This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin

  • 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.

  • 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.

  • 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.

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

  • 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.

Tips

*Increase processing time: 5 minutes for 1,001 to 3,000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

© 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Nutrition Facts

16 calories; protein 0.1g; carbohydrates 4.1g; sodium 0.1mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2012
I subtracted one teaspoon of water and added a teaspoon of pure vanilla extract. I made no other changes or substitutions. This turned out absolutely perfect. I've been wanting to try low sugar jam for a while now (because my family eats an obscene amount of jam) and you know, it was just as good. My oldest child said that he preferred it "less sweet". Read More
(67)

Most helpful critical review

Rating: 2 stars
04/15/2015
I followed it exactly, and only after my jam was runny and didn't set did I realize the recipe does not include an important step.T You add "and heat to a boil." to step #2. Read More
(32)
20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/11/2012
I subtracted one teaspoon of water and added a teaspoon of pure vanilla extract. I made no other changes or substitutions. This turned out absolutely perfect. I've been wanting to try low sugar jam for a while now (because my family eats an obscene amount of jam) and you know, it was just as good. My oldest child said that he preferred it "less sweet". Read More
(67)
Rating: 5 stars
06/19/2011
so easy and great strawberry taste. I have never made jam before as I thought you needed way more berries. Not so! I will definately make this again An added note I did add the lemon juice, 2not 3 teasp per 2 half pint batch. Read More
(34)
Rating: 2 stars
04/15/2015
I followed it exactly, and only after my jam was runny and didn't set did I realize the recipe does not include an important step.T You add "and heat to a boil." to step #2. Read More
(32)
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Rating: 5 stars
06/29/2012
yum! thought it was going to be syrup but it thickened right up a few hours after the canning process was done Read More
(20)
Rating: 5 stars
07/11/2012
I used this recipe for making 12 8oz jars of Strawberry jam and it turned out perfect! It was my first time making jam ever and I also never did canning before. I used honey and apple juice as well. I multiplied this recipe x8 and it called for 3 cups of sugar or sugar substitute. With a regular jam recipe it calls for 7 or 8 cups of sugar. So not sure if I could call this recipe low sugar but at least you can use honey instead of granulated sugar so it's still so much better. Will make this again! Read More
(15)
Rating: 5 stars
07/05/2013
I tried this recipe for the first time today and it turned out perfectly! The level of sweetness was just right, and since low-sugar pectin is used the huge amount of sugar one normally uses in making jam isn't needed for preservation. (I used water instead of fruit juice and the 1/2 cup sugar). As one other reviewer mentioned, the consistency inside the processed jars seemed to be more like thin syrup at first, but about three to four hours after pulling them out of the water bath they had thickened up to a perfect consistency. I highly recommend this recipe! Read More
(15)
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Rating: 5 stars
01/07/2014
Perfect amount of sweetness. Have also used this for peaches, cherries, and blueberries, and I always add cinnamon and/or nutmeg, ginger. Can add in some finally chopped mint too. Read More
(13)
Rating: 4 stars
09/30/2015
A couple of tips. This recipe is for a very small amount. I tripled the ingredients and ended up with 5 - 8 oz jars of jam. I boiled the recipe for 10 minutes, and I skimmed off all the foam after removing from stove, otherwise the fruit will fall to the bottom. And last , I returned the full jars with lids back into a bath of water, covering the jars for 10 minutes. This will seal the jam and you will hear the lids pop as they concave. Otherwise you will need to use paraffin wax. This way your jam stores for a year without spoiling. I hope this helps some of you, because I have made many mistakes in the past, like having to recook the jam, the fruit falling to the bottom of the jar and so, it's with tips like this you will save extra work . Once I had had some friends try it, I will let you know how they liked it. Oh and I used Cranberry concentrate for the liquid. Read More
(12)
Rating: 5 stars
06/10/2012
I used honey and apple juice. Delicious! Read More
(10)