Low Sugar Raspberry Jam (Pomona's Pectin)
Low sugar raspberry jam recipe that allows you to choose your sweetener and even play with how much sweetener you would like to add!
Equipment
- Boiling Water Canner
- Heavy Bottomed Stock Pot
- Canning Jars, Lids, Bands
Ingredients
- 8 cups raspberries Should yield 4 cups crushed berries
- 3/4 to 2 cups sugar *OR 1/2-1 cup honey, your choice
- 2 vanilla beans
- 2 tsp Pomona's Pectin
- 2 tsp calcium water
Instructions
- Prepare your calcium water: measure out 1/2 teaspoon calcium powder (included with your Pomona's Pectin box) and 1/2 cup water into a small jar with a lid. Shake vigorously to mix well. Any leftover calcium water can be stored in your refrigerator for many months.
- Measure out 4 cups of mashed raspberries into a heavy bottomed stock pot. Stir in the 2 teaspoons of calcium water.
- Slice your vanilla beans open from top to bottom and scrape out the seeds; add this to your berry mixture and then throw in the empty pods as well.
- Add the 2 teaspoons of Pomona's Pectin into whatever sweetener you have set aside and thoroughly combine.
- Bring the crushed raspberries/vanilla bean mixture to a full boil. Quickly remove the vanilla bean pods. Add in the sweetener/pectin mixture and vigorously stir for 1-2 minutes, dissolving the pectin & sugar while the mixture returns to a full rolling boil. Remove from heat.
- Ladle hot jam into hot jars, leaving 1/4" headspace. Place prepared lids & bands; once all jars are filled, put them into your boiling water canner. Lower the rack into the boiling water, cover with lid, and process for 10 minutes.
- Remove from your canner to cool for 24 hours. Be sure all lids have properly sealed, then remove bands and store in a cool, dry, dark location.