Low-Sugar Strawberry Jam

Follow our step-by-step guide on how to make Low-Sugar Strawberry Jam.

1. Step 1

   Begin by setting up your water bath canner, jars, and lids according to the manufacturer's guidelines, especially if you're aiming to preserve your delicious jam.

2. Step 2

   Rinse and hull the strawberries, then use a potato masher to crush them in a bowl, layering them for an even consistency.

3. Step 3

   In a spacious saucepan, mix the crushed strawberries with fruit juice, then gradually incorporate the Ball RealFruit Low or No-Sugar Needed Pectin.

4. Step 4

   Heat the mixture until it reaches a vigorous rolling boil, stirring constantly to avoid sticking.

5. Step 5

   Once boiling, introduce your choice of sugar, sugar substitute, or honey, and return to a full rolling boil, maintaining that intensity for one minute while stirring continuously.

6. Step 6

   Afterward, take the saucepan off the heat and skim off any foam if needed.

7. Step 7

   Carefully ladle the hot jam into your prepped jars, leaving a quarter-inch headspace at the top.

8. Step 8

   Wipe the rims of the jars to ensure a proper seal.

9. Step 9

   Position the lids on the jars and secure the bands, tightening them just enough with your fingertips.

10. Step 10

    Place the filled jars into the canner, ensuring they are submerged under one to two inches of water.

11. Step 11

    Cover the canner and bring the water to a gentle, steady boil.

12. Step 12

    Process the jars for ten minutes, adjusting for altitude as necessary.

13. Step 13

    Once done, turn off the heat, remove the lid, and let the jars rest for five minutes.

14. Step 14

    Gently take the jars out of the canner and allow them to cool.

15. Step 15

    After 24 hours, check the lids for a proper seal; the center should remain firm when pressed.

16. Step 16

    Finally, clean and store the jars following the manufacturer's instructions, and relish the satisfaction of your homemade jam.