Low Sugar Raspberry Jam Recipe | Diaries Of Nia

Low Sugar Raspberry Jam Recipe

Low Sugar Raspberry Jam Recipe


Ingredients:
4 cups of raspberry puree or mashed raspberries (will need 3-4 quarts of fresh raspberries or 2 1/2 10oz packages of frozen to start, depending on how many seeds you let through)
2 teaspoons calcium water (included with Pomona’s Pectin)
1 cup honey or 2 cups sugar
2 teaspoons Pomona’s Pectin powder
.
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Instructions:
  • First step is 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. Eat any leftover puree, or use to top ice cream or stir into yogurt. 😉
  • And then, Sterilize six 8-ounce canning jars, keep hot. Prepare lids and rings. Fill water bath canner and bring to boil.
  • And then, visit for full instruction : https://commonsensehome.com/low-sugar-raspberry-jam-recipe/



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