Learn how to make: Low-Sugar Strawberry Jam in a Steam Canner

sugar substitute

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia offers a natural low-calorie option, while granulated sugar is more affordable.

Prepare your steam canner by filling the base with water to the level of the rack and place it on the stove.

Cover the canner and turn on the surface unit to heat, preheating the water to just below boiling.

Wash and hull 32 ounces of fresh strawberries.

Crush the strawberries one layer at a time using a pounder.

In a large saucepan over high heat, combine the crushed strawberries and fruit juice.

Gradually stir in 3 tablespoons of low or no sugar added pectin.

Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.

If using sugar, add up to 1 cup and return to a full rolling boil, stirring hard for one minute.

Remove from heat and grab a ladle to fill the jars.

Keep warm jars on a towel while filling with hot jam, leaving a quarter inch of headspace.

Wipe the rims of the jars with a damp paper towel to remove any sticky jam.

Apply lids and screw the bands to fingertip tight.

Place filled jars on the canner rack, ensuring steam can circulate around them.

Increase the stove temperature to high and wait for steam to vent from the holes on the canner lid.

Purge the air from the canner by allowing a column of steam to vent for one full minute.

Set the timer for 10 minutes once venting is complete.

After processing time is done, turn off the timer and wait five minutes before removing the lid, using caution as steam will escape.

Allow lids to seal naturally and let jars cool undisturbed.

Label jars and store in a cool room protected from sunlight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary