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Reduced Sugar Strawberry Jam

Looking for a yummy strawberry jam but don’t want all the sugar? Try this reduced sugar strawberry jam, using Pacific LM-3 Pectin.

Remember Your Keys to Success

Final pH: 2.9 - 3.5 Cook To: 0-50 Brix

Pectin Usage: 3% of total batch weight

Crush fruit.
Put in a cooking pot and heat to a boil.
Slowly stir pectin into fruit.
Continue stirring and slowly heat mixture back to a boil. Boil for 1 minute at low heat.
Add sugar and heat mixture to 200-210° F.
Skim foam and pour mixture into jars and seal using an appropriate safe canning method.