0.3 cup fruit cocktail in juice unsweetened thawed
0.5 cup granulated sugar or less, depending on taste
8 oz half-pint jars with lids and bands ball® kerr®
1.3 cups strawberries crushed wash, hull, then crush one layer at a time using potato masher
1.5 tablespoons no-sugar needed pectin ball®
Equipment
sauce pan
ladle
Directions
Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® Real
Fruit™ Low or No-Sugar Needed Pectin
Add sugar, sugar substitute or honey, if using. 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, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water.
Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.
