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.