FRESH LIGHT JAMS

STRAWBERRY LIGHT JAM (no fake sugars!)
This is a sugar light version that I make with all fruit jams. We don't need all the sugar in jam or jelly recipes. You may not want to store it for more than a year. Many are not going for the store brands and especially the one who have those fake sugars that make us more hungry after consuming them. And, causes more health problems than their worth if eaten. Also, jams can be sweeten with pear juices and other sweet fruits. You just need to carefully balance it so one flavor doesn't take over. My mother in law always had fresh jelly even in the winter by using frozen Welch's Grape Juice and light on the sugar.
Choose brightly colored when purchasing or freshly picking strawberries that are blemish-free and still with their green caps. Wash first with vinegar wash to kill any bacteria. Don't worry the vinegar will not taste.
Prep time is about 40 minutes, if you process the it 5 min. more
3 qts. Of fresh or frozen strawberries which is about 3 lbs. (hulled)
1 1 ¾ oz. Package regular powdered fruit pectin (an mashed apple will also act as pectin if used right away)
2 cups sugar...( All berry's will vary in tartness, so I always taste to see if it sweet enough for my morning toast. I know this maybe more costly, but so good..... (If you desire more sugar this recipe will use about 7 cups which I've never used.)
PLACE 1 CUP OF BERRIES IN AN 8 QT. HEAVY POT. CRUSH BERRIES WITH A POTATO MASHER and mash to the consistency desired,
CONTINUE ADDING BERRIES AND CRUSHING THEM UNTIL YOU HAVE 3-5 CUPS CRUSHED BERRIES. STIR IN PECTIN AND APPLE. HEAT ON HIGH, STIRRING CONSTANTLY, UNTIL THE MIXTURE COMES TO A FULL ROLLING BOIL.
THEN ADD IN Pectin to the DESIRED AMOUNT (JUST TO KILL THE TARTNESS) WHEN IT COMES TO A FULL ROLLING BOIL.
AFTER ADDING IN THE PECTIN, THEN ADD IN ALL THE SUGAR AT ONCE. RETURN IT TO BOILING; BOIL 1 MINUTE, STIRRING CONSTANTLY,

REMOVE FROM HEAT, SKIM OFF FOAM WITH A THIN METAL SPOON.MEAN WHILE, PREPARE JARS AND LADLE INTO HOT, CLEAN HALF-PINT CANNING JARS, LEAVING ABOUT ¼ INCH HEAT from THE TOP. WIPE JAR RIM, ADJUST LIDS. PROCESS IN A BOILING – WATER CANNIER (COLD PACK CANNIER) FOR 5 MINUTES. START THE TIMING WHEN WATER RETURNS TO BOILING). REMOVE JARS; COOL ON WIRE RACKS. Remove jars, cool on wire racks.
http://blogs.babble.com/family-kitchen/2010/06/09/jam-mythbusters-skillet-strawberry-vanilla-jam/





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