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Low-Sugar Raspberry "Lemonade" Jam

Course: Dessert, Side Dish
Servings: 6 jars (1/2 pint)
Author: The All New Ball Book of Canning and Preserving First Edition Pg. 52

Ingredients

  • 3 1/2 pounds fresh raspberries
  • 1/2 cup fresh lemon juice about 5 lemons
  • 4 Tbsp. Ball Low or No-Sugar Pectin
  • 1 1/2 cups honey

Instructions

  • Place raspberries in 6-quart stainless steel or enameled Dutch oven. Crush raspberries with a potato masher.
  • Stir in lemon juice and pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  • Stir in honey. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  • Ladle hot jam into a hot jar, leaving ΒΌ-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in a boiling-water canner. Repeat until all jars are filled.
  • Process jars 10 minutes, adjusting for altitude*. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and place on a towel and cool undisturbed for 24 hours.

Notes

*Process jars for 25 minutes total if boiling water canning in Lincoln County (elevation 6,001-8,000 feet).