Low Sugar Raspberry Jam Recipe {For Canning}
Tart and mouth-puckering, this sugar-free (or low sugar) raspberry jam recipe is perfect for people who like the tartness of fresh raspberries! Thanks to Ball RealFruit low-to-no-sugar pectin, you can make this jam with no sugar at all or use honey, your favorite sweetener, or a lower amount of sugar. It's very easy to customize and tastes like summer in every bite!
Equipment
- Stock pot
- Mason jars with new lids
- Jar lifter
- 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 raspberries. Keep track of how many berries 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 water, and place them to dry a clean towel.
Make the Jam
- In your saucepan or Dutch oven, add the mashed berries, and water or juice. Stir to combine. Then stir in the pectin powder until fully incorporated.1/3 cup water, 1 1/2 TBSP Ball low-sugar pectin, 1 1/3 cup fresh raspberries
- 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..5 cup granulated sugar
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
IMPORTANT: Always measure berries after mashing. So if the recipe says 2 cups, that's 2 cups of mashed berries.
The yield for this small batch recipe is two half-pints. If you want more jam, then multiply the basic recipe by the number of batches you want to make. Do not make more than 5 batches at once (10 half pint jars).
How to tell if your jam is ready for canning:
- 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
Serving: 1tbsp | Calories: 24kcal | Carbohydrates: 6g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 7mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.05mg
Servings: 2 half-pint jars
Calories: 24kcal