Ah, October: cooler temperatures, the official start of the holiday season, and the well-entrenched monotony of the school year. At this time of year we begin running out of jam due to the prodigious amount of PB&J sandwiches made each week. But my kids refuse to eat store-bought jam. Only my mother-in-law’s freezer jam will suffice. Unfortunately, as a newly diagnosed diabetic, the four cups of sugar called for in the recipe does not mix well with having a good diabetic day, so we are branching out at the Fuller house and trying jam made with the sugar alternative Stevia. The following is the recipe I tried, courtesy of Sure-Jell and Stevia.
- 4 cups crushed strawberries (leave some bigger chunks for more texture_
- 1 1/2 cups of Stevia (whatever brand you like)
- 1 box of Sugar Free/Low Sugar Sure-Jell
- 1 cup water
- Wash and rinse jam jars
- Wash and hull strawberries. Crush 1 cup of berries at a time using a potato masher, leaving some bits of fruit. I use my blender for this step, being careful not to overmix.
- Measure 4 cups of crushed fruit and place in large bowl.
- Blend together Sure-Jell and Stevia until thoroughly mixed in a large saucepan.
- Stir in water and bring Sure-Jell, Stevia, and water mixture to a boil on medium-high heat, stirring constantly. Boil and stir for 1 minute. Remove from heat.
- Add fruit into hot pectin mixture and stir for 1 minute until thoroughly mixed.
- Pour jam into prepared containers, leaving 1⁄2 inch of space at the top to allow for expansion during freezing, and cover.
- Let stand at room temperature for 24 hours until set.
- Store jam in freezer for up to 1 year. Thaw each jar in the refrigerator before using. May be stored in the refrigerator for up to 3 weeks.
Recipe by Rachael Fuller, The Arizona Beehive