Less Sugar Canned Strawberry Jam Food

STRAWBERRY JAM (BALL / BERNARDIN)

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.

LESS SUGAR CANNED STRAWBERRY JAM

Steps:

• Wash jars & screw bands in hot soapy water. Rinse well in warm water. Pour boiling water over flat lids in a pan off the heat. Let stand in hot water until ready to use. Drain well before using.
• Fill canner half full of water and bring to a simmer.
• Prepare berries by crushing 1 cup at a time using a potato masher.
• Measure exact amount of fruit into an 8qt. saucepan.
• Measure the exact amount of sugar into a separate bowl. (Do not reduce sugar or use sugar substitute. Look up no-sugar-needed recipes for those amounts.).
• Mix 1/4 cup of sugar from measured amount with Sure-Jell. (Make sure to use the pink box of less or no sugar needed pectin!).
• Stir sugar & pectin mixture into berries. Add 1/2 teaspoons butter to reduce foaming, if desired.
• Bring to a full rolling boil (a boil that does not stop bubbling when stirred) stirring constantly.
• Stir in sugar, quickly. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim foam from top with metal spoon.
• Ladle quickly into jars to within 1/8 inch of top.
• Wipe jars' rims and threads and top with two-piece lids.
• Place jars in water bath canner for 10 minutes, then remove from canner. Let cool completely before storing. Press on middle of the lid to make sure lids have sealed. If not, store in refrigerator.

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.

NO SUGAR STRAWBERRY JAM

Steps:

• On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin. (See video.)
• Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
• Remove from heat and skim off any foam that has accumulated on the top of the jam.
• Allow the jam to cool slightly and then ladle the jam into clean 8-ounce jars that have been washed in hot soapy water and are still quite warm to the touch. Put lids on the jars and refrigerate.
• Jam will stay fresh for 6-9 months, whether unopened or opened.
• To water bath can your jam, first prepare the water bath canner and supplies. Place your jars in the water bath canner on the rack. Fill the water bath canner with water so that all the jars are submerged. Bring the water in your water bath canner up to a simmer. Wash the lids and the rings (bands) in warm soapy water. Rinse the items thoroughly, allow them to air dry, and then set them aside. (See video.)
• On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin.
• Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
• Remove from heat and skim off any foam that has accumulated on the top of the jam.
• One at a time, remove a jar from the water bath canner and pour the water from the jar back into canner. Be careful. The water will be very hot.
• Place the jar on a cushioned surface and ladle hot jam into the hot jar, leaving a 1/4 inch headspace. Remove air bubbles with the debubbler.
• Wipe jar rim with a paper towel or a clean rag that has been dipped in white vinegar.
• Use a magnetized lid lifter to place a lid on the jar rim. Secure the jar ring (band) until it's "fingertip tight." (See video.)
• Using a jar lifter, place the jar back into the canner. Repeat this process with each jar until all the jars are filled.
• Once all the jars are in the canner, put the lid on the canner.
• Bring the water in the canner up to a boil. Once the water reaches boiling, process (boil) the jars for 10 minutes.
• After 10 minutes, turn off the heat and allow the jars to rest in the canner for 5 minutes.
• After 5 minutes, remove the jars and place them on a cushioned surface. DO NOT tilt the jars as you remove them from the canner.
• Allow the jars to cool for 24 hours then remove the rings (bands). Check the lids for a proper seal by verifying the "button" on the top of the lid is depressed, and the lid should not flex. (See video.) Afterward, store the jam in your pantry. Your homemade jam is now shelf-stable for 18 months. Once opened, your jam will need to be refrigerated and will stay fresh for 6-9 months.

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - STRAWBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

NO-SUGAR-NEEDED STRAWBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

SUGAR-FREE STRAWBERRY JAM

Steps:

• In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze.

DIABETIC STRAWBERRY JAM - SUGAR FREE

Steps:

• Place berries juices and lemon rind in saucepan.
• Mash berries slightly to release juice.
• Heat berries to boiling.
• Sprinkle with unflavored gelatin, and stir gelatin in well.
• Remove from heat, skim top and pack into hot jars with hot lids.
• Cool to room temperature before freezing.

EASY LOW SUGAR NO PECTIN STRAWBERRY JAM

Steps:

• Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
• Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
• As you prepare the fruit, it's okay to use very ripe berries.
• They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
• The berries are softer, sweeter, and have more natural sugars.
• Add the berries and mash them in batches.
• I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
• Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
• Bring the mix to a roaring boil on high heat, stirring regularly.
• The boil needs to be strong, one that does not diminish when you stir.
• Maintain this level of boil for at least 20 minutes.
• Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
• When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
• Total cooking time is over 30 minutes.
• When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
• Be careful not to spill, as it is very hot and will give you a nasty burn.
• The hot water from the pot should be handled carefully as well.