Low Sugar Raspberry Jam Recipes

LOW SUGAR RASPBERRY JAM RECIPE

Steps:

• Prepare raspberries by cleaning (if needed) and gently cooking in a heavy bottom pot. I use my 8 quart stock pot.
• Once softened, run through a food mill or strainer to remove some of the seeds if you like (once for fewer seeds, twice for more seeds) or simply mash berries.
• Measure out 4 cups of berry puree and return puree to pot.
• Clean and check edges on five 8-ounce canning jars, keep hot. Prepare lids and rings.
• Fill water bath canner and bring to boil.
• In a small bowl, mix together sugar (or honey) and pectin powder. Don't skip this step, or your pectin will clump. Set aside.
• Add calcium water to raspberry puree. Bring to a full boil.
• Add sugar-pectin (or honey-pectin) mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.
• Return to boil, then remove from heat.
• Ladle jam into warm jars, leaving 1/4″ headspace.
• Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
• Refrigerate open jars. Jam will last about three weeks once opened. Makes around 4-5 cups.

LOW-SUGAR RASPBERRY JAM

Steps:

• Place raspberries in a small pot and mash with a potato masher. Add syrup and bring to a boil. Stir in sugar and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

CLASSIC HOMEMADE RASPBERRY JAM

Steps:

• 1. Mash about 14 cups whole berries
• 2. add powdered pectin and lemon juice , stir until dissolved
• 3. Boil berry/pectin mash on medium high heat - 5 mins
• 4. Keep mash on heat and add Sugar, stir in to dissolve and then stir occasionally to keep from scorching
• 5. Bring back to boil for another 3 minutes - ensure you get at least 1 minute of a 'hard boil' - the kind that you can't stir away.
• 6. Test jam for consistency. For this step I keep a tablespoon in a glass of ice water near the stove. spoon out about a half tablespoon of the jam out of the boiling pot, and let it cool on the spoon. Then turn the spoon up on edge. If the jam either sticks to the spoon or falls off in a lump (as you would expect jam to do!), then it's ready. If it runs off like liquid, keep boiling another 1-2 mins and try again.
• 7. Remove from heat and ladle off any foam. The foam won't hurt anything, it just looks more appealing int he jar without it.
• 8. Let stand for 5 mins. This little trick prevents the seeds/fruit from floating to the top of the jar, plus it's about the right amount of time to get your jars and lids out of the pot/dishwasher and set them up to fill.
• 9. Fill jars to within 1/4 inch of the top. Be sure wipe the top edge of the jar with a clean cloth to remove any jam or it will prevent proper sealing.
• 10. Add metal sealers and rings and tighten down fully.
• 11. Within 1-2 hours all the seals should 'pop' on the jars. A good way to check is to try and push down the center of the metal sealer lid. If it flexes it's not sealed, if it has no give...you're good!
• 12. Keeps for 1-2 years

NO-SUGAR RASPBERRY JAM

Steps:

• Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
• Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
• Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.