Try this low sugar strawberry jam for a fruity flavoured jam that is shelf stable for 6 to 9 months. Adding some sugar will provide a better texture and flavour to jam than using no sugar.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: preserves, Side Dish
Cuisine: American
Keyword: jam, strawberries
Servings: 6jars
Calories: 257kcal
Ingredients
4cups chopped/crushed strawberriesfresh or frozen
1cupunsweetened apple juice
1 1/2cupssugar
1package Low Sugar or No Sugar Pectin
Instructions
Prepare Jars & Lids
Wash and check jars for any cracks or chips. Tip: Always prepare at least one more jar than called for in a recipe.
Wash lids and rinse. According to the latest, lids do not need to be boiled or heated before using. Simply wash and set aside.
Place jars upright in pot and fill with water until completely covered. Bring to boil and boil for 10 minutes to sterilize. Keep jars hot until ready to fill.
Make Jam
In large pot, combine crushed strawberries, apple juice and no sugar needed pectin. Mix until pectin is fully dissolved.
Stir and bring to hard boil.
Add sugar and return to boil. Boil for 3 minutes, stirring constantly.
Remove from heat and remove any foam.
Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
Wipe rim with clean cloth and seal with sealing lid.
Screw band on top and tighten finger tight.
Process in hot water bath for 5 minutes. If you are at an altitude of 1000 feet or more, add 1 minute of processing time for each1000 feet of altitude.
Remove jars, cool undisturbed for 24 hours and check seal. Keep any jars that have not sealed in fridge or re-process. Label and store well sealed jars without the outer ring of the lid for 6-9 months.