Easy No-Cook Strawberry Jam (Trillium1204)
- Minutes to Prepare:
- Number of Servings: 40
Ingredients
1-3/4 cups crushed strawberries2 cups Splenda1 pouch (85 mL) Certo Liquid Pectin2 Tbsp. lemon juice
1. Combine berries and Splenda. Let stand 10 min., stirring occasionally.
2. Add pectin and juice; stir 3 min. or until most of Splenda is dissolved.
3. Pour into clean jars or plastic containers; cover with tight-fitting lids. Leave at room temperature 24 hours or until set.
Freeze up to 1 year or refrigerate up to 3 weeks.
Kitchen Tips:
Special Extra: Add 1 Tbsp. orange or lemon zest to crushed strawberries before mixing with remaining ingredients as directed.
Cooking Know-How: You will need to start with about 4 cups fresh whole strawberries to get 1-3/4 cups crushed berries.
How to Crush Strawberries: Use a potato masher to crush the strawberries, crushing them one layer at a time. For best results, do not crush the berries in a food processor
Serving Size: Makes 80 servings, 2 Tbsp. (30 ml) each
Number of Servings: 40
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add pectin and juice; stir 3 min. or until most of Splenda is dissolved.
3. Pour into clean jars or plastic containers; cover with tight-fitting lids. Leave at room temperature 24 hours or until set.
Freeze up to 1 year or refrigerate up to 3 weeks.
Kitchen Tips:
Special Extra: Add 1 Tbsp. orange or lemon zest to crushed strawberries before mixing with remaining ingredients as directed.
Cooking Know-How: You will need to start with about 4 cups fresh whole strawberries to get 1-3/4 cups crushed berries.
How to Crush Strawberries: Use a potato masher to crush the strawberries, crushing them one layer at a time. For best results, do not crush the berries in a food processor
Serving Size: Makes 80 servings, 2 Tbsp. (30 ml) each
Number of Servings: 40
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 4.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g