Sugar Free Strawberry Jam

Preserving Method: Water-Bath-Canning  

Makes about 4 (8 oz) half pints

Fresh, delicious sugar-free strawberry jam is easy to enjoy with the Ball® FreshTECH™ Automatic Jam & Jelly Maker and Ball® RealFruit® Low or No-Sugar Needed pectin.  Just add the fresh ingredients in this recipe, and the Jam Maker does the rest in under 30 minutes! For a sweeter flavor, try our Low-Sugar Recipe.


You will need

  • 4 cups crushed strawberries  
  • 2/3 cup unsweetened fruit juice 
  • 1/2 tsp butter or margarine 
  • 3 Tbsp Ball®RealFruit™ Low or No-Sugar Needed Pectin  

Directions

  1. WASH strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.
  3. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter.  
  4. WAIT 4 minutes for appliance to sound 4 short beeps. Place the Glass Lid on the Pot.  
  5. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.  
  6. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.  
  7. PRESERVE sugar free jam immediately. 
  8. FILL ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.  
  9. PROCESS Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.