First there was the berry picking basket, and then there were the abundant wild raspberries available for picking in my town. 

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

What you will need for this recipe. Multiply quantities if you want to make more:
  • 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
Ah, more a no-sugar-added than no-sugar, cautionary for those with diabetic needs.
well.... there really is no way to make jam with real fruit while still removing the natural sugars. No Sugar Jam for diabetics cant be free of natural sugars... can it??
It is<a href="http://healthhubs.net/diabetes/which-fruits-are-safe-for-a-diabetic-to-enjoy/"> the choice of fruit to use as explained</a> in many sources out there.
You know, it is a good point. I avoid sweets and sugary fruits anyway, though I have excellent blood sugar (maybe that's partly why), but I do have to say this jam is the least sweet jam I have ever eaten. Yet it is fruity and delicious. I would be willing to bet money that it has more fiber and less sugar than these:&nbsp;<a href="http://www.heathglen.com/diabetic.html">http://www.heathglen.com/diabetic.html</a>&nbsp;. I have no scientific way of measuring it, but from my body's reaction (I'm very sensitive to carbs/blood sugar spikes and don't like the way they feel), this jam would probably be safe for diabetics.
Yes, true. But I suspect the sugar levels are low as it is. The berries and jam are tart and not too sweet. Wish I could test it.
It's too bad that nowadays there are so many people with conditions or allergies to certain kinds of food that we become so uptight as to making sure things are classified and labeled correctly. I know a few that take things to the extreme and will not touch anything that has sugar - natural or processed, carbs that are not whole wheat, etc. Look up some of the canning ibles to see how they measure sugar content with the optical device, I've seen them do maple sugar syrup with it.
Oh how I wished I had some fresh wild berries! I have had some with hot peppers in it and it was very very good!
I'm hoping my garden produces hot peppers so I can make them into jelly. Right now I'm battling critters for the right to eat the produce. :-)
I had planted peppers one year that were so hot I could not eat them! I can eat peppers with the best of them LOL!
I would strongly encourage you to omit the pectin. One of the best things about wild raspberries (aside from the great taste!) is that they are very high in natural pectin already. <br>
Why is that? What harm is there in adding the pectin? With the pectin, it turned out well - slightly looser than standard jelly, but a nice preserves consistency.
Well, I guess my point was that, in the case of wild raspberries particularly, you already have plenty of pectin in the fruit itself. Your readers, inspired by this instructable, can make great jam without procuring the additional ingredient. <br><br>Either way, I'm sure yours tastes as great as mine. For those of us who must live through long cold winters, popping open a jar of your own raspberry jam is a welcome taste of summer.<br><br>I hereby withdraw the word &quot;strongly&quot; :)
That's a great point. Adding pectin does no harm, though I think with these particular raspberries, it did help a bit. They might be too runny otherwise.<br><br>I made mulberry preserves before this, because I discovered I was suddenly allergic to the raw ones, but I love them. The preserves turned out utterly delicious, and that was without any pectin. I did add some sugar, about half of what was recommended by the recipe, which also did not suggest any pectin. Mmmm. I wish I still had more of that!
looks great
Thank you!
Looks absolutely delicious!
Thank you! It is. It tastes almost like fresh tart raspberries!
Great! I like it..

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Bio: Teacher, tutor, trainer, author, and creative person; if I can do it or make it myself, I will! Jewelry &amp; websites at http://www.aspiring-arts.com ... More »
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