On to the Photos!
We made a low sugar strawberry jam following this recipe which uses Ball bulk low/no sugar pectin:
Low/No Sugar Strawberry Jam
Ingredients per two (8 oz) half
pint jars
1
1/3 cups crushed strawberries (wash, hull, then crush one layer at a time using
potato masher)
1/3
cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1
1/2 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
1/2
cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2
Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Directions
Prepare waterbath canner, jars and
lids. Prepare and measure ingredients for recipe.
Combine prepared fruit with fruit
juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar
Needed Pectin. Bring Mixture to a full
rolling boil that cannot be stirred down.
Add sugar, sugar substitute or
honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute,
stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, one at
a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands
and adjust to fingertip tight.
Place filled jars in canner ensuring
jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to
gentle, steady boil.
Process jars for 10 minutes,
adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5
minutes.
Remove jars and cool. Check lids for
seal after 24 hours. Lid should not flex up and down when center is pressed.
Clean and store according to manufacturer’s instructions.
*For Floyd increase time by 5
minutes for a total time of 15 minutes.
Here's links to last year's preserved strawberry recipes
Preserving Floyd: Strawberries Part I Freezing and Dehydrating
Preserving Floyd: Strawberries Part II Whole Strawberries in Vanilla Syrup
Preserving Floyd: Strawberries Part III We Be Jammin' !
Also of interest to canning newcomers:
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