Reduced Sugar Mixed Berry Jam

Name: Reduced Sugar Mixed Berry Jam
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 8oz jars
Ingredients: 475 g | 16oz crushed sweet cherries; 175 g | 6oz crushed strawberries; 175 g | 6oz crushed raspberries; 3 tbsp Ball® Low or no sugar jam setting mix with pectin; 2 tbsp lemon juice; ½ tsp butter; 455 g | 1lb granulated sugar

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 8oz jars
Course
Condiments
Cuisine
American

Reduced Sugar Mixed Berry Jam

Shawn Wheeler

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Making this delicious cherry and mixed berry jam could not be easier with the Jam & Jelly Maker.

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Ingredients

Servings

475 g | 16oz crushed sweet cherries
175 g | 6oz crushed strawberries
175 g | 6oz crushed raspberries
3 tbsp Ball® Low or no sugar jam setting mix with pectin
2 tbsp lemon juice
½ tsp butter
455 g | 1lb granulated sugar

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Instructions

Wash, stem and pit the cherries. Roughly cut them with kitchen scissors or a sharp knife and then measure the right quantity. Crush them roughly using a potato masher.
Wash the berries. Hull and quarter the strawberries then measure the right quantity into a bowl with the raspberries. Crush with a potato masher as before.
Sprinkle the pectin evenly over bottom of the appliance fitted with the stirrer.
Add the crushed fruit evenly over pectin. Add the lemon juice and butter – this helps reduce any foaming.
Press the jam button – the cook time will automatically default to 21 minutes – and then enter.
The machine will start cooking the fruit – wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while stirrer continues running. Cover the pot with the lid and keep an eye on it. The machine will beep when the jam is ready. Press cancel, unplug the appliance and remove the lid.
Pour the jam into warmed jars and store in the fridge – consume within four weeks.

Notes

Note: To make a rhubarb and strawberry jam following the same method above, use 475g (16oz) finely chopped rhubarb and 350g (12oz) crushed strawberries and increase the pectin to 4 tbsp.
Note: To make a rhubarb and strawberry jam following the same method above, use 475g (16oz) finely chopped rhubarb and 350g (12oz) crushed strawberries and increase the pectin to 4 tbsp.