Low Sugar Strawberry Jam

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

Directions:

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.