Strawberry Vanilla Jam Reduced Sugar Recipe 445

LESS SUGAR CANNED STRAWBERRY JAM

Steps:

• Wash jars & screw bands in hot soapy water. Rinse well in warm water. Pour boiling water over flat lids in a pan off the heat. Let stand in hot water until ready to use. Drain well before using.
• Fill canner half full of water and bring to a simmer.
• Prepare berries by crushing 1 cup at a time using a potato masher.
• Measure exact amount of fruit into an 8qt. saucepan.
• Measure the exact amount of sugar into a separate bowl. (Do not reduce sugar or use sugar substitute. Look up no-sugar-needed recipes for those amounts.).
• Mix 1/4 cup of sugar from measured amount with Sure-Jell. (Make sure to use the pink box of less or no sugar needed pectin!).
• Stir sugar & pectin mixture into berries. Add 1/2 teaspoons butter to reduce foaming, if desired.
• Bring to a full rolling boil (a boil that does not stop bubbling when stirred) stirring constantly.
• Stir in sugar, quickly. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim foam from top with metal spoon.
• Ladle quickly into jars to within 1/8 inch of top.
• Wipe jars' rims and threads and top with two-piece lids.
• Place jars in water bath canner for 10 minutes, then remove from canner. Let cool completely before storing. Press on middle of the lid to make sure lids have sealed. If not, store in refrigerator.

STRAWBERRY VANILLA JAM - REDUCED SUGAR RECIPE - (4.4/5)

Steps:

• Wash the strawberries in cool running water and drain. Remove the stems and hulls. Crush berries, one layer at a time, with a potato masher. Tip: I use very quick pulses, in my food processor, to break down the strawberries into large chunks, then use a potato masher to crush them, much easier to do, with less elbow grease! If using the Ball Jam/Jelly maker: Sprinkle the pectin evenly over the Pot fitted with the Stirrer. Add crushed strawberries and vanilla (if using) evenly over the pectin. Add butter/margarine to help reduce foaming. Press "Jam" button, the cook time will automatically default to 21 minutes. Press enter. Wait 4 minutes for the appliance to sound 4 short beeps, indicating that it is time to add the sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot. The appliance will continue to automatically stir your ingredient while it cooks. Stay within earshot of the Jam & Jelly Maker the appliance will beep again a the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance immediately and immediately remove the glass lid. Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam. Preserve jam immediately by one of three ways: Ladle the hot jam/jelly into hot jars (never into cold jars, as they could crack), cool to room temperature, then refrigerate and eat within 3 weeks. Ladle the hot jam into hot jars (or into plastic freezer storage jars) and freeze for up to 1 year. Or, my favorite was is to "water can" the jam to preserve the jam/jelly to be stored in a cool, dry place.

LOW SUGAR / NO SUGAR STRAWBERRY JAM

Steps:

• Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. 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
• 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 manufacturers instructions.

STRAWBERRY VANILLA JAM

Steps:

• Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
• The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
• Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
• Apply lids, then rings and tighten rings to fingertip tightness.
• Process in boiling water bath for your altitude time.
• P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.