No Cook Agave Sweetened Strawberry Freezer Jam

Making jam is a great thing to do with fruit that is in the height of it’s season or is a bit overripe and damaged. That means, use it up while it’s cheap! Right now for us in South Texas, that means strawberries! I got enough strawberries for three batches of jam for about 7 dollars. That’s even cheaper than buying frozen fruit (but you can definately do that too). Save the expensive stuff like blackberries and blueberries for eating straigt or in cobblers and stuff, make jam with the fruit you have coming out of your ears in your neck of the woods!

Clean and hull your strawberries and throw them in the food processor. Blender is fine or just a potato masher and a big bowl will work too. You need four cups of processed fruit per package of pectin blend.

I used a no-cook mix that required you to mix the sweetner with the pectin mix. We did that, but it probably wasn’t necessary. In the next batches I just threw it all in the food processor and it was fine. However if you decide to use sugar or a sweetner like Splenda, mix in the pectin first, just in case.

We used a cup and a half of agave. This seems like a lot but works out to a little over a teaspoon of agave per 1 tablespoon serving of finished jam. You can definately use Splenda instead, according to the package directions. I prefer agave because it doesn’t raise my blood sugar and is a natural sweetner. It makes an AMAZING tasting jam. Mix the sweetner and pectin with the fruit, pour into clean jars or plastic containers with lids.

Let the closed jars sit on the counter and thicken for about 30 minutes and then whatever is going to be eaten immediately pop in the fridge. The ones you are saving for later can go in the freezer. You will use them up way before they get freezer burned, don’t worry!


13 Responses so far »

  1. 1

    Deb Schiff said,

    Wow! That’s really neat. Thanks for posting.

  2. 3

    […] jam is almost the same as the aforeposted strawberry jam, EXCEPT…you mix the fruit and the sweetner with 3 tablespoons of lemon juice and let that sit […]

  3. 4

    kristyrobinson said,

    this sounds excellent…I will try it tomorrow and let you know the results!

  4. 5

    Laurie Neumann said,

    How much of the strawberries do you use in this recipe? I see it’s 1 1/2 cups of agave nectar, but I don’t see how many strawberries.

    Thank you.

    • 6

      arteesvida said,

      It’s four cups of processed (smashed up) fruit per package of pectin and 1 1/2 cups of sweetner. I’ve noticed that when I fill my cuisinart with unprocessed fruit, it equals roughly that, maybe a little more, after it has been processed. Usually I just fill the cusinart and don’t remeasure after I’ve processed because I’ve gotten good at eyeballing it.

  5. 7

    Kristy said,

    Ahhh…Please help! I’m literally in the middle of making this jam, but I’m not sure what to do next. Your recipe says to add the pectin directly with the strawberries and agave, but the pectin box says to cook the pectin with 3/4 cup of water before adding it to the fruit and sugar. What do I do?? Thanks!

  6. 8

    kristyrobinson said,

    PLEASE HELP!! Do I heat the pectin with 3/4 cup water like the box says, or just add the powder directly into the fruit like you say here? I’m literally in the middle of making this and am not sure how to proceed! Thanks…

  7. 9

    chelsy said,

    awesome awesome I just made this and it’s fool proof (believe me, I know, I tried other pectins and recipes that failed.) and, this is sooooo GOOD! thanks for the post!

  8. 10

    chelsy said,

    Oh yeah! I tried it with less agave too, about a cup, and it worked and was sweet!

  9. 12

    jquale said,

    Thanks! Super easy, super fresh tasting, and I LOVE knowing that it is made with agave. Next time I’ll add the agave slowly and taste first before adding all the sweetener. My strawberries were at their peak today and already very sweet and 1 cup of agave made the jam a bit sweeter than needed.

  10. 13

    I. B. Jammin said,

    I went to the u-pick this morning and got my berries, eager to try this recipe. It set up better than I thought it would, but it would be better suited as a syrup or dessert topping as it quickly soaked right through our toast. Unfortuately, this is just WAY too sweet for my taste. My ten-year-old son (of all people) actually said it was too sweet and asked if he had to finish it! But all is not lost because my husband and daughter think it’s delicious. I’m going to try using Pomona’s Universal Pectin next time. It doesn’t require sugar to set so you can use any amount and any type of sweetner you prefer. Sounds like a win-win. But thank you for posting this recipe, it was worth trying!

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