Strawberry Freezer Jam
Jun. 5th, 2010 01:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
angel_negra in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAs I mentioned in my previous pancake post, freezer jam makes a nice topping. And here's a nice little recipe for diabetes friendly strawberry freezer jam.
Ingredients:
- 4 cups (1L) of crushed strawberries
- 1 and 1/2 cups of Splenda granular
- 1 package of Freezer Jam Gelling Powder (alternately, a package of pectin will work the same.)
- 1 teaspoon of grated lemon rind, or lemon zest.
Place crushed strawberries in a bowl and add lemon rind. Stir in Splenda and let the mixture stand for 15 minutes.
Slowly sprinkle in the gelling powder while stirring for 3 minutes. Let it stand for another 5 minutes, then stir for roughly 1 minute.
Pour into sterilized jars, leaving about 1/2 an inch of space at the top. Seal and store. It can be kept frozen for up to 1 year, or kept in the fridge for 6 weeks. (Though I have yet to have a jar that's lasted that long once opened. Seriously, I will go out of my way to find reasons to use it.)
Notes:
I like using frozen strawberries that have been thawed for this recipe. The strawberries get soft and are easier to crush. I like crushing them with my bare hands for added fun. :D
(Freezing your own strawberries for later use is fast and easy too. Wash and dry your bought/picked strawberries and lay them onto a cookie sheet. Stick the cookie sheet into the freezer and remove once the berries have frozen. Then just store them in containers in the freezer until you need them.)
The recipe calls for Splenda, but this is one of those cases where sugar can be used in the same amount. It won't be diabetes friendly anymore, obviously, but I know that Splenda is a lot more expensive than sugar, so not everyone's food budget can include that. I tend to stick with Splenda because I like the taste of the jam with it, and I have several family members with Type 2 diabetes, and this is a safe gift I can give them on the holidays.
To sterilize jars, simply immerse jars and lids into boiling water for 15 minutes.
Ingredients:
- 4 cups (1L) of crushed strawberries
- 1 and 1/2 cups of Splenda granular
- 1 package of Freezer Jam Gelling Powder (alternately, a package of pectin will work the same.)
- 1 teaspoon of grated lemon rind, or lemon zest.
Place crushed strawberries in a bowl and add lemon rind. Stir in Splenda and let the mixture stand for 15 minutes.
Slowly sprinkle in the gelling powder while stirring for 3 minutes. Let it stand for another 5 minutes, then stir for roughly 1 minute.
Pour into sterilized jars, leaving about 1/2 an inch of space at the top. Seal and store. It can be kept frozen for up to 1 year, or kept in the fridge for 6 weeks. (Though I have yet to have a jar that's lasted that long once opened. Seriously, I will go out of my way to find reasons to use it.)
Notes:
I like using frozen strawberries that have been thawed for this recipe. The strawberries get soft and are easier to crush. I like crushing them with my bare hands for added fun. :D
(Freezing your own strawberries for later use is fast and easy too. Wash and dry your bought/picked strawberries and lay them onto a cookie sheet. Stick the cookie sheet into the freezer and remove once the berries have frozen. Then just store them in containers in the freezer until you need them.)
The recipe calls for Splenda, but this is one of those cases where sugar can be used in the same amount. It won't be diabetes friendly anymore, obviously, but I know that Splenda is a lot more expensive than sugar, so not everyone's food budget can include that. I tend to stick with Splenda because I like the taste of the jam with it, and I have several family members with Type 2 diabetes, and this is a safe gift I can give them on the holidays.
To sterilize jars, simply immerse jars and lids into boiling water for 15 minutes.
no subject
on 2010-06-05 06:49 pm (UTC):D
on 2010-06-05 07:32 pm (UTC)no subject
on 2010-06-05 06:57 pm (UTC)Well...
on 2010-06-05 07:28 pm (UTC)no subject
on 2010-06-05 07:31 pm (UTC):D
on 2010-06-05 07:35 pm (UTC)