Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low Sugar Natural Pectin Jam Recipe
    Lost? Site Map

    Low Sugar Natural Pectin Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    ScrumptiousWY's Note:

    I got the original idea for this recipe from Ina Garten of the Food Network; she made a similar jam using apples for pectin, but with much more sugar. I incorporated some low-sugar jam recipes to come up with this one. It's really more of a "fruit butter" because it lacks the clear jelly-like appearance of jam -- it's more thick & opaque, but I use it as a jam. Delicious and healthy! [Edit: recently made this with thinly sliced oranges & their grated zest for marmalade - worked well!]

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 64

    Yield:

    cups

    Units: US | Metric

    • 8 cups berries (could experiment with other fruits) or 8 cups peaches (could experiment with other fruits) or 8 cups plums (could experiment with other fruits) or 8 cups nectarines (could experiment with other fruits)
    • 1 cup sugar, divided (you might even be able to use less, but try it this way the first time)
    • 2 medium granny smith apples (use only Granny Smith type for maximum pectin content)
    • 2 tablespoons lemon juice, fresh or bottled

    Directions:

    1. 1
      Place a small saucer in the freezer to chill for later testing of jam thickness. In large deep heavy skillet (preferably NOT non-stick), or your widest heavy-bottom sauce pan, sprinkle cleaned berries or other sliced fruit with 3/4 cup of the sugar. Mash coarsely and let sit 15 minutes to "juice".
    2. 2
      Bring fruit mixture to a boil over medium-high heat, stirring occasionally. Boil 15 minutes - hard enough to bubble but not splatter, stirring occasionally & skimming any foam off.
    3. 3
      Meanwhile, peel, core & grate apples.
    4. 4
      Stir in apples, lemon juice & remaining 1/4 cup sugar & keep boiling, stirring more often now & scraping bottom of pan to prevent sticking.
    5. 5
      Cook this way until thickened, about 20-45 more minutes (depends on ripeness of fruit, altitude, etc).
    6. 6
      Test by placing a small drop of jam on the chilled plate from the freezer and let it sit a minute; when properly thickened, the jam should not run at all when plate is tilted at a steep angle.
    7. 7
      If not thick enough, let it cook longer -- it will get there eventually!
    8. 8
      Ladle hot jam into half-pint canning jars (they're heat-proof) and put the lids on hand-tight. Because this jam has less sugar, it's best to use half-pint (1 cup) or smaller jars, because it may spoil quicker once opened. You can either store the jars as-is in the freezer once cooled, or you may can them by submerging hot jars immediately in boiling water for 10 minutes.
    9. 9
      If you don't have canning jars, let jam cool in the covered pan until room temperature. Ladle into plastic or other containers (1 cup volume each or smaller), and store in freezer.

    Ratings & Reviews:

    • on July 07, 2013

      55

      I used strawberries that we had frozen with only the 3/4 sugar in them, it turned out perfect I would do this again. I got 3 pints out of this recipe. Love that is is just fruit and not so much sugar. Y

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2012

      45

      I'm at high altitude, and this took over an hour in the 20-45 minute part, and still wasn't really a jam consistency really, yet a good, spreadable consistency.

      I would make it again because it uses so much less sugar than other jam recipes... for me it's like simply fruit with a little less jam consistency. Thanks so much for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011

      55

      great recipe and easy to follow instructions. i made it with ripe nectarines and a whole cup of sugar. i used a 12 inch saute pan and cooked it for about 30 minutes and came out great. next time i will use even less sugar.

      the recipe mentioned that it was more like a fruit butter. not mine, i ended up with great color and great jam consistency.

      i am not going back to other cooked jam recipes. this is awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Low Sugar Natural Pectin Jam

    Serving Size: 1 (9 g)

    Servings Per Recipe: 64

    Amount Per Serving
    % Daily Value
    Calories 15.1
     
    Calories from Fat 0
    93%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.7 g
    14%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    berries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites