HOW TO MAKE STRAWBERRY JAM WITH PECTIN

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– 4 (8 ounce) half pints jars for canning – ▢5 cups crushed strawberries (about 3 pounds) – ▢¼ cup lemon juice – ▢6 tablespoons Ball® RealFruit™ Classic Pectin – ▢6 cups granulated sugar (I use Xylitol or Monk fruit, a natural sugar) – ▢A Ball® Utensil Kit is helpful

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Ingredients

– Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. – Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over 

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Instructions

high heat, stirring constantly. – Add entire measure of sugar, stirring to dissolve. 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 leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

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Instructions

– Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Vanilla Strawberry Jam: Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove 

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Instructions

vanilla bean before ladling jam into jars. The resulting jam will be enhanced with subtle yet distinct vanilla overtones. Strawberry Balsamic Jam: Reduce the lemon juice to 1 tbsp. and add 3 tbsp. good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.

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Instructions

Lemony Strawberry Jam: Add the grated zest of 1 large lemon to the crushed strawberries. Peppered Strawberry Jam: Stir ½ teaspoon freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments strawberries' sweet flavor. 

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Instructions

Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.

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Instructions

1. Makes about 4 (8 ounce) half pints. 2. This homemade strawberry jam lasts in the refrigerator for up to 3 months once opened. For homemade jam processed by canning it lasts two years of shelf life when stored in a cool, dry place.

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Notes

Calories: 5176kcal | Carbohydrates: 1339g | Protein: 5g |  Fat: 3g |  Saturated Fat: 1g |  Sodium: 197mg | Potassium: 1164mg |  Fiber: 22g |  Sugar: 1234g |  Vitamin A: 85IU |  Vitamin C: 447mg | Calcium: 127mg |  Iron: 6mg

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Nutrition

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