How to Sweeten Strawberry Freezer Jam With Fruit Juice

Strawberry jam is one of the most popular preserves in North America.

Strawberry jam is a way of preserving strawberries and enjoying them year-round. Used on breads, in baking, and on desserts, jam is often full of white sugar. However, jam does not have to be unhealthily sweet when natural sweeteners such as agave, honey, or fruit juice are used in lieu of processed sugar. Freezing jam makes the preserving process much easier than the regular boiling method and enables you to use replacement sweeteners. With a few key tools and a couple hours, you can make homemade strawberry freezer jam sweetened with fruit juice in your own kitchen.

Things You'll Need

• Large pot
• 1 cup apple juice
• 1 package of pectin (no sugar needed)
• 4 cups strawberries
• Cutting board
• Paring knife
• 6 clean 8-ounce mason jars
• Clean cloth

Instructions

1. Place the pot on the stove, pour in the apple juice and heat it over medium heat.

2. Add the pectin slowly to the apple juice once it begins to steam. It should slowly thicken at this stage.

3. Wash the strawberries under running water, cut off the tops and slice them to the desired size.

4. Add the strawberries to the boiling pectin and apple juice. Bring it to a boil again for five minutes, stirring it constantly.

5. Pour the jam evenly into the mason jars, wiping the mouth to remove any drips.

6. Twist the lids on firmly and place the jars in the refrigerator. Leave them there for one day.

7. Place the jars in the freezer. Use as needed.

Tips & Warnings

• If you want the jam to be really sweet want to avoid adding processed sugar, add up to two cups of agave nectar or honey instead

• Since you're using fruit juice instead of processed sugar, your jam will have a shorter shelf life. Use it within three weeks.

References

• Diana's Desserts: Tips for Jams, Jellies, Preserves & Spread
• Home Family: MAKING JAM AND JELLY
• "University of Georgia": Jellied Products without Added Sugar
• "Ohio State University": Preserving Uncooked Jams and Jellies
• NDSU: From the Garden or Orchard to the Table: Jams and Jellies from North Dakota Fruits