- 1 1/3 cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
- 1/3 cup unsweetened fruit juice, thawed fruit juice concentrate, or water
- 1 1/2 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
- 1/2 cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
- 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
- Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
- Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball(R) RealFruit(TM) Low or No-Sugar Needed Pectin
- 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.
- 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.
- 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.
- Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
- 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.
04/17/2018
recipepes.com
Low Sugar / No Sugar Strawberry Jam, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
