Ingredients:
3 ⅔ cup pureed strawberries (approximately 6 cups whole strawberries)
1 ½ tablespoons lemon juice
3 tablespoons real fruit low sugar pectin from Ball
¾ cup Plew Farm maple syrup
Instructions
Get canner ready (start the water boiling). Prepare jars, lids, rings.
In a heavy saucepan, combine the pureed strawberries and lemon juice.
Whisk in the pectin, making sure to get rid of any lumps.
Set the mixture over high heat and bring to a boil. Stirring constantly. Cook until the boil cannot be stirred down.
Add the maple syrup and bring back to a full rolling boil. Boil for 1 minute and then remove from heat.
Pour the jam mixture into prepared jars, leaving 1/4 inch headspace.
Wipe down rims, place lids, and tighten rings.
Process in boiling water canner for 10 minutes (adjust for elevation).
Recipe By: Kathie Lapcevic