If you want a strawberry jam recipe that is perfectly sweet but not too sweet this is the recipe for you!
- 6 cups strawberries, crushed
- 4 cups sugar, with 1/4 cup of the sugar removed into a separate bowl
- 1 pat of butter, helps with foaming
- 1⁄2 teaspoon non-iodized salt , optional but I would opt to
- 1 box low sugar, Sure-Jell Pectin
- Take the 1/4 cup sugar bowl and mix in the full box of Sure-Jell pectin
- Add crushed strawberries, salt, butter, and sugar/pectin mixture into a heavy bottom dutch oven over medium heat
- Cook until berries come to roiling boil, if you stir the mixer the berries should still boil
- Add remain 3-3/4 sugar and cook until mixture comes back to a roiling boil and once it reaches that cook for exactly 1 min
- Remove from heat and spoon of foam and discard
- Ladle jam into clean canning jars with 1/4 inch headspace
- Wipe down the rim of each jar
- Place a new canning lid and screw on a ring
- Place in a water bath canner and boil for 10 min
- Turn heat off and let jars cool in water bath canner for 5 minutes
- Remove jars from the canner and set them on a clean kitchen towel for 24 hours
- Once cool, remove rings, wipe down jars, and put in the pantry!
- This low sugar recipe has 6 cups of strawberries and 4 cups of sugar. It still has a lot of sugar but it’s much less than the full sugar recipes which are usually 4 cups of fruit and 6 cups of sugar. When you make jams you have to be careful to follow the sugar to fruit ratio so the jam sets.
- You don’t want your jars sitting directly on the bottom of your canner because they are too close to the heat. A trivet or a dishtowel will protect the jars from cracking. You can stack jars 2 high with an electric canner or 1 high with a water bath canner.
- Make sure you check your elevation and the proper processing time because it can vary depending on the elevation you live in. A great resource for this is the National Center for Home Food Preservation. Find your local chapter and get elevation questions answered directly!
- I like to have everything pre-measured and quadruple this recipe. It makes about 18 1/2 pints if you do this. I have 2 pots cooking at once with a doubled recipe in each. 12 cups of strawberries and 8 cups of sugar in each pot.
- I used to make jam in 1/2 pint jars but I started using pint jars during the canning lid shortage as it halved my lid usage.