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Monday, March 31, 2014

Strawberry Field Jam

Strawberry Field Jam

I’ve been making jam since I was a little girl, but even if you never learned hoe from a grandmother or aunt (or your morn, of course), you can still learn to preserve your own crop of berries, using the latest in healthy jam making. (If your neighbor has the strawberry patch and you’ve get loads of tomatoes, arrange a trade!)

Makes about 4 half pints

6 cups sliced ripe fresh strawberries
3 cups SPLENDA Granular
2 tablespoons lemon juice
¼ cup boiling water
1 ( ¾ - ounce) package fruit pectin for lower sugar recipes

In a large saucepan , mash 4 cups strawberries with a potato masher. Add remaining 2 cups strawberries, SPLENDA, and lemon juice . Mix well to combine . Bring to mixture to a boil , stirring often. In a small Bowl, combine boiling water and dry fruit pectin, using a wire which to blend . stir in strawberry mixture. Bring mixture to a boil again and continue boiling for 1 minutes. Stirring constantly. Carefully ladle hot mixture into sterilized half- pint jars. Leaving a ½ inch headspace. Seal and process in a boiling – water canner for 15 minutes.

Each 1 tablespoon serving equals

HE: 8 Optional Calories
8 Calories * 0 gm Fat * 0 gm Protein *
2 gm Carbohydrate * 0 gm Sodium * 2 mg Calcium *
0 gm Fiber


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