LIGHT STRAWBERRY JAM
Contributed by: Erica Haynes
Ingredients: 4 cups crushed strawberries 1 cup unsweetened white grape juice 1.75-oz pkg Ball® No-Sugar-Needed Fruit Pectin 6 (8 oz) half pint glass preserving jars with lids and bands
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1⁄4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
(This recipe was contributed as part of a "Cook of the Week" feature.)