No Refined Sugar Strawberry Freezer Jam

Hello all... this is the easiest peasiest jam on the planet.  It literally took me 11 minutes from start to finish to make 2 batches.  I made a ton of the less-sugar strawberry jam a week or so ago, but then I decided I wanted to do some with agave instead.  So this is what I did.

2 lbs. strawberries

1-1 and 1/2 cups agave

1 pkg. less sugar or no sugar pectin

3/4 cup water

Pour the agave into your blender pitcher.  I did 1 and 1/2 cups, but I think it would have still been sweet enough with just 1 cup.  Cut the greens off the top of your strawberries (no need to cut them up more) and throw them into the blender.  Heat the pectin and water in small saucepan until boiling and boil for one minute.  Pour the pectin mixture into your blender.  Pulse a few times in the blender until you have the consistency you want and all ingredients are well mixed.  Pour in containers and let sit for 24 hours or until they set.  Freeze or refrigerate or eat immediately like I did.

Man, I love my blender. :)

Q and A

Sorry, it's me again.  I hope you don't get sick of me, but I have a lot to learn!  I was just wondering what your opinions are on sugar replacements.

 We have been doing 100% raw organic agave, and then I read the debate on whether it's actually much better than High Fructose Corn Syrup, etc.  I think it is if it is raw and organic, but maybe I'm just ignorant?

Also, what do you think about Xylitol?  It seems like with all the benefits to xylitol, it's a no brainer to use that in place of sugar, but I've heard it's not very good to bake with.

Stevia?  Sucanat? Etc? Help!

Also, do any of you use nutritional yeast?  I've heard people use it in place of parmesan cheese sprinkled on their pasta, etc.