About the Recipe
Ingredients
1 â…“ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
â…“ cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1 ½ tablespoons Ball RealFruit Low or No-Sugar Needed Pectin
½ cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2 Ball half-pint (8 oz) jars with lids and bands
Preparation
Step 1
Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
Step 2
Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball RealFruit Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
Step 7
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.
©allrecipes