There is something to be said about having a delicious, homemade berry jam setting on your pantry shelf! Often times people say once they have eaten a homemade jam they rarely, if ever, purchase store bought jam again.
Many on the other hand say they would love to make and eat homemade jam but cannot ingest the amount of sugar called for in standard recipes. By using Canning Gel as a natural thickener we can decrease the sugar content without losing viscosity and the jam’s gelling abilities. And without losing any flavor!
Less Sugar Berry Jam – makes approx. 5 half-pint jars
4 cups crushed berries
¼ cup lemon juice
7 Tbsp Canning Gel
1 ½ to 2 cups raw sugar, to taste
Using a colander, clean your berries being sure to remove any stems and suspect berries. In a medium sized bowl, working in batches, use a potato masher and crush the berries. Measure crushed berries and some of their juice. Continue this process until a full 4 cups is achieved.
Place crushed berries in a stainless steel stock pot. Add lemon juice and stir. Measure ¼ cup of the sugar and stir in all 7 tablespoons of Canning Gel. Add sugar mixture to the berries. Bring contents to a boil using medium-high heat and stir constantly. Add remaining sugar. Bring back to a boil. Set timer and boil for 1 minute. Remove from heat.
Ladle hot jam into hot sterilized jars leaving a ¼” of headspace. Remove air bubbles and adjust headspace as necessary. Using a warm washcloth dipped in vinegar, wipe jar rims and screw bands. Place sterilized lids and rings atop each jar and hand tighten.
Place jars in rack inside the water bather being sure jars are submerged and covered with an inch of water. Process jars for 10 minutes. Remember, processing time doesn’t begin until water is at a full rolling boil.
The Canning Diva®