I love jam. I brought home a flat of strawberries last weekend and decided to make some jam with them since there was no way that my little household of 2 would be able to eat them all.
I found this recipe for a lower sugar jam online and decided to give it a try. I liked the fact that it used a no sugar added juice as the sweetener instead of one of those sugar substitutes. I think there is something odd about going through all the trouble to can fresh fruit and then dump a bunch of fake sugar on it... but I digress.
Low Sugar Strawberry Jam:
( Ball Canning Jars)
4 cups crushed strawberries
1 cup unsweetened white grape juice
3 tablespoons low or no-sugar needed pectin
6 (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.