Low Sugar Raspberry Jam Recipe

low sugar raspberry jam

5 from 1 reviews

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.


  • 4 cups of raspberry puree or mashed raspberries (will need 34 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)
  • 2 cups sugar or 1 cup honey
  • 2 teaspoons Pomona’s Pectin powder


  1. Prepare raspberries by cleaning (if needed) and gently cooking in a heavy bottom pot. I use my 8 quart stock pot.
  2. 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.
  3. Measure out 4 cups of berry puree and return puree to pot.
  4. Clean and check edges on five 8-ounce canning jars, keep hot. Prepare lids and rings.
  5. Fill water bath canner and bring to boil.
  6. In a small bowl, mix together sugar (or honey) and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
  7. Add calcium water to raspberry puree. Bring to a full boil.
  8. Add sugar-pectin (or honey-pectin) mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin.
  9. Return to boil, then remove from heat.
  10. Ladle jam into warm jars, leaving 1/4″ headspace.
  11. 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).
  12. Refrigerate open jars. Jam will last about three weeks once opened. Makes around 4-5 cups.


  • Eat any leftover puree, or use to top ice cream or stir into yogurt.

Keywords: raspberries, preserving, jam, seedless