Light Strawberry Jam

Name: Light Strawberry Jam
Total time: 1200 s
Yield: 128 servings
Cuisine: American
Ingredients: 2 lb crushed strawberries; 1 cup unsweetened white grape juice; 3 tbsp Ball RealFruit Low or No-Sugar Needed Pectin

Xanapus @cook_3015770

Bakersfield, California

My light strawberry banana jam. It's not as red as normal people would think it should be because I used light grape juice instead of sugar.

Xanapus @cook_3015770

Bakersfield, California

My light strawberry banana jam. It's not as red as normal people would think it should be because I used light grape juice instead of sugar.

Saved

Ingredients

20 mins

128 servings

2 lbcrushed strawberries
1 cupunsweetened white grape juice
3 tbspBall RealFruit Low or No-Sugar Needed Pectin

Saved

Steps

20 mins

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.