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Ingredients
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2 (16 ounce) packages frozen sliced strawberries
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3 squeezes lemon juice
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1 cup granular sucralose sweetener (such as Splenda®), or to taste
Directions
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Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.
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Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.
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While jam cooks, place a small plate in the freezer.
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Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.
Cook’s Note
I put my jam in a recycled jar. Since it will be used and not stored for an extended period, you don't need to boil the jars and lids. You can store it in any container in the fridge.
Nutrition Facts (per serving)
42 | Calories |
0g | Fat |
11g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 42 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 2mg | 0% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 2g | 9% |
Total Sugars 5g | |
Protein 1g | 1% |
Vitamin C 48mg | 53% |
Calcium 18mg | 1% |
Iron 1mg | 5% |
Potassium 170mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.