After eating a great number of fresh, tart raspberries and dehydrating another good quantitiy, I decided to try my hand at making the rest into jam. At this point, only about a pound were left. So this recipe made a grand total of one jar, but more diligence could produce others.
You could modify this by adding other berries to it. I chose to just use what was readily available around town.
This is only my second canning experience, so please feel free to educate me in the comments. :-)
Step 1: Materials and Supplies
- About one pound of berries
- Two packets (or two teaspoons) of Stevia powder
- One tbsp orange juice
- Low/no-sugar pectin
- Canning jars with lids
- Pots for heating lids, jars, jam, and canning
- Other canning tools, like lid magnet, jar lifter, canning basket, funnel
Step 2: Preparation
Fill up a couple of pots with water. Bring a small pot to boil, then turn off the heat. Add the lids to one, and let them sit in the hot water.
Meanwhile, put the jars in a larger pot. Heat the water and the jars up together, to prevent breakage. Preheating the jars means they won't break when you add the hot jam.
I used the same large stock pot for heating the jars, and later canning the jam.
Incidentally, I found this pot at the thrift store. It was missing a lid, but I had a silicone lid (purchased separately) that fit it.
Step 3: Prepare the Raspberries
After that, I added about a tablespoon of orange juice and the two packets of Stevia. This took the edge off the tartness.
If you are fussy about seeds, you can strain them out too.
Step 4: Cook the Jam
Once it reaches a rolling boil, let the mixture boil for a minute, then turn the heat off.
Step 5: Preserving
Add jars to canning basket. There should be 1-2 inches of water above the jar(s). Bring to boil and cover, boiling for ten minutes.
Turn off heat, remove pot lid and let sit for five minutes.
Remove jar from pot and let sit for 24 hours. The lid should be indented, showing it has sealed. If it doesn't, then put it in the fridge for immediate use.