How to Make Low-Sugar Raspberry Jam

This year I had loads of raspberries. Since raspberries don't last long after picking, the next best thing to eating them fresh or in a pie is to preserve them in jam. Raspberries have a decent amount of sugar content already, so a low-sugar recipe will sweeten them enough without masking their natural tartness. Also, in this recipe I use the 'inversion' method rather than boiling sealed jars in water.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Canning jars and lids
• Ladle
• Funnel (optional)
• About 3 lb. fresh raspberries or blackberries
• 1 pkg. Low-Sugar Sure-Jell or equivalent
• 4 cups sugar

1. 

   WASH JARS -- Even if you bought new jars, wash them in hot, soapy water first. You don't want any dust or germs hanging around in there when you pour the jam in.

2. 

   PROCESS RASPBERRIES -- The raspberries must be crushed before measuring. You can do this with a potato masher or other tool. In my case, I don't like the seeds; they get stuck in my teeth. So I chose to remove the seeds with this food mill. If you remove seeds, you will need about 20% more raspberries, since the seeds do add some volume.

3. 

   MEASURE RASPBERRIES -- Measure the ingredients very carefully to insure a good set. Usually, jam that's too runny or too stiff is a result of not measuring or cooking properly. In this case, one batch of low-sugar raspberry jam requires exactly 5 cups of crushed raspberries.

4. 

   MEASURE SUGAR -- Measure the sugar accurately into a separate bowl. Use a flat knife or something to scrape the top of the measuring cup. This recipe uses 4 cups of white sugar. Do not substitute any other sweeteners for white sugar.

5. 

   BOIL LIDS -- Fill a small saucepan with about 1" of water and bring to a simmer. Put lids into water to sterilize them while you prepare the raspberries.

6. 

   ADD PECTIN AND BOIL RASPBERRIES -- Mix the Sure-Jell with about 1/4 cup sugar taken from your pre-measured amount. Pour in the pectin/sugar and cook and stir on high heat until it comes to a rolling boil. That is, it should keep boiling even while you stir it.

7. 

   ADD SUGAR AND RETURN TO BOIL -- Pour in the remaining pre-measured sugar. Keep stirring until it again returns to a rolling boil. Once it returns to a boil, stir and time it for 1 minute, then remove from heat.

8. 

   PREPARE AND FILL JARS -- Quickly fill the clean and dry jars with the hot jam up to about 1/8" from the top. Using a ladle and funnel makes this easier and less messy.

9. 

   COVER JARS -- Wipe off the rim of each jar with a damp paper towel or cloth and put on the lid. Screw down the ring on each lid tightly.

10. 

    INVERT SEALED JARS FOR 5 MINS -- Once the lids are on and the jars are sealed, invert the jars upside down for 5 minutes. The hot jam inside will then kill any remaining germs on and around the lid.

11. 

    TURN JARS UPRIGHT AND LET COOL -- After 5 minutes, turn the jars back upright again. Within about 30 minutes, you should hear each lid 'pop' as the air inside the jar contracts. This means the jar is sealed correctly. If any lids are loose or have not compressed, then you must refrigerate this jar and use it within a month or so. Otherwise, the sealed jars should be good for several years. Enjoy!

Tips & Warnings

• Use only fresh, ripe fruit for best results. But frozen fruit can be used as well.

[dlcass]

on 7/20/2009 Mmmmm...yummy. I love homemade jam.