Low Sugar Strawberry Jam
User Reviews
4.0
6 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
10 mins
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Total Time
40 mins
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Servings
32 tablespoons
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Calories
17 kcal
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Course
Condiments
-
Cuisine
American
Low Sugar Strawberry Jam
Report
This Low Sugar Strawberry Jam tastes like biting into a fresh strawberry all year long.
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Ingredients
- 2 cups strawberries, hulled and chopped into pieces
- 1/3 cup fruit juice or water
- 3 tsp bottled lemon juice
- 1.5 Tbsp Ball RealFruit™ Low or No-Sugar Pectin
- 0- 1/2 cup sugar, sugar substitute, honey
Instructions
- Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Sterilizing jars is no longer recommended if processing 10 minutes or longer. Let jars sit in hot water until ready to use.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
- Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
- Process jars for 10 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Equipments used:
Notes
- Makes 2 half-pint jars.
- Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.
- Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
- If lids have not sealed, store those jars in refrigerator and consume those jars first. You can reprocess the jam. Use new lids.
- Store in a cool place.
- Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.
- Adjusting for altitude
- 0-6000 feet above sea level process half pints or pints for 10 minutes.
- above 6000 feet process half pints or pints 15 minutes
Nutrition Information
Show Details
Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Protein
0.1g
(0%)
Fat
0.04g
(0%)
Saturated Fat
0.002g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.004g
Sodium
2mg
(0%)
Potassium
14mg
(0%)
Fiber
0.2g
(1%)
Sugar
4g
(8%)
Vitamin A
1IU
(0%)
Vitamin C
5mg
(6%)
Calcium
2mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.04g | 0% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 14mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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