Fresh From the Garden: Low Sugar Blackberry Jam

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken the jam at a lower cost.

Measure out 12 cups of whole frozen blackberries.

Measure out 2 cups of sugar, then scoop out 1/4 cup of that sugar and mix in 3 tablespoons of pectin.

Measure out 1/4 cup of bottled lemon juice.

Put a couple of spoons in the freezer for testing the jam later.

Heat water in a pot to boil and place empty jars in the boiling water for 10 minutes to sanitize them.

After 10 minutes, turn off the heat and place new canning lids in a mesh strainer in the hot water to warm up the seals.

If the blackberries are partially defrosted, turn the heat on low, cover, and stir occasionally until softened.

Mash the softened blackberries with a potato masher and bring them to a simmer.

Use a food mill with medium-sized holes to remove the seeds from the mashed blackberries while keeping as much pulp as possible.

Pour the blackberry puree back into the pan and bring it to a boil while stirring continuously to prevent burning.

Once boiling, add the pectin-sugar mixture and lemon juice, stirring well to avoid clumping.

Bring to a full rolling boil that cannot be stirred away and let it boil for 1 minute.

Add the remaining sugar and bring to a full boil again, boiling for 1 minute to dissolve completely.

Test the jam using the cold spoons from the freezer to check for desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary