Directions:

• Place 4 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.


• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Crush strawberries one layer at a time. Measure crushed strawberries and fruit juice into a large, deep stainless steel saucepan. Whisk in No Sugar Needed Fruit Pectin until dissolved.


• If using sweetener, measure SPLENDA® or sugar and set aside.


• Stirring constantly, bring fruit mixture to a boil over high heat.
  
  
  
  • o If using, add sweetener (sugar or SPLENDA®) and return mixture to a boil.
  
  
  • o Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
  
  
  
  


• Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.


• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.


• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.


• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

Notes & Tips:

If using an artificial sweetener other than SPLENDA®, adjust quantity to sweetener you are using and stir sweetener into mixture immediately after completion of boiling before filling jars.

Sugar – Adjust sugar level to desired sweetness, staying within a 1 to 3 cups (250 to 750 ml) range.

To reduce foaming, add 1/4 tsp (1 ml) margarine or butter to fruit mixture before cooking. Sugar-free and low sugar jams do not bubble and boil up as high into the pan as do regular, full sugar preserves. The mixture should, however, bubble constantly while being stirred for the full 3 minutes.