I recently discovered a local berry farm that has raspberries. Hooray! And better yet, the raspberries are ripe around September. So after my blueberry and blackberry fix in July and August, I get to binge on raspberries. Score!
I took my daughter to the raspberry farm a few weeks ago and we picked a few pints. Most ended up in her stomach before we left the farm, but I did save enough to make a batch of freezer jam. Most jam recipes have TONS of sugar in them, often more sugar than berries. That seems just plain wrong to me. So here's Mom's low-sugar recipe, which uses considerably less sugar and still gels nicely. And in my opinion doesn't taste low-sugar at all. Best yet, it is super easy and only has four ingredients!
LOW SUGAR FREEZER JAM
- 3 cups crushed raspberries, strawberries, boysenberries, blackberries or marionberries
- 1 box pectin (just the regular stuff, not the low-sugar recipe stuff)
- 1 ¾ cups sugar
- 1 ½ envelopes unflavored gelatin
Measure berries into 3-quart pan. Sprinkle with pectin. Stir and let stand 30 minutes.
Stir in sugar.
Dissolve gelatin in ¼ cup warm water. (Not really quite sure the best way to measure the 1/2 packet of gelatin, so I just cut the packet in half and eye-balled it.)
Bring berry mixture to just under a boil, stirring constantly. Remove from heat. Add gelatin and stir.
Pour into freezer containers and cool. Refrigerate or freeze. Makes 4 ½ cups.
This recipe can be doubled, tripled, or made with as many as 27 cups of berries at a time.