This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Ingredients
- ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher): 1 piece
- unsweetened fruit juice, thawed fruit juice concentrate, or water: 0.33333 cup
- ½ tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin: 1 piece
- granulated sugar, sugar substitute, or honey (or less, depending on taste): 0.5 cup
- Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands: 2 piece
Metric Conversion
Stages of cooking
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Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
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Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin.
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Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
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Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
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Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
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Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
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Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
