Low-Sugar Strawberry Jam

Recipe View Prepare your water bath canner, jars, and lids according to the manufacturer's instructions if you intend to preserve the jam. (Approximately 15 minutes)

Recipe View In a large, heavy-bottomed saucepan, combine the crushed strawberries and apple juice. (Approximately 2 minutes)

Recipe View Gradually whisk in the low-sugar pectin, ensuring there are no lumps. (Approximately 3 minutes)

Recipe View Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching. (Approximately 10-15 minutes)

Recipe View Add the sugar and salt, stirring until dissolved. Return the mixture to a full rolling boil. (Approximately 2 minutes)

Recipe View Boil hard for 1 minute, stirring constantly. The jam will thicken slightly. (Approximately 1 minute)

Recipe View Remove the saucepan from the heat and skim off any foam that has formed on the surface. (Approximately 2 minutes)

Recipe View Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. (Approximately 5 minutes)

Recipe View Wipe the jar rims clean with a damp cloth. Center the lids on the jars and screw on the bands until fingertip tight. (Approximately 3 minutes)

Recipe View Process the filled jars in the boiling water bath for 10 minutes, adjusting for altitude if necessary. (Approximately 10 minutes)

Recipe View Turn off the heat, remove the lid from the canner, and let the jars stand in the hot water for 5 minutes. (Approximately 5 minutes)

Recipe View Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely. (Approximately 20 minutes)

Recipe View Check the seals after 24 hours by pressing on the center of each lid. If the lid doesn't flex, the jar is properly sealed. (Approximately 1 minutes)

Recipe View Store the sealed jars in a cool, dark place for up to one year. Any unsealed jars should be refrigerated and used within a few weeks. (Approximately 5 minutes)