Wednesday, February 25, 2015

Low Sugar Raspberry Jam

 © Donna Cook – All Rights Reserved  
One of  the reasons I started canning was to make my own low sugar jellies and jams. Most jam recipes that I've seen have at least two to three cups of sugar to one cup of fruit. Ouch! I looked all over the Internet for low sugar jam recipes but there were very few. I found that Ball has a pectin that requires low or no sugar. There are short recipes on the bottle but I just didn't feel comfortable without complete canning directions.
Lo and behold, Ball has Web site for calculating pectin measurements. First, choose one of fifteen of the most common fruits. Then choose jam or jelly. Finally, choose which of their three types of pectin and the recipe is calculated for you!
I live about 5 miles from an organic farm that has raspberries, strawberries and all good things. A pound of pick your own raspberries is just $6.00. Last year, I picked about 10 pounds and plan to pick 30 pounds this year. I washed the raspberries and started jammin' less than an hour after they were picked! I've also made low sugar sour cherry preserves, orange marmalade, and apple jelly using this pectin!
This recipe can be used for storage by refrigeration or canning. Please refer to the Ball Web site for canning instructions and follow carefully.
I put this jam on my oatmeal, toast, English muffins, and ice cream for that burst of fresh fruit flavor!

Ingredients

  • 5 1/3 cups fresh raspberries
  • 1 1/3 unsweetened fruit juice such as apple or lemon (if you like tartness)
  • 6 tablespoons Ball RealFruit Low or No-Sugar Needed Pectin
  • Up to two cups sugar (optional)
Stats
  • Total time  1 hour
    • Preparation time  30 minutes
    • Cook time            30 minutes
  • Servings     Six 8 ounce jelly jars
Instructions
  1. Wash fruit.
  2. In a pot sufficiently large enough to hold all the ingredients but small enough to easily stir, add raspberries and the fruit juice of your choice.
  3. Stir in Ball RealFruit Pectin slowly and bring to a full boil over high heat while stirring constantly. I turn the gas burner on my stove all the way up.
  4. Test for jell thickness. Take a metal spoon, dip it in the pot, and let the jam cool. If it jells on the spoon, it is the right consistency.
  5. If it does not jell, add more pectin and or sugar to achieve the right texture. I need to add one cup of sugar to get it the way that I like it.
  6. Remove from heat and ladle in hot jelly jars and let cool to room temperature.
  7. Refrigerate until used.
  8. This jelly can also be canned. Please go to Ball Web site for exact canning instructions.
Food Facts

Red raspberries belong to the genus and species Rubus idaeus in the Family Rosaceae, meaning the rose family. The genus Rubus includes a wide variety of berries include blackberries, loganberries, and dewberries. They are a perennial. Most production is in the states of Washington, California, and Oregon.

Raspberries are rich in antioxidants and WebMD.com calls them a super food. What are antioxidants and why are they important?  Antioxidants block free radicals from acting. Free radicals can cause cell damage that could lead to cancer. Other foods rich in antioxidants include grapes, blueberries, nuts, tea and other fruits and vegetables. 

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