Agave nectar is 25% sweeter than sugar and can either be substituted cup for cup in place of sugar or at at 3:4 ratio.
Step 1: Gathering Your Materials
You'll need a basic canning kit. This includes:
- Wide mouth funnel
- Jar Lifter
- Magnetic Lid Lifter
- Bubble remover/ Head Space Gauge
The first two are the most important however, I purchased all of them for around $7.
You will need a canning rack with the lifting attachments.
Additionally you will need:
- A small sauce pot
- A large canning pot (or regular pot permitting it fits your canning rack)
- A large sauce pot
- A wooden spoon
You will need 6 - 250 mL jars with snap lids and screw bands. If you are purchasing jars new they should come with the snap lids and the screw bands. If you are reusing jars be sure to purchase new snap lids as these should not be reused.
- approx. 3 pints berries (4 cups, crushed)*
- 1 package Pectin
- Agave Nectar (3 cups)**
- butter (1/2 tsp)
- lemon juice (2 tbsp)
Note: This recipe only uses the equivalent of 3 and 3/4 cup sugar. This the "light" version of the recipe. If you choose to make the regular recipe it would require 5 cups sugar.
* Last summer I used a pint each raspberries, blueberries and blackberries. Today I used 2 pints blackberries and 1 pint blueberries as our black berry bush was churning out more berries than we could eat.
** If you do not have agave nectar readily available you can substitute sugar cup for cup or a ratio of 3:4.