There are so, so many recipes on the web for freezer jams, canning jams, sugarless jams. I use a pectin thickener that doesn't require the use of sugar if you choose or you can use any amount of sweetener you like.
When you freeze berries (or any smashable fruit) you can spread them out on a baking sheet, freeze 'till firm and then put in bags. that way they hold their shape a lot better. They do tend to be softer after defrosting but you still have the whole fruit intact.
I know I've got some recipes in my files. I'll go look.
Well, I didn't have any luck in my computer files and my boxes of recipes are just too scary at the moment to go through...lol!!
But, get some SureJell pectin that says on the box that you can use no sugar or much less sugar and still get a good gel out of it.
Some recipes call for reducing a sweet juice like white grape juice or apple juice down to 1/3 or 1/4 of it's volume and using that for sweetening. The trouble (and truth) with that method is that you aren't really removing any sugar. In fact you are concentrating the sugar in the juices. Things that are sweetened with concentrated fruit juices aren't really "sugar free".
Also, raspberries aren't as sweet as, say, strawberries or peaches so making a raspberry jam without any sweetening at all might make it unpopular in your house!
If you've never made a jam before you will find the instructions inside the box of SureJell pectin.
I use Pomona's Pectin; it's wonderful but I don't know if it's available everywhere. Here's a website where you can see it. I get it cheaper thru my co-op.www.pomonapectin.com/
Edited by: ANIDUCK at: 6/14/2010 (17:47)
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
| current weight: 133.0