- 2 quarts ripe strawberries, hulled & washed
- 1 cup water
- 1 pkg. no sugar needed powdered pectin
- ½ to 1 cup sugar or ¼ cup Splenda Blend for Baking may be added
- Prepare 6- 8 0z. jelly jars & lids & rings by washing & sterilizing in simmering water for 15 minutes in a large pot or canner with grate on bottom so jars don’t touch the bottom of pot. Keep in hot water until ready to use.
- Smash berries & measure out 5 cups In large saucepan, mix in water
- Sprinkle on pectin & blend in to dissolve. Add any sugar according to pkg. guidelines. (not Splenda) Bring to a boil on med hi heat. Stirring constantly and boil 1 min. If mixture starts to gel, remove from heat.
- If using Splenda, add at this time and stir to dissolve.
- Remove jars with tongs and place on clean surface. Do not touch lip of jar with your hands. Keep water in canner simmering.
- Ladle jam into jars to within ¼ inch from the top.
- Remove air bubbles by sliding a small rubber spatula down along the sides of the jar.
- Wipe rims with clean cloth. Place on lids and rings and hand tighten.
- Because of the low sugar content, this jam needs 10 min. in a hot water bath. So place jars back into canner upright without touching. Make sure water is above tops of jars & remains at low boil.
- Carefully remove jars to towel with jar lifter or rubber coated tongs to cool.
- As they cool, you will here the jars pop as they seal. When they are cool, check all the seals by pressing the center of the lid. Store in cool, dark pantry. If seal isn’t good, keep in frig.
- After opening jars, store jam in frig for up to 1 year.
Serves: Makes 6 8oz. Jars
Credit: Cam Van Sant