Berry Picking and Raspberry Jams

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It is raspberry picking season here in western PA, and Little A & J helped me take full advantage of it last week. While older kids were off at youth camps, we spent a few days picking berries and making jams. And eating lots of berries on things like this:

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And this:

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We also made three different raspberry jams, two regular raspberry ones that I will share today, and a seedless variety with nectarines for tomorrow’s post. The first jam is a low-sugar red raspberry jam. I love how the fresh fruit taste shines in low-sugar jams, but they do have more of a fruit-spread consistency than the jelled set of full sugar jams.

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I make most of my jams with stevia as a sweetener. I use a little bit of sugar to help with the consistency and “sheen”, but most of the sugar I trade out for stevia. Stevia comes in many brands and forms (liquid: plain and flavored, powdered extract, “spoonable”, packets, crushed leaves), so you will need to do a little experimenting (i.e. tasting) to get the amounts just right.

I use the Sweet Leaf brand most of the time. In the past I have always used the powdered extract, which I highly recommend. This year I tried using their Vanilla Crème flavored liquid variety, and I really liked it. When making low-sugar jams, be sure to use the “no-sugar needed” pectin. For the SureJell brand, this is the pink box.

071311 027-1The second jam we made uses red, black and yellow raspberries. Black raspberries are smaller than the other colors, and have more a few more seeds. Their flavor also seems more concentrated. They make for good finger-staining when you are picking them! And teeth staining when you eat them. I actually prefer their taste over the red ones.

I made jam from just the black raspberries a few years ago, and it came out extremely thick (hold the spoon upside-down thick). So now I combine them with the red and yellow berries to get a better consistency.

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I don’t mind seeds in my raspberry jam, but if you prefer to make it seedless, start with about 1/2 cup more berries, and press through a sieve before adding pectin. If you want to make full-sugar jams, use the same amount of berries, regular pectin and 7 cups sugar (some recipes call for as much as 8 1/2 cups sugar).

RECIPES:

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Low-Sugar Red Raspberry Jam

——————–Yield: 5-6 half-pint jars

5 cups slightly crushed raspberries
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

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Low-Sugar Triple Raspberry Jam

————————-Yield: 5-6 half-pint jars

5 cups slightly crushed raspberries (3C red, 1C black, 1C yellow)
1 ¼ cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**

In a small bowl, mix ¼ cup sugar with pectin. Stir into raspberries in a large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 cup sugar and stevia. Return to hard boil; boil for 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.

Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process for 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.

**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia

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4 Comments

Filed under Canning/Freezing, Condiments/Sauces

4 responses to “Berry Picking and Raspberry Jams

  1. I love making raspberry jam. Our favorite is a wild red raspberry and red currant mix!! Thanks for sharing your recipes.

  2. Jenna Belle

    Hi Kelly, just stumbled on this. Fellow Pittsburgher here! I grew Stevia this summer and it’s very easy to grow and pretty and sweet in iced tea:-)

    • I grew stevia as well this year. The kids love to pick the leaves and just nibble on them. I haven’t tried using it in any recipes other than drinks, like you mentioned. It does sweeten nicely when steeped. At the end of the season I am going to try drying out the leaves. Go Bucs!

  3. Pingback: Lime Glazed Raspberry Rolls | No Empty Chairs

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