Low Sugar Raspberry Jam Recipe

7 cups
1 hr

We have several raspberry bushes, so I freeze the berries to make a reduced sugar raspberry jam recipe. I use it to naturally flavor my yogurt for a delicious treat.

Pectin needs to have sugar in order to create a gel. If you try to reduce the sugar in a jam recipe, it won't set right. You can use Sure Jell for low or no sugar recipes to reduce the sugar. A traditional recipe calls for 5 cups of fruit and 7 cups of sugar. This is a reduced sugar recipe with 5 cups of fruit and 4 cups of berries. If you're looking for a sugar free jam, then this isn't the recipe for you.

It's important to follow the directions exactly. Jam needs to boil for the stated time, and the ratio of ingredients is important for a good gel.

This low sugar raspberry jam will last for a year on the shelf. Low sugar jams have a shorter shelf life since they have less sugar. If you want to get rid of the seeds, use a food strainer with a berry screen.

Low Sugar Raspberry Jam Recipe
Recipe details
  • 7  cups
  • Prep time: 50 Minutes Cook time: 10 Minutes Total time: 1 hr
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Ingredients

  • 5 cups crushed raspberries
  • 4 cups sugar
  • 1 box Sure Jell No Sugar or Low Sugar Pectin
Instructions

Wash the berries and crush them to get 5 cups worth. Place in a large saucepan.
Measure the sugar and place in a separate bowl.
Combine 1/4 cup of the sugar that you measured and the contents of the box of Sure Jell in a small bowl. Stir well and add to the berries in the pan. Stir well.
Bring the raspberry and pectin mixture to a full boil while stirring.
Add the remaining sugar and stir well. Boil for exactly 1 minute while stirring. This should be a full boil that can't be stirred down. Remove from heat and remove any foam.
Ladle hot jam into prepared jars. Leave a 1/4 inch headspace. Wipe the jar rims and place the lids and rings on the jars.
Place the jars in hot water in the water bath canner, setting them on top of a canning rack. Cover the jars with 1 to 2 inches of hot water. Process jam in boiling water for 10 minutes. When the time is up, turn off the heat and remove the lid from the canner. Let rest for 5 minutes and then use a jar lifter to remove jars and place on a heat proof surface. Let cool completely before checking the seals.
Cari
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