Monday, April 8, 2013

Sugar Free Strawberry Jam

I love Strawberry Jam but my Mom is Diabetic so we are always looking for less sugar recipes. We found this great recipe but the reviews said that it turned out very thin and not thick like a jam. After some research online and then using the product we found the answer to making great thick jelly. In order for this recipe to be successful you must use the No Sugar Needed Premium Fruit Pectin by Sure Jell. Seriously, unless you find it do not make the recipe because you will be disappointed. 

So the recipe said it would make 6 jelly jars, the LIARS! It only made 5. The 2 in the front are those little jelly jars for gifts. Which will probably never happen because I am very greedy with my food. Seriously, my boyfriend's grandpa calls me bread stick because he witnessed by greediness first hand at Olive Garden. HA! I might share depending on how into this canning business I get, this would be a great gift for a Diabetic or anyone trying to watch their weight. 

6 Cups Chopped Strawberries
2 Boxes No Sugar Needed Premium Fruit Pectin by Sure Jell
1 1/2 Cup Honey
2 Tablespoons Fresh Lemon Juice

  1. Wash and sterilize 5 jelly jars, lids, and rings.
  2. Mash berries and place in large pan.
  3. Add pectin and stir to combine. Bring to a boil for 1 minute while continuing to stir.
  4. Remove from heat and add honey and lemon juice. Combine and place back on heat. 
  5. Bring back to a boil and stir while boiling fore 5 minutes.
  6. Remove from heat and let sit for a few minutes. Fill jars so that there is a space at the top and then top with lids and rings.
  7. Process in boiling hot water bath for 8 minutes.

Pickled Asparagus

I have started my canning venture this week. We canned salsa last summer but being new at the hobby we didn't even sterilize the lids and jars. But surprisingly nothing went bad!
Earlier I did pickled asparagus. We went to Root's Market the Tuesday before Easter. I got 3 large bunches of Asparagus, for under $5! After all week of trying new Asparagus dishes I figured I would turn to canning and got this great recipe for Pickled Asparagus.

3 Pounds Asparagus, Washed and Trimmed to fit in jars ( I used four 24 ounce jars)
3 Cups White Vinegar
3 Cups Water
4 Tablespoons Pickling Salt
4 Tablespoons Pickling Spice
4 Garlic Cloves, Peeled

How to:
  1. Prepare a boiling water bath canner and 4 jars, lids, and rings. 
  2. Combine vinegar, water and salt and bring to a boil in a saucepan.
  3. In separate saucepan fill with water and bring to a boil. Place half of the Asparagus in the pan of plain water and boil for 1 minute. Get out with tongs and run under cold water. Repeat again with other half of Asparagus.
  4. Remove jars from canning pot and place a tablespoon of picking spice and one garlic clove in each jar. Divide Asparagus between jars. Pour vinegar, salt and water mixture over asparagus being sure to cover the Asparagus.
  5. Wipe rims and apply lids and rings. Process for 15 minutes in boiling water bath.