Strawberry Jam

[dall...@bellsouth.net]

It is important to boil water bath your jam. Be sure not to set your jars to
close when cooling on the counter.

Dancer^ wrote:

> Sagar-Free, Low-Fat Strawberry Jam
>
> 2 quarts fresh or thawed strawberries
> 1 package ( 13/4 oz) no-sugar pectin
> 4 tablespoons Equal measure or 40 packets of equal sweetener or 1 2/3 cup
> equal spoonful
>
> Mash strawberries to make 4 cups pulp. Combine strawberries and pectin in
> large saucepan. Let stand 10 minutes, stirring frequently. Cook and stir
> over medium heat until mixture comes to a boil. Cook and stir 1 minute more.
> Remove from heat.; stir in Equal. Skim off foam if necessary.
> Immediately fill containers, leaving 1/2 inch headspace. Seal and let stand
> at room temperature or until set. Store up to 2 weeks in refrigerator or 6
> months in freezer.
> Makes 4 (1/2 pints)
>
> Calories per 2 tbsps 8 Fat 0.2 g Carbs 2 g Sodium 0 mg
> Fiber 0.2 g.
> Exchange: Free Food
>
> --
> ~~Rec.food.recipes is moderated; only recipes and recipe requests are
> accepted for posting. Please read the FAQ posted weekly Recipes/requests
> go to rec...@rt66.com; questions/comments to tfdp...@acpub.duke.edu.
> Please allow several days for your submission to appear.