SUGAR FREE STRAWBERRY JAM CANNING RECIPE RECIPES

Steps:

• Combine the strawberries, 1 cup of water, and sweetener.
• Bring to a simmer and cook until the strawberries have fully broken down. Assist by mashing while it cooks.
• While the berries cook add the gelatin to the 1/4 cup of hot water to bloom.
• When the strawberries have cooked down remove from the heat. Add in the remaining 1/2 cup of water and bloomed gelatin.
• Return to the stove and simmer for 2 minutes. Pour the cooked jam into glass jars and leave to cool.
• Will last in the fridge for about two weeks.

Steps:

• Prepare the fruit as needed. Remove stems, pits, seeds, and skin from the fruit as needed. Chop large fruits into small pieces. Berries can be left whole.
• Cook the fruit until it starts to break down. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
• Stir in the sweetener and lemon juice. Remove from the heat. Stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice as needed
• Stir in the chia seeds. Add the chia seeds and stir to combine.
• Let the chia thicken the jam. Let stand 5 minutes, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time.
• Transfer to a jar or other storage container. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.