Strawberry jam discoloration
I'm new here and have looked using the search engine and just couldn't find the help I need for my problem. I canned many jams this past summer and the only one I seem to be having problems with is my strawberry jam. It has discolored. I used the reduced sugar method(not Pomona) and used the WB(boiling water bath) for 15 minutes in 8OZ jars. First is it safe or should I throw them out? I see no white mold, only the gray/brown of the fruit. The lids are sealed. This is very disappointing and such a waste of money that I don't want to make the same mistake next season. Please help me.