48 servings, ready in 45 minutes
An uncomplicated recipe which will perfectly match with your favourite scones, toasts or croissants. Where do you like to spread your strawberry jam?
Cut strawberries in half; crush using a potato masher or food processor. Place exactly 3 cups of crushed strawberries in a large saucepan; stir in water. Gradually add gelatin, stirring until blended.
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA® Granulated, stirring until sweetener is dissolved. Skim off any foam with metal spoon. Allow to stand for 5 minutes to minimize separation of fruit and liquid.
Ladle hot jam into glass jars to the brim. Screw the lids on tightly and turn the jars upside-down until cold. After jars cool, It must be kept in the fridge and used within 2 weeks of making it.
- 1kg Strawberries
- 180ml Water
- 2 leaves of gelatine
- 12g SPLENDA® Granulated
|of which saturates||0.00g|
|of which sugars||1.00g|
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