Recipe for a low-sugar version of raspberry jam, using extra strong pectin. Recipe from Art Summerfield's berry farm.
- 3 lbs raspberries
- 1/2 cup water
- 2/3 cups sugar
- Pomona's Universal Pectin (a special, highly re-active pectin for making low-sugar jams and jellies)
1 In a stainless steel pot, combine raspberries (whole, do not mash them) and water. Begin heating on medium high heat. Stir occasionally, then frequently as the fruit gets hot.
2 In a small bowl, combine 1 teaspoon of Pomona's pectin with 2/3 cup of the sugar. Mix thoroughly. When the fruit reaches 200°F (use a candy thermometer) reduce heat to low. Slowly sprinkle in the pectin mixture while stirring. A sifter with a squeeze handle works well.
3 Stir the fruit/pectin mix for 3 minutes. Maintain temperature at 185°F to 195°F. Do not boil. If the mixture seems very thick, add a little more water.
4 Add the balance of the sugar while stirring. The sugar will cool the mixture. Heat as necessary to keep the jam at about 185°F.
5 Adjust the heat to hold the jam at the filling temperature of 185°F. Skim off any foam and fill fill into sterile jars, leaving hot headspace of 1/4 inch. Headspace will increase as jam cools and shrinks. Cap each jar immediately after it is filled.
6 Process the filled jars in a boiling water bath for 5-10 minutes. The red raspberry jam will have better color if processed for only 5 minutes, but a shorter shelf life. After processing let the jars cool undisturbed for 12 hours.
Notes on recipe:
Low sugar jams have a shorter shelf life than regular jams. If possible, store unopened jars in the refrigerator. Opened jars must be refrigerated. Typical shelf lives are:
Unopened jars, refrigerated: 6 months
Unopened jars, not refrigerated: 3 months
Opened jar, refrigerated: 2 months
Freeze your berries then thaw before jamming. Berries that have been frozen are softer and are less likely to burn.
Pomona pectin calls for the addition of calcium (supplied with the box) when making low sugar jam. The pectin reacts with both the sugar and the calcium to gel. If you are using whole raspberries, the seeds in the raspberries contain enough calcium and you do not need to add more calcium. If you are using seedless raspberry purée, you will need to increase the pectin and add calcium.
If the jam foams badly, you may be applying too much heat. Lower the burner setting and do not let the temp go over 200°F.