low sugar cranberry jam recipe with sure jell pectin
- The Best low sugar cranberry jam recipe with sure jell pectin
- Low Sugar Cranberry Jam with Sure-Jell Pectin
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Low Sugar Cranberry Jam with Sure-Jell Pectin Works
- ❓ Frequently Asked Questions About Low Sugar Cranberry Jam with Sure-Jell Pectin
The Best low sugar cranberry jam recipe with sure jell pectin
What I love most about this jam is how versatile it is. It’s not just for Thanksgiving—though it’s a staple on our table then. We use it on sandwiches, swirled into oatmeal, or even as a glaze for roasted chicken. The tartness of the cranberries balances the sweetness, and since it’s lower in sugar, the natural fruit flavor really shines. Plus, cranberries are packed with antioxidants and vitamin C, so it feels like a little boost with every bite. It’s one of those simple recipes that doesn’t take much effort but makes everything taste a little better.
Low Sugar Cranberry Jam with Sure-Jell Pectin
A delicious and easy-to-make cranberry jam with reduced sugar, perfect for spreading on toast or pairing with cheese. This recipe uses Sure-Jell pectin to achieve the perfect consistency without excess sweetness.
🥘Ingredients
- 3 cups fresh or frozen cranberries (12 oz bag)
- 1 cup water
- 1 box (1.75 oz) Sure-Jell pectin for low or no-sugar recipes (pink box)
- 1/2 tsp butter or margarine (optional, to reduce foaming)
- 1 1/2 cups granulated sugar (or sugar substitute like erythritol for even lower sugar)
👨🍳Directions
-
1
Prepare your canning jars or storage containers by washing them in hot, soapy water and rinsing well. Sterilize if planning to store for an extended period. -
2
In a medium saucepan, combine cranberries and water. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 10 minutes, stirring occasionally, until the cranberries pop and soften. -
3
Stir in the Sure-Jell pectin and butter (if using). Return the mixture to a full rolling boil (a boil that doesn’t stop when stirred) and boil for 1 minute, stirring constantly. -
4
Remove the saucepan from heat and quickly stir in the sugar (or sugar substitute) until fully dissolved. Skim off any foam that forms on the surface. -
5
Ladle the jam into prepared jars or containers, leaving about 1/4-inch headspace. Let the jam cool to room temperature, then seal the containers. -
6
Refrigerate the jam for up to 3 weeks or freeze for up to 6 months. For longer storage, process the jars in a water bath canner for 10 minutes.
🔧Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Canning jars or airtight containers for storage
- Ladle
- Pot holders
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Low Sugar Cranberry Jam with Sure-Jell Pectin Works
❓ Frequently Asked Questions About Low Sugar Cranberry Jam with Sure-Jell Pectin
1. Can I use regular pectin instead of Sure-Jell for low-sugar cranberry jam?
No, Sure-Jell is specifically formulated for low-sugar or no-sugar recipes. Regular pectin requires more sugar to set properly, so substituting it may result in a runny or improperly gelled jam. If you must use regular pectin, follow a standard recipe with higher sugar content.
2. How long does homemade low-sugar cranberry jam last?
When properly canned and sealed, low-sugar cranberry jam can last up to 1 year in a cool, dark pantry. Once opened, store it in the refrigerator and consume it within 3–4 weeks for the best quality. Freezing is also an option—it will keep for 6–12 months in an airtight container.
3. Can I reduce the sugar even further in this recipe?
Sure-Jell’s low-sugar pectin is designed to work with minimal sugar (usually around 1–3 cups per batch). Reducing sugar below the recipe’s recommendation may prevent the jam from setting properly. For a sugar-free version, use a no-sugar pectin (like Sure-Jell for Less or No Sugar Needed) and a sugar substitute like erythritol or stevia, following package instructions.
4. Why did my low-sugar cranberry jam turn out too runny?
Common reasons for runny jam include:
– Not enough pectin (ensure you’re using the correct type and amount).
– Undercooking (jam should reach 220°F/104°C for proper gelling).
– Incorrect sugar-to-fruit ratio (low-sugar pectin requires precise measurements).
– Altitude adjustments (boiling times may need to be extended at higher elevations).
If your jam is runny, you can reprocess it with more pectin or use it as a syrup.
5. Can I make this jam without canning it?
Yes! If you prefer not to can the jam, you can:
– Refrigerate it for up to 4 weeks (use within a month).
– Freeze it in airtight containers for 6–12 months (leave ½-inch headspace for expansion).
– Use a water bath for short-term storage (up to 3 months in the fridge after opening).
For long-term shelf stability, proper canning is recommended.