Low Sugar Raspberry Freezer Jam
Easy low sugar raspberry freezer jam made with 5 simple ingredients.
Servings: 48
Ingredients
- 8 cups fresh raspberries (~4 cups crushed berries)
- 1 tbsp lemon juice
- 1 cup sugar
- 3/4 cups water
- 1.75 oz. box low-sugar pectin (I use Sure-Jell low sugar, the pink box) or 6 tbsp of other low sugar pectin
Instructions
- Crush raspberries 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. Store remaining jam in the freezer.
Nutrition
Serving: 2tbsp | Calories: 30kcal | Carbohydrates: 7g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 31mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg
