Low Sugar Raspberry Jam Food

LOW-SUGAR RASPBERRY JAM

Steps:

• Place raspberries in a small pot and mash with a potato masher. Add syrup and bring to a boil. Stir in sugar and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

LOW SUGAR RASPBERRY JAM RECIPE

Steps:

• Prepare raspberries by cleaning (if needed) and gently cooking in a heavy bottom pot. I use my 8 quart stock pot.
• Once softened, run through a food mill or strainer to remove some of the seeds if you like (once for fewer seeds, twice for more seeds) or simply mash berries.
• Measure out 4 cups of berry puree and return puree to pot.
• Clean and check edges on five 8-ounce canning jars, keep hot. Prepare lids and rings.
• Fill water bath canner and bring to boil.
• In a small bowl, mix together sugar (or honey) and pectin powder. Don't skip this step, or your pectin will clump. Set aside.
• Add calcium water to raspberry puree. Bring to a full boil.
• Add sugar-pectin (or honey-pectin) mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.
• Return to boil, then remove from heat.
• Ladle jam into warm jars, leaving 1/4″ headspace.
• Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level).
• Refrigerate open jars. Jam will last about three weeks once opened. Makes around 4-5 cups.

RASPBERRY JAM WITHOUT PECTIN

Steps:

• Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
• Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.