This video is the perfect place for new home canners to start. Here I show you how to make Low Sugar Strawberry Jam with detailed Water Bath Canning Instructions.
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Table of Contents
- Cut the Amount of Sugar in Half
- More Water Bath Canning Videos
- Water Bath Canning Recipes
- The Modern Pioneer Pantry
- Download Your Free 36-Page Pantry List
- The Modern Pioneer Cookbook
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Easy Low Sugar Strawberry Jam Recipe
- Shop for items used in this blog post or video
Cut the Amount of Sugar in Half
This jam has a wonderful flavor and texture, even though we’ve cut the sugar called for in regular jam in half! Plus, what is more fun than being able to look into your pantry and see home-canned jam sitting on the shelf?
And with my step-by-step video instructions, I’ll be there to hold your hand through the entire water bath canning process. This couldn’t be easier!
More Water Bath Canning Videos
Check out these videos that are part of my Water Bath Canning 101 – Home Canning Basics for Beginners Series. These videos are perfect if you’re learning about or just getting started with water bath canning.
Water Bath Canning Recipes
How to Make No Sugar Strawberry Jam with Water Bath Canning Tutorial
Enjoy this sugar-free treat and also learn how to make it shelf-stable for long-term pantry storage.
How to Can Pears – NO SUGAR Recipe
Learn how to home can fruit for long-term storage in your pantry.
Water Bath Canning Ingredients – Salts, Spices, and Pectin
Learn about the key ingredients for the water bath canning of pickles, jams, jellies, marmalades, and tomatoes.
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Easy Low Sugar Strawberry Jam
Ingredients
- 5 cups Mashed strawberries Approximately 4 pounds
- 3 cups White cane sugar
- 4 tablespoons Lemon juice Bottled or fresh squeezed
- 1 package Low sugar powdered pectin
Instructions
- Place six 8-ounce canning jars on a rack in a water bath canner or stockpot.
- Fill the jars and canner with water to cover jars by at least one inch. Cover the canner or stockpot and bring to a simmer over medium heat. (Do not boil.)
- Place six canning lids in a small saucepan and heat over low heat. Do not boil. Remove from heat and set aside but keep lids warm. Wash and dry canning rings. Do not heat in a saucepan. Set aside and keep clean.
- Place the 3 cups of sugar in a bowl and set aside.
- Wash strawberries in a colander and drain well. Hull strawberries. Working in batches, place strawberries into a pie plate and mash with the back of a fork or a potato masher. Measure out a total of 5 cups of mashed strawberries and add to a deep-sided pot that is either stainless steel or enameled cast iron.
- Place pot with mashed strawberries on the stove. Add the lemon juice and the pectin to the strawberries and mix well with a whisk until all the pectin is dissolved.
- Turn on the stove burner and bring the mashed strawberry mixture to a rolling boil over high heat. Stir continually. Once you have a full rolling boiling that you can’t stir down, add in all the sugar at once. Continue to stir and keep at a high boil for 1 minute.
- Remove from heat and skim off any foam that has risen to the top.
- Using a jar lifter, remove one jar from the canner and empty the water from the jar pouring it back into the canner. Place jar onto a counter that is lined with a thick dish towel. Do not dry the jar. Using your index finger, run a clean paper towel dipped in vinegar around the top of the jar to clean it and make sure there are no nicks. Immediately fill the jar with the hot jam using a funnel and a ladle. Leave a 1/4 inch headspace.
- Use a de-bubbler inserted into the jar to make sure there are no air pockets. Top off jar with a bit of extra jam if it goes below the 1/4 inch headspace. Clean the top of the jars one more time with a paper towel dipped in vinegar.
- Use a lid lifter to lift jar lid out of saucepan filled with warm water. Place lid onto jar and add canning ring. Tighten ring until you meet resistance and then apply one more turn to "fingertip" tight. (See video.)
- Continue this process until all the jars are filled and placed into the water bath canner.
- Once all the jars are in the canner, put the lid on and bring the water up to a boil. Once the water boils, set a timer for 10 minutes. Allow the jars to boil in the water bath canner for 10 minutes. After 10 minutes, turn off the heat, and carefully remove the lid. Allow the water to stop boiling and the jars to rest. (About 5 minutes.)
- Use the jar lifter to remove the jars from the water bath canner. Keep them straight. And place them on the towel-lined counter. Check them in 24 hours to make sure that the seals are tight with the lids slightly concave and not able to be moved or removed by hand. Remove rings. Jam is now shelf-stable for at least 12 months or up to 18 months, depending on the canning lids used.
Video
Notes
Shop for items used in this blog post or video
Favorite Water Bath Canning Equipment
Favorite Water Bath Canning Supplies
- Canning Essentials Kit (includes debubbler)
- Canning Scoop/Ladle
- Canning Funnel with Head Space Markings
- Ball Quilted 12-ounce Jelly Jars with Lids and Bands
- Ball Regular Mouth Lids and Bands
- Ball Regular Mouth Pint 16-oz Mason Jar with Lids and Bands
- Ball Wide Mouth Jars 32-oz with Lids and Bands
- Secure Lift Jar Lifter
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Favorite Water Bath Canning Books
- The Modern Pioneer Cookbook
- The Modern Pioneer Pantry
- Ball Canning Back to Basics
- USDA Complete Guide to Home Canning
- Ball Complete Book of Home Preserving
- The All New Ball Book Of Canning And Preserving
- Bernardin Guide to Home Preserving
- The River Cottage Preserves Handbook
- The Amish Canning Cookbook
- Preserving Today
- Jam On – The Craft of Canning Fruit
I made it following your recipe and tips. It was so easy to follow. The jam was a success! Thank you!
Oh Michaela, I am SO happy to hear this!! Love, Mary
What is the time for processing pint jars please? Thank you!