Cooking With The Beehive

IT’S A JAM SESSION! Homemade Strawberry Jam

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


  1. Wash and rinse jam jars
  2. 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.
  3. Measure 4 cups of crushed fruit and place in large bowl.
  4. Blend together Sure-Jell and Stevia until thoroughly mixed in a large saucepan.
  5. 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.
  6. Add fruit into hot pectin mixture and stir for 1 minute until thoroughly mixed.
  7. Pour jam into prepared containers, leaving 1⁄2 inch of space at the top to allow for expansion during freezing, and cover.
  8. Let stand at room temperature for 24 hours until set.
  9. 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

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