Low Sugar Raspberry Jam Recipes
LOW SUGAR RASPBERRY JAM RECIPE
This easy Low Sugar Raspberry Jam recipe is bursting with raspberry flavor. It uses less sugar and can be made with fresh or frozen raspberries.
Provided by Laurie Neverman
Categories Jam
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 32 calories, Sugar 6.1 g, Sodium 0.3 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 7.9 g, Fiber 1.6 g, Protein 0.3 g, Cholesterol 0 mg
NO-SUGAR RASPBERRY JAM
I developed this recipe for a friend who has diabetes. She complained that most diabetic jams had sweeteners added leaving a strange aftertaste. Fresh fruit, when in season, is naturally sweet. To make jam, you don't need to add sugar. A little agar-agar and lemon will help the cooked fruit thicken to make a spreadable fruit for toast, sandwiches, or cheeses. It will last up to 2 weeks in the refrigerator. This recipe will work with all forest fruits.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 10
Number Of Ingredients 3
Steps:
- Combine lemon juice and agar-agar powder in a small bowl. Set aside to thicken for 5 minutes.
- Heat raspberries in a saucepan over medium heat until raspberries start to break up, 5 to 10 minutes. Use a masher to crush raspberries into a smooth consistency, but do not liquefy. Turn off the heat.
- Stir thickened lemon-agar-agar paste into the saucepan with the raspberries and mix well. Allow to cool to room temperature, about 30 minutes. Pour into an airtight container and refrigerate until set, about 2 hours.
Nutrition Facts : Calories 25 calories, Carbohydrate 6 g, Fat 0.3 g, Fiber 3.4 g, Protein 0.5 g, Sodium 0.1 mg, Sugar 2.4 g
LOW-SUGAR RASPBERRY JAM
You would never think this raspberry jam is low in sugar and calories yet still sweet enough with just the right amount of tartness. Try spooning it on your toast with Neufchatel cheese, pouring it over ice cream, or adding it to milkshakes or to smoothies. Keep refrigerated.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 46.9 calories, Carbohydrate 12.7 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 8.3 g
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