Introduction
The holidays are synonymous with vibrant flavors, and what’s more iconic than the tart, jewel-toned goodness of cranberry sauce? But traditional recipes often pack a sugary punch. Fear not, jam lovers! We’ve cracked the code to a sensational low-sugar cranberry jam that’s bursting with flavor, uses the magic of Sure Jell pectin for a perfect set, and is remarkably easy to make. Get ready to elevate your festive table and beyond with this healthier twist on a beloved classic.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Medium Saucepan
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Canning Jars
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Jam Funnel
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Why You’ll Love This Recipe
This low-sugar cranberry jam is a game-changer! You’ll adore its bright, tart-sweet flavor that lets the natural cranberry taste shine through, without the overwhelming sugar. Using Sure Jell pectin guarantees a beautiful, spreadable consistency every time, making it foolproof even for beginners. Plus, it’s a fantastic way to enjoy a healthier version of a holiday favorite, perfect for mindful eating without sacrificing taste.
Ingredients
- 4 cups fresh cranberries, washed and picked over
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1 box (1.75 oz) Sure Jell For Less or No Sugar Needed Recipes
- 1/2 cup granulated erythritol or your preferred low-calorie granulated sweetener (adjust to taste)
Instructions
- Prepare your jars: Ensure your canning jars, lids, and bands are clean and sterilized. Keep them hot until ready to fill.
- Combine fruit and liquid: In a large, heavy-bottomed saucepan, combine the washed cranberries, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
- Add pectin: Once boiling, stir in the Sure Jell for Less or No Sugar Needed Recipes, making sure it’s fully incorporated. Bring the mixture back to a full rolling boil that cannot be stirred down.
- Boil and sweeten: Boil hard for exactly 1 minute, stirring constantly. Remove the saucepan from the heat. Stir in the granulated erythritol (or other sweetener) until dissolved. Skim off any foam that rises to the surface.
- Fill jars: Carefully ladle the hot jam into the prepared hot jars, leaving about 1/4 inch of headspace at the top.
- Process for sealing: Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Cool and check seals: Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. You should hear the lids pop as they seal. Check seals by pressing the center of the lid; it should not flex.
Tips
- For the best set, ensure you are using the correct type of Sure Jell pectin – ‘For Less or No Sugar Needed Recipes’ is crucial for this low-sugar version.
- Measure your sweetener carefully. Taste the cooked mixture *before* adding sweetener if you’re unsure of your preferred sweetness level, but remember it will taste less sweet once cooled.
- Don’t overcook the jam after adding the pectin, as this can break down its gelling properties.
- If you’re not canning, you can store this jam in the refrigerator for up to 3 weeks once cooled.
Serving Suggestions
- Serve alongside roasted turkey, chicken, or pork for a festive meal.
- Spread on toast, scones, or muffins for a delightful breakfast or snack.
- Use as a topping for yogurt, oatmeal, or cheesecake.
- Incorporate into cheese boards with sharp cheddar or creamy brie.
- Mix into salad dressings for a sweet and tangy kick.
Storage Tips
Unprocessed, sealed jars can be stored in a cool, dark place for up to a year. Refrigerate processed jars after opening and consume within 3 weeks. If not processed in a water bath, store sealed jars in the refrigerator for up to 3 weeks.
FAQ
Q: Can I use a different sweetener? A: Yes, you can use other low-calorie granulated sweeteners like stevia or monk fruit blends, but you may need to adjust the amount to achieve your desired sweetness.
Q: Why is my jam not setting? A: Ensure you used the correct pectin, boiled for the full minute, and didn’t add too much liquid. Sometimes, a slightly longer boil (if using the correct pectin) or adding a bit more pectin can help.
Q: How long does this jam last? A: Properly canned and sealed jars can last up to a year. Once opened or if not canned, it should be refrigerated and used within 3 weeks.
Nutrition Information
- Calories: Approx. 20-25 per 2 tbsp serving (will vary based on sweetener)
- Protein: Less than 1g
- Fat: Less than 1g
- Carbohydrates: Approx. 5-7g (mostly from natural fruit sugars and fiber, depending on sweetener)
Low Sugar Cranberry Jam with Sure Jell Pectin: A Healthy Holiday Staple
Ingredients
Method
- Prepare your jars: Ensure your canning jars, lids, and bands are clean and sterilized. Keep them hot until ready to fill.
- Combine fruit and liquid: In a large, heavy-bottomed saucepan, combine the washed cranberries, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
- Add pectin: Once boiling, stir in the Sure Jell for Less or No Sugar Needed Recipes, making sure it's fully incorporated. Bring the mixture back to a full rolling boil that cannot be stirred down.
- Boil and sweeten: Boil hard for exactly 1 minute, stirring constantly. Remove the saucepan from the heat. Stir in the granulated erythritol (or other sweetener) until dissolved. Skim off any foam that rises to the surface.
- Fill jars: Carefully ladle the hot jam into the prepared hot jars, leaving about 1/4 inch of headspace at the top.
- Process for sealing: Wipe the jar rims clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Cool and check seals: Carefully remove the jars from the canner and let them cool undisturbed on a towel-lined counter for 12-24 hours. You should hear the lids pop as they seal. Check seals by pressing the center of the lid; it should not flex.
