Fresh Strawberry Jam


I was going through old recipe clippings today and rediscovered this recipe. It is from a magazine published around the mid 1970s. Since strawberry season is here I thought I would post the recipe. It’s been years since I made any but as I recall it was good and well worth the time and effort.

The recipe uses far less sugar than traditional jam recipes. Sugar was a preservative as well as a thickener and that is why the old recipes use so much of it. This recipe relies on the natural sweetness of the fruit and the thickening properties of the gelatin and arrowroot. Since those have no flavors of their own all that comes through is the taste of the fresh fruit.

It is a low-calorie jam but uses a small amount of real sugar instead of artificial sweetener. The recipe makes 1 ¾ cups of jam at 18 calories per tablespoon.

Serve it with toasted English muffin bread, hot biscuits, scones, popovers or any other homemade bread.

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 envelope unflavored gelatin
  • 1 ½ teaspoons of arrowroot
  • 2 cups washed and hulled strawberries, sliced
  • 9 tablespoons sugar

Directions

Combine the lemon juice, water, gelatin and arrowroot in a sauce pan. Heat, stirring constantly until the gelatin and arrowroot dissolve.

Add the strawberries and sugar to the gelatin mixture. Heat the mixture to boiling over medium heat stirring constantly. Boil 2 minutes. Pour into jars and refrigerate.

The jam will keep three weeks or more in the refrigerator. The jam will keep indefinitely in the freezer.

Notes

You can use regular canning jars for the jam. Be sure to sterilize the jars according to the directions included in the packaging before using.

If you cool the jam before putting into containers you can use plastic containers with lids that seal well.

The jam makes a nice gift if put in a pretty container. Be sure to add an expiration date to the label and offer to share the recipe.

Arrowroot can be found at health food stores.

I believe other fruits could be used in this recipe but I never made it with any other fruit..

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Food, Fruit, Recipes and tagged , , , , , . Bookmark the permalink.

4 Responses to Fresh Strawberry Jam

  1. There is nothing more comforting than hot bread spread with jam and a good cup of tea. Jam is one of the basic comfort foods 🙂

  2. Jewels says:

    This sounds so yummy! We have canning strawberry-rhubarb jam on our agenda for this upcoming week. It’s been a number of years since we’ve done it and I’m so excited!

  3. Strawberry-rhubarb jam is so good. Lucky you 🙂

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