Thursday, July 22, 2010

Low Sugar Mulberry Jam

I was asked for a recipe for low sugar mulberry jam. Since I didn't have such a recipe. I decided to do some experimenting. Actually all I did was buy a box of no sugar needed Sure-Jell and followed the instructions for low sugar raspberry jam, but replaced the raspberries with mulberries.

It set just fine and tasted great. May be I should use low sugar pectin more often.

5 cups crushed mulberries
4 cups sugar (divided)
1 package low sugar powdered pectin

Mix 1/4 cup of the sugar with the powdered pectin. Stir the pectin/sugar mix into the berries. Bring to rolling boil over high heat. Add remaining sugar, return to boil, and boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


  1. I have used low sugar Sure Jel for years to make jams and jellies. It always turns out perfectly and my family and friends appreciate that I use less sugar.

  2. Very much also like using the reduced sugar pectins. Jams made with them just taste more like the fruit and less like fruit flavored sugar!

    It happened by accident in our house. Simply got the wrong box one day, then decided to use it anyway to make a treat for a diabetic family member.

    The taste was soooo good that we now use it almost exclusively for jams.


  3. What a wonderful discovery. Will surely keep this in mind as the sugar content in so many recipes is alarm to me, smiles. Doesn't stop me from enjoying them though!

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