low sugar jam

This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.

Small Batch Low Sugar Apricot Jam

Apricots ((1 kilogram))

Sugar ((200 grams))

Lemon Juice (, freshly squeezed (60 ml))

Water ((125 ml))

Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.

After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.

To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it’s not quite thick yet so continue simmering. If it doesn’t, you can start filling your jars.

Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.

To check if the lids are properly sealed simply tap/push down each lid. If it doesn’t pop up or down, it’s sealed. If the lid does pop up or down it’s not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.

This&nbsp;strawberry peach jam is easy to make and a delicious taste of summer. Low in sugar and without pectin.

Strawberry peach jam

strawberries

150 g sugar (3/4 cup)

lemon juice

Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and use a potato masher to break up the fruit a bit as it softens. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.

Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes. It should become darker in color and a bit thicker. It won't likely fully set (see notes).&nbsp;

Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.&nbsp;

Make this delicious strawberry rhubarb jam and can it up to enjoy all year long.

Strawberry Rhubarb Jam

rhubarb (diced)

strawberries (sliced)

Tablespoons pectin (use low-sugar

butter (I always use butter

sugar (original recipe uses 10 cups)

Before you begin cooking your jam, prepare jars by washing in hot soapy water and rinsing well.

Bring a large stockpot of water to a boil and turn off the heat so it&#39;s ready once jars are filled.

Place your fresh fruit in a large pot over medium heat.

Stir in lemon juice, fruit pectin, and butter.

Once juices begin to release, add sugar, 1 cup at a time. Stir constantly until the juice starts to simmer.

Bring to a full rolling boil (which means it doesn&#39;t quit boiling when you stir) and cook and stir for 1 minute.

Fill jars with the hot jam, leaving 1/4-inch head space from the top rim of the jar.

Wipe the rims with a damp towel and then place the lids on and screw the rings down to fingertip tight.

Gently lower the jars into the pot of water (water bath canner), leaving a bit of space surrounding each jar. Add more hot water if needed until the water level is at least one inch above the jars. Bring water to a full boil, cover, and process for 10 minutes.

Remove jars from the stockpot and place on a folded towel until cool.

Hello! Can I mash the rhubarb and strawberries very fine like you did in your low sugar no pectin strawberry jam? I like a creamy no chunk jam? Or, could i adapt, and add rhubarb, to your low sugar no pectin strawberry jam, or would that be unsafe? Thanks so much!

Hello! Can I mash the rhubarb and strawberries very fine like you did in your low sugar no pectin strawberry jam? I like a creamy no chunk jam? Or, could i adapt and add rhubarb to your low sugar no pectin strawberry jam, or owould that be unsafe? Thanks so much!

Hey Melissa! &#10084;&#65039;

My family has always lived strawberry rhubarb jam. We're on our third batch in six months after YEARS of forgetting about it. LoL! It was your article that reminded me that we really DID need to make it again. Now two of my adult kids want to learn to make it and to can it! &#10084;&#65039; Thank you for all that you do. I appreciate you and I want you to know that you are a blessing!

Brenda~

Top 3 low sugar jam recipes from across the web

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Small Batch Low Sugar Apricot Jam

Strawberry peach jam

Strawberry Rhubarb Jam

Top 3 low sugar jam recipes from across the web

The most viewed low sugar jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Batch Low Sugar Apricot Jam

Strawberry peach jam

Strawberry Rhubarb Jam

The most viewed low sugar jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine