STRAWBERRY JAM w/o ADDED SUGAR
This recipe will make about 6 (8 oz) half pint jars
This is a very easy recipe, great for a beginner.
You will be using the Waterbath Canning method to can this jam.
• 4 cups fresh crushed ripe strawberries
• 1 cup white grape juice (unsweetened)
• 3 Tbsp of Pectin (no sugar type)
• 6 (8 oz) jars with lids – Here are some great quilted jars!
1 Fill your water canner with enough water to cover the jars by about 1 inch and set heat for a simmer.
2 Place the jars in the canner and heat them in the simmering water until ready for use. Do not boil.
3 Wash lids in warm soapy water and set bands aside.
4 Lightly mash the strawberries and add the juice in an 8-quart saucepan.
5 Place the pan on the stove burner and turn the heat on the pan.
6 While the pan is heating, gradually stir in the pectin. (do not pour in fast as it will clump)
7 Bring mixture to a full rolling boil over high heat stirring constantly.
8 When the rolling boil cannot be stirred down, remove from heat. There may be a foam, skim it off if necessary.
9 Using your jar lifter remove the hot jars from the canner and empty the water.
10 Ladle hot jam into hot jars using your jar funnel leaving 1/4 inch headspace.
11 Wipe the jar rims. Place a hot lid on the jar, then apply a band and adjust until fit is fingertip tight.
12 Place the filled jars in the water canner (insure they are covered with about an inch of water), turn up the heat to bring to a boil for 10 minutes, adjusting for altitude.
13 Use your jar lifter to remove jars and set aside to cool. Let set for 24 hours and then check lids for seal, they should be down. The lids should not move up and down when the center is pressed.
14 Use any of these great labels and Fancy Tops to finish your jar of jam