Low-Sugar Raspberry Jam

Updated: Sep 6


I love when all the fresh berries start showing up at the Farmers Markets. Although pies are my favorite use for berries, I thought I would make a batch of LOW SUGAR jam, using honey instead of sugar!! This might just become your favorite jam recipe, it certainly is mine. The jam is not SUPER sweet. It still has the fresh, tart raspberry flavor with just enough sweetness to get the job done.

Start by mashing up your berries in a large bowl. Then mix in your honey, lemon juice and SureJell Pectin. Be sure to use the SureJell in the pink box, labeled "For use in less or no sugar needed recipes."

Thoroughly mix until all ingredients are incorporated. Transfer to a large pot and heat to a boil. When it gets to a boil, reduce the heat to a simmer and cook for 15 to 20 minutes to reduce it down a bit.

In the meantime, get your jars ready. I used Kerr Half Pint Self Sealing Mason jars. They come with lids and rings.


Put the jars and lids (not the rings) into a pot with boiling water. Leave them in for a few minutes to get them sanitized. Remove them with tongs and dry them off. Fill them while they are still hot. Put the lid and ring on and set them aside to cool off and set up. Once they are set, you can use them immediately, or keep them for up to a year until you're ready to use them.

I like to put mine on scones, just like at the Puyallup Fair!


Recipe:

11.7 oz Fresh Raspberries

8 oz Lucille’s Barrel-Aged Honey

1.3 oz Lemon Juice

1 oz SureJell Low Sugar Pectin

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