Strawberry Lemon Jam

It’s jam making season! The first one we make is strawberry! I use an awesome pectin called Pomonas Pectin. It allows you to use no-low amounts of sugar, unlike any other form of pectin. I purchased it on-line in a larger amount. It lasts for a long time, so it’s much less expensive to purchase it larger and then hold on to it. I used to use the Ball low-sugar pectin, but always felt it had a weird after taste. Pomona’s Pectin doesn’t have that at all. I love it, and find it totally superior to other pectins, plus it’s made from a whole fruit (apples).

We went strawberry picking the other day. We go to an organic field that doesn’t keep their fields so well tended, but that’s what makes them so great. Strawberries are some of the most sprayed foods. Since they have no outer peel, this makes them more highly absorbent of those yucko chemicals. So we say-no thanks!This year we hit them late, and they weren’t as awesome as they usually are. We had a bunch of rain, right when the fruit was setting. Normally we pick a ton and freeze them. This year we ate what didn’t make its way into this jam. Next year-hoping for a better crop. I do have awesome helpers though!

Most jam recipes use a cup of sugar for every cup of berries!!! That’s a lot of sugar!!! What I used in this recipe was 80% less, and of that, I replaced the typical white sugar with whole food sweeteners, honey and date paste.  I decided to use a combo of some date paste as a lower glycemic sweetener. Dates add sweetness as well as fiber, helping it to not elevate blood sugars as much. You can swap out the type of sweetener, use all date paste, or up the honey. If your berries are incredible sweet (ours weren’t the best), you could get away without any added sugars.  This recipe is for strawberry jam, however the recipe could be used for any kind of berry.

Strawberries are packed with nutrition. In 1 cup of strawberries, there’s 113% of your Vitamin C needs for the day. Since my jam is mostly berries, there’s more than a cup of fresh strawberries per pint!  Because of their high Vitamin C content, strawberries have amazing antioxidant and anti-inflammatory properties. Their high levels of phytonutrients have been linked to cardiovascular health. Like all berries, they have a great, sweet taste, but are low glycemic. What this means is that they don’t cause a spike in blood sugar levels. They provide anti-cancer benefits, as well as helping with the decrease in inflammatory diseases. Strawberries, like all berries, are highly perishable, so should be consumed or frozen within a few days of picking for maximum health benefits. If you can’t get jam made right away and have an abundance of fruit, freeze it for when you have time. Frozen fruit preserves nutrients much better than letting them sit in the fridge.

If you’re new to canning-watch my video on how to make jam. It’s an older one, but still provides great advise. Alternatively, you can make this jam and freeze it without having to can it. I like the canning process because jars take up less space than having to use the freezer. I save the freezer space for preserving whole fruits and veggies. If you’d like more info on step-by step instructions on how to make jam, here’s my youtube video.

If you need canning equipment, these are the items I use (link to Amazon with free shipping)

Made 13 pint jars 

Ingredients:

• 5 quarts of strawberries, was 16 cups whole and 10 cups smashed
• 1 1/2 cup of honey (use a mild honey for a lighter flavor, and a stronger honey for more pronounced flavor) for vegan-use agave or maple syrup or more date paste
• 3/4 cup of date paste (*optional-could use more honey or other liquid sweetener if desired)
• 2 tsp lemon zest
• 1-2 tbsp lemon juice (taste after adding 1 tbsp)
• 1 tbsp + 2 tsp Pomonas Pectin
• 1 tbsp + 2 tsp Calcium Water (from Pomona’s Pectin)
• 1 1/2 tsp fresh nutmeg

Instructions:

1. Wash and de-stem strawberries
2. Measure out strawberries, and mash to create 10 cups
3. Add in calcium water, lemon juice, zest, & nutmeg
4. Add pectin to honey/date paste mix
5. Bring fruit to a boil and add in pectin. Stir to dissolve
6. Have canning jars ready (be sure that they’re sterilized and hot), and pour hot jam into jars leaving 1/4 ” from top.
7. Run knife up and down to get rid of any air bubbles. Wipe tops clean and place hot lids on top.
8. Place into boiling hot water bath canner, and process for 10 minutes. Remove from water and let cool.You should hear jars pop as they cool and seal.
9. Enjoy on top of waffles, toast, fresh muffins, or crackers!

5.0 from 2 reviews

Low Sugar Strawberry Lemon Jam

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Low Sugar Strawberry Lemon Jam: Made With Pomona's Pectin, fresh lemon, honey, and date paste.

Author: www.gardenfreshfoodie.com

Recipe type: Jam

Cuisine: Canning

Serves: 13 pints

Ingredients

• 5 quarts of strawberries, was 16 cups whole and 10 cups smashed
• 1½ cup of honey (use a mild honey for a lighter flavor, and a stronger honey for more pronounced flavor) for vegan-use agave or maple syrup or more date paste
• ¾ cup of date paste (*optional-could use more honey or other liquid sweetener if desired)
• 2 tsp lemon zest
• 1-2 tbsp lemon juice (taste after adding 1 tbsp)
• 1 tbsp + 2 tsp Pomona's Pectin
• 1 tbsp + 2 tsp Calcium Water (from Pomona's Pectin)
• 1½ tsp fresh nutmeg

Instructions

1. Wash and de-stem strawberries
2. Measure out strawberries, and mash to create 10 cups
3. Add in calcium water, lemon juice, zest, & nutmeg
4. Add pectin to honey/date paste mix
5. Bring fruit to a boil and add in pectin. Stir to dissolve
6. Have canning jars ready (be sure that they're sterilized and hot), and pour hot jam into jars leaving ¼ " from top.
7. Run knife up and down to get rid of any air bubbles. Wipe tops clean and place hot lids on top.
8. Place into boiling hot water bath canner, and process for 10 minutes. Remove from water and let cool.You should hear jars pop as they cool and seal.
9. Enjoy on top of waffles, toast, fresh muffins, or crackers!

3.3.3077