See those jars of jam up there? I made them - before you click off in disgust - there is a GIVEAWAY at the end of today’s post.
Why disgust? Some of you may think that I am trying to be Martha Stewart with a feature on canning. Nothing could be farther from the truth - she is way too perfect for me (except for that stint in the pokie).
No, I found time to jam because I was able to produce strawberry jam with almost no sugar added. My entire half pint jar of jam is a whopping 78 calories and it includes 150% of your daily value of vitamin C.
How did I do it? Magic, baby.
Naaaaah. The truth is that Ball sent me something called a “Canning Discovery Kit” and they included something called “Low or No-Sugar Needed Pectin”. Pectin is a compound found in the cell walls of plants and is a jelling ingredient.
Most recipes for jam include a lot of sugar, so this no-sugar needed pectin is amazing stuff.
To make my jam, I simply crushed fresh strawberries, added pectin, a wee bit of sugar, and water, boiled and stirred for a minute and (here comes the hard part) jarred my product.
If you don’t want to jar your jam, just put in a container and store it in the fridge. It should stay good for a week.
For those of you who want to give it a try, there is a clear expanation here: It’s Easy To Can. You have to use a stockpot to heat your jars to boiling hot, then you fill your up to ¼ inch from the top of the jars with hot jam, then heat up the jars in boiling water again for 10 minutes until the lids seal.
It isn’t that difficult, but it does take attention and time to complete it. I did uses a tool called a "Jar Lifter" to help me handle the hot jars.
My jam came out tasting of fresh strawberries, and I am finding that my sugary Bonne Maman jam no longer tastes good to me. Also, my jam costs about ½ as much as a jar of premium supermarket jam.
The jars will stay good for a whole year and I found that it makes your neighbor's smile when you hand them your preserves.
To enter to WIN a case of Ball or Kerr canning jars, Ball Home Canning Discovery Kit, Ball Blue Book Guide to Preserving ($28.50 value), COMMENT below on what you would preserve.
This product was received for review consideration. No other compensation was provided.
Low or No Added Sugar Strawberry Jam Recipe
(makes 5 half-pints)
2 pounds strawberries
2 tablespoons Ball Low or No-Sugar Needed Pectin
½ cup water
2 tablespoons sugar (if needed)
Wash, stem, and crush strawberries. Taste the strawberries for sweetness and add sugar if needed. Combine strawberries, water, and pectin in a large saucepan, stirring to dissolve pectin. Bring to a boil, stirring constantly. If gel starts to from before 1 minute boil is complete, remove from heat.
Ladle hot jam into hot jars, leaving ¼ inch space below lid. Remove air bubbles by stirring with a metal spatula. Put on lids and process 10 minutes in boiling water.
One jar with sugar added is 78 calories, 0.5 g fat, 19.0 g carbohydrates, 13.9 g sugar, 1.2 g protein, 3.6 g fiber, 0 mg sodium, 2 Points+
Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book
What will I win?
A case of Ball or Kerr canning jars, a Ball Home Canning Discovery Kit, and the Ball Blue Book Guide to Preserving ($28.50 value).
How do I enter?
Comment below on what you would preserve, can, or jar.
Additional Ways To Enter:
- Follow Snack-Girl on FaceBook. Comment on the FB page on what you would preseve, can, or jar.
- Follow Snack-Girl on Twitter and Tweet this post (use the Tweet Button in the Share Box at the top of this post).
Snack-Girl can follow and count all the additional entries using magical website tools.
Am I eligible to enter?
This giveaway is offered to US residents only.
When do I find out if I am the winner?
The randomly chosen winner will be announced on July 26th, 2012. You will have 2 weeks to e-mail us back with your home address so we can mail the prize.
Snack Girl receives a small percentage of sales from links to Amazon.com.
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