Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I've never made jam before in my life, and suddenly got the urge to try. When I looked up recipes I realized I was lacking the exact ingredients called for, so I improvised with what I had, and the result was so fantastic, I just had to share! This recipe is pectin free and made with frozen berries.

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Recipe Summary test

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
8
Yield:
1 jar
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.

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  • Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.

  • While jam cooks, place a small plate in the freezer.

  • Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.

Cook's Note:

I put mine in a recycled jar. Since it's going to be used, and not stored for a long period of time, you don't need to boil jars and lids. You can store in any container in the fridge.

Nutrition Facts

42 calories; protein 0.5g; carbohydrates 11.4g; fat 0.1g; sodium 2.3mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/19/2021
This is a great way to use up fruit you have in the freezer and is easily customizable. I used Lakanto granular monkfruit sweetener instead of Splenda (personal preference, I do not like the aftertaste from Splenda). I love that this is low carb. I do think it's very vague to state 3 "squeezes" of lemon juice, so that was a bit of an estimate. It turned out really good though and I would make this again to use up fruit. A pinch of salt would really bring out the flavors. Read More