How to Make Low Sugar Strawberry Jam with Detailed Water Bath Canning Instructions
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.
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.
Subscribe to my channel for more easy recipes
And while you're visiting my Mary's Nest YouTube channel, be sure to subscribe and click on the notification bell that will let you know each time I upload a new video.
I look forward to having you join me in my Texas Hill Country Kitchen!Love,
Easy Low Sugar Strawberry Jam
- 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
- 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.
Shop for items used in this blog post or video
Favorite Water Bath Canning Supplies
Favorite Water Bath Canning Books
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Learn where I buy my Beef Bones, Wild-Caught Fish, Sprouted Grains, and more…and learn about Special Discounts for Mary’s Nest visitors, including from US Wellness Meats, Vital Choice, Masontops, and Breadsmart.
*A Note About Affiliates: My videos, video descriptions, and blog posts may contain affiliate links to various products. As an Amazon Associate I earn from qualifying purchases. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website.