Make Low-Sugar Raspberry Jam Quickly in the Microwave
I have never been one to “put up” things. My BFF Mary does. I have strong memories of her basement shelves being lined with dozens of jars of tomato sauce and pickles and jams. Not only am I a lazy when it comes to jam making but I tend to like lower sugar spreads. After all, I want to taste the fruit! This recipe can be quickly made in the microwave and also features less sugar than is typical. Low sugar jams are very fresh tasting, with a vibrant color and this low sugar raspberry jam is no exception. Their downside is that they do not keep as well. Sugar acts as a preservative for most jams, but this one can be made quickly in small batches and refrigerated to maintain its freshness. This recipe comes from The Gentle Art of Preserving; we have also included recipes for Marrons Glacés and Fruit Leathers.
Excerpted with permission from The Gentle Art of Preserving: Pickling, Smoking, Freezing, Drying, Curing, Fermenting, Bottling, Canning, and Making Jams, Jellies and Cordials
Strictly speaking, a jam low in sugar should contain at least 25 percent sugar and no more than 50 percent sugar to be sold as “reduced-sugar” jam. This recipe comes from Lotta Gustafsson from Sweden. She makes small amounts of this jam at a time with fresh or frozen berries. Often this style of jam is soft set so it is ideal for pouring, however it can be cooked for longer to become firmer, the choice is yours. Bear in mind that the more you boil away the water to achieve a set, the higher the concentration of added and natural sugar, so you may defeat the purpose of a low-sugar jam.
This recipe will work with any juicy berries such as raspberries, strawberries, loganberries, etc. As the jam is low in sugar, it should be stored in the fridge or water-bathed for a longer shelf-life.
- 14 oz fresh or frozen raspberries
- 6 tablespoons granulated cane sugar
- Juice of ½ lemon
- MICROWAVE METHOD: Put the berries and lemon juice together into a nonmetal jug or bowl and microwave on medium to full power for about 5 minutes or until the fruit has softened. Stir halfway through. Add the sugar and return to the microwave on medium heat for another 5 minutes or until the sugar has dissolved. Now increase the heat to high and boil rapidly until setting point is reached, approx. 5 minutes, stirring every 2 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm to spread on toast. Pour into a warm, sterilized jar, seal and set aside to cool. Store in the fridge for up to 2 weeks or water-bath in 9–18oz Mason or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.
- Stove METHOD: Put the berries and lemon juice together into a heavy-bottomed saucepan and cook over low heat for about 5–7 minutes or until the fruit has softened, stirring frequently. Add the sugar and stir over medium heat until it has dissolved. Now increase the heat to high and boil rapidly until setting point is reached, approx. 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm to spread on toast. Pour into a warm, sterilized jar, seal and set aside to cool. Store in the fridge for up to 2 weeks or waterbath in 9, 18oz Mason or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.
Image: Peter Muka
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