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Reduced-Sugar Strawberry Jam

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
1485 min
SERVINGS
32 servings
Reduced-Sugar Strawberry Jam
Ingredients
  • 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
Instructions
1
Prepare your equipment for canning by following the manufacturer's guidelines for the waterbath canner, jars, and lids. If you're preserving food, make sure to read the instructions carefully.
2
Next, gather all the necessary ingredients and measurements required for your recipe.
3
Combine your prepared fruit with its corresponding juice in a large saucepan. Gradually stir the Ball RealFruit Low or No-Sugar Needed Pectin into the mixture until it's fully incorporated. Bring the mixture to a rolling boil, stirring constantly.
4
Add any additional sweeteners you're using, such as sugar, a sugar substitute, or honey. Return the mixture to a rolling boil and cook it for 1 minute, stirring constantly throughout this time.
5
Remove the saucepan from heat and skim off any foam that may have formed on the surface.
6
Using a ladle, fill each hot jar with your jam mixture, leaving about 1/4 inch of space at the top. Make sure to wipe any excess liquid from the rims of the jars.
7
Place the lids onto the jars, followed by the bands. Tighten the bands just enough to achieve a fingertip-tight seal.
8
Carefully place the filled jars into the waterbath canner, ensuring they're completely covered by 1 to 2 inches of water. Put the lid on top of the canner and bring the water to a gentle, steady boil.
9
Process the jars in the canner for 10 minutes, taking into account any altitude adjustments. Once you've completed this step, turn off the heat and let the jars stand for 5 minutes.
10
Remove the jars from the canner and allow them to cool. After 24 hours, check the seals of your jars by pressing on the center and observing whether the lid flexes up and down. If it doesn't, your jar is sealed properly.
11
Finally, store the jars according to the manufacturer's instructions and clean them as needed.