*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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".
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.
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!
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!
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.