Low-Sugar Strawberry Jam

Ingredients

• 1.33 cups crushed strawberries , wash, hull, then crush one layer at a time using potato masher
• 0.33 cups unsweetened fruit juice , thawed fruit juice concentrate, or water
• 1.5 tablespoons Ball RealFruit Low or No-Sugar Needed Pectin
• 0.5 cups granulated sugar , or less, depending on taste
• 2 Balls half-pint , 8 oz

Instructions

1. 1

   Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.

2. 2

   Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball RealFruit Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.

7. 7

   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.