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Strawberry Jam

Prep Time :
15 min
Bake Time :
Makes :
4 to 5 x 236 mL or 250 mL jars
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This recipe is:

4 cups (1000 mL) crushed strawberries

1 cup (250 mL) unsweetened apple or white grape juice

1 pkg (49 g) BERNARDIN No Sugar Needed  Fruit Pectin

1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated


Place 4 clean 236 mL or 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. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

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

Measure SPLENDA® Granulated and set aside.

Stirring constantly, bring fruit mixture to a boil over high heat.

Add SPLENDA® Granulated and return mixture to a boil.

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 hot 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 1 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.

Tip: To reduce foaming, add 1/4 tsp (1 mL) butter or margarine 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.

Nutrition Information

Amount per Serving
Nutritional Information based on recipe made with unsweetened apple juice and no butter.

Serving Size: 1 tbsp (15mL)

Total Calories: 8

Calories from Fat: 0

Total Fat: 0 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 2 mg

  Total Carbohydrates: 2 g

  Fibre: 0 g

  Sugars: 1 g

  Protein: 0.1 g


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