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    Home » Food Preservation » Jams/ Jellies/Canning » Raspberry Jam – Low Sugar Version

    Raspberry Jam – Low Sugar Version

    Posted on September 29, 2021 By Beth Neels

    319 shares
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    Raspberry Jam Pinterest image with text overlay.
    Raspberry Jam Pinterest image with text overlay.
    Raspberry Jam Pinterest image with text overlay.

    My favorite jam, as a child and now, is raspberry jam! This is a low sugar alternative to the brands with high fructose corn syrup, that you buy in the grocery store.

    Raspberry Jam in canning jars on wooden board.
    Raspberry Jam

    Honestly, is there ANYTHING better on the entire planet than a peanut butter and jelly sandwich with homemade raspberry jam? I think not! Seriously,…. I think not. 🙂

    This raspberry jam has such a fresh flavor. It’s just like biting into a raspberry in the summer.

    Jars of Raspberry Jam on wooden board.

    Canning gets a bad rap. It is so much easier than people are led to believe and the rewards are innumerable! Namely, homemade preserves all winter long!!

    Can You Make Jam with Fresh and/ or Frozen Fruit?

    Yes. Raspberry jam can be made with fresh or frozen berries.

    Close up fresh raspberries in baskets.

    What to do with raspberries, after picking

    Raspberries are one of the fruits that have an extra short shelf life, when fresh. In fact, they probably have the shortest shelf life of any! If you are not making jam the day after the raspberries are picked, it is advisable to freeze them. Even if there is only a few days between picking and canning.

    Raspberry jam spread on toast.

    Freezing raspberries to extend shelf life

    1. Rinse raspberries in a colander and then allow to drain, for a few minutes.
    2. Place freezer paper, parchment, or waxed paper on a cookie sheet that has sides. Sprinkle raspberries on paper, separating them, so that they are not crowded. Freeze for a few hours, or overnight.
    Rinsed raspberries in colander. Raspberries spread out on waxed paper

    Remove from cookie sheets to freezer bags, and proceed with making jam when it’s convenient!

    Frozen raspberries on sheet.

    It is helpful to measure and label how many cups of berries you place in each bag, so that you have the proper amount for your batch of jam.

    Fresh raspberries in baskets.

    Don’t miss our complete step by step guide to canning.

    What you need

    • raspberries – fresh or frozen raspberries both work fine for this recipe
    • water or fruit juice – use mild juice like apple or white grape
    • sugar
    • low sugar pectin
    Raspberries, sugar and pectin on white board.

    Preparing to make jam

    Wash jars

    If you have a dishwasher, that is the easiest way to clean jars. If not, wash in hot, soapy water and rinse well, with very hot water.

    UPDATE; According to new recommendations, jars do not need to be sterilized if processing time is ten minutes or longer. Jars should still be hot before adding the hot jam.

    I just add clean jars to the canning pot when bringing the water up to temperature before processing. This can take up to 45 minutes so start heating the water in your pot first!

    How to sterilize jars for canning

    Sterilizing jars in the dishwasher

    Some sites, like Spruce Eats, suggest the dishwasher is enough to sterilize the jars. The jars must still be very hot from the dishwasher’s drying process when filled. I also feel that it solely depends on your hot water heaters’ settings and if you have a dishwasher with a temperature booster. Some places have hot water heaters turned down, especially those homes with small children. It is worth the extra effort, to keep your family safe, and use an alternate sterilization technique!

    Sterilizing jars in water bath canning pot

    If you have the canning pot out anyway, that is the easiest way to sterilize the jars. Take jars directly from the dishwasher, or hand washed, to a water bath canning pot. Fill pot to 1-2 inches above the top of jars. If you use hot water to fill the pot, it will take less time to come to a boil.

    New canning pots are available from local and online retailers. (Link below) Used canning pots are readily available at garage sales and on Craigslist for peanuts.

    Bring the canning pot to a boil on your biggest burner and boil jars for about 10-15 minutes to sterilize.

    Sterilizing jars in microwave

    Jars can be sterilzed in the microwave, as well. After washing and rinsing jar, (leave the jar wet), place in microwave on high power for 1 minute. Fill immediatelly, before jar has a chance to cool.

    **IMPORTANT!!** DO NOT use the microwave method for sterilizing jars with any metal on them, or with metal lids or bands screwed on to jar!

    Sterilizing jars in the oven

    Jars can be sterilized in the oven for 20 minutes at 275°F. I have personally only used this method once. If you are doing small batches, why heat the house up with the oven? You already have to have the canning pot going. It makes no sense to me.

    How to prepare jars and lids

    1. Add lids to small bowl or pot. Pour boiling over lids. Allow to sit in hot water, until ready to use.
    2. Place jars in water bath canning pot, cover with water. Start the water to get it hot for processing.
    Lids in small pan. Jars in canning pot.

    How to make raspberry jam

    If not using frozen raspberries, sort and rinse raspberries in a colander.

    1. Place raspberries and water in large pot.
    2. Mash with potato masher. If you want seedless jam, squeeze juice through sieve or cheesecloth. You can also use a commercial juicer or an attachment for your Kitchenaid.
    3. Measure sugar and pectin and put in bowl. Mix well. (This steps helps keep the pectin from clumping.) I make low sugar jams, if you choose to make low sugar, use low sugar pectin!
    4. Measure additional sugar.
    5. Bring raspberries to a full rolling boil, one that can’t be stirred down. Add pectin/ sugar mixture.
    6. Bring that mixture to a full rolling boil, then add the rest of the sugar, all at once. raspberries in pan. raspberries cooked down. pectin and sugar in bowl. Remaining sugar in bowl. pectin added. Sugar added.
    7. Don’t worry if it foams up. If there is foam left, you can skim it off but most of the time, the foam disappears after the cooking process is complete. You can add 1 Tbsp. butter or margarine to deter the mixture from foaming but read on to avoid the extra fat and calories. Bring back to boil. Boil for one full minute. Turn off heat and keep stirring for a minute, or so. (This will stir the foam down.)
    8. Pour jam into hot jars, leaving 1/2″ headspace, using a jar funnel, if you have one.
    9. Wipe edges with a damp paper towel to remove any residue.
    10. Place lids on jars. Tighten band to fingertip tight.

    Place the jars in a water bath canning pot and process (low boil) for 10 minutes. Increase processing time if you are over 1000 feet elevation. Turn off heat and let the jars sit in the hot water for another 5 minutes.

    Remove jars to counter. You will hear the jars pop. This means they are sealed. Let them sit for 24 hours without disturbing to ensure the jam jells. After 24 hours check for seal. (Lid does not flex up and down when center is pressed.) If lid flexes the jam should be stored in the refrigerator.

    For more information on canning practices, see our Canning Made Easy article. Step by step photos and lots of additional information.

    Jam on toast on blue plate.

    Homemade jams should be stored in a cool dark place, like a basement. They last for approximately one year, before they are opened.

    Once opened, store in refrigerator. Jams are best if used within a couple months, after opening. Mine never have lasted that long, so it’s hard to give an exact time.

    How to use this raspberry jam

    Serve jam on toast, French toast, pancakes, English muffins, and the like. Jams are also great for a topping for ice cream, yogurt and pudding.

    Other delicious homemade jams

    • Blueberry Jam
    • Seedless Raspberry Jam
    • Strawberry Jam
    • Peach Jam
    • Plum Jam
    • Rhubarb Jam
    • Blackberry Jam

    Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden!

    Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden.

    The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Tools I use

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Canning Pot
    • canning tools
    • low sugar pectin
    • jelly jars

    This Low Sugar Raspberry Jam is easy and delicious. Make your own today!


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    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Jars of raspberry jam on barnwood board.

    Raspberry Jam

    Raspberry Jam to enjoy all year! 
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 17 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 32 tablespoons
    Calories: 14kcal
    Author: Beth Neels
    Cost: $10

    Ingredients

    • 1 1/3 c prepared fruit (about 1 pint fresh raspberries)
    • 1/3 c water
    • 1 1/2 Tbsp Low Sugar Pectin
    • 1/2 c up to 1/2 c. sugar You can use 0 to 1/2 cup, of added sugar.

    Instructions

    • Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. UPDATE: Jars do not have sterilized anymore for this recipe. They should just be hot.
    • Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Sort, and rinse raspberries. Crush with potato masher. Add to 8 qt. sauce pan. Add water.
    • Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
    • Bring raspberries to a boil and add pectin/ sugar mixture. Again bring to full boil (one that can’t be stirred down).
    • Add the rest of sugar all at once. Bring to a full boil and boil for 1 full minute.
    • Fill jars with hot jam.
    • Wipe rim of jars with clean, wet paper towel and place lid on. Add band and tighten to fingertip tight.
    • Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
    • Turn off heat and allow to sit in water for 5 minutes.
    • Check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
    • Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
    • This recipe makes 2 half pint jars jam.
    canning jars- Pint
    Water Bath Canning Pot
    canning jars – Jelly Jars
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Recipe adapted from Ball Recipes
    See post for additional information regarding preparing raspberries and preparing canning supplies.
    When canning, always use a wooden spoon rather than a metal spoon .
    Makes 2 half pints.
    Recipe can be multiplied, but don’t do more than 5 times the recipe. The jam has a tendency not to set properly.
    Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
    If lids have not sealed, store those jars in refrigerator and consume those jars first.
    Store in a cool place.
    This recipe uses less sugar than traditional jams. Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.
    Note: Adding no sugar will decrease the yield.
    Lemon juice is not required because raspberries are acidic enough.
    See our article Canning for beginners- Step by Step.

    Nutrition

    Calories: 14kcal | Potassium: 10mg | Vitamin A: 25IU | Vitamin C: 0.7mg
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    This post may contain affiliate links, which means I get a small commission if you go to the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

    Originally Published 8/1/2016

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    319 shares

    Reader Interactions

    Comments

    1. Anne Langewisch

      October 12, 2021 at 1:58 am

      Are there different cooking time if I use frozen berries?

      Reply
      • Beth Neels

        October 12, 2021 at 10:48 am

        Nope! They will thaw very quickly once you put them on the heat. Thanks for checking out the recipe Anne!

        Reply
    2. Tiffany

      January 05, 2020 at 3:41 pm

      It sounds delicious! But I’m confused. The recipe says “1/2 c up to 1/2 c. sugar”. How much sugar do I use? 1/2 plus maybe ANOTHER half cup or just 1/2 cup total?

      Reply
      • Beth Neels

        January 06, 2020 at 9:28 am

        I changed the recipe. You can use zero to 1/2 cup of added sugar. In other words, you don’t have to add any sugar, if you want. I usually do over 1/4 cup but under 1/2 cup. The choice is yours. Thanks for your question Tiffany!

        Reply
        • Tiffany

          January 06, 2020 at 7:00 pm

          Thanks!

          Reply
          • Beth Neels

            January 07, 2020 at 10:48 am

            Any time!!

            Reply
      • Ashley

        August 05, 2021 at 4:40 pm

        Are you able to use liquid pectin?

        Reply
        • Beth Neels

          August 06, 2021 at 8:45 am

          You can always substitute liquid pectin. Thanks for checking out the recipe!

          Reply
    3. Julie

      August 02, 2019 at 9:56 am

      5 stars
      You can’t go wrong with raspberry anything! This jam is perfect to bring a taste of summer berries to any season.

      Reply
      • Beth Neels

        August 02, 2019 at 12:07 pm

        I know. Raspberries are my favorite fruit! I need to start a patch! Thanks Julie!

        Reply
    4. Susan

      August 01, 2019 at 11:19 am

      5 stars
      I have to beat the birds to my raspberry bushes so I can make this delicious jam! I agree… canning seems daunting but really isn’t that difficult. And it’s SO worth it in the cold months to have a taste of Summer in your pantry!

      Reply
      • Beth Neels

        August 01, 2019 at 3:05 pm

        No doubt! I miss having homemade jam when it’s gone! I won’t buy the stuff from the store! Thanks Susan!

        Reply
    5. Brian Jones

      August 01, 2019 at 7:24 am

      5 stars
      Oh man ain’t the shelf life of raspberries terrible, I’ve lost count of the amount I have thrown away, loving the freezing tips as well as the jam recipe!

      Reply
      • Beth Neels

        August 01, 2019 at 3:04 pm

        It is awful! I hate throwing them away, too! They are so expensive! Thanks Brian!

        Reply
    6. Laura

      July 31, 2019 at 8:16 pm

      5 stars
      If there one thing I can’t miss it would be raspberry jam. It is such a great jam to have in stock. I try to prepare all kinds of jam for the colder season because there is nothing better than a good breakfast with a cup of hot drink and sweet jam on top of a warm bun.

      Reply
      • Beth Neels

        August 01, 2019 at 3:02 pm

        I thoroughly agree with you Laura! Thanks for stopping by!

        Reply
    7. Lesli Schwartz

      July 30, 2019 at 11:59 am

      5 stars
      This jam is very high on my list! Was wondering if you could use a sugar substitute like Truvia? Trying to stay away from sugar.

      Reply
      • Beth Neels

        July 30, 2019 at 1:28 pm

        I used splenda brand for my mother in law once and it came out great! You can also use less sugar, no sugar, honey, a variety of other substitutes to white sugar. Thanks for checking it out Lesli!

        Reply
    8. Heidy L. McCallum

      July 30, 2019 at 11:46 am

      5 stars
      I have always wanted to learn to can so this looks like a perfect start. I’m so glad you posted all those tips and instructions. Crossing my fingers my outcome is as good as yours. Super excited to get started.

      Reply
      • Beth Neels

        July 30, 2019 at 1:29 pm

        It is really fun, and not too difficult, just a bit time consuming! Thanks Heidy! Let me know how it goes!

        Reply
    9. Denise

      July 30, 2019 at 11:41 am

      5 stars
      Raspberry jam or jelly is the BEST in my opinion! My favorite fruit, any time of the year! I love freezing them and having them available to use all year long!

      Reply
      • Beth Neels

        July 30, 2019 at 1:32 pm

        Agreed! Freezing the berries is great because they are perfect for making all sorts of dishes! Thank you Denise!

        Reply
    10. Raia Todd

      July 30, 2019 at 11:02 am

      5 stars
      I love making my own jam. So easy and delicious. And I love that this one lets me cut the sugar!

      Reply
      • Beth Neels

        July 30, 2019 at 11:41 am

        It tastes so much fresher, with less sugar! Thank you Raia!

        Reply
    11. Beth

      July 30, 2019 at 10:50 am

      5 stars
      I am with you! Nothing is better than homemade jam….well there are a couple things, my family for one, but you know what I mean! This is delicious!

      Reply
      • Beth Neels

        July 30, 2019 at 11:41 am

        Haha! True enough! Thanks for checking out the recipe, Beth!

        Reply
    12. Jessica Formicola

      July 30, 2019 at 10:38 am

      5 stars
      Raspberry jam is my absolute favorite! So glad to have found a recipe to make it myself at home!

      Reply
      • Beth Neels

        July 30, 2019 at 11:42 am

        It’s mine too! I just can’t wait to make it every year! Thanks Jessica!

        Reply
    13. charissa mendez

      September 15, 2018 at 9:27 am

      5 stars
      I just made 8 batches. It made 5.5 pints. It’s Delicious! Thank you for the recipe, it’s definitely a keeper!

      Reply
      • Binky

        September 15, 2018 at 10:15 am

        I’m so glad that you like it! Where did you get the raspberries this time of year? I wish I had some! Thank you Charissa!

        Reply
    14. Karen Bandy

      August 24, 2018 at 11:42 am

      Trying this today. Can I double the batch when preparing?

      Reply
      • Binky

        August 24, 2018 at 12:49 pm

        Oh, absolutely! You can do as many as your canning pot will hold, usually up to about 10 half pint jars! Let me know how you like it! Thanks, Karen!

        Reply
    15. Laura

      October 25, 2017 at 11:32 pm

      5 stars
      I wish I had all those fruits to can. Great tutorial, I will now go looking for a water bath canning pot hoping one day my garden produce will be enough for canning.

      Reply
      • Binky

        October 26, 2017 at 1:12 pm

        There’s a link to one on Amazon! You should be able to find there fairly cheap! Thanks, Laura! I hope your garden will produce lots!

        Reply
    16. Bintu

      May 08, 2017 at 1:13 pm

      5 stars
      MMM homemade jam tastes so much better than shop bought and you have the satisfaction of making it yourself!

      Reply
      • Binky

        May 08, 2017 at 1:24 pm

        It really is remarkable how much tastier it is, isn’t it Bintu?

        Reply

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