Low Sugar Blackberry Jam Recipes

LOW SUGAR BLACKBERRY JAM

Steps:

• Juice blackberries, either with this attachment for your kitchen aid, using a food mill or other juicer, or by hand. The easiest way to juice them by hand is to let them cook down for about 15 minutes in a bit of water. Then run the juice through a sieve lined with cheesecloth. Juice can be frozen for later use.
• Prepare jars. Wash in hot soapy water and rinse thoroughly. It is no longer recommended to sterilize jars. Just start your canning pot heating. It can take up to 45 minutes to heat the water. Let the jars sit in hot water until ready to fill.
• Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
• Add juice and water to a large, heavy bottom pot. Heat over high heat.
• Meanwhile, mix low sugar pectin with 1/4 cup of sugar to keep the pectin from clumping, Add the mixture to the pot. Stir constantly, after pectin is added.
• Bring blackberries to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can't be stirred down).
• Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute
• Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean, damp paper towel and place lid on. Add band and tighten to fingertip tight.
• Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
• Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
• After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
• Jars that have sealed should be stored in a cool place for up to a year. (If it lasts that long!)
• This recipe makes 2 half pint jars jam.

NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)

Steps:

• Place blackberries in medium saucepan over medium heat and add lemon juice.
• Crush berries with a potato masher, or any other tool, until desired consistency.
• I like there to be big chunks of berries in my jam, so I only crush a little.
• Cook for about 5 minutes, or until the mixture comes to a full boil.
• Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
• Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
• Mix well and allow to simmer one more minute.
• Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
• Store jam in refrigerator.
• After opening, jam can be stored for two weeks, refrigerated.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush blackberries thoroughly, one layer at a time. Sieve half the blackberries to remove seeds, if desired. Measure exactly 4 cups prepared fruit into large bowl.
• Mix sugar and pectin in medium saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 1 min. Remove from heat. Immediately add to prepared fruit; stir 1 min. or until blended.
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush berries thoroughly, 1 layer at a time. (Strain half of the pulp to remove seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)