I haven’t always enjoyed the amazingness that is fresh homemade jam because I did not grow up eating it. My youth leader introduced me to the wonders of homemade jam and after tasting it, I was hooked. Fresh jam is so delicious. Sure, you can got to the store and buy pretty cheap jams out there. But, when I make my own jam, I know exactly what ingredients I’m putting into it and it tastes so good. I make low sugar jams and so you can really taste the flavor of the fruit. So, as a mom, it’s a win, win scenario: my kids love eating it and I feel good knowing it’s not just straight up sugar.

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Making Jam is only cost effective if you can get the fruit on sale. I wait until strawberries, blackberries, blueberries, or raspberries are on sale, usually a dollar or less a pound. I make freezer jam and so once I make it goes into the freezer. I use the “low or no-sugar needed” Ball Real Fruit Pectin. One day, I want to try canning. (I will share that experience later!) When I spot a good deal, I buy a bunch.

Buy Fruit at $1 or less a pound.

Making jam does take time. It does not take a long time but it’s not as easy as picking a jar of jam off the shelf. As home economists, we sometimes have to do things that aren’t always convenient but can save us money. But it’s not a very complicated process and it will taste so much better than store-bought jam.

Print Recipe

Low Sugar Freezer Jam

I actually use the "Ball^® RealFruit™ Low or No-Sugar Needed Pectin" for my freezer jam and it always works out. Follow the directions on the label!

Author: Ball® RealFruit™ Low or No-Sugar Needed Pectin

Ingredients

5⅓ Cup prepared fruit
1⅓ Cup Water lemon juice is required for peaches, blueberries and sweet cherries
6 Tbsp "Ball^® RealFruit™ Low or No-Sugar Needed Pectin"
1¼ Cup Sugar

Instructions

Prepare fruit. I use my Blendtec and pulse it a couple times. You don't want to totally purée your fruit. You could also just prepare the fruit using a hand masher.
Combine water and fruit in sauce pan and bring it to a boil on medium high heat. Boil for 1 minute and then add the sugar.
Next, bring the mixture to boil once again. Keep the mixture at a full rolling boil that cannot be stirred down for one minute.
Ladle hot jam into clean canning jars. Make sure you leave ¼ inch headspace.
Put the lid on and let the jam sit out on the counter for 24 hours and store one jar in the fridge to enjoy right away and the rest of the jars go in the freezer.

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Here is the Pectin I like to use. You can get it cheaper at your local grocery store but sometimes Amazon may have a good deal.

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