Homemade Low Sugar Strawberry Jam
Jam and jelly is super easy to make and without a doubt my most requested is Strawberry Jam! I make lots of jam to give my family. It’s also great to give for gifts during the holidays, hostess gifts etc. Everyone loves homemade jam!
Because many of my family members are diabetic, I make a low sugar version. We think it’s just delicious and 100 times yummier than the low sugar store bought versions which are often more juice and less berry. My recipe for strawberry jam combines figs and strawberries – it’s a great combination because the figs really give the berries a great depth of flavor and though you may have never added Chinese Five Spice or curry to a jam recipe, I know you’re going to love this – it’s just fabulous!
Me…I love a great sandwich and yes… I’ve been known to put a twist on things here & there – like my Twisted PB&J Sandwich – a peanut butter & jelly sandwich topped with basil & Sriracha sauce and then grilled! So now I present to you a PBP&J sandwich – peanut butter, strawberry jam & dill pickles – Sounds crazy? Well the first time I served it up to my hubby he asked for seconds! Hey….don’t knock it until you try it! 😀
Are you ready to make some jam? For essential tools you’ll need a measuring cup, a heavy bottom’d pot (keeps the jam from scorching), sterilized canning jars with *rings & lids, a ladle and funnel – you can get these tools in a bundle at your local food supply stores. Click here for an example. That and the fruit and spices and you’ll be set!
Yummy Strawberry Jam
The most popular jam I make Strawberry Jam is a special treat and so easy to make!
- 2 cups figs stems removed and chopped
- 4 cups strawberries hulled and sliced in half
- 1 cup red wine
- 2 tablespoons Chinese five spice
- 1 tablespoon yellow curry powder
- 4 cups sugar
- 1 package low/no sugar Sure-Jell powder (the one the pink package)
- 12 4 oz canning jars with lids and rings
- In a heavy stock pot, place the figs, strawberries, red wine, curry & Chinese five spice. Using a potato masher, mash them by hand until they are crushed.
- Measure 1/4 cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the berry mixture and set it on the stove and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is one you can't stir down with spoon) add the remaining sugar.
- Continue stirring constantly and return it to a boil and when it comes back to a hard boil, continue boiling it for one full minute. (Set a timer to make sure you get it for a full minute).
- Remove from the store & immediately ladle into sterilized jars. Place lids on jars, screw on tightly. Process in a hot bath for 10 minutes to seal the jars.
- Makes 1 dozen 4 oz. jars.
*Helpful canning hints for first time jammers –
- Canning rings are reusable as long as they are not rusted or dented – if they are throw them out!
- Do not reuse metal lids.
- Have good heavy potholders available
- This is a gorgeous jam and the first thing you’ll want to do is stick your finger in it to taste – DON’T do that as in reality this is boiling sugar!
- Don’t skimp on the amount of sugar or fruit in a recipe, if you do the jam may not set or it could be too firm. Canning is one part cooking/one part science!
- Lastly….if you make jam or jelly and it doesn’t set. Label it syrup – your family will never know the difference! 😉