Low-Sugar Strawberry Jam Recipe

We tromped through the local strawberry patch and found some incredible berries this year.

Next step: Find a low-sugar freezer jam recipe. I found it at www.playgroundsoup.wordpress.com. It happens to be the author's grandma's recipe, so I think it's fitting to pass it on.

Kid Chef participated in the entire process, save for the hot stove tasks. And did he love mashing those ripe strawberries!

Low-Sugar Strawberry Freezer Jam

• 3 cups red, ripe strawberries
• 1/4 cup sugar
• 1 teaspoon unflavored Knox gelatin
• 1/4 cup cold tap water
• Juice of 1/2 lemon

Directions:

1. Wash strawberries. Remove stems and cut into chunks.
2. Sprinkle strawberries with sugar and let stand for 15 minutes.
3. Mash the strawberries. (Grandma's old potato masher works best!) Small chunks enhance the texture.
4. Place strawberries into a saucepan and cook over medium heat.
5. Sprinkle gelatin over the water and set aside to soften.
6. When strawberries begin to boil, stir and cook for two minutes to soften and release more juice.
7. Turn heat down to low and stir in gelatin mixture until it dissolves in strawberries.
8. Stir for two more minutes over low heat.
9. Remove pan from heat.
10. Stir in lemon juice.
11. Allow jam to cool a bit and move to storage containers or freezer bags. (Playground Soup says jam will refrigerate for two weeks or freeze for up to six months.)

If you haven't read this classic, check it out this summer at the library. It's one of our faves.

Until next time,
Tricia