Agave nectar is a sweetener derived from the agave cactus plant. The cactus is native to Mexico, and its juice was traditionally used to make tequila. Agave syrup is approximately twice as sweet as sugar. Agave can be substituted for sugar in many recipes with only minor modifications. Agave syrup is suitable for use in making freezer jam. Agave syrup is a natural replacement for refined sugar and should not produce much of a difference in the taste and texture of the jam.
Making the Jam
Crush and/or mash the fruit with a blender or potato masher. No big pieces of fruit should remain.
Mix the fruit and agave syrup in a bowl.
Mix the water and pectin in a saucepan and boil for 1 minute, stirring constantly.
Add the pectin mixture to the fruit and mix well, stirring for a few minutes.
Jarring the jam
Pour the fruit mix into jars to within ¼-inch of the top.
Put the lids on the jars.
Let the jars stand at room temperature until cooled and jam is set.
Freeze the jars. Jam can be frozen for up to a year.
About this Author
Sherry Lipp is an entertainment writer in Seattle. Her articles regularly appear online on sites such as BlogCritics.org. She has interests in entertainment, history, and science. She enjoys researching facts as well as writing from personal experience and giving opinions.