REDUCED SUGAR STRAWBERRY JAM SWEETENED WITH WHITE GRAPE JUICE CONCENTRATE

STRAWBERRIES-FRESH OR FROZEN, UNSUGARED	28 OZ.
WHITE GRAPE JUICE CONCENTRATE- 68 DEGREE BRIX	32 OZ.
PACIFIC LM-O OR LM-3 PECTIN	2 1/2 OZ.

 

 

 YIELD AT 45 DEGREE BRIX - .58 OZ.

PROCEDURE:

1. CRUSH FRUIT AND BRING TO 160 DEGREES FAHRENHEIT ADD PECTIN SLOWLY TO FRUIT WHILE STIRRING.
2. CONTINUE STIRRING WHOLE HEATING SLOWLY TO BOILING. BOIL FOR 2 MINUTES AT MEDIUM HEAT.
3. THE WHITE GRAPE JUICE CONCENTRATE SHOULD BE ADDED IN 2 PARTS TO PREVENT POT TEMPERATURE FROM DROPPING TOO LOW. IT MAY BE ADDED AT ONCE, BUT MUST BE PREHEATED TO AT LEAST 150 DEGREES FAHRENHEIT.
4. HEAT TO BOILING. BOIL ON MEDIUM HIGH HEAT FOR 2 MINUTES.
5. REMOVE FROM HEAT AND LET COOL TO 180-190 DEGREES FAHRENHEIT. THIS WILL HELP MINIMIZE FOAM AND REDUCE FRUIT FLOATATION.
6. SKIM, POUR INTO JARS AND CAP. INVERT TO STERILIZE LIDS.