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
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
- Folate 1.0
- Vitamin C 15.0
