This home-canned strawberry jam recipe can be made from fresh or frozen strawberries.
It uses Ball / Bernardin No-Sugar Needed pectin, either in box form, or in flex-batch canister form.
The Ball recipe calls for added liquid in the form of water; the Bernardin version calls for added liquid in the form of a juice. We give both versions, along with nutritional values for both versions.
You can make this with sugar, or you can use the sweetener of your choice, as the special pectin is going to look after the gelling for you.
Jar size choices: 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 5 x quarter-litre (½ US pint) jars
Headspace: 1 cm (¼ inch)
Processing time: 10 minutes either size jar
Strawberry Jam (Ball / Bernardin)
- 1 kg strawberries (2.2 lbs / 8 cups quartered / thickly sliced. Measurements apply to after prep)
- 250 ml water (1 cup / 8 oz) OR same amount of unsweetened apple or grape juice
- 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz)
- 350 g sugar (white. 1 ½ cups / 12 oz. Or alternative, see notes below.)
- If using fresh strawberries, wash them, and hull them.
- Mash the strawberries a layer at a time in something like a pie plate using something like a potato masher.
- You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. A tidge under or over is fine.
- Put in a large stainless steel pot.
- Add the water.
- Add the pectin and stir till the pectin is dissolved.
- Put on a burner.
- If using SUGAR or SPLENDA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in sugar or Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
- If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
- Should it start to gel before this time is up, remove from heat, you're done.
- Remove from heat.
- Skim off any foam, if there is any.
- Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
- Leave 1 cm (¼ inch) headspace.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process either size jars for 10 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
Information about no-sugar needed pectins.
More information about Sugar and Salt-Free Canning in general.
- Ball / Bernardin No Sugar Needed from the small boxes is the same; it’s made in the same plant and just labelled with different brand names on the packaging. Instead of the box, you can use the Ball No Sugar Needed Flex Batch pectin from a canister. You’ll want 3 level tablespoons.
- Bernardin method: Bernardin calls for ½ teaspoon butter or margarine to avoid foaming, 250 ml (1 cup / 8 oz) of fruit juice instead of the water, and a 3 minute hard boil. For the fruit juice, you could use apple juice, an unsweetened berry juice, or unsweetened grape juice. You add the butter right at the start before boiling.
- If using frozen strawberries, zap from frozen in microwave first for 3 minutes. Incorporate any juice that comes off into the mash.
- Don’t crush or mash the berries in a machine, it will damage the pectin.
- You can reduce the sugar, or use the same volume amount of granulated Splenda®, or use 2 teaspoons of liquid stevia. For stevia, we’d recommend Better Stevia liquid stevia.
- If you are using liquid stevia, how much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of strawberries is. Try 1 ½ teaspoons first, then go up as far as 3 teaspoons even if you deem it needed.
- Strawberry Jam. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 55.
- Bernardin Leaflet in No-Sugar Needed Box
Nutritional information below is using liquid stevia. Calories will be higher with Splenda and sugar.
Per 2 tablespoons:
- 8 calories, 1 mg sodium
- Weight Watchers PointsPlus®: 1 to 4 tablespoons: 0 points; 5 to 14 tablespoons: 1 point
Per 2 tablespoons:
- 12 calories, 1 mg sodium
- Weight Watchers PointsPlus®: 1 to 3 tablespoons, 0 points; 4 to 10 tablespoons: 1 point.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.