Strawberry Vanilla Jam Reduced Sugar Recipe 445

Steps:

• Wash the strawberries in cool running water and drain. Remove the stems and hulls. Crush berries, one layer at a time, with a potato masher. Tip: I use very quick pulses, in my food processor, to break down the strawberries into large chunks, then use a potato masher to crush them, much easier to do, with less elbow grease! If using the Ball Jam/Jelly maker: Sprinkle the pectin evenly over the Pot fitted with the Stirrer. Add crushed strawberries and vanilla (if using) evenly over the pectin. Add butter/margarine to help reduce foaming. Press "Jam" button, the cook time will automatically default to 21 minutes. Press enter. Wait 4 minutes for the appliance to sound 4 short beeps, indicating that it is time to add the sugar. Add sugar gradually while Stirrer continues running. Place the glass lid on the pot. The appliance will continue to automatically stir your ingredient while it cooks. Stay within earshot of the Jam & Jelly Maker the appliance will beep again a the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance immediately and immediately remove the glass lid. Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam. Preserve jam immediately by one of three ways: Ladle the hot jam/jelly into hot jars (never into cold jars, as they could crack), cool to room temperature, then refrigerate and eat within 3 weeks. Ladle the hot jam into hot jars (or into plastic freezer storage jars) and freeze for up to 1 year. Or, my favorite was is to "water can" the jam to preserve the jam/jelly to be stored in a cool, dry place.

Steps:

• Place the strawberries in a large stockpot and crush them slightly with a potato masher to break them up a little and release some of their juice. Simmer the strawberries over medium low heat for 10 minutes.
• Add the lemon juice, vanilla extract, seeds scraped from the vanilla beans, (you may also add the vanilla bean pods if desired after you have scraped the seeds from them - just remember to take them out before you start filling your jars!) butter and sugar and stir well until sugar is dissolved.
• Bring the mixture to a boil over medium high heat and boil hard for 20 minutes, stirring frequently (be careful, this has a tendency to spit at you and boiling sugar burns are unpleasant!), until it has reduced and thickened a bit. You may test for gel at this point if deisred.
• Remove from heat and stir constantly for 3 minutes to redistribute the fruit evenly through the jam and prevent it from floating to the top of your finished product.
• Ladle jam into hot half pint (8 oz.) jars, leaving 1/4-inch headspace. Process jars in a boiling water bath for 10 minutes - adjusting for altitude.

Steps:

• 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® RealFruit™ 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.

Steps:

• Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
• The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
• Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
• Apply lids, then rings and tighten rings to fingertip tightness.
• Process in boiling water bath for your altitude time.
• P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.

Steps:

• In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Stir in strawberries and lemon juice. Pour into jars or plastic containers; cover and refrigerate up to 3 weeks. Do not freeze.