Strawberry Jam without extra sugar

This weekend the kids and I made no-sugar-added Strawberry Freezer Jam. Oh. my. goodness, it is good! We made a special loaf of Honey Oatmeal Wheat bread and the combo is our go-to food for breakfast, lunch and snacks. Fresh strawberries smeared on toasted perfection... what's not to love?

Strawberry Freezer Jam

2 lbs strawberries

1 tube frozen white grape juice concentrate or apple juice concentrate

1 package no-sugar added pectin

2 envelopes plain gelatin

2 T-1/4 c. lemon juice

stevia

Heat juice concentrate to boiling and allow to simmer until reduced to approximately 1/2 cup. Set aside.

Hull and cut the strawberries (we cut ours in 1/2 inch pieces). Crush the strawberries to desired smoothness (we left big chunks). Allow the strawberries to sit for a while, or until a lot of juice has come out of them.

Put strawberries in large pan, then mix in juice concentrate and 2 T of lemon juice. Next add pectin and gelatin and mix until both are dissolved. Heat the pan over medium high heat, stirring frequently. The jam should boil hard and thicken (if it seems too thick, add a teeny bit of water or more lemon juice -- it is better to have it too thick than too runny). It will eventually begin to foam. When this happens, turn off the heat, skim the foam and continue to stir occasionally for a minute or two. Taste the jam (carefully!) and add stevia to taste (Start with 5-10 drops and mix well before re-tasting. Don't add so much that it is bitter. Stevia is not good when it is the first thing one tastes.).

Ladle warm jam into freezer containers and allow to cool before covering and putting in fridge or freezer. It should keep in the fridge for several weeks and the freezer for several months, though, trust me, you'll use it long before that.

Before eating, stir it a little to make it less jello-like. Ours is exactly like regular sugar-filled jam when stirred.

Enjoy (in copious amounts)!

And let me know if you try it!

Edited to add: I forgot the lemon juice! It's fixed now.