Low Sugar Natural Pectin Jam
Capture the vibrant flavors of summer with this Low Sugar Natural Pectin Jam, a wholesome spread made with fresh fruit, grated unripe green apples for natural pectin, and just a touch of honey or sugar for customizable sweetness. This recipe is a perfect choice for health-conscious jam lovers, as it eliminates the need for store-bought pectin and keeps sugar levels minimal without compromising on flavor or texture. The unripe apples and lemon juice work together to create the ideal natural thickening agent while also adding a subtle tang that complements the fruit's sweetness. Quick to prepare and ready in under an hour, this homemade jam can be tailored to your preferred consistency—chunky or smooth—and is ideal for spreading on toast, topping yogurt, or even enhancing baked goods. With its all-natural ingredients and simple canning options, this jam is a pantry must-have for high-quality, low-sugar preserves.
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Recipe Information
Ingredients
- 4 cups Fresh fruit (berries, peaches, or other soft fruits)
- 2 cups Unripe green apples (for natural pectin), grated
- 3 tablespoons Fresh lemon juice
- 0.5 cups Honey or granulated sugar (adjust sweetness to taste)
- 0.5 cups Water
Instructions
Rinse the fresh fruit thoroughly and remove any stems or pits. If using larger fruits like peaches, chop them into small pieces.
Place the fruit, grated unripe green apples, lemon juice, and water into a large, heavy-bottomed pot.
Set the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once the fruit starts to break down and release its juices, reduce the heat to low and simmer for about 20-30 minutes, stirring occasionally.
Use a potato masher or immersion blender to break down the fruit to your desired consistency. This can be chunky or smooth.
Gradually stir in the honey or sugar, one tablespoon at a time, tasting as you go to achieve your preferred level of sweetness.
Simmer the jam for another 15-20 minutes, stirring frequently to prevent burning, until the mixture thickens. You can test the jam's consistency by placing a small spoonful on a chilled plate – if it holds its shape and wrinkles when pushed gently, it's ready.
Once thickened, remove the jam from the heat and let it cool slightly.
Carefully spoon the jam into sterilized glass jars, leaving about 1/4 inch of headspace. Seal with airtight lids.
Allow the jars to cool to room temperature, then refrigerate them for up to 3 weeks or process them in a water bath for longer shelf life.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 210.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1873 mg | 40% | |
*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.
