Fig Jam with Low Sugar Recipe (Strawberry Jam)
4 - 1 pint jars (1 pint =16 oz)
5 1/3 cup prepared fruit
1 2/3 cup water or fruit juice
12 tsp lemon juice
6 Tbsp Ball Real Fruit Low or No Sugar pectin
2 cups sugar
Prepare water bath for jars. Bring boiling-water canner, half full with water, to simmer.Do not boil. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
(HEAT jars in hot water, not boiling, until ready for use. Fill a large saucepan or stockpot half-way with water. Place jars in water (filling jars with water from the saucepan will prevent flotation).Bring to a simmer over medium heat. Keep jars hot until ready for use)
Combine prepared fruit (mash with masher) with water and lemon juice in 8 qt pot. Gradually stir in pectin. Bring mixture to full rolling boil that can’t be stirred dish stirring constantly. Add sugar return to full rolling boil. Boil hard 1 minute stirring constantly. Remove from heat and skim foam. Pack in prepared jars.
Fresh preserve for 1 year -
Ladle hot jams into hot jars one at a time. Leaving 1/4 in headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by 1-2 in water. Place lid on canner bring water to gentle steady boil.
Process jars 10 min then turn off heat, remove lid and let jars stand 5 min. Remove jars and cool. Check lids fir seal after 24 hours. Lids should not flex up and down when center is pressed. Clean and store jars in cool place for up to 1 year.
https://www.freshpreservinguk.co.uk/preserving-how-to
Strawberry Jam 4 pints
5 1/3 strawberry fruit
1 1/3 water
6 Tbsp low sugar pectin
2 cups sugar
Follow same recipe above.
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