How to Cook Appetizing Light Strawberry Jam

Delicious, fresh and tasty.

Light Strawberry Jam. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Strawberry Jam without pectin is simple and easy to make. Our old fashioned homemade strawberry jam has only two ingredients: strawberries and sugar!

Light Strawberry Jam Tip the strawberry mixture into a preserving pan with the lemon juice. Lighter, little sugar tastes for Jam lovers. Why buy strawberry jam when you can make your own mouthwatering spreads? You can cook Light Strawberry Jam using 3 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Light Strawberry Jam

  1. Prepare 2 lb of crushed strawberries.
  2. Prepare 1 cup of unsweetened white grape juice.
  3. You need 3 tbsp of Ball RealFruit Low or No-Sugar Needed Pectin.

Featuring surprising ingredients such as brandy and tarragon, our recipes can be prepared with minimal effort. What makes this strawberry jam recipe healthy? Well, I don't know about you, but a homemade If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year. Because Hero is all about naturalness, our light version of jam is as tasty and original as real fruits.

Light Strawberry Jam instructions

  1. Note: This is a recipe taken (and altered) from the Ball website. I needed to calculate the amount of calories per serving..
  2. You will need 8 half pint glass preserving jars with lids and bands.
  3. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside..
  4. COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary..
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight..
  6. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed..

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