{less sugar} strawberry jam

We went berry picking because we wanted to each some fresh strawberries, but also because we are ALMOST out of our strawberry jam from last year. Luckily we picked a BUNCH so we were able to do 2 batches of jam.

It's quite the process. Here's a peak.

Clean jars keeping warm and sanitized in the warm oven...

YES! I made 16.5 jars of jam. That should last us a while. :)

In the past I've used this Strawberry Jam recipe, but last year I also made THIS less sugar strawberry jam recipe. We really like the flavor of this less sugar recipe so I decided to do ALL my jam with this recipe. Less sugar and still tasty, SCORE!

Less Sugar Strawberry Jam

Ingredients:

6 pt strawberries (to make 6 cups crushed berries)

4 c sugar 

1 box Sure-Jell For Less or No Sugar Needed Recipes Fruit Pectin
1 t. Butter (if desired)

Directions:

1. Bring water bath or steam bath canner (filled with water) to a simmer. 

2. Put jars in dishwasher or wash in hot soapy water. No matter what method you use once your jars are clean move them to a baking sheet and place in oven on "warm" or low setting. 

3. Wish screw bands and lids in hot soapy water. Rinse. Place them in a saucepan. Cover with water. Bring to steaming but not boiling then turn to low. 

4. Prepare strawberries by washing, taking off the stems and mash with a potato masher 1 cup at a time for a total of 6 CUPS CRUSHED BERRIES 

5. Measure exact amount of fruit in to a 6-8 qt soup pot. 

6. Measure exact amount of suave into a separate bowl. Set aside. 

7. Mix 1/4 cup sugar from measured amount and 1 box Sure-Jell For Less or No Sugar Needed Recipes Fruit Pectin. Stir this mixture into strawberries in pot. Add butter to reduce foaming. 

8. Bring mixture to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. 

9. Stir in remaining sugar quickly and stir constantly .  Once it reaches a full boil start timer and boil, while stirring, exactly 1 minute. Remove from heat. Skim off any foam. 

10. Ladle quickly into prepared warm jars, filling to with 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. 

WATER BATH CANNER:

A. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1-2 inches. Add boiling water (from sauce pot with lids) if needed. Bring water to a gentle boil. 

STEAM CANNER: 

A. Place jars on rack. Put on lid.

11. Process jams 10 minutes. Adjust processing time according to altitude chart. Remove jars and place right on towel to cool completely. 

12. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed and you need to refrigerate and use within 3 weeks. 

13. Let stand at room temperature for 24 hours. Store in a cool,dry, dark place for up to 1 year.