Friday, July 24, 2015

Strawberry Preserves (Sugar Free)

1-1/3 c strawberries, cup-up or crushed
1/3 c unsweetened fruit juice
1-1/2 TBS no-sugar needed pectin (I get from Amazon)
1/2 c Splenda (more if you like it sweet, so more)

Note - this makes four little jars, so make more!

Start with washed jars, lids and bands.
Put water in water-bath canner (enough to cover jars with at least 2" more water on top). This will be very HEAVY - may need to add water to canner after it's already on the stove.
Bring to boil - takes a long time for that much water to boil.
Meanwhile, wash and cut up strawberries.
In large sauce pan, add all ingredients together and bring to boil.
After jars have boiled a little bit, fill each jar, just below the rings of the jar. (Use funnel.)
Cover jars with lids and tighten bands.
Put jars back into canner, cover, and boil for at least 10 minutes.
Fish jars out of canner and listen for the lids to pop!
If a lid doesn't seal, it's OK, just eat that one right away.

To keep fruit from settling in bottom of jars, turn upside-down every 10 minutes or so for about an hour.

(I'll also try this with peaches.)

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