This low sugar version of Strawberry Jam is a tasty way to preserve those beautiful summer berries.
8 half pint jars
5 1/3 c. crushed strawberries
1 1/3 c. water
2 t. Strawberry Extract
6 T. Low or No Sugar Pectin
Up to 2 c. sugar, sugar substitute or honey (depending on the sweetness of your berries)
1/4 t. butter, optional to reduce foaming
Ladle hot jelly into hot 4 or 8oz. jelly jars leaving 1/4" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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xo~Carol
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