Low Sugar Strawberry Jam Recipes

LOW-SUGAR STRAWBERRY JAM

Steps:

• Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
• Wash and hull the strawberries. Mash them with a potato masher. You can decide how fine or how chunky you want them. Measure the sugar, and reserve ¼ cup to mix with the pectin.
• Mix the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
• Place the strawberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it's thick enough, it's done. If it's too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
• Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is too hot when you put it in the jars, the fruit chunks will float to the top. Meanwhile, place the Mason jar flat lids (not the rings) in very hot (not boiling) water to get them ready.
• Fill your jars, using the ladle and funnel, leaving 1/4 inch of clearance space at the top of the jar.
• Wipe the rims of the jars with a clean, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
• Process the jars, following the instructions for your water bath canner. This jam requires 5 minutes processing at sea level, 10 minutes above 1000 feet altitude and 15 minutes above 6000 feet altitude.
• Remove the jars carefully with the jar lifting tongs, and set them on a clean towel. Leave them undisturbed for several hours or overnight to let them seal. You can tell they are sealed if the center of the lid is depressed slightly and does not move when pressed with your finger. Remove the rings so they don't rust due to trapped moisture, or if you want to leave them on, at least remove them temporarily to make sure they are dry underneath. The jam lasts about a year in the pantry.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

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.

LOW SUGAR STRAWBERRY JAM

Steps:

• Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
• Wash and sanitize your jars. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
• Wash your lids and set aside in clean place.
• Rinse the strawberries. Remove the tops and cut in halves or quarters (8 cups total). Place in a heavy-bottomed saucepan.
• Heat the fruit over medium heat until the juices start to bubble. At this point, you can mash the fruit with a potato masher, or use an immersion blender (only blend 30% of berries).
• In a small bowl, combine 1/2 tsp calcium powder with 1/2 cup cool water.
• In a separate bowl, combine sugar (1.5 cups) and pectin (2.5 tsp). Set aside. To prevent clumping in the fruit, Pomona's must be mixed with your sweetener before being added to the fruit.
• Add the lemon juice (1/4 cup) and calcium water (2.5 tsp) to the pot with the strawberries, stir.
• Add the sugar/pectin mixture, and bring to a rolling boil. Stir constantly for 3 minutes, turning down the burner to medium if the jam starts popping.
• At this point, turn the burner under the canner back up to high and get that water boiling again.
• Remove the jam pot from heat, and stir gently for 5 more minutes. At the end of the 5 minutes, remove any foam that remains.
• Using the funnel and a ladle, add the jam to your prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the amount of room between the top of the food, and the rim of the jar.
• Using a wet clean rag, wipe the rim to make sure there isn't any sticky jam on there.
• Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
• Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
• Process (boil) for 10 minutes.
• Remove the canner from heat, and let sit for 5 minutes.
• Remove the jars and place them on towels on the counter undisturbed for 12-24 hours.
• After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
• Label the sealed jars, and store in a cool dark place for up to a year.