Low Sugar Strawberry Freezer Jam

So, I saw a FB status (Mary Alice Dice) about eating strawberry freezer jam. I was jealous. I was thoroughly warned by more than one person (including my mom) that it has a LOAD of sugar in it. Because I am always looking for ways to cut the sugar out of our diet while maintaining a good taste, I combined a few recipes and have made this twice now.

ITS SOOOOOO GOOD!

Start with fresh strawberries. Rinse and cap them. Mash them in layers until you get 3 cups worth. {I used my handy Pampered Chef Mix-n-Chop which is AMAZING AND my Core and More for capping the berries--- btw, if you don't have these, you should get them!}


Now you need Fruit Pectin. I used the Ball, Natural Gel, no sugar needed brand. I then gradually mixed one package of that with 1 3/4 cup of Apple Juice. Bring that to a fast boil, whisk while boiling for 1 minute.

Then, add the strawberries to that mixture. If the strawberries are on the tart side, add some sugar. My first batch I added about 3/4 cup of sugar or splenda (compared to the 3+ cups the regular recipe calls for!!!). But with my second batch, the strawberries were SO good, I didn't add any extra sugar).


Ladle the mixture into containers leaving 1/2 inch room at the top, at least.
Set at room temp for about 24 hours or so.
Refrigerate for up to 3 weeks or freeze for up to a year!

I'm telling you, this was very easy. Not too time consuming. And UNBELIEVABLY delicious! You can use this on PB&J's, toast, ice cream, pound cake....something everyone can enjoy!