I'm kind of astounded by so many berry jam recipes that call for a 1:1 ratio of cups of fruit to sugar. That seems like an awful lot of sugar.
I found this recipe and may give it a go. Does anyone have a recipe for a low-sugar strawberry jam or preserves for canning?
by ekkidee
3 Comments
I do not know if this recipe is a tested one. The ones below are from tested and trusted sites.
Here are a few I have tried & the family liked. I hope this helps!
https://www.bernardin.ca/recipes/en/light-blackberry-jam-no-sugar-needed-pectin.htm
https://www.bernardin.ca/recipes/en/light-blueberry-jam-no-sugar-needed-pectin.htm
https://www.bernardin.ca/recipes/en/light-strawberry-jam-no-sugar-needed-pectin.htm
https://www.healthycanning.com/blackberry-jam-with-pomona-pectin
https://www.healthycanning.com/raspberry-jam-with-pomona-pectin
Use a low-sugar or no-sugar pectin.
The reason is that regular pectin needs that much sugar to set. Try Pomona pectin as others have suggested