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No Sugar-Needed Strawberry Jam with Stevia

45 Minutes
45 Min Prep
45 Min Cook
Healthy Living
No sugar needed to make this delicious strawberry jam. Just stevia, special fruit pectin and three cups of ripe, juicy berries.
What You Need
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48 servings
Original recipe yields 48 servings
3 cups prepared strawberries (buy about 3 pt. fully ripe strawberries)
3/4 cup water
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
12 pkt. granular stevia
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Let's Make It
1
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
2
Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
3
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
4
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Kitchen Tips
Substitute
Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water. Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each. (Nutrition Information Per Serving with White Grape Juice: 20 calories, 5g carbohydrate, 4g sugars. Nutrition Information Per Serving with Apple Juice: 15 calories, 4g carbohydrate, 3g sugars. )
Inversion Method
To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly. After 5 min., turn jars upright. Avoid improper lid seal by filling jars immediately with hot fruit mixture.
Altitude Chart
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
Nutrition
Calories
10
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 15mg
1%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 0g
Vitamin A
0%
Vitamin C
6%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 3 (1-cup) jars or 48 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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