Laurel brought me a jar of her Low Sugar Strawberry Jam, which prompted me to ask for the recipe, which then entailed a drive out to the neighboring town to get the very best strawberries, then a trip to the grocery store for the special Low Sugar Pectin.
It was worth it.
Low Sugar Strawberry Jam
Wash jars in hot soapy water, and turn upside down onto a rimmed cookie sheet. Place in warm oven. Place NEW lids and rings in hot water while you prepare the jam.
6 cups of strawberries – washed, hulled, and smashed
1 cup apple juice
3 Tbls Ball Real Fruit Low or No Sugar Pectin (Don’t use regular pectin. Low or No Sugar Pectin really is necessary.)
2 cups sugar
Place prepared berries, apple juice, pectin, and sugar in a large pot and stir while you bring mixture to a rolling boil. Boil for 4 minutes, stirring constantly. Use an immersion blender to thoroughly blend the strawberries.
Pour hot jam into jars, leaving about ½ inch of space at the top. Wipe rim clean. Place lid on rim and tighten with ring. Set out on counter until completely cool. You should hear the jars seal, but if you have any doubt, refrigerate or freeze the jars.
Note: It has a different consistency than regular jam, but the slightly-less sweet spread is delicious.