Wash and crush berries. If you want smoother jam, crush berries in a blender.
Place crushed berries in a large bowl and add the Whey Low.
Stir Whey Low into the fruit and mix well.
Let it stand for ten minutes stirring occasionally.
Stir the Sure-Jell and ¾ cup water in a saucepan.
Bring to a boil on high heat stirring constantly. Boil for one minute.
Remove from heat and stir this mixture into the strawberries. Stir constantly until Whey Low is completely dissolved and no longer grainy, about three minutes.
Pour into prepared containers leaving a ½ inch space at top for expansion during freezing and cover.
Let the jam remain at room temperature for 24 hours until set.
Store in the freezer.
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