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<\/figure><\/div>Strawberry season is a fleeting delight, with these juicy berries gracing us with their presence for a short time each year. Whether you grow your own strawberries<\/a> or visit a local pick-your-own farm, don’t let your bountiful harvest go to waste.<\/p> Our low-sugar strawberry jam recipe is the perfect solution, preserving their vibrant flavor long after the season ends. Using less sugar allows the true taste of the strawberries to take the spotlight.<\/p> With this canning recipe, you’ll capture the essence of ripe berries in a versatile, shelf-stable jam that you can enjoy throughout the year. Let’s dive into the process of creating a homemade strawberry jam that will elevate your breakfasts, snacks, and desserts to a whole new level of fruity goodness.<\/p> Before we begin, let’s dive into each ingredient and uncover how these simple elements come together to create jars of homemade jam.<\/p> Selecting fresh strawberries at their peak is crucial for making the best strawberry jam. Look for strawberries that are firm, plump, and vibrant in color. Ripe strawberries will have a sweet aroma and should be free from any signs of decay or damage. Avoid strawberries that are mushy, bruised, or have moldy spots.<\/p> You can also use frozen strawberries instead of fresh ones. This is particularly convenient when fresh strawberries are out of season or unavailable. To use frozen strawberries, take them out of the freezer a day ahead and let them thaw in the fridge. Then proceed with the recipe as you would with fresh berries. Be sure to include all the liquid that is released during thawing.<\/p> This recipe calls for Pomona’s Universal Pectin<\/a>, a citrus pectin that offers several advantages over typical boxed pectin. Unlike regular pectin, Pomona’s Universal Pectin works by using calcium powder to gel instead of relying on large amounts of sugar and extensively high cooking temperatures that may diminish the fruit’s flavor. This lets the natural fruit flavor shine through in your jellies and jams rather than the overwhelming sweetness of sugar.<\/p> While this recipe includes sugar, the use of Pomona’s Universal Pectin opens up a world of possibilities for sweetening options. While the recipe suggests 3\/4 cup of sugar, you can adjust the sweetness according to your preference. You can use up to 2 cups of sugar if desired. Taste the mixture after the pectin is dissolved. If it is not sweet enough, add more sugar, and boil for an additional minute while stirring.<\/p> For those looking for alternative sweeteners, consider substituting 1\/2 to 1 cup of mild-flavored honey<\/a> to make honey-sweetened strawberry jam. Additionally, you have the freedom to use other sweeteners that measure similarly to sugar or honey. Liquid sweeteners like agave or maple syrup are also viable options.<\/p> Lemon juice in this recipe is optional, but I highly recommend it. Lemon juice helps enhance the flavor of the strawberry jam. It also aids in preserving the vibrant red color. You can use fresh or bottled lemon juice<\/a>, depending on what is readily available.<\/p> If you are new to canning or want to brush up on your canning skills, first review the water bath canning tutorial<\/a> at the National Center for Home Food Preservation<\/em> website to help you feel more confident in the canning process.<\/p> Now, let’s get down to business! While a more detailed printable recipe with instructions awaits you at the bottom of this article, here are the general steps to create your very own homemade strawberry jam.<\/p> Before you begin making and canning your strawberry jam, organize your work area and gather all the necessary kitchen equipment. Here’s a list of what you’ll need:<\/p> Don’t Have a Water Bath Canner?<\/strong> No need to worry if you don’t have a dedicated water bath canner on hand! You can still achieve excellent results using a large sauce pot. Just make sure that the pot is tall enough to fully cover the tops of the jars by a few inches, with at least two or more inches of space remaining to prevent boiling water from splashing out. To protect the jars from direct heat, place a rack at the bottom of the pot to elevate them. This will ensure they won’t break during the canning process.<\/p> Having all the necessary equipment at hand will ensure a smooth and efficient jam-making process. So, gather these items and get ready to create your homemade strawberry jam!<\/p> Start by washing your jars, lids, bands, and canning tools in warm, soapy water. Rinse them well and set then aside to air dry until you are ready to use them.<\/p> Warm the jars before filling them to prevent breakage due to thermal shock. Place the jar rack into the water bath canner, set the clean jars upright on the rack, and add water to fill the pot covering the jars. Bring the canner to a simmer at 180\u02daF and let the jars heat for 10 minutes. Keep the jars hot until you’re ready to fill them.<\/p> Start by rinsing the strawberries thoroughly under clean running water. Then remove the hulls and crush the berries with the potato masher. Finally, measure 4 cups of the mashed strawberries.<\/p> In the Pomona’s pectin box, you will find two envelopes. One is the pectin and calcium powder. In a small bowl, combine 2 teaspoons Pomona’s pectin powder with your sugar (or other sweetener) ensuring they are well mixed.<\/p> Then, mix the calcium water by combining 1\/2 teaspoon of calcium powder (from the small packet in the Pomona’s pectin box) with 1\/2 cup of water in a jar with a lid. Shake the jar vigorously to combine the ingredients thoroughly. You will only need 2 teaspoons for this recipe. Store the remainder in the refrigerator for making jams and jellies in the future.<\/p> In a large saucepan, combine 4 cups of mashed strawberries, lemon juice, and 2 teaspoons of the calcium water.<\/p> Bring the strawberry mixture to a boil over medium-high heat. Add the sugar\/pectin mixture and stir to dissolve. Continue stirring until the jam returns to a full boil, about 1 to 2 minutes. Once it boils, remove the pan from the heat.<\/p> Spread a dry kitchen towel on the counter. Use a jar lifter to carefully remove a jar from the canner and drain the water back into the pot. Place the warm jar on the towel. Keep the remaining jars in the canner to stay warm and ready for filling.<\/p> Using a canning funnel and ladle, carefully fill the jar with the prepared strawberry jam, leaving about 1\/4-inch of headspace at the top. This allows room for expansion during the canning process. After filling the jar, run a bubble popper through the jar to release any trapped air bubbles.<\/p> Take a damp towel and wipe the rim of the jar to remove any residue or stickiness. A clean rim will help create a tight seal between the lid and the jar. Ensure the rim is clean and free from any food particles, as this can interfere with achieving a proper seal.<\/p> Center a lid on top of the jar, making sure it sits flat and aligned. Place a band over the cover and screw it on firmly until it is fingertip tight. Be careful not to over tighten, as this can prevent air from escaping during the canning process.<\/p> Return the filled jar to the canner. Repeat the same process with the remaining jars, filling them one by one.<\/p> Once all the jars are filled and placed back in the canner, adjust the water level to cover the jars by at least 2 inches.<\/p> Bring the canner to a full rolling boil over high heat. Once the canner boils vigorously, start your timer, and process the jars according to the recommended processing time specified in the recipe. Maintain a steady boil throughout the processing time.<\/p> After the processing time is complete, turn off the heat and let the jars settle, then carefully remove the jars from the canner using the jar lifter and place them on a kitchen towel or cooling rack. Keep the jars upright and don’t touch the lids or tighten the bands. It will take time for the jars to seal completely. Allow the jars to cool undisturbed for 12 to 24 hours.<\/p> Here are some delicious ways to use strawberry jam:<\/p>About the Ingredients<\/h2>
Strawberries<\/h3>
Pomona’s Universal Pectin<\/h3>
Sweeteners<\/h3>
Lemon Juice<\/h3>
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<\/figure><\/div>Steps for Making and Canning Strawberry Jam<\/h2>
Step 1: Gather Your Kitchen Equipment<\/h3>
Step 2: Prepare the Canning Gear<\/h3>
Step 3: Prepare the Ingredients<\/h3>
Step 4: Make the Strawberry Jam<\/h3>
Step 5: Fill the Jars<\/h3>
Step 6: Process the Jars in the Water Bath Canner<\/h3>
![\"Jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2023\/06\/strawberry-jam-jars.jpg\")
<\/figure><\/div>Ways to Use Strawberry Jam<\/h2>
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