Tasty Tuesday: No Sugar Added Cooked Strawberry Jam

 From the patch to the freezer in just a few easy steps...

No Sugar Added Cooked Strawberry Jam

5 cups crushed strawberries (about 2 quarts strawberries)
1 cup water or unsweetened fruit juice
1 package Ball® Fruit Jell No Sugar Needed Pectin
Note: Although this jam does not need sugar to gel, up to 3 cups sugar may be added while cooking jam or a sugar substitute may be added immediately after cooking, if desired for flavor.

Wash strawberries, remove caps, and crush strawberries one layer at a time. Put strawberries in a 6 to 8-quart saucepot, and add water or juice. Gradually sprinkle pectin over fruit mixture, stirring constantly until dissolved. (Do not add pectin all at once to prevent lumping.) Bring to a boil over medium-high heat, stirring constantly. If you add sugar, return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat, and skim foam, if necessary. Add sugar substitute, if desired, at this time. (1 cup honey is an alternative)

*Pour hot jam immediately into hot, sterile, canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Place jars in simmering water in canner and add boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring water to a gentle, steady boil. Process 10 minutes at altitudes up to 1,000 feet. Add 5 minutes processing time for altitudes between 1,001–3,000 feet; add 10 minutes for altitudes between 3,001–6,000 feet. After processing, remove jars and set them upright on a towel to cool for 12 to 24 hours. Store jars in a cool, dry, dark place for up to one year. Refrigerate after opening. Yield: 6 half-pint jars.
Source: Ball® Fruit Jell No Sugar Needed Pectin on Clemson website



*or into your storage containers.  Cool at room temperature.  Refrigerate overnight then freeze.  NO water bath necessary IF storing in freezer!Pin It