Large-Batch Strawberry Jam Recipe (Reduced Sugar)
Delight your family and friends with delicious homemade strawberry jam! This large-batch, reduced-sugar recipe is a great way to preserve those seasonal fruits.
Servings: 12 jars
large roasting pan
deep dish baking pan
12 mason jars, 8oz
- 32 cups strawberries washed and hulled
- 7 cups sugar
- 3 cups stevia
- 2 tbsp pectin
- 2 lemons juice
Place washed and hulled strawberries with sugar and lemon juice in a large roasting pan and let marinate covered overnight.
Next day, preheat the oven to 340°F. Bake for 2 hours uncovered, stirring occasionally.
Using a hand blender, mash softened strawberries until smooth. Stir in dissolved pectin.
Place the roasting pan back into the oven and bake again for another hour uncovered.
If the jam has not thickened to your liking, transfer the mixture to a large pot and bring to a boil on the stovetop. Let cook on medium-high heat for about 30 minutes until thickened. Stir often to keep from burning on the bottom.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, clean rims of jars and seal with sterilized lids.
Place jars upright in a large deep dish baking pan and place in the oven for another 30 minutes at 210°F.
Calories: 588kcal | Carbohydrates: 150g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 612mg | Fiber: 8g | Sugar: 136g | Vitamin A: 46IU | Vitamin C: 235mg | Calcium: 67mg | Iron: 2mg