Canning Raspberry Jam {Low to No Sugar}
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Enjoy the tart, fresh flavor of red raspberries all winter long with this delicious low sugar raspberry jam recipe! With less sugar, it’s not nearly as sweet yet still just as easy to make. This version uses a low-sugar pectin and can be made with no sugar, less sugar, honey, or a sugar substitute.
Growing up, I wasn’t a big fan of raspberries because they were so tart. When I started harvesting on a local berry farm, I had fresh raspberries right from the vine, and my feelings changed completely. The sweet-tart flavor is incredible and pairs wonderfully with chocolate, cream cheese, and many other flavors.
Although I’ve made lots of raspberry jam in the past, I was disappointed by how sugary it was. Most homemade jams require equal cups of sugar and mashed berries, which is a lot, and even recipes that use pectin are super sweet!
We try to reduce or avoid sugar when possible, and that’s why I’m such a fan of Ball’s Low Sugar Pectin! You can make jam without any sugar at all or use much less than normal. It’s even safe to use with honey or a sugar substitute, which is handy for lots of folks.
This low sugar raspberry jam recipe is a great alternative to traditional jam recipes. Try it once and you’ll see why it’s so lovely!
Make the most of berry season! Try your hand at canning golden raspberry jam, low sugar blueberry jam, or this fruit-filled marionberry jam.
Why you’ll love this low sugar raspberry jam recipe
- Preserve the harvest – Whether you grow your own berries, buy them at the market, or go berry picking, make the most of your harvest with this easy homemade jam recipe! The jam is shelf-stable, so you can keep it in your pantry until you need it without taking up any freezer space.
- Low or no sugar – There are two versions of this recipe: one made with no sugar at all and one made with low sugar, honey, or a sugar substitute. It’s great for people who avoid sugar for any reason.
- Customize the batch size – The basic recipe makes 2 half-pints and can easily be increased to a 10 half-pint batch, if you prefer. Great for adjusting to the quantity of fruit you have on hand, especially home gardeners who may have a smaller harvest.
Which is better: low sugar or no sugar?
I’ve made this recipe both ways. Here’s what I think.
The no sugar option is essentially cooked fresh fruit thickened into a jam-like consistency. It’s super tart and has a brighter color. It really tastes like fresh fruit and is great for people who like that tart flavor.
Personally, I like to make the low sugar jam with 1/2 cup of sugar per 2 half-pints. It has a classic raspberry jam color and just enough sweetness to balance out the tartness and bring out the berry flavor. It’s not too sweet and you can easily use less sugar if you prefer.
Equipment
To can this recipe, you’ll need:
- Clean jars
- Water bath canner or large stockpot
- Large pot or stock pot to make the jam
- Potato masher
- Clean jars (half pints)
- Jar lifter
- Headspace tool
- Clean kitchen towels
Ingredients
- Fresh raspberries – Remove any mushy or moldy berries, give them a rinse, and dry them off before mashing. Be sure to measure the quantity of berries after mashing.
- Water – Add water or juice to give the jam the right consistency.
- Ball Low Sugar Pectin – This recipe comes from the Ball low sugar pectin label and is not interchangeable with other pectins. If you prefer to use a different pectin brand, be sure to use pectin rated for low or no sugar and follow the recipe provided on the package.
- Sugar (optional) – There are two ways to make this jam. The no-sugar version requires more berries, and the low-sugar version requires up to 1/2 cup of sugar per 2 half-pint jars of jam. This is still significantly less than traditional jams that often require equal parts berries and sugar.
Important Note
Ball’s No Sugar Pectin is adaptable based on the amount of fruit you have. The basic recipe makes enough for 2 half-pints, but you can easily multiply the recipe to make more. Do not make more than 5 batches of jam at once.
There are two distinct recipes for the low and no sugar version. Be sure to choose one and follow that basic recipe carefully.
How to Make Low Sugar Raspberry Jam
1. Collect your supplies and thoroughly clean your workspace and canning equipment. Clean lids and bands with hot, soapy water and place to dry on a clean towel. Measure out your ingredients and crush raspberries. Double-check that you multiplied the batch recipe properly before you start cooking.
2. Add water and your jars to your canner. Heat to a low simmer to warm the jars while you prepare the jam.
3. In your stockpot, add the mashed berries and water or juice. Stir to combine, then stir in the pectin powder.
4. Heat the raspberry jam over high heat and stir constantly until the jam comes to a full boil that you cannot stir down.
5. If adding honey or sugar, add it now and continue stirring until you get to a boil. Bring the jam to full rolling boil for an additional minute. Skim foam, if needed. You can add a pat of butter to minimize foaming. If NOT using sugar, skip this step and simply cook the jam until it sets (see notes below).
6. Remove the jars from the canner, dump any water from them, and set them on a clean towel to dry off a bit.
7. Set the canning funnel into the jars and ladle jam into the jars until it reaches 1/4 inch from the top of the jar. Repeat with all the jars.
8. Tap the jars on the counter to knock out any bubbles, double-check the headspace is 1/4 inch, and then wipe the rims of the jars with a damp paper towel. Use water or white vinegar to dampen the paper towel.
9. Place a new canning lid on each jar, then add the band. Tighten until the bands are finger-tight.
10. Place the jars into the water bath canner and add water until the jars are covered with 1 inch of hot water. Cover with a lid and bring the water to a rolling boil. Once the water starts to boil, begin timing for 10 minutes. When the timer is done, turn off the heat and let the jars set for 5 minutes before removing.
11. Use the jar lifter to remove the jars from the canner and set them on a clean, dry kitchen towel. Allow the jars to cool to room temperature for 12-24 hours without touching the jars. Do not flip the jars over.
12. If the jars do not seal, store them in the fridge to use in the next week or two. Once cooled, remove the bands and store the jars of jam in a cool, dry place. Use as desired!
How to Know When Jam is Set
There are two main ways: the wrinkle test and the gel test.
Gel Test: Set a small plate in your freezer before you start making the jam. Once you think your jam may be ready, add a little bit to the cold plate and swipe your finger through the center of the jam. If the jam does not fill the line, it is set. I also like to turn the plate to see if the jam oozes or spills. If set, the jam will stay put.
Wrinkle Test: The surface of the jam will take on a wrinkled appearance once set. You generally only notice this once you stop stirring. If your jam passes the gel test, turn off the stove and let the jam sit for a couple of minutes. You should see the wrinkling appear on top.
Storing Raspberry Jam
Remove the bands from the jam and store in a cool dark place like a pantry. The temperature should be pretty consistent, so avoid garages or uninsulated rooms.
Before eating, always check the quality of your seal. If there is mold or the lid pops off, do not eat the jam. You should hear the sound of air rushing when you open a properly sealed jam.
I’ve found that this jam (the no-sugar version) doesn’t last as long in the fridge as normal, likely due to the lack of sugar. Plan on eating it in within a week for the freshest flavor.
Tips & Variations
- Make smaller jars. Feel free to use 4 oz jars instead. You’ll get twice as many jars per batch and they’re great for gifting!
- Make seedless jam. I do not do this because you lose so much fruit, but seedless raspberry jam is wonderful! I usually mash the berries, then rush them through a sieve, stirring constantly with a spoon. You’ll need the same amount of mashed berries for the recipe, so 1 1/3 cups (low sugar) or 2 cups (no sugar).
- Try other berries. This pectin can be used with strawberries, blueberries, blackberries, and more, so keep it on hand to make low sugar strawberry jam, blackberry jam, and more.
- Use a food processor. To speed up the blending process, feel free to blitz the berries in a food processor.
- Use a stockpot (even for small batches). Jam spits and sputters a lot and will spray little ruby-red bits all over the place. Use a high-sided pot to keep the mess to a minimum.
How to Use Raspberry Jam
The best thing about this delicious homemade jam is getting to eat it! Since this version is made with minimal sugar, it’s not super sweet, especially the no sugar version. In fact, the no sugar version is quite tart! It will have much more of a fresh fruit flavor than regular jam recipes.
- Spoon over ice cream
- Stir into yogurt
- Make the best PB&Js
- Use as a topping for pancakes or waffles
FAQs
Yes! For canning, you need to choose a safe, tested recipe. This canning recipe uses Ball’s low-sugar pectin, which can be made with no sugar at all, low amounts of sugar, honey, or a sugar substitute. There are also low-sugar recipes made using Pomona’s Pectin, but I have not experimented with it in the past.
You can also skip the pectin completely and cook the berries until they reach the jam stage, then freeze in jars as freezer jam.
If properly canned, your homemade jam should last for years. The lids are generally rated for about a year, but I often eat jams I made 4-5 years ago.
Not usually. Raspberries are already really acidic, so most recipes do not include lemon juice.
Related Recipes
- How to Freeze Raspberries
- Raspberry Walnut Vinaigrette
- Tayberry Snack Cake (this would be great with fresh raspberries!)
Low Sugar Raspberry Jam Recipe {For Canning}
Equipment
- Stock pot
- Mason jars with new lids
- Headspace measuring tool
- Clean kitchen towels
- ladle
Ingredients
Low Sugar Version
- 1 1/3 cup fresh raspberries, mashed
- 1/3 cup water, or juice
- 1 1/2 TBSP Ball low-sugar pectin
- .5 cup granulated sugar, or less
No Sugar Version
- 2 cup fresh raspberries, mashed
- 1/3 cup water, or juice
- 1 1/2 TBSP Ball low-sugar pectin
Instructions
Prep
- Gather your equipment and thoroughly clean your workspace and canning equipment. Measure out all of your ingredients and blend or crush blueberries. Keep track of how many blueberries you have to adapt the recipe as needed.
- In your water bath canner, add at least several inches of water and your jars. Let them warm up over to a low simmer while you prepare the jam. Clean your lids and bands with hot soapy water, and place them to dry a clean towel.
Make the Jam
- In your saucepan or Dutch oven, add the mashed berries, lemon juice, and water or juice. Stir to combine. Then stir in the pectin powder until fully incorporated.
- Heat the mixture over high heat, stirring constantly until the mixture comes to a full boil that you can’t stir it down.
- Add the sugar or honey (if using), then continue stirring constantly until you get back to a boil. The jam needs to be at a full rolling boil for 1 minute. Skim foam, if needed.
Can
- Remove the preheated jars from the canner, dump any water, and place them on a clean kitchen towel.
- Place the canning funnel into your heated jars, and ladle the hot jam until it reaches 1/4 inch from the top of the jar. Repeat with all jars.
- Tap the jars on the counter or use the debubbler to knock out any bubbles. Double check the headspace is 1/4 inch then wipe the rim of each jar with a paper towel damped with water or white vinegar.
- Add a new canning lid to each prepared jar, then place the band. Turn until the jars are finger-tight. No need to over-tighten.
- Place jars into the water bath canner and make sure they are covered with 1 inch of water. Cover with a lid and increase the heat if needed. Once the water comes to a full rolling boil, begin timing for 10 minutes. When the timer is up, turn off the heat and let the jars sit in the canner for 5 minutes.
- Remove the jars from the canner and place them on a clean, dry kitchen towel. Allow them to cool to room temperature for 24 hours.
- If the jars do not seal, store them in the fridge to use in the next week or two. Once cooled, remove the bands and store the jars of jam in a cool, dry place. Use as desired!
Notes
- The gel test: Scoop a small amount of jam onto a cold saucer (or stick it in the freezer for a minute). Run your finger through the center of the jam. If your finger leaves a clean trail and the jam stays on either side of the divide, it’s ready.
- The wrinkle test: On the same plate, tilt the plate sideways. When the jam starts to move down with gravity, wrinkles should appear on the surface of the jam.
Nutrition
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