Best 2 Low Sugar Natural Pectin Jam Recipes

Indulge in a delightful journey of flavors with our collection of low-sugar natural pectin jam recipes. These homemade preserves capture the essence of fresh fruits, offering a healthier alternative to traditional jams packed with refined sugar. With a focus on preserving the natural sweetness of fruits and utilizing the gelling properties of pectin, these recipes unlock a world of possibilities. From classic strawberry and raspberry jams to unique combinations like pineapple-mango and blueberry-lavender, each recipe promises an explosion of flavors that will tantalize your taste buds. Whether you're a seasoned jam maker or a novice in the kitchen, these recipes provide clear instructions and helpful tips to guide you through the process. Embrace the art of preserving nature's bounty and savor the goodness of homemade, low-sugar pectin jams.

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LOW SUGAR / NO SUGAR STRAWBERRY JAM

Low Sugar / No Sugar Strawberry Jam image

This jam has all the fresh-fruit flavor of fresh strawberry jam but with less sugar.

Provided by Ball

Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes

Yield 32

Number Of Ingredients 5

Ingredients

1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
⅓ cup unsweetened fruit juice, thawed fruit juice concentrate, or water
1 ½ tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
½ cup granulated sugar, sugar substitute, or honey (or less, depending on taste)
2 each Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin
Add sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
Process jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid and let jars stand for 5 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 3.8 g

EASY LOW SUGAR NO PECTIN STRAWBERRY JAM

Easy Low Sugar No Pectin Strawberry Jam image

Provided by Natalie Clark

Categories Fruit

Time 1h15m

Number Of Ingredients 4

Ingredients

8 cups ripe strawberries, with stems removed (a cup weighs about 8 ounces, for reference)
3 cups of sugar
2 tablespoons lemon juice
1/2 cup water

Steps:

Cut the stem off the fresh fruit, being careful not to include any green bits along with the berries.
Rinse the fruit very thoroughly. This will remove any bits of stem, and remove some of the small hair and fibers on the outside of the fruit.
As you prepare the fruit, it's okay to use very ripe berries.
They will taste better and make a better jam. In fact, it's better to have nearly over ripe fruit than just barely ripe.
The berries are softer, sweeter, and have more natural sugars.
Add the berries and mash them in batches.
I usually mash two or three cups at a time, just to make sure I don't miss a berry and end up with an outsized chunk at the end.
Put the fresh berries in a large, tall cooking pot and add the sugar, lemon juice, and water.
Bring the mix to a roaring boil on high heat, stirring regularly.
The boil needs to be strong, one that does not diminish when you stir.
Maintain this level of boil for at least 20 minutes.
Stir regularly and watch the heat, turning it down to medium-high heat as the jam thickens to avoid burning.
When your jam begins to thicken and has reduced by nearly half, you can check to see if it's done.
Total cooking time is over 30 minutes.
When you're sure it's set, pour it into sterilized jars, or clean plastic storage containers, and let it cool on the counter.
Be careful not to spill, as it is very hot and will give you a nasty burn.
The hot water from the pot should be handled carefully as well.

Nutrition Facts : Calories 62 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

Tips:

Select the Right Fruit: Choose ripe, flavorful fruit with a good balance of sweetness and acidity. Using a variety of fruits can add complexity and depth of flavor to your jam.
Prepare Your Fruit: Wash and prep your fruit according to the recipe instructions. This may involve peeling, slicing, or removing pits.
Use Natural Pectin: Natural pectin, found in the skins and seeds of fruits, helps your jam thicken and set without the need for commercial pectin. If your chosen fruit is low in pectin, you can add pectin-rich fruits like apples or citrus to the mix.
Control the Sugar: This recipe uses a reduced amount of sugar compared to traditional jams, resulting in a healthier and more natural taste. Feel free to adjust the sugar quantity to your preference, but keep in mind that too little sugar may prevent the jam from setting properly.
Cook Slowly: Low and slow cooking helps preserve the fruit's natural flavor and color while allowing the pectin to work its magic. Stir the jam gently to prevent scorching.
Test the Consistency: To check if your jam has reached the desired consistency, do the "spoon test." Place a small amount of jam on a chilled spoon and let it cool for a minute. If the jam wrinkles slightly when you push your finger across it, it's ready.
Store Properly: Once your jam is ready, transfer it to sterilized jars and seal them tightly. Store the jars in a cool, dark place, such as a pantry or cupboard. Properly sealed jam can last for several months.

Conclusion:

Making low-sugar natural pectin jam at home is a rewarding and delicious experience. By following these tips and using fresh, flavorful fruit, you can create a healthier and more natural alternative to store-bought jams. Enjoy your homemade jam on toast, scones, or as a filling for pastries and desserts. Experiment with different fruits and flavor combinations to create your unique signature jams that will impress your family and friends. Happy jamming!

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