STRAWBERRY JAM (BALL / BERNARDIN)
Yield: 5 x quarter-litre (1/2 US pint) jars
Provided by Healthy Canning
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- If using fresh strawberries, wash them, and hull them.
- Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
- You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
- Put in a large stainless steel pot.
- Add the water.
- Add the pectin and stir till the pectin is dissolved.
- Put on a burner.
- If using SUGAR or SPLENDA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in sugar or Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
- If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
- Should it start to gel before this time is up, remove from heat, you're done.
- Remove from heat.
- Skim off any foam, if there is any.
- Ladle into 125 ml (4 oz) or quarter-litre (1/2 US pint / 8 oz) jars.
- Leave 1 cm (1/4 inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
Nutrition Facts : ServingSize 2 g, Calories 8 kcal
LOW SUGAR / NO SUGAR STRAWBERRY JAM
This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 32
Number Of Ingredients 5
Steps:
- 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® RealFruit™ 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.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g
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