Friday, September 28, 2012

Easy Low-Sugar Freezer Jam

I've never been a fan of most jarred jams. They taste too sugary and gritty for me. I grew up on homemade jam from fresh raspberries and was never able to make the switch to the mass-produced stuff. Since moving away from home, I've settled for Smuckers Organic Raspberry Preserves, but it still isn't the same as the homemade stuff. 

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!


  • 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.

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