Recipe by Ball® Canning & Recipes
"This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar."
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1 1/3 cups
crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
unsweetened fruit juice, thawed fruit juice concentrate, or water
1 1/2 tablespoons
Ball® RealFruit™ Low or No-Sugar Needed Pectin
granulated sugar, sugar substitute, or honey (or less, depending on taste)
Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
I subtracted one teaspoon of water and added a teaspoon of pure vanilla extract. I made no other changes or substitutions. This turned out absolutely perfect. I've been wanting to try low sugar jam for a while now (because my family eats an obscene amount of jam) and you know, it was just as good. My oldest child said that he preferred it "less sweet".
Caution, this recipe is flawed. I followed it exactly, and only after my jam was runny and didn't set did I realize the recipe does not include an important step. The missing step is between #2 and #3. As written the recipe says add the pectin to the fruit (with no mention about heating/cooking) in step 2, then in step 3 you add sugar and bring it to a boil. The recipe would be fixed if you add words to step #2 saying "and heat to a boil." After my Jam did not set, I read the instructions on the Ball Low Sugar Pectin package and it stresses that you put the pectin in with the fruit and heat those together BEFORE adding any sugar. This recipe does not say that. My guess is if you did heat up the pectin with the fruit (before sugar) it may work fine, which is probably what most of those who rated this recipe highly likely did. I have jars of strawberry syrup instead. Oh well....
so easy and great strawberry taste. I have never made jam before as I thought you needed way more berries. Not so! I will definately make this again An added note I did add the lemon juice, 2not 3 teasp per 2 half pint batch.
yum! thought it was going to be syrup but it thickened right up a few hours after the canning process was done
I used honey and apple juice. Delicious!
I tried this recipe for the first time today and it turned out perfectly! The level of sweetness was just right, and since low-sugar pectin is used the huge amount of sugar one normally uses in making jam isn't needed for preservation. (I used water instead of fruit juice and the 1/2 cup sugar).
As one other reviewer mentioned, the consistency inside the processed jars seemed to be more like thin syrup at first, but about three to four hours after pulling them out of the water bath they had thickened up to a perfect consistency. I highly recommend this recipe!
Perfect amount of sweetness. Have also used this for peaches, cherries, and blueberries, and I always add cinnamon and/or nutmeg, ginger. Can add in some finally chopped mint too.
I used this recipe for making 12 8oz jars of Strawberry jam and it turned out perfect! It was my first time making jam ever and I also never did canning before. I used honey and apple juice as well. I multiplied this recipe x8 and it called for 3 cups of sugar or sugar substitute. With a regular jam recipe it calls for 7 or 8 cups of sugar. So not sure if I could call this recipe low sugar but at least you can use honey instead of granulated sugar so it's still so much better. Will make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Low Sugar / No Sugar Strawberry Jam
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 16
** Calories from Fat: < 1
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