FRESH LOW SUGAR RASPBERRY JAM... AT HOME AND EASY!
*YOU WILL NEED MORE FRUIT BECAUSE YOU ARE USING LESS SUGAR TO MAKE WHAT YOU NORMALLY MAKE-THE TASTE AND THE HEALTH BENEFITS ARE WORTH IT IN THE END!! :)*
5 LBS FRESH RED RASPBERRIES
8 OZ SUGAR
1 C LEMON OR LIME JUICE (I PREFER LIME!)
*** NOT REQUIRED**** CINNAMON, OR CLOVES, OR GINGER OR ANY SPICE YOU LIKE TO COMPLIMENT RASPBERRIES
1 CUP OF ULTRA MAX GEL BY BLUE CHIP GROUP / AUGASON FARMS.
PLACE RASPBERRIES AND CITRUS JUICE (AND SEASONING - SEE PICTURE) IN PAN OVER MEDIUM HIGH HEAT TO WARM, WHEN BERRIES HAVE COOKED DOWN AND ARE ALL JUICY (LOTS OF NATURAL LIQUIDS) TURN HEAT UP TO HIGH.
THE MIXTURE WILL REDUCE A LOT AND COME TO A ROLLING BOIL. STIR. BE VERY CAREFUL BECAUSE AIR POCKETS FORM INSIDE THE BOILING FRUIT AND THEY WILL POP AND CAN SPLATTER YOUR ARMS, HANDS, FACE, ETC. :)
WHILE THE MIXTURE IS COMING TO A BOIL, WHISK THE SUGAR AND THE MAXI-GEL TOGETHER IN A BOWL.
AFTER THE MIXTURE HAS BOILED FOR A WHILE, SLOWLY STIR IN THE GELLING/SUGAR MIXTURE WHILE STIRRING CONSTANTLY. YOUR JAM WILL SET IN FRONT OF YOU. IT WILL BE SOFT SET, NOT ROCK SOLID. REMEMBER THAT WHEN YOU PUT IT IN THE FRIDGE AFTER OPENING IT IT GETS HARDER, NOT SOFTER!! :)
REMOVE FROM HEAT. LET SIT FOR FIVE TO TEN MINUTES BEFORE POURING INTO JARS. THIS HELPS THE FRUIT TO "BECOME ACQUAINTED WITH ALL THE OTHER INGREDIENTS" (THAT'S WHAT I CALL IT, AT LEAST!) SO THAT YOU DO NOT GET THAT NASTY SEPARATION IN THE JARS THAT LOOKS LIKE SYRUP AND FRUIT.
LADLE INTO STERILIZED JARS AND PROCESS ACCORDING TO YOUR LOCAL INSTRUCTIONS. (FOR JAR SIZE AND SEA LEVEL!) :)
Comments