Low-Sugar Strawberry Jam

Ingredients

Instructions

1. 1Wash 6 half-pint jars in hot soapy water or the dishwasher and keep them hot; pre-boiling is not necessary since the process time below is 10 minutes or more.
2. 2Simmer the new lids in hot (not boiling) water per the manufacturer's directions and keep them warm.
3. 3Wash the screw bands in warm soapy water and set aside.
4. 4Wash and hull 2 pounds of strawberries, then crush with a potato masher to measure exactly 4 cups of crushed fruit.
5. 5In a large saucepot, whisk together a small portion of the sugar called for on the low-sugar pectin package with the pectin powder itself, to help it disperse without clumping, following the exact method printed on that specific box, since low-sugar pectin formulations vary by brand.
6. 6Stir the crushed strawberries and bottled lemon juice into the pot with the pectin mixture, and bring to a full rolling boil over high heat, stirring constantly.
7. 7Add the remaining sugar (staying within the range specified on the pectin package, roughly 1 1/2 to 2 cups total for this batch) and return the mixture to a full rolling boil, then boil hard for exactly 1 minute, stirring constantly, or for the time specified on the pectin package.
8. 8Remove from the heat and skim off any foam.
9. 9Ladle the hot jam into the hot half-pint jars, leaving 1/4 inch of headspace.
10. 10Remove air bubbles with a non-metallic spatula, wipe the rims clean, center a warm lid on each jar, and apply a band until fingertip tight.
11. 11Process in a boiling-water canner, jars covered by 1 to 2 inches of water, for 10 minutes for half-pints and 10 minutes for pints, timing from when the water returns to a full rolling boil.
12. 12Adjust for altitude: add 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, 15 minutes at 6,001-8,000 feet, and 20 minutes above 8,000 feet.
13. 13Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and let cool undisturbed for 12 to 24 hours.
14. 14Check each seal (concave, firm lid), remove the bands, wipe the jars, and label with contents and date.
15. 15Store in a cool, dark place up to 1 year for best quality; refrigerate after opening and use within about 3 weeks.
16. 16Do not substitute a regular high-sugar pectin for the low-sugar-formulated pectin without changing the sugar amount back up, and do not go below the pectin manufacturer's minimum sugar recommendation, since low-sugar pectins are chemically formulated to set only within a specific, narrower sugar range.