How To Can Your Own Sugar Free Jam – Urban Homesteading

I started by putting my jars in the dishwasher to make sure they were clean and sanitized . I then  washed and hulled the strawberries ( I clean mine in Kangen water first to ensure I am removing any potential chemicals or bugs) . I then put a layer of strawberries in a glass casserole dish and smashed them with a potato masher. ( it is easier if you cut them up). Once of all of the strawberries were mashed, I measured to make sure I had 8 cups and dumped into a stainless steel pot and set it to medium heat.  I then added the no sugar needed pectin and whisked it until dissolved. Turn your heat up and bring to a boil , add your Splenda and boil for 3 minutes. Turn off the heat and skim the foam from the top.

I laid out all my jars on towels on my counter and then filled , leaving about 1/4 inch of headspace. I then wiped down my jar jars with vinegar and topped with my sanitized lids. I put on the rings and tightened finger tight. 

I then placed the jars into the water bath canner with the lid on, making sure they were covered by an inch of water and when it came to a rolling boil, started a timer for 10 minutes ( based on my altitude).

I then turned off the heat and removed the lid, let them sit for 5 minutes and then transferred to the counter to cool and left undisturbed for 24 hours.

I used the Bernardin Recipe here.