How to Make Low Sugar Raspberry Preserves

Juicy and delightful, raspberries are as good preserved as fresh. They are loved by a lot of gifted individuals out there who believe in enjoying the finer things in life. Raspberries taste great on their own, as dessert, jam and jelly. The last two are preserved forms of the fruit which last much longer. One frequently used raspberry preserve is the jam made from this fruit. The raspberry jam can be enjoyed at anytime of the day with a bread slice, especially in the mornings. Sugar content in jams is a genuine concern because mot recipes ask for twice as much sugar as fruit. It is possible to enjoy it without loading yourself with high sugar content. Our step by step guide has the recipe for a low sugar raspberry jam.

Prep time: 2 hours
Boil time: 10 min
Total time: 2 hours and 10 min
Yield: 4 cups of raspberry jam
Utensils: 4 one cup jars, a boiling water canner, masher, Measuring cups and spoons, wooden spoon, saucepan, jar lifter, plastic funnel

Ingredients:
Mashed raspberries (I started with about 2 pounds of berries): 4 cups
Organic cane sugar: 3/4 cups
Pectin powder: 2 teaspoons
A boiling water canner full of boiling water

Instructions

  • 1

    Take a clear jar. Add to it 1/2 teaspoon of the white calcium powder followed by 1/2 cup water. Place the lid and shake the jar to mix the calcium. Place in refrigerator for use in later parts of the recipe.

  • 2

    Put the raspberries in a large mixing bowl. Use a potato masher to mash them well. The mashed raspberries should make around four cups. Pour the mashed fruit into a saucepan and add two teaspoons of calcium water to it. Turn on the heat and cook the fruit.

  • 3

    Measure the sugar in a separate bowl and add to it the pectin powder. Mix these both thoroughly together. Bring the raspberries to boil. Once it starts to boil, add the sugar/pectin mixture. Stir the fruit vigorously. The sugar will dissolve in a couple of minutes.

  • 4

    Remove the raspberries from the heat. Place funnels over the jars. Fill the jars to the top, leaving just a 1/4th of an inch. Make sure that the jars that you use are thoroughly cleaned and sterilized before use. Clean the sides of the jars.

  • 5

    Use a jar lifter to put the jars into a boiling water canner. The jars should be covered with water. Boil for ten minutes. Take out the jars. Let them cool on a wire rack. You are ready for a helping of delicious jam.

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