Low Sugar Strawberry Jam

Picking your strawberries.  Here is my friend Nancy picking.  I picked 6 flats of organic strawberries at Bolles Organic Farm.

Aren't they pretty.  Wash them up, and then stem and hull them.  Then crush them up.

Supplies:

Place lids in warm water to help soften rubber.

Place water in your canner and start to heat up.

Cast of characters:

Lids

Rings

Splenda or  Sugar

More Characters:

8 oz jars

package of SUGAR FREE/LOW SUGAR Pectin

Last of Characters:

Bowl to mash strawberries

Potato Masher

Ladle

Canning accessory kit - I bought mine at Fred Meyer

Boil fruit and then place in jars.  Remember to leave head space.

So pretty when they come out of the canner

Sugar Free Strawberry Jam

3 c strawberries (approx 3 pints)

3/4 c water

1 box low sugar fruit pectin

1/2 c splenda or sugar

Bring boiling water canner, half full with water to a simmer.  Pour boiling water over flat lids in saucepan and turn off heat.  Let stand in hot water until ready to use.

Stem and crush strawberries; place 3 cups of the crushed strawberries in 6-8 quart sauce pot.  Stir in water.  Add pectin, stirring until well blended.

Bring mixture to full rolling boil (boil that doesn't stop when stirred) on high heat, stirring constantly.  Box 1 minute, stirring constantly.  Add Splenda or sugar.  Skim off foam if desired.

Ladle into jar, filling to 1/8 inch of the top.  Wipe jar rims and threads.  Cover with lids and rings.  Tighten rings until finger tip tight.  Place jar in canner.  Water must cover jars by 1-2 inches.  Add more water if necessary.  Cover and bring to a boil.

Once boiling, process for 10 minutes.  Remove jars and place upright on towel to cool completely.  I also cover with towel.  After jars cool, check seals by pressing middle of lid with finger. (if lid springs back, lid is not sealed and you must refrigerate).