Low Sugar Blackberry Jam
Most jams are just too sugary for me. I want to taste the fruit, I'm not looking for candy. If you agree, this recipe is for you. It takes longer to gel when you use less sugar, but it is so worth it. I also find that having to cook the berries longer for gelling brings out even more richness from the blackberry and makes the jam more flavorful. This simple, 3-ingredient recipe uses about 2/3 less sugar than your average jam. This recipe makes about 2 12-ounce jars of jam. Double or triple it for more.
Ingredients
8 cups Blackberries
2 cups Sugar
2 tbsp Lemon Juice
That's it!
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Directions:
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Mix berries, lemon juice and sugar in a large pot.
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Simmer on medium-low, stirring occasionally 45 mins- 1 hr
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Once it's cooked down enough, the berries will be pretty much mush.
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Do a gel test.
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Take a small plate and stick in the freezer for a few minutes until it's cold.
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Take the plate out, put a small dollop of jam on it, then return to freezer for 2 mins or until chilled.
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Scoop the dollop up with a teaspoon, turning the spoon to the side to let the jam drip off. If it takes a couple seconds to drip off, it's ready. If it slides off right away, it has not gelled.
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Once the jam is gelled, removed from heat and do your canning thing!