In July my husband told me I was his Strawberry Princess. Why you may ask? Because I had just finished putting up just over 3 gallons worth of strawberry jam.To be precise- 12 half pints and 20 pints. A few years ago we made the switch from full sugar jam to jam with some honey. I use Ball's no-sugar/low sugar pectin. I played around with the amount of honey in each batch and this is the recipe we liked (It is slightly modified from the package directions)-
7 cups strawberries, hulled and mashed
(I did this when I picked them and put the bags of strawberry mush in the freezer. This makes the process so much easier and you can make jam at your convinience.)
1 2/3 cup apple juice
7 1/2 Tbl no/low sugar pectin
1 1/3 cup honey
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Place strawberry mush in large pot. Stir in apple juice and pectin. Bring to a rolling boil high heat ( I love rolling boils). Add honey. Bring back to a full rolling boil, then continue to cook for 1 min, stirring constantly. Take off the heat, skim off the pink foam (the impurities) and place in an small container to taste later ( I've always loved eating it). Ladle your jam into clean, hot mason jars. Place new lids on, and screw on rings. Process in water bath 10 min. Enjoy!
This yields about 4-5 Quarts Strawberry jam
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