Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam. I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries. It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here. First attempt was a great success – now to try some others…
- 3 quarts ripe strawberries, stems removed
- 1 1/2 cup of water
- 6 Tablespoons Real Fruit Low or No-Sugar Needed Pectin
- 1 cup Splenda granular
- Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
- Place lids in a small saucepan and cover with water. Bring to a boil and then simmer – adding water as needed.
- Continue to simmer until ready to use.
- Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
- Place exactly 6 cups of mashed strawberries in a large saucepan.
- Add water and mix thoroughly
- Add pectin 1 tablespoon at a time and mix well between each tablespoon.
- Bring mixture to a full rolling boil over medium heat.
- Boil for 1 minute more, stirring constantly
- Remove from the heat and add Splenda. Stir until blended.
- Skim off any foam with a metal spoon that forms on top. Allow to sit for 5 minutes.
- Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
- Wipe jars and threads and place 2 piece lids in place tightly.
- Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
- Bring to a boil and boil for 10 minutes.
- Remove jars and place upright on a towel to cool.
- Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
- Sealed jars can be stored for 1 year in a cool dark location.
Nutrition: 1 Tablespoon is 3 g carbs.