1-1/3 C. crushed strawberries (wash, hull, then crush one layer at a time using a potato masher)
1/3 C. unsweetened fruit juice, thawed juice concentrate or water
1-1/2 T. No-Sugar Needed Fruit Pectin
1/2 C. granulated sugar, sugar substitute or honey (or less)
2 1/2 pint jars
1. Prepare water bath canner, jars and lids according to manufacturer's instructions, if preserving. Prepare and measure ingredients for recipe.
2. Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in pectin.
3. 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.
4. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch head space. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. Place filled jars in canner ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
6. Process jars for 10 minutes (adjusting for altitude). Turn off heat, remove lid and let jars stand for 5 minutes.
7. 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.