Super Strawberry Fig Jam Low Sugar Recipes

STRAWBERRY FIG JAM

Steps:

• Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
• Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
• In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
• Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
• Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
• Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
• If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.

LOW SUGAR FIG JAM RECIPE

Steps:

• Add figs and sugar to a deep pan and set on the stovetop. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently. let it boil for 5 minutes.
• Turn the heat to medium-low and keep cooking the jam while stirring frequently. It might take anywhere between 15 to 30 minutes for your fruit to soften and for the jam to start to thicken (depending on how juicy the fruit was to begin with).
• When the fruit is soft use a potato masher to mash the fruit as much as you'd like. Add the juice of half a lemon right into the jam. Then add 4-6 lemon seeds to the jam (they have natural pectin in them and will help to thicken the jam). Stir and cook 5-10 more minutes or until the jam reaches your desired thickness.
• To process your jam in a waterbath canner fill the canner with enough water to cover the jars by at least an inch. Set the caner on the stovetop and bring the water to a rolling boil.
• Wash the jars, lids, and rings with hot water and dish soap.
• Fill the jars with the hot jam leaving 1/2 inch headspace. Use the bubble remover to remove air bubbles by scraping it along the inside of the jar. Use a damp paper towel to clean the rim of the jars before you center the lid and close the jars with the bands finger tight.
• Place the filled jars on the rack of the canner, lower them into the boiling water, cover the canner and process the jars in the boiling water for 15 minutes (both pints and half-pints). Make sure to adjust processing time according to the table below if you live above 1000 feet in elevation.
• Once processing time is up, turn the heat off and uncover the canner. Let the jars rest in the hot water for five minutes before you remove them. Set them on a kitchen towel on the counter to cool completely overnight.
• In the morning, check that your jars sealed by pressing the center of the lid. If there is no movement there, your jars have sealed and are ready for storage. Wipe the jars and remove the bands (cause they tend to rust and make it hard to open the jars down the road) and store the jars in the pantry. They should last 12-18 months.

SUPER STRAWBERRY FIG JAM (LOW-SUGAR)

Steps:

• Place figs and 1/4 cup bottled lemon juice in a 3 quart saucepan & bring to a boil. Simmer until figs fall apart easily when stirred, about 20 minutes.
• Add strawberries to figs, along with grape juice & the 3 T lemon juice - put the 3 T lemon juice in the one cup measure then fill with grape juice to the one cup measure.
• Sprinkle the pectin into the fruits & mix well to avoid any lumps.
• Bring the fig, strawberry, juice mix to a hard boil that can't be stirred down - watch & stir to avoid scorching.
• Add the sugar & bring to a boil. Boil hard for 3 minutes & then place in hot sterilized jars (I use the boiling water bath to sterilize the jars when they come out of the dishwasher).
• Lid & process 10 minutes for 1/2 pints & 15 minutes for pints.

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.