Strawberry Jam

Yield: 4 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 0.0%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 4.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 2mg
  • Calcium: 4mg


  • 8 cups fresh strawberries
  • 1 1/2 cups unsweetened apple juice, divided
  • 1 tablespoon lemon juice
  • 2 envelopes unflavored gelatin


  1. 1. Wash and hull strawberries. Process in a food processor until chopped. Place berries, 1 cup apple juice, sweetener, and lemon juice in a Dutch oven. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 20 minutes or until mixture is slightly thickened, stirring often.
  2. 2. Sprinkle gelatin over 1/2 cup apple juice; let stand 5 minutes. Stir gelatin mixture into berry mixture; cook 1 to 2 minutes or until gelatin dissolves.
  3. 3. Pour into hot sterilized jars, leaving 1/4 inch at the top of jar; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
  4. carbo rating: 4
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