Jams, Jellies and More: The Basics
The Process of Making Fruit Spreads
Cooking the Fruit and Juice
Preparing Jars and Lids
Filling and Sealing Containers
Checking the Seals
Labeling, Storing, and Evaluating
Excerpt from pg. 28 - Low Sugar Recipes
Baked Low-Sugar Strawberry Jam
Raspberries and blackberries can also be made into jam using this method.
8 cups strawberries, washed, drained, patted dry, and halved
1 cup sugar
3 tablespoons lemon juice
1. Preheat the oven to 375°F.
2. Combine all the ingredients in a 2-quart casserole dish and bake, uncovered for 15 minutes. Reduce the heat to 325°F. Bake for another 1- 1 1/2 hours, stirring often.
3. To test for setting, let a spoonful of the jam cool then test using one of the methods described on pages 7-8. If the jam is too runny, return it to the oven and bake again at 325°F for up to 45 minutes longer, then test again for thickening.
4. Pack the finished jam in clean half-pint freezer cartons (follow directions for cleaning canning jars on pages 8-9). Refrigerate for up to 2 weeks or freeze for up to 6 months.
Yield: 3 half pints
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