How Do You Keep Strawberry Jam from Turning Dark

The addition of some Ascorbic acid will help reduce the darkening of strawberry jam. Lower sugar can mean quicker spoilage. Instead, I use no sugar and use Splenda instead with maybe a little honey. I add some acid blend to the jam, then taste before its poured into jars.

Why is my strawberry jam dark?

There are a few primary causes: too much headspace, or bubbles left in the jam before processing; not enough liquid to cover bits of food/fruit; or. not enough processing time.

Why does my jam turn brown?

What is this? Oxidation – This one is the bane of all canners. As soon as you start cutting up fruit and exposing the flesh to air, it starts to brown. During prep, you can stave off oxidation by submerging the fruit in acidified water (a couple tablespoons of bottled lemon juice in a bowl will do the job).