No Sugar Strawberry Jam
This no sugar, Keto-friendly recipe will be a welcome addition to your breakfast or dessert table. This recipe provides you with the steps to create strawberry jam with or without water bath canning.
Servings: 5 8-Ounce Jars
Equipment
- Large heavy-bottomed saucepan
- Water bath canner
- Six 8-ounce canning jars (It is best to have one extra jar ready)
- Six regular mouth new canning lids
- Six regular mouth canning rings (bands)
- Jar lifter
- Ladle
- Debubbler
- White vinegar and paper towel or clean rag
- Magnetized lid lifter
Ingredients
- 4 cups Crushed strawberries, approximately 2 pounds 4 generous cups
- 1 cup Water Or clear light-colored juice, such as white grape juice or apple juice
- 1 pkg No Sugar or Low Sugar Pectin 4 1/2 tablespoons of no sugar/low sugar pectin
Instructions
MAKING NO SUGAR STRAWBERRY JAM WITHOUT WATER BATH CANNING
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin. (See video.)
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- Allow the jam to cool slightly and then ladle the jam into clean 8-ounce jars that have been washed in hot soapy water and are still quite warm to the touch. Put lids on the jars and refrigerate.
- Jam will stay fresh for 6-9 months, whether unopened or opened.
MAKING NO SUGAR STRAWBERRY JAM WITH WATER BATH CANNING
- To water bath can your jam, first prepare the water bath canner and supplies. Place your jars in the water bath canner on the rack. Fill the water bath canner with water so that all the jars are submerged. Bring the water in your water bath canner up to a simmer. Wash the lids and the rings (bands) in warm soapy water. Rinse the items thoroughly, allow them to air dry, and then set them aside. (See video.)
- On high heat, combine crushed strawberries and water in a saucepan. Gradually stir in the pectin.
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam that has accumulated on the top of the jam.
- One at a time, remove a jar from the water bath canner and pour the water from the jar back into canner. Be careful. The water will be very hot.
- Place the jar on a cushioned surface and ladle hot jam into the hot jar, leaving a 1/4 inch headspace. Remove air bubbles with the debubbler.
- Wipe jar rim with a paper towel or a clean rag that has been dipped in white vinegar.
- Use a magnetized lid lifter to place a lid on the jar rim. Secure the jar ring (band) until it's "fingertip tight." (See video.)
- Using a jar lifter, place the jar back into the canner. Repeat this process with each jar until all the jars are filled.
- Once all the jars are in the canner, put the lid on the canner.
- Bring the water in the canner up to a boil. Once the water reaches boiling, process (boil) the jars for 10 minutes.
- After 10 minutes, turn off the heat and allow the jars to rest in the canner for 5 minutes.
- After 5 minutes, remove the jars and place them on a cushioned surface. DO NOT tilt the jars as you remove them from the canner.
- Allow the jars to cool for 24 hours then remove the rings (bands). Check the lids for a proper seal by verifying the "button" on the top of the lid is depressed, and the lid should not flex. (See video.) Afterward, store the jam in your pantry. Your homemade jam is now shelf-stable for 18 months. Once opened, your jam will need to be refrigerated and will stay fresh for 6-9 months.
Video
Notes
Find this recipe and video at https://marysnest.com/how-to-make-no-sugar-strawberry-jam-with-water-bath-canning-tutorial/
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