This low sugar raspberry freezer jam is so quick and easy, you will wonder why you’ve never made it before!
In my quest to make a better freezer jam without all the sugar and pectin laden with preservatives, I had an idea. It was pretty brilliant, I thought. So I decided to share!
When you make freezer jam according to the typical pectin box, you add 4 CUPS OF SUGAR for every 4 cups of fruit! That is astounding. Truly. Not to mention that the pectin itself typically has preservatives and some additives in it. Boo. All I want is some jam that doesn’t put me into a coma, and still actually tastes fresh like the fruit!
I tested my “theory” four times. Four batches of jam. Then made two more batches once I got it right. Using grass fed gelatin allows you to add only as much sugar as you need, which isn’t a whole lot. It gels your jam nicely, adds some awesome health benefits (should I call this “Gut Healing Jam?”) and tastes excellent.
**Note: I like my jam a little tart, especially raspberry jam. That is why there is a variation in sugar amounts. Adjust it until you like the flavor! If using apple juice for the liquid and gelatin mixture, err on the side of less sugar because that will help sweeten it as well.
- 4 c mashed raspberries
- 3/4-1 1/4 c organic cane sugar
- 1/4 c lemon juice
- 2 T grass fed beef gelatin
- 1 c apple juice or water
- In a large bowl, mash your berries and add lemon juice and sugar to taste.
- In a small saucepan, whisk gelatin slowly into apple juice or water.
- Heat over medium heat, whisking until warmed. Don’t let it get too hot, it just needs to warm up.
- Pour gelatin mixture into berries and stir to combine.
- Ladle into pint or half pint jars using a wide mouth funnel and leaving 1″ headspace.
- Wipe any excess jam around the rim with a damp cloth.
- Screw on lids finger tight.
- Allow jam to come to room temperature then store it in the freezer.
- When ready to eat, move jam from freezer to fridge and allow to thaw.
- Slather on anything and everything.