Traditional Strawberry Jam (Sugar-Free!)

I can't wait until my son is old enough that we can go strawberry picking together.  He's not quite there for this season's round, but I'm hoping next year he'll be able to enjoy it.  I also can't wait until he's a little older so I can teach him how to make this classic strawberry jam!  It's a favorite of ours.  I usually double this batch (if we have enough berries for it) and keep a few jars for the freezer since we use the jam so frequently.  The rest of the jars are boiled and sealed for the pantry.

I actually use this jam mostly for flavoring other recipes throughout the rest of the year when strawberries are called for.  Sometimes it's a few spoonfuls in smoothies or baked goods, but I think the recipe I make the most using this strawberry jam is a strawberry vinaigrette for our salads.  Year round, it's an easy way to get a little taste of summer on your plate!

This recipe is part of the pectin discussion we started on Tuesday.  I'm sharing my four favorite jam recipes with you that don't require added commercial pectin.  This recipe (and yesterday's Sour Cherry Jam) is sugar-free, commercial pectin-free, and Advanced Plan friendly!

Strawberry Jam
Makes 5 half pint jars

6 cups chopped organic strawberries, ripe (can be fresh or frozen)
1/4 cup chopped organic strawberries, unripe
2 cups xylitol (I use powdered to make sure it dissolves)
Juice from 1 organic orange, saving the peel and rind

Large tea strainer or muslin bag
5-6 sanitized half pint jars and lids

1.) Put the chopped strawberries, xylitol and orange juice in a large stock pot.  Chop the orange rinds and peels finely.  Place into the tea ball or muslin bag and add it to the stock pot.  Bring to a boil over High heat, stirring constantly.  Strawberries tend to foam, just skim off any foam and discard as it boils. 

2.)  Reduce heat to Medium-High and continue to boil until the jam sets.  When the jam reaches a temperature of 218 - 222 degrees F, do the ice cube test to see if it sets as you wish.  (take a small spoonful of jam and hold it over an ice cube for a minute or so.)  If the jam on the spoon has formed a skin that wrinkles when you push it, the jam is set.  Use a candy thermometer to monitor the jam temperature.

3.) Ladle the hot jam into jars leaving 1/4 inch of space at the top of the jar for air (push out air bubbles using a spatula).  Screw on the lids and process jars in boiling water for 10 minutes.  Remove jars from counter, set on counter to cool, and check after 15 minutes to make sure they all sealed properly.