Honey Strawberry Jam

6 jars

Ingredients

  • 4 cups (1000 ml) crushed strawberries
  • 1 cup (250 ml) unsweetened apple juice
  • 2 tbsp (30 ml) lemon juice
  • 1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
  • 1 cup (250 ml) liquid honey

Description

  1. Place 6 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
  2. Crush strawberries one layer at a time. Measure crushed strawberries and fruit juices into a large, deep stainless steel saucepan. Whisk in No Sugar Needed Fruit Pectin until dissolved.
  3. Stirring constantly, bring fruit mixture to a boil over high heat. Add honey and return mixture to a boil. Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
  4. Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace).
  5. Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met — fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jam.
  6. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.**
  7. Remove jars without tilting. Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward.
  8. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Notes & Tips

To reduce foaming, add 1/4 tsp (1 ml) vegetable oil or butter to fruit mixture before cooking. Sugar-free and low sugar jams do not bubble and boil up as high in the pan as do regular and full sugar preserves. The mixture should, however, bubble constantly while being stirred for the full 3 minutes.