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Old 01-08-2012, 05:08 PM   #1
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recipe for sf strawberry jam please?

i thought i read one on her recently but can't find it. i bought the sure jell in the pink box. i've googled and really can't find what i'm looking for - i would prefer the refrigerator/freezer jam type.

thanks!
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Old 01-08-2012, 08:16 PM   #2
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I just saw this one tonight on the Polydextrose sticky, post #3: Polydextrose Recipes
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Old 01-08-2012, 08:37 PM   #3
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Strawberry Jam Quest

I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
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Old 01-08-2012, 09:13 PM   #4
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FYI (just in case you didn't know it): even the pink box Sure Gel contains sugar (in the form of Dextrose), so it will add carbs to your jam. (You may already know this.)
I have a box (several actually ) in my cabinet. The instructions inside say to NOT use sugar subs with it. I am sure tho that years ago I did make some jelly using the SureGel light (pink box) & suing Splenda. I had called the Splenda company & they told me the amounts to use. Sorry, I do not have that info now. I was at my MIL's, and we lost the info after making it. I personally do not plan on ever using Splenda again tho.

I now use Pomona's pectin, and use Erythritol (and sometimes Erythritol/Xylitol blend) & stevia. I learned about Pomona pectin here on LCF. I have made some jellies (actually I make jam) without pectins. Sometimes I add Glucomannan.
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Old 01-09-2012, 03:57 AM   #5
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Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
I think I will do this. Almost makes itself! Going to buy some frozen strawberries today, thanks!!!!
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Old 01-09-2012, 04:20 PM   #6
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pectin is a carb itself, but not as carby as the sugar mixes of course! if you must use pectin, Pamona's Pectin is made to gel anything using a calcium solution, rather than depending on a reaction with sugar molecules to gel. good luck!
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Old 01-10-2012, 08:37 AM   #7
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Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
Wow...Nice and simple. I will try this method soon!
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Old 01-10-2012, 09:59 AM   #8
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Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
Adding about 1/4 to 1/2 tsp glucomannan will really firm this up.
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Old 01-13-2012, 07:05 PM   #9
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This is really good, thank you Barbo!
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Old 01-14-2012, 07:17 AM   #10
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Quote:
Originally Posted by Barbo View Post
I just dump a huge bag of frozen strawberries into a large
pot and cook them down until thick. No water, just let
them cook slowly. When almost thick enough you can
add sugar sub to taste. It's always good. I do that with
all berries to make my jam.
That's what I do, too
If I want more volume for less carbs, I'll add a cup of water and a package of s/f jello in a flavor that compliments the berry and just refrigerator set it.
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Old 01-14-2012, 06:28 PM   #11
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Quote:
Originally Posted by Dottie View Post
That's what I do, too
If I want more volume for less carbs, I'll add a cup of water and a package of s/f jello in a flavor that compliments the berry and just refrigerator set it.
I will try that next time, thank you! I am sooo enjoying this recipe. It is so much flavorful than the sf jam/jelly that I now have in my frig.
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