Strawberry Jam Recipe for Canning: Regular and Reduced Sugar

This is a classic Strawberry Jam recipe straight from the Ball Book of Canning. I love making this one the reduced sugar way (which is still plenty sweet)!

My jam is a bit darker because it was a larger batch, but it still tastes amazing!

Strawberry Jam

Preserving Method: Water Bath Canning

Makes about 4 (8 oz) half pints

Ingredients

2 2/3 cups crushed strawberries (about three 1-lb containers)
3 Tbsp Ball® RealFruit® Classic Pectin
3 1/3 cups granulated sugar (or 2 cups for reduced sugar)

Directions

Wash and hull berries. Crush berries one layer at a time using a potato masher. Measure required quantity in measuring cup.
Combine prepared fruit and 3 Tbsp. Classic Pectin in large saucepan. Bring mixture to a rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add 3 1/2 (or 2) cups sugar all at once into mixture and stir to dissolve. Return to a full boil for 1 minute, stirring constantly.
Remove from heat and skim foam.
Ladle hot jam into hot jars, leaving 1/4 headspace. Remove large air bubbles, wipe rim of jar, and put on lid and rim. Place in canner. Repeat until all jars are filled.
Process for 10 minutes, adjusting for altitude if necessary.

Click to see my Strawberry Jam How-to Video!