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
Go buy the low/no sugar pectin. Follow the recipe for your fruit to the letter!! If it calls for a little bit of lemon juice add it. It helps the pectin set up.
Several of the canning methods mentioned here are not considered safe. You can water bath can jams and jellies.
A Ball Blue Book would be very, very helpful for you. You can get them everywhere canning jars are sold and they're about 7 or 8 dollars.
I made 13 full cases of jams and jellies one year.