Sugar-Free Jam Recipe

I know you can easily make freezer jam without sugar, but I prefer putting up jam in a jar. I wasn't having any luck finding a sugar-free jam recipe or 100% fruit recipe on the internet. After scouring store shelves, I came across Pomona's Universal Pectin at Whole Foods and it is completely vegan.

There are several options enclosed in the packet but I went for the cooked "all fruit" recipe. One box had enough calcium water and pectin for 12 pints of jam. I made six pints of strawberry and six pints of strawberry/cherry.

9 cups mashed fruit
3/4 cup lemon or lime juice (I prefer lime--reminds me of a daiquiri)
1 1/2 cups 100% juice white grape concentrate (2 cans exactly)
2 tablespoons pectin powder
2 tablespoons calcium water

1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.

2. Prepare fruit and add to cooking pot with calcium water and lime juice (Do not add grape juice concentrate).

3. In a separate saucepan, bring grape juice concentrate to a boil. Move hot juice to a blender or food processor. Add pectin powder (vent lid) and blend for 2 minutes until all the powder is dissolved.

4. Bring fruit in the pot to a boil. Add pectin-concentrate and stir until it returns to a boil then remove from heat.

5. Fill jars to 1/4 inch of top. Wipe rims clean. Screw on 2 piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute per 1000 feet above sea level). Remove from water. Let jars cool. Check lids to make sure they are sucked down before storing.