Low Fat Classic Homemade Berry Jam
Indulge in the sweet, tangy goodness of **Low Fat Classic Homemade Berry Jam**, a healthier twist on a timeless favorite. Bursting with the natural flavors of mixed berries—strawberries, blueberries, raspberries, and blackberries—this jam uses honey as a gentle sweetener and incorporates fresh lemon juice for a bright, zesty kick. The secret to its perfect texture is low methoxyl pectin, which allows for reduced sugar content without sacrificing that satisfying jam-like consistency. Ready in just 35 minutes, this quick and easy recipe delivers a luscious spread ideal for breakfast toast, yogurt parfaits, or as a topping for desserts. Best of all, it’s low-fat and free of artificial ingredients, making it a wholesome choice for the whole family. Whether you’re canning for the year or enjoying fresh from the jar, this homemade berry jam recipe is your go-to for sweet, homemade comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Mixed Berries (strawberries, blueberries, raspberries, and blackberries)
- 2 tablespoons Fresh Lemon Juice
- 0.5 cup Honey
- 1 packet Low Methoxyl Pectin
Instructions
Prepare the berries by washing them thoroughly under running water. Hull and slice the strawberries, if using, and mash the berries with a potato masher until you reach your desired consistency.
Place the mashed berries into a large saucepan and add the honey and lemon juice. Stir to combine the ingredients thoroughly.
Sprinkle the low methoxyl pectin evenly over the berry mixture, and stir constantly over medium-high heat. Make sure the pectin is completely dissolved.
Once the mixture comes to a rolling boil (a boil that doesn’t stop bubbling when stirred), continue to stir for 1-2 minutes.
Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring frequently to prevent the jam from sticking to the bottom of the pan.
Remove the saucepan from heat. Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace at the top.
Seal the jars immediately with clean lids and bands. If planning to store the jam for a longer period (up to one year), process the sealed jars in a boiling water bath for additional 10 minutes to ensure proper sealing.
Allow the jars to cool to room temperature. Test seals when cool and store in a cool, dark place. Refrigerate after opening and use within three months.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 166.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
