Low Sugar Freezer Jam
I actually use the "Ball® RealFruit™ Low or No-Sugar Needed Pectin" for my freezer jam and it always works out. Follow the directions on the label!
Ingredients
- 5⅓ Cup prepared fruit
- 1⅓ Cup Water lemon juice is required for peaches, blueberries and sweet cherries
- 6 Tbsp "Ball® RealFruit™ Low or No-Sugar Needed Pectin"
- 1¼ Cup Sugar
Instructions
- Prepare fruit. I use my Blendtec and pulse it a couple times. You don't want to totally purée your fruit. You could also just prepare the fruit using a hand masher.
- Combine water and fruit in sauce pan and bring it to a boil on medium high heat. Boil for 1 minute and then add the sugar.
- Next, bring the mixture to boil once again. Keep the mixture at a full rolling boil that cannot be stirred down for one minute.
- Ladle hot jam into clean canning jars. Make sure you leave ¼ inch headspace.
- Put the lid on and let the jam sit out on the counter for 24 hours and store one jar in the fridge to enjoy right away and the rest of the jars go in the freezer.