Swedish Low-Sugar Raspberry Jam
Prep Time
25 minutes
Number of Servings
Makes approximately 10 1/2 ounces
Ingredients
  • 14 oz fresh or frozen raspberries
  • Juice of [q:1/2] lemon
  • 6 Tbsp granulated cane sugar
Directions
  1. Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
  2. Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
  3. Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.