When spoons were passed around with samples of this homemade low sugar raspberry jam from the bottom of the cooking pot, the collective response from the boys and husband was, “mmmmmmmmmm”. The quarter jar that didn't make it in the canner soon disappeared, and a second jar never made it into the canning pantry. My youngest used to be a full sugar jam hound, but even he's been won over to the fruit-loaded flavor of low sugar homemade jams. [Read more…]
Low Sugar Peach Jam Recipes With a Twist
Each year we buy a couple of cases of peaches from the local Knight's of Columbus fundraiser. Some are eaten fresh, but quite a few are preserved for later. These low sugar peach jam recipes are an annual tradition. We make up at least one batch of each peach jam – usually two. Peach jam is also a great way to use up peaches that are too soft and ripe to be canned on their own.
This low sugar apricot jam recipe is a great way to use up any apricots with bumps, bruises or bird pecks. Our gardening zone is right on the edge of where it's “safe” to grow apricots, so our crop often gets nipped by a late frost. When we get a harvest, I don't want any of them to go to waste! [Read more…]
Strawberry jam is often one of the first jam recipes that people make because it's so easy. These low sugar strawberry jam recipes feature Pomona's Pectin, but you can adjust to use whatever low sugar pectin you can find locally if you like.
I use Pomona's Pectin for almost all my jam and jelly making now, because I can use less sugar (or honey) and let the flavor of the fruit shine through. I prefer Pomona's over the other options I've tried. The flavor seems “cleaner” to me, and it is non-GMO, which I also prefer. Each box of Pomona's Pectin makes several batches of jam or jelly.
Jams can also be easily made with frozen berries instead of fresh, so you can freeze your berries (or purchase frozen berries) and whip up a batch of jam when it's a bit cooler outside.
I tried plain pear jam several years ago and was underwhelmed. The taste was quite bland. This year I've been blessed with a bounty of pears from the neighbors again, so I went looking for some different recipes. First I took the most overripe pears and made up a batch of pear wine with candied ginger. Next I ran across a recipe for Autumn Cranberry Pear Jam in the Ball Complete Book of Home Preserving. (If you enjoy canning, I highly recommend this book. Tons of great recipes!) I didn't have a couple of the ingredients (they used liquid pectin and apple juice), so I made some substitutions for the first batch. Loved the flavor profile of the traditional jam, but it was quite sweet. I made batch #2 with Pomona's Pectin and less than half the sugar – much more fruit flavor. I'll share both versions here so you can choose the one that you prefer. [Read more…]