Raspberry Freezer Jam (made using Ball® RealFruit® Low or No-Sugar Needed Pectin)

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Preserving Method: Freezing

  1. GRADULLY ADD Ball® RealFruit™ Low or No-Sugar Needed Pectin into fruit juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
  2. IMMEDIATELY ADD prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA® NO Calorie Sweetener, Granular, other artificial sweetener or honey according to the directions above.
  3. LADLE freezer jam into clean Ball® freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.

*To Prepare Raspberries: Crush one layer at a time using a potato masher.
Raspberry Freezer Jam (made using Ball® RealFruit™ Low or No-Sugar Needed Pectin) - Ball® Recipes is rated 5.0 out of 5 by 4.
Rated 5 out of 5 by from Raspberry Freezer Jam extraordinaire! I have made this recipe twice already this year, 2018. I used homemade juice - mixed fruit - and Erythritol sweetener plus homegrown fruit. The jam was yummy, a mixture of sweet/tart flavors and set perfectly. This jam is a winner!
Date published: 2018-07-05
Rated 5 out of 5 by from LOVE this recipe! I made this recipe this month and it was so easy and came out perfect; every batch! I used 2 cups of sugar per batch.
Date published: 2015-10-28
Rated 5 out of 5 by from This is so good! I followed the recipe exactly, only added 1/4 cup regular sugar at a time, and taste tested it. I ended up adding 1 cup sugar total, and it is perfect. Used low calorie/sugar cran/rasp juice.
Date published: 2015-07-07
Rated 5 out of 5 by from Perfect Every Time! I was looking for a low-sugar recipe so I searched on the internet and the first recipe I saw used the Ball RealFruit Low or No-Sugar Needed Pectin. I made three batches of low-sugar raspberry jam and each one came out perfect! I used a sugar substitute in two of the batches and the third I used only a 1/4 cup of sugar to 3 cups of berries. This jam is by far the best I've ever made!
Date published: 2014-09-09
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