- 4 Pounds of fresh strawberries, washed & hulled
- 1 Cup of unsweetend apple juice
- 1 Box of Powdered Low/No sugar Pectin (very important that it be for low/no sugar)
Using a potato masher, crush the berries one layer at a time in a saucepan, add your apple juice and pectin, stirring well. Bring to a boil and boil for one minute. Ladle the jam into sterilized jars, leaving 1/4" headspace and process in a boiling water canner for 10 minutes for those at elevations up to 1,000 feet (add 5 minutes for every 2,000 feet). Remove the jars from the canner and allow to seal. Store in a cool place and enjoy!
If you don't want to process the jars in a canner, you could immediately refrigerate the jars, instead.This recipe will make between 5 and 7 half pint jars full of jam. The same measurements could be used with other berries as well.