1/8 cup Splenda granulated)
1 pkg (1.75-oz) fruit pectin for lower sugar recipes
1/4 cup Splenda sugar blend (or 1/8 cup sugar & 1/8 cup Splenda granulated)
Cut regular-size strawberries in half, larger ones in quarters. Crush berries using either a potato masher or food processor.
Measure 3 cups of the mashed berries into a large saucepan; stir in the water. Gradually add the pectin, stirring until well blended. Bring the mixture to a full boil (continues boiling even when stirred) over medium-high heat. Boil for 1 minute while stirring constantly. Remove from the heat.
Add the Splenda to the mixture; stir until completely dissolved. Using a large spoon, skim off any foam that forms. Allow to stand for 5 minutes. (This will allow for separation of the fruit and the liquid.)
Ladle the hot jam into very hot (in boiling water) jars; wipe rims and threads of jars clean. Screw the lids (also hot in boiling water) tightly. Place jars into a canner or large cooker that has hot water. Bring to a gentle boil and process for 10 minutes. Carefully remove jars from hot water and place on towels to cool completely. After jars are cooled, check lids to be sure they are sealed. You should have heard lids "popping" as they sealed. Lids that are sealed will have a slight indention in center and when lightly pressed in center with a finger tip, lid will not spring back. Any jars that did not seal should be refrigerated.
Sealed jars will keep in a cool dark place for up to a year. Opened jars in refrigerator will last 2 to 3 weeks.
If you cannot use any sugar, 1/4 cup Splenda granulated. Your final product may not be as perfect as the sugar blend but healthier for you.
Measure 3 cups of the mashed berries into a large saucepan; stir in the water. Gradually add the pectin, stirring until well blended. Bring the mixture to a full boil (continues boiling even when stirred) over medium-high heat. Boil for 1 minute while stirring constantly. Remove from the heat.
Add the Splenda to the mixture; stir until completely dissolved. Using a large spoon, skim off any foam that forms. Allow to stand for 5 minutes. (This will allow for separation of the fruit and the liquid.)
Ladle the hot jam into very hot (in boiling water) jars; wipe rims and threads of jars clean. Screw the lids (also hot in boiling water) tightly. Place jars into a canner or large cooker that has hot water. Bring to a gentle boil and process for 10 minutes. Carefully remove jars from hot water and place on towels to cool completely. After jars are cooled, check lids to be sure they are sealed. You should have heard lids "popping" as they sealed. Lids that are sealed will have a slight indention in center and when lightly pressed in center with a finger tip, lid will not spring back. Any jars that did not seal should be refrigerated.
Sealed jars will keep in a cool dark place for up to a year. Opened jars in refrigerator will last 2 to 3 weeks.
If you cannot use any sugar, 1/4 cup Splenda granulated. Your final product may not be as perfect as the sugar blend but healthier for you.
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