Low Sugar Blackberry Jam Recipe Easy Canning How-To
Late summer means blackberry season and this low sugar blackberry jam recipe is my go-to use for blackberries! This easy recipe for delicious jam uses fresh blackberries, less sugar than the average jam recipes, and pectin. I love canning low sugar blackberry jam to add to toast, or our favorite – yogurt bowls in the morning!
Ingredients
- 6 cups blackberries
- 1 box low sugar pectin
- 2 1/4 cup natural cane sugar
Instructions
- Begin by filling your large canning pot with water. You will want enough water that it will still cover the jars with 1 inch of water above them once they are placed in there. It’s a good idea to start this step early since it takes the longest to come to a gentle boil. This step takes the longest, so begin it right away.
- Once your water is close to a boil, place your glass jars in the water for 10 minutes. After that remove with tongs and place jars on a clean towel. You can also wash the canning jars with hot soapy water, but I prefer to clean them with boiling water to ensure there is no residue left on the glass, and then they are warm and ready to be used.
- Place your lids in a small bowl and cover with hot water for 1 minute, then remove and let the lids air dry at room temperature.
- In a large pot add the blackberries and mash with a potato masher over medium-high heat. In a small bowl mix together the pectin and ¼ cup sugar. Add the pectin-sugar mixture to the blackberries. Bring to a full rolling boil and stir in the remaining amount of sugar. Allow the mixture to thicken for 1 more minute while boiling, and then remove from heat. You can test if the jam will set well by doing the spoon test – dip a spoon into the hot jam and if it does not slide off the spoon right away and shows jam wrinkles when it dries, your jam is at the perfect gel stage.
- Ladle the jam into your prepared jars (use the jar funnel to make it less messy). Wipe the rims down (a clean jar rim is a necessity!), and place your lid on, then screw the ring on next. Don’t overtighten the ring.
- Place the jars of jam into the boiling water canner and process for 10 minutes. After 10 minutes remove the jars and allow them to cool on a clean towel. Not too long after you take them out you’ll begin to hear popping – that’s the jars sealing! After they are completely cool, check to make sure they are all sealed. If you press down on the center of the lid it should not spring back. If it does, refrigerate the jar or use the troubleshooting tips down below.
Notes
Since I went with less sugar than the normal recommended amount, it may not stay preserved as long. Sugar is a natural preservative, so when you reduce that, you reduce the amount of time it will be shelf-stable for.
I keep mine for 6 months!
Nutrition
Calories: 117kcal, Carbohydrates: 33g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.03g, Sodium: 1mg, Potassium: 97mg, Fiber: 3g, Sugar: 31g, Vitamin A: 116IU, Vitamin C: 11mg, Calcium: 16mg, Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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