Low Sugar Strawberry Jam

4 from 2 votes

This Low Sugar Strawberry Jam tastes like biting into a fresh strawberry all year long.

Course Condiment

Cuisine American

Prep Time 20

Cook Time 20

Processing time 10

Total Time 40

Servings tablespoons

Calories 17kcal

Cost $6

Prepare waterbath canner. Wash jars ad lids thoroughly in hot, soapy water and rinse well. Add jars to to canner and cover with water 1 inch above the jars. Sterilizing jars is no longer recommended if processing 10 minutes or longer. Let jars sit in hot water until ready to use.
Pour boiling water over lids and let sit in hot water until ready for use.
Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
Add sugar, if using. Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

Makes 2 half-pint jars.

Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.

Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.

If lids have not sealed, store those jars in refrigerator and consume those jars first. You can reprocess the jam. Use new lids.

Store in a cool place.

Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.

Adjusting for altitude

0-6000 feet above sea level process half pints or pints for 10 minutes.

above 6000 feet process half pints or pints 15 minutes