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Healthy Strawberry Freezer Jam

Just looking through my archives again!  Not sure if it's helping the search to work better or not!  But it's Strawberry time so why not make some jam too!  A friend shared this jam and recipe with me once and I'm so glad she did!  We love it!

Healthy Strawberry Freezer Jam
4 C. crushed strawberries
(I just wash and hull the strawberries and then pulse them in the blender until desired consistency)
1 1/2 C. Agave
1 pkg powdered pectin (low or no sugar kind)
3/4 C. water

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set. Label and freeze. Yield: about 7 half-pints


Emily said...

Sheeessh! I didn't mean to totally ignore you after stealing your wonderful recipes! I cannot wait to try this one! You never cease to amaze me sista! Keep up the good work!

Love ya loads!

Cristine said...

ok..my eight year old just made this jam for us and it is WONDERFUL! I am so excited about starting down this road. Thanks for your recipes. I will keep checking and using them. Cristine

Olivia said...

Could I use evaporated cane juice instead of agave? Would it still be healthy?

Tammie said...

Olivia: You could totally try it using evaporated cane juice. And it should still be healthy if your evaporated cane juice is a good brand that uses WHOLE cane juice and doesn't strain the nutrients out of it and doesn't overheat it. So all the nutrition is still in the juice. You will be able to tell by the color. I always say the darker it is the more vitamins and minerals you know are in it. Rapadura and Sucanat are two of my favorite kinds.

KEYSHA said...

Do you know about how long it takes for this to 'set up'? I am so excited about this recipe and also about your blog! Thanks for this recipe; hopefully mine turns out!

HeatherWasHere said...

Hi! I've never commented before, but I've been enjoying your blog for awhile now. I tried this recipe about a month ago and got totally overwhelmed by all the pectin options. I must have made the wrong choice because my jam didn't set. It was delicious but runny. Can you recommend a specific brand and kind that has worked for you? Thank you!!!

Tammie said...

HeatherWasHere: I have tried a few different kinds of pectin and have gotten varying results with all of them. I think the weather has more to do with it then then pectin ;) My favorite though I think has been Pamona's pectin, you can follow the instructions in the package and it works pretty good or like me just use it like regular pectin only blending it with hot water in my blender. Best of luck, keep on trying worst case you have amazing tasting fruit syrup! ;)

Tami said...

COOL! I had no idea you could substitute agave and still have it set. We'll give this a whirl! How great!

R. B said...

Can't wait to try this once my strawberries come on! Perfect timing.

Shirella said...

Here's my new favorite recipe that keeps the fruit (enzymes) alive because it's not heated, then it's frozen. Also, it's the easiest jam recipe by far I've ever tried. Healthy, easy, and inexpensive.

2 cups whole strawberries, stems removed
1/2 cup apple juice concentrate
2-3 T. instant clear jel

Put in blender in order, making sure to not let clear jel touch sides. Blend just enough to incorporate, a few seconds. Pour into freezer containers and freeze.

Heidi said...

Hi Tammie,
what are your thoughts on using honey instead of agave?

Yummy! My kiddos and I are ready to make some homemade jam.


Tammie said...

Heidi: Honey has a stronger flavor and may not mix in as well because it is thicker but if you warmed it and maybe used less it should work. Although not sure if it will set up perfectly but I've had some do that wish Agave to. I see no harm in giving it a try.