HELP please Jam without any sugar...
#1
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Join Date: Feb 2009
Location: la la land
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Has anyone made Raspberry/blackberry jam WITHOUT sugar but using fruit juice to sweeten. I have looked on the net but I am so nervous I'll screw this up. Please help if you are certain of how to do this. :thumbup: Thanks sssssoooooo Much!!
PS I do not have a canner, only a pressure cooker and/ or a large pot
PS I do not have a canner, only a pressure cooker and/ or a large pot
#2
Originally Posted by alaskasunshine
Has anyone made Raspberry/blackberry jam WITHOUT sugar but using fruit juice to sweeten. I have looked on the net but I am so nervous I'll screw this up. Please help if you are certain of how to do this. :thumbup: Thanks sssssoooooo Much!!
PS I do not have a canner, only a pressure cooker and/ or a large pot
PS I do not have a canner, only a pressure cooker and/ or a large pot
#3
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Join Date: Mar 2010
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I have been canning for years and use a big pot as I don't have a canner or pressure. Sure Jell has a no sugar needed pectin. I would use that so that your jam comes out perfect. Make sure the label says less/no sugar sure jell it is in a pink box. If you can't find it in the store amazon.com sells it but you have to buy something like 6 or 8 boxes. The regular sugar added Sure Jell is in a yellwo box.
#4
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Originally Posted by trupeach1
I have been canning for years and use a big pot as I don't have a canner or pressure. Sure Jell has a no sugar needed pectin. I would use that so that your jam comes out perfect. Make sure the label says less/no sugar sure jell it is in a pink box. If you can't find it in the store amazon.com sells it but you have to buy something like 6 or 8 boxes. The regular sugar added Sure Jell is in a yellwo box.
#5
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Join Date: May 2008
Location: MN
Posts: 24,646
If your recipe says to process the jam - I have no idea if they do or not - you can use a pressure cooker like a hot water bath canner - just leave the gasket off/out of the lid and the pressure thingy off the lid (if that's how yours works)
and cover the jars with water to over one inch.
If that's what the instructions call for.
My Mom made freezer strawberry jam. Awesome. But it did have sugar in it.
and cover the jars with water to over one inch.
If that's what the instructions call for.
My Mom made freezer strawberry jam. Awesome. But it did have sugar in it.
#6
Originally Posted by alaskasunshine
Originally Posted by trupeach1
I have been canning for years and use a big pot as I don't have a canner or pressure. Sure Jell has a no sugar needed pectin. I would use that so that your jam comes out perfect. Make sure the label says less/no sugar sure jell it is in a pink box. If you can't find it in the store amazon.com sells it but you have to buy something like 6 or 8 boxes. The regular sugar added Sure Jell is in a yellwo box.
#8
Originally Posted by clem55
NOt sure why you would use lemon, but if the receipe calls for it, I'd use it. Is it just a small amount of lemon> Maybe it is to keep fruit from discoloring.
Lemon juice is added when needed if the fruit doesn't have enough acidic content.
Just a note: If your jam doesn't set up right and ends up runny it makes great pancake syrup!
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