It had been years since I had used Sure Jell pectin, and I found something disturbing. The packs no longer have the folded-up paper directions for making jam. Instead, the box tells you to go to the website for directions; that URL just takes you to a landing page on Kraft’s website. I had to search externally for a “lower sugar strawberry jam” recipe on the Kraft website, and the one I found was the weirdest. Their search parameters are not working great.
That two-sided paper contained the basic recipes for jam, for both canning and freezer jam. What does it save? A penny per box? Yet, that page was invaluable! It had the ratios; you could use that to make any berry jam or jelly. Searching again externally, I found they DO have the paperwork online. But you’d think it should be easy to find, no? For the lower sugar Sure Jell, here is the paperwork. If one has to use Google to find something that should be hyperlinked, it is a major fail!
I chose to use the Sure-Jell Lower Sugar pectin with this jam to use less sugar. Walmart is one of the most affordable places to buy it, at under $3.50 a box. Amazon is far pricier. Normally, I would use Pomona Pectin and have an ultra-low-sugar jam, but I was taking an existing recipe and working with it, so it is best not to change the pectin brand (because the lower-sugar pectin is far different from Pomona Pectin).
It’s an easy jam to make, and quite tasty, though still a bit sugary. The kids will like it!
Strawberry Balsamic Preserves
Ingredients:
- 5 cups finely chopped fresh strawberries (about 2 pounds)
- ¼ cup balsamic vinegar
- 4 cups granulated sugar
- 1 package Lower Sugar Sure Jell Pectin
Directions:
Place seven jam canning jars, or the size you prefer, into a canning kettle. Fill the jars with water, and up to the neck of the jars.
Place on the stove and cover.
Put rings and new lids in a small saucepot, cover with water. Place on the stove.
Bring the jars to a boil, and the rings to a simmer.
Wash the berries, then trim the tops. Dice up and add to a heavy pot.
Add in the balsamic vinegar.
Bring to a boil over medium-high heat, stirring often. Mash a bit with a potato masher.
Once boiling, stir in the sugar and pectin till dissolved. Bring back to a boil, cook for one minute, stirring constantly.
Take off the stove.
Drain the jars into the canning kettle and transfer them to a clean kitchen towel. Then, sterilize your ladle, canning funnel, and bubble wand in the canning kettle.
Pour the hot jam into the jars, leaving a ¼” rim. Run the bubble wand through the jam.
Wet a new paper towel, wipe the rims.
Place a lid on each jar, then a ring, tightening with your hand (use the towel to hold the jar).
Place the jars in the canner rack and lower them into the water. Add hot water from the rings/lids saucepan, if the jars are not entirely covered. Bring to a boil, and let simmer gently, covered, for 10 minutes for half-pints, 15 for pints.
Lay a clean kitchen towel on a cooling rack. Transfer the jars to it. Let cool, then remove the rings and wipe the jars.
Mark the lids with the date made, use within a year for best taste/quality.
Makes about 56 ounces, or 7 cups, of jam. I used 8-ounce canning jars.
~Sarah