Light Strawberry Jam

Light Strawberry Jam Author: The Canadian Living Test Kitchen

This strawberry jam – and its fruity variations  – contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water; bring to boil over medium heat. Reduce heat to medium-low; cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice; bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Light Strawberry Jam

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