Copyright by Jacqueline Peppard, all rights reserved.
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Traditional recipes require LOTS of sugar with fruit to sugar ratios ranging from 5:3 to 1:1. Just love jam, but hate the hefty price tag that goes along with the sugarless all fruit jams? Man, $5 for a teeny tiny jar LOADED with sugar! On top of that, the natural fruit flavor is diluted with grape juice concentrate and many “organic” brands contain additives, such as thickeners, preservatives, or artificial sweeteners, many of which aren’t labeled as organic, so they are definitely processed from genetically modified grains like corn.
The label reading nerd I am, I noticed that a jam marked “organic” had non-organic dextrose, citric acid, and pectin. The fruit and sugar were organic, but nothing else on the label – plus organic sugar was the number one ingredient, there was more sugar than fruit in the spread.
While making your own jam may sound challenging, once you learn the ropes, it’s a snap.
I make berry jam in 30 minutes with nothing more than berries, lemon juice, and cinnamon. It turns out naturally sweet and a perfect consistency for spreading – and the flavor is incomparable to anything you buy in the store.
Fresh, ripe blackberries or blueberries work great, but I have not been able to achieve a decent jam with the store bought raspberries. This is a small batch recipe that will be gone in no time, so really, any glass jar you have hanging around will do.
- 6 Quart Stainless Steel Sauce Pot
- Measuring Spoons
- Large Stainless Steel Spoon
- 1 Pint or 1/2 Pint Wide Mouth Optional Canning Jars and Lids
- Optional Funnel
Simmer the berries with the lemon juice and cinnamon until the water in the juice starts to evaporate, and together with the natural pectin in the fruit, it will thicken the berry soup into a jam consistency.
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