SUGARLESS STRAWBERRY JAM |
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Elaine Maust |
This is a larger batch of jam for the diabetic. It calls for fresh strawberries and can be frozen. |
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Yield: 3 cups |
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| 1 1/2 tsp | unflavoured gelatin |
8 mL |
| 1 1/2 tbsp | cold water |
23 mL |
| 3 cups | fresh strawberries (hulled & mashed) |
750 mL |
| 1 1/2 tbsp | liquid sweetener |
23 mL |
| 1/4 tsp | ascorbic acid powder |
1.25 mL |
red food colouring (if desired) |
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| Directions: | ||
| 1. In a cup, soften gelatin with water and set aside. | ||
| 2. Combine mashed strawberries and sweetener in a medium saucepan. | ||
| 3. Place over high heat, stirring constantly until mixture comes to a boil. | ||
| 4. Remove from heat; add softened gelatin. | ||
| 5. Return to heat and continue to cook 1 minute. | ||
| 6. Remove from heat, blend in ascorbic acid powder and food colouring. | ||
| 7. Pour into freezer containers. | ||
| 8. Cover. Store in refrigerator or freezer. | ||
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