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
I love this recipe because it’s versatile. It’s great for spreading on toast in the morning, pairing with cheese on a charcuterie board, or even drizzled over yogurt for a quick dessert. It’s also perfect for special occasions—whether it’s a holiday spread, a brunch with friends, or just a weekend brunch for the family. The kids love it when I make it with them, and it’s a great way to teach them about cooking basics while keeping things simple. Plus, the health benefits are real—less sugar means more natural flavor, and cranberries are packed with antioxidants that keep things feeling fresh and energized. It’s a no-fuss way to make something that actually tastes good without overdoing the sugar.
Low Sugar Cranberry Jam with Sure Jell Pectin
A delightful, low-sugar cranberry jam made with Sure Jell pectin for a perfect, set consistency. Perfect for topping yogurt, oatmeal, or spreading on whole-grain toast.
🥘Ingredients
- 3 cups fresh cranberries (no added sugar)
- 2 cups water
- 1 cup granulated sugar (adjust to taste, ~1.5 cups max for lower sugar)
- 1 packet Sure Jell pectin (1.75 oz)
- 1 tsp lemon juice
- 1 tsp vanilla extract
👨🍳Directions
-
1
In a medium saucepan, combine cranberries, water, and lemon juice. Bring to a boil over medium-high heat. -
2
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. -
3
In a separate bowl, whisk together granulated sugar and Sure Jell pectin until fully dissolved. -
4
Pour the sugar-pectin mixture into the cranberry mixture and stir well. Return to a boil over medium-high heat. -
5
Add vanilla extract and simmer for another 10 minutes, stirring frequently to prevent sticking. -
6
Remove from heat and let the jam cool for 5 minutes. Stir in any remaining cranberries if desired. -
7
Pour jam into sterilized jars, leaving ¼-inch headspace. Seal immediately and store in a cool, dark place.
🔧Equipment
- Medium saucepan
- Mixing bowl
- Wooden spoon
- Jar with lid
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a thicker jam, reduce the water slightly and simmer longer.
- Ensure Sure Jell pectin is fully dissolved before adding it to the mixture.
- Adjust sugar slightly if cranberries are very tart; taste before sealing.
- Store jam in the refrigerator for up to 3 months.
Substitutions: {“flour”:”Not applicable; this recipe focuses on cranberry jam.”,”tomato sauce/garlic”:”Not applicable; this is a fruit-based jam recipe.”}
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
How can I adjust the sugar content in the low-sugar cranberry jam recipe if I want it to be even sweeter without using more pectin?
You can increase the sugar slightly (by about 1-2 tbsp) if your cranberries are very tart, but remember that pectin is key for setting. If you’re still struggling with a runny jam, use a bit more pectin (½ tsp extra) or let it cook longer to thicken naturally. Avoid overdoing it, as excess sugar can make the jam overly sweet or even ferment.
What if my cranberries are very mushy or have seeds, and the jam seems too thin?
Mushy cranberries can release more juice, making the jam thinner. To fix this, strain the jam through a fine-mesh sieve to remove seeds and excess pulp before cooking. Alternatively, simmer the jam uncovered for an extra 5–10 minutes to reduce liquid further. If needed, add a pinch of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until thickened.
Can I substitute pectin in this recipe, and if so, what are the best alternatives?
While you can substitute pectin, it’s not ideal because low-sugar jams rely on its setting power. If you must, use fruit pectin (like apple or pear) in equal amounts but expect a slightly different flavor. For a more natural approach, try agar-agar (½ tsp per 4 cups fruit) or tapioca starch (1 tsp per 4 cups), but these may require longer cooking. Avoid gelatin or commercial “low-sugar” jams, as they often use fillers that won’t work.
Why does my jam sometimes not set properly, even though I used the recommended pectin amount?
Several factors can prevent setting: acidity (cranberries are acidic, but if the fruit is overripe or washed too much, acidity drops). Ensure you’re using low-sugar pectin (like Sure Jell) and follow the exact sugar-to-pectin ratio. Another issue is undercooking—jam needs to simmer until it thickens like pudding. Test by spooning a small amount onto a cold plate; if it doesn’t hold shape, cook longer. Also, avoid stirring too much, as it can weaken the structure.
Is it safe to store homemade low-sugar cranberry jam in the fridge for long-term use?
Yes, but with precautions. Store in clean, sterilized jars with tight lids in the fridge for up to 3 months. If you want longer shelf life, process in a water bath (like canning) for 10 minutes to kill bacteria. Always check for spoilage signs (mold, off smells, or soft texture) before consuming. For best quality, consume within 2 months.
