Lower-Sugar Homemade Strawberry Jam

Growing up, my grandmother and I were extremely close.  I was the youngest of all her grandchildren (my brother and I are about 15 years younger than the other grandkids), and we had a very special bond.

I used to love to go spend the night at her house (which is now the house Daniel and I own – incredible sentimental value in this place for me), and there were always a few things I could count on when staying at Mamaw’s.

1. Playing games – dominoes, checkers, cards, crooked words and crossed answers (I think this one was her own invention, but I loved it)

2. Zebra cakes – she always had a secret stash of snack cakes, and there was always a special pack of zebra cakes saved just for me (at Christmas it would be the Christmas tree cakes) – we rarely had snack cakes at home, so this was a treat for me

3. Stories – every time I spent the night, Mamaw would rub my back and tell me her original story “Clydie and the Lighthouse” – I can still tell this story word for word

4. Pimiento cheese – this was a staple snack along with some saltine crackers

5. Breakfast – homemade biscuits, bacon, and homemade pear preserves or strawberry jam

I used to think that Mamaw had a secret strawberry jam recipe, and that it was some crazy complex process.  Well, friends, this was her secret: the recipe on the back of the sure-jell box. 🙂

Yesterday, I had the opportunity to hang out with my parents and make some freezer strawberry jam.  I had some today, and man, it was good.  My grandmother would probably be shocked that I reduced the sugar to a very minimal amount in this recipe, but I think she would be proud.

Lower-Sugar Strawberry Jam

1 box lower sugar sure-jell (the pink box)

6-8 cups fresh strawberries

1/2 cup Truvia

1 cup granulated sugar

Start by rinsing and capping the fresh strawberries.

Measure out 6-8 cups of berries after they are capped.

Lightly crush or chop berries (I leave them in large chunks since they cook down so much).  Add berries and box of sure-jell to a large pot over high heat, and bring to a rolling boil, stirring frequently.

Add sugar (or in this case, Truvia and just a little regular sugar) and boil for one minute.  Remove from heat and let sit for 5 minutes.  Skim the “foam” off the berry mixture.  Transfer jam into clean jars (I use a mug as a ladle and a funnel to help keep everything clean).

(you can see my grandmother in the center of this picture in a framed picture – she’s wearing one of those funny glasses/nose/mustaches)

Top jars with lids (soaking in boiling water) and rings.  Set aside to cool overnight, then transfer to refrigerator or freezer.

EAT JAM.

I would count this recipe as “one batch” of jam, and using one flat of strawberries (8 quarts), I made three batches.  By following this lower-sugar recipe, three batches equaled about 28 jars.

It is a little time consuming, but I promise it’s not hard!  In my opinion, it is definitely worth it to make your own jam – every time you have a bite, you are reminded of the work and love you put into it.  And for me, it’s always a reminder of my sweet Mamaw.

I hope you have a wonderful Wednesday!

So tell me…

Have you ever made your own jam/jelly before? If so, what kind?

 

 

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4 Responses to “Lower-Sugar Homemade Strawberry Jam”


  1. 1 notsodomesticated April 25, 2012 at 8:26 am

    Oh wow, I really want to do this! I’ve never made jams or jellies before, but you make it look surprisingly easy!!


  1. 1 For Your Entertainment « southern fit foodie Trackback on April 27, 2012 at 11:10 pm

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