Name: Low Sugar Freezer Strawberry Jam Recipe / Simple and Delicious
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 4 pints strawberries, cleaned, hulled, and crushed to make 4 cups3 cups of sugar1 package of Sure Jell Pectin For Less or No Sugar Needed Recipes1 cup of water

Rosemary Maple Roasted Pecans – Sweet, Savory and Delicious

These rosemary maple roasted pecans are sweet and savory and make the perfect addition to a salad, charcuterie board, or a delicious snack.

They are not overly sweet and take only about 20 minutes to make. Your house is going to smell so amazing! It’s such a fun holiday treat.

The first time I popped one of these sweet and savory nuts into my mouth, I was addicted.

You better make a batch for yourself!

*This recipe can also be made using mixed nuts or walnuts.

Oh, how I love rosemary. Rosemary was one of the first herbs I was introduced to while visiting a lovely herb garden as a young mother.

A quaint little gift shop was nestled in among the neatly organized knot gardens and raised beds.

This is where my love for herbs started.

Rosemary is a perennial evergreen shrub with little blue flowers.

The aroma is distinctive and refreshing with a sweet, resinous flavor.

If you want to learn more about rosemary, other recipes, and how to grow it, check out this post.

Back to the roasted pecans recipe.

Ingredients: Rosemary Maple Roasted Pecans

2 heaping cups of raw pecans halves
1 1/2 tablespoons melted coconut oil or you can use melted butter
3 TB maple syrup
1 TB coconut sugar/white sugar (optional)
2 TB fresh rosemary, chopped and divided
1 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon flaky sea salt

Instructions: Rosemary Maple Roasted Pecans

Preheat the oven to 375.
Line 2 sheet pans with parchment paper and set aside.
Strip 2-3 sprigs of rosemary leaves (avoid using the thick stems).
Toss 2 heaping cups of pecans with 1 ½ cups melted coconut oil, 3 TB maple syrup, 1 TB coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and 1/8 tsp cinnamon.
Spread a single layer of pecans evenly on the prepared sheet pan.
Roast in the preheated oven for 7 minutes, toss the pecans, and cook for another 5-7 minutes, observing to ensure they don’t burn.

When the nuts are removed from the oven, sprinkle the remaining rosemary and sea salt on top and then spread onto the prepared parchment-lined cookie sheet to cool.
(Try to avoid letting the nuts touch too much or else they will stick together and don’t wait too long to sprinkle with rosemary or the herbs won’t stick to the nuts).
After the roasted pecans have cooled completely, separate them if any have stuck together and place them in a jar or bag.

Enjoy!

*This recipe can be doubled; just make sure you have enough pans to accommodate the nuts.

I use two big cookie sheets for a double batch.

Here are a few ways to gift the roasted pecans.

Place the pecans in a cellophane bag with a red bow.
Add the bagged pecans to a coffee mug.
Place the pecans in a jar with a lid and add a red bow with a note.

Rosemary Maple Roasted Pecans – Sweet, Savory and Delicious

These rosemary maple roasted pecans are sweet and savory and make the perfect addition to a salad, charcuterie board or a delicious snack.

Prep Time5 min
Cook Time15 min
Total Time20 min

Course
- Snack
Cooking Method
- rosemary roasted pecans

- 2 heaping cups raw pecans halves
- 1 1/2 tablespoons melted coconut oil or you can use melted butter
- 3 TB maple syrup
- 1 TB coconut sugar/white sugar (optional)
- 2 TB fresh rosemary, chopped and divided
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/2 teaspoon flaky sea salt

1

Preheat the oven to 375.

2

Line 2 sheet pans with parchment paper and set aside.

3

Toss 2 heaping cups of pecans with 1 ½ cups melted coconut oil, 3 TB maple syrup, 1 TB coconut sugar, 1 1/2 tablespoons fresh rosemary, 1 tsp salt, and 1/8 tsp cinnamon.

4

Spread a single layer of pecans evenly on the prepared sheet pan.

5

Roast in the preheated oven for 7 minutes, toss, the roast for another 5-7 minutes, watching carefully to ensure they don’t burn.

6

As soon as the nuts are removed from the oven, sprinkle the remaining rosemary and sea salt on top and then spread onto the prepared parchment-lined cookie sheet to cool. (Try to avoid letting the nuts touch too much or else they will stick together and don’t wait too long to sprinkle with rosemary or the herbs won’t stick to the nuts).

7

After the roasted pecans have cooled completely, separate them if any have stuck together and place in a jar or bag.

8

Enjoy!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Low Sugar Freezer Strawberry Jam Recipe / Simple and Delicious

Are you a fan of strawberry jam but wary of the excessive sugar content in most recipes? Look no further!

This yummy fresh strawberry freezer jam is low in sugar and incredibly simple. Trust me, even my husband can whip this up.

Why You’ll Love This Strawberry Jam Recipe

Less Sugar: Traditional jams often call for a lot of sugar. This recipe uses just enough to enhance the natural sweetness of the strawberries.
Quick and Easy: You don’t need to be a culinary expert to make this jam.
It’s straightforward and takes very little time.
No Cooking Required: Unlike traditional jams, this freezer jam doesn’t need to be cooked, simplifying the process.

We have been out of strawberry jam for a few months, and my family is missing it. Crepes, cornbread, and peanut butter sandwiches aren’t the same without it.

We came across some deliciously sweet organic strawberries at Costco, so we’ve made several batches of strawberry jam and are now stocked up for the year.

If you’ve never made freezer jam, you are going to be pleasantly surprised how quick and easy it is to make.

I recommend using organic strawberries if you can.

“Department of Agriculture tests found that strawberries were the fresh produce item most likely to be contaminated with pesticide residues, even after they are picked, rinsed in the field and washed before eating. For these reasons, strawberries continue to be at the top of the Dirty Dozen™ list.”

STRAWBERY JAM INGREDIENTS

4 pints strawberries, cleaned, hulled, and crushed to make 4 cups
3 cups of sugar
1 package of Sure Jell Pectin For Less or No Sugar Needed Recipes
1 cup of water

STRAWBERRY JAM INSTRUCTIONS

1- Have glass or plastic containers ready to be filled. You will need six one-cup or three one-pint containers.

(I prefer to use one-cup glass jars because that way, the jam will be eaten before it goes bad in the fridge, and they are a good size to give as a little gift.

2-Prepare the fruit, crushing the berries with a potato masher, blender, or food processor. Blend until you like the consistency. (I prefer just slightly chunky to runny.)

This little strawberry stem remover is a game-changer when it comes to making strawberry jam!

It makes taking the stems out a snap.

3- Measure 4 cups of prepared fruit into a bowl.

4- Measure 3 cups of sugar into a large pan.

5- Stir one box of Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin into sugar.

6- Add 1 cup water and stir constantly over medium heat until the mixture reaches a boil.

7- Continue stirring and boil for one minute and remove from heat

8- Pour fruit into pectin/sugar mixture and stir until thoroughly mixed at least one minute.

9- Fill containers with mixed strawberry jam, leaving ½ inch of space at the top for expansion. (I love this little gadget for filling mason jars).

10- Take a clean cloth or paper towel and wipe off any strawberry jam drippings from the jar top.

11- Let stand at room temperature for 24 hours until set.

How long does freezer strawberry jam stay good?

Freezer jam is best used in the refrigerator within a 3-5 week period and will last up to one year in the freezer.

Enjoy!

Low Sugar Freezer Strawberry Jam Recipe / Simple and Delicious

This yummy fresh strawberry freezer jam is low in sugar and incredibly simple to make.

Prep Time30 min
Total Time30 min
Yield3 pints

INGREDIENTS

- 4 pints strawberries, cleaned, hulled, and crushed to make 4 cups
- 3 cups of sugar
- 1 package of Sure Jell Pectin For Less or No Sugar Needed Recipes
- 1 cup of water

INSTUCTIONS

1

Have glass or plastic containers ready to be filled. You will need six one-cup or three one-pint containers.

2

Prepare the fruit, crushing the berries with a potato masher, blender, or food processor. Blend until you like the consistency.

3

Measure 4 cups of prepared fruit into a bowl.

4

Measure 3 cups of sugar into a large pan.

5

Stir one box of Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin into sugar.

6

Add 1 cup water and stir constantly over medium heat until the mixture reaches a boil.

7

Continue stirring and boil for one minute and remove from heat.

8

Pour fruit into pectin/sugar mixture and stir until thoroughly mixed at least one minute.

9

Pour into containers, leaving ½ inch of space at the top for expansion. (I love this little gadget for filling mason jars).

10

Take a clean cloth or paper towel and wipe off any jam drippings from the jar top.

11

Let stand at room temperature for 24 hours until set.

Freezer jam is best used in the refrigerator within a 3-5 weeks and will last up to one year in the freezer.

Enjoy!