Low Sugar Blackberry Freezer Jam
Easy blackberry freezer jam made with 5 simple ingredients and lower sugar than traditional jam recipes.
Servings: 48
Ingredients
- 8 cups fresh blackberries ~4 cups crushed
- 1 tbsp lemon juice
- 1 cup sugar
- 3/4 cup water
- 1.75 oz. box low-sugar pectin (I use Sure-Jell low sugar, the pink box) or 6 tbsp low sugar pectin
Instructions
- Crush blackberries by pulsing in a food processor until blended but still chunky.
- Whisk together sugar and pectin in a medium saucepan. Pour ¾ cup water into the pan and, stir.
- Heat on medium-high until it reaches a full boil, stirring regularly. Allow to boil for 1 minute, stirring continuously. Remove from heat.
- Add crushed berries and lemon juice to the pan and stir until completely combined.
- Transfer jam to 8 oz. mason jars with lids.
- Allow to cool for about 30 minutes and then place in the fridge to continue setting for 24 hours (I find that the jam is pretty set and ready to eat within a few hours). Store remaining jam in the freezer for up to 1 year or fridge for 1-2 weeks.
Nutrition
Serving: 2tbsp | Calories: 30kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.2mg
