Surejell For Less Or No Sugar Needed Recipes Strawberry Jam

LESS SUGAR CANNED STRAWBERRY JAM

Steps:

• Wash jars & screw bands in hot soapy water. Rinse well in warm water. Pour boiling water over flat lids in a pan off the heat. Let stand in hot water until ready to use. Drain well before using.
• Fill canner half full of water and bring to a simmer.
• Prepare berries by crushing 1 cup at a time using a potato masher.
• Measure exact amount of fruit into an 8qt. saucepan.
• Measure the exact amount of sugar into a separate bowl. (Do not reduce sugar or use sugar substitute. Look up no-sugar-needed recipes for those amounts.).
• Mix 1/4 cup of sugar from measured amount with Sure-Jell. (Make sure to use the pink box of less or no sugar needed pectin!).
• Stir sugar & pectin mixture into berries. Add 1/2 teaspoons butter to reduce foaming, if desired.
• Bring to a full rolling boil (a boil that does not stop bubbling when stirred) stirring constantly.
• Stir in sugar, quickly. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim foam from top with metal spoon.
• Ladle quickly into jars to within 1/8 inch of top.
• Wipe jars' rims and threads and top with two-piece lids.
• Place jars in water bath canner for 10 minutes, then remove from canner. Let cool completely before storing. Press on middle of the lid to make sure lids have sealed. If not, store in refrigerator.

SURE-JELL LESS SUGAR STRAWBERRY FREEZER JAM

Steps:

• Prepare and clean your jars. You will need 3-4 pint jars or a combination of jars that will allow for 6-7 cups of jam between them.
• Clean strawberries and remove the stems. Mash or chop them in a food processor until they are the consistency you desire. (I like mine very finely chopped) This should be approx 4 cups of smashed or chopped berries.
• Exactly measure three cups of sugar into a large sauce pan. Add the box of Sure-Jell Less or No Sugar Recipes Fruit Pectin and stir well until thoroughly mixed.
• Add one cup of water and stir and bring to a boil over medium high heat, stirring constantly.
• Boil for 1 minute stirring constantly, remove from heat and quickly stir in the smashed berries (all four cups at once)
• Stir until thoroughly mixed. Quickly pour into prepared jars making sure to leave at least ½ inch of space at top of container to allow for expansion during freezing.
• Let jars sit without lids until completely cooled.
• Once cooled clean tops and add lids, then allow jars or containers to sit out for 24 hours before freezing the jam.
• Jam can be kept in refrigerator for up to 3 weeks or frozen for up to 1 year.

STRAWBERRY JAM (NO ADDED SUGAR)

Steps:

• 1. EQUIPMENT NEEDED: 1 colander dry measure cup 1 medium-large mixing bowl 1 large non-stick dutch oven (about 6-8 qts.) for cooking jam 1 small bowl for sugar substitute 1 boiling water canner pot with jar rack 1 large deep stockpot for sterilizing jars 1 small pan for sterilizing lids 1 medium garbage bowl for berry caps 1 long spoon for stirring jam lids, jars & rings (7 half pints) 1 jar lifter 1 magnetic lid lifter or tongs 1 wide mouth jar funnel 1 soup ladle for filling jars 2 clean, dry dish towels 1 clean, damp dishcloth for wiping rims of jars 2 potholders
• 2. Wash and sterilize jars and lids; leave in simmering water until needed (do the lids about 10 minutes before you're ready to can.)
• 3. Wash and cap berries. Into a large bowl, cut berries into quarters ( to speed mashing.)
• 4. Use a potato masher to crush berries, one cup at a time (six cups total). Use a dry measure cup, and keep track of how many cups of crushed berries you add directly into the pot (off heat) in which you'll cook the jam.
• 5. When the 6 cups of crushed berries are in the pot, stir in the 1 1/2 cups of water and 2 packages of pectin until well combined.
• 6. Over high heat, stirring constantly, bring the mixture to a rolling boil that can't be stirred down; boil and stir for exactly one minute (may reduce heat slightly to prevent boil-over.)
• 7. Remove from heat, skim foam, then stir in the sugar substitute until thoroughly combined. (Note: I found that it tended to be a little clumpy and took a minute to work out the lumps against the side of the pan.)
• 8. Ladle hot mixture into sterilized jars, wipe rims, top with lid and screw rings onto jars until just finger-tight.
• 9. Process in boiling water bath for 10 minutes.
• 10. Remove from canner, place on towel in an area away from drafts. Allow to rest for 24 hrs.
• 11. After 24 hrs, test lid for seal by pressing. If the lid flexes, the seal is faulty and the jar needs to be refrigerated. Store properly sealed jars in cool, dark place.