Prep 45 mins
Cook 0 mins
I have been searching everywhere for a good sugar free strawberry jam recipe...I finally found one...this turned out perfect...You cannot tell the difference. Where it says sugar, I mean Splenda.
- Clean and slice up strawberries. Crush. In a big bowl mix splenda and pectin together. Add crushed strawberries. Stir well for 3 minutes. Put into freezer containers leaving 1/2 inch from the top. Let sit 30 minutes. Put on top. Refrigerate or freeze. Enjoy.
The previous reviewer is incorrect. The nutrition information is correct; the serving size is ENORMOUS. It actually makes about 30 servings (2 tbsp each), not 5; each has about 35 calories and 7.5gm sugar, roughly (due to the natural sugars in the fruit).
I took the tip from another reviewer and used 2 boxes of low or no sugar Sure Jel and had excellent results! I have been making sugarfree jam for my diabetic husband for many years. After Ball quit making the pectin I always used as and discontinued the recipe, I was forced to go digging for a new one. I used Splenda in this recipe, along with the 2 boxes of Sure Jel. By far the best sugarfree jam I have ever made! I may try a batch with Stevie to see how that works.
I made this recipe last year and it did not set up. I suspect the quantity of pectin is incorrect. A quarter of an ounce, weighed on a scale, is nearly nothing. (I used Ball RealFruit Pectin, a product intended specifically for sugar-free recipes.)<br/><br/>I will give it more than the minimum number of stars for good fresh taste, though.