Raspberry Jam from Frozen Berries REDUCED SUGAR!

Today, a real easy recipe for Raspberry Jam from Frozen Berries. This is where you can take complete control over the amount of sugar. I like my jam to have that sour tartness from the raspberries and not have the massive amount of sugar that most store-bought jams have.
👇 RECIPE BELOW
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Ingredients:
- 2 kg frozen raspberries
- 1 - 1.5 kg granulated sugar
- Juice of 1 large lemon
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[@MickyBellRoberts]

That jam looks delicious.

[@Wisdom-Nuggets-Tid-Bits]

Absolutely divine!! I would love to have wonderful raspberry jam on hand. I love your jars as they are beautiful. they would make perfect Christmas gifts!

[@robertmeakings9774]

Hi Rik like the look of your jam I find if you leave it over night then bring it back to the boil it sets better keep you videos coming

[@BackyardChef]

Cheers, Robert. Yes agree. Best, Rik

[@paulineverriere8054]

The way you use butter you must have originally come from north UK…lol…canada

[@paulineverriere8054]

Thanks…been looking how to use less sugar…

[@BackyardChef]

Pauline, I can tell you this jam is fantastic - it carries all the flavour of the raspberries, not sugar, and it sets up really well. Best, Rik

[@leighDrusllalyle2304]

Hello Rik, how do you know when to use pectin in jam making? I would love to make my own strawberry jam but am unsure whether to go to the trouble of purchasing additional pectin or not?

[@BackyardChef]

Here you go: Pectin is a natural thickening agent used in jam making to help achieve the desired consistency. Whether or not to use pectin depends on the type of fruit and the desired texture of your jam. When to Use Pectin: Low-Pectin Fruits: Use pectin for fruits low in natural pectin, such as strawberries, blueberries, cherries, peaches, and raspberries. Quick Set: If you want your jam to set quickly and reliably, pectin can help achieve this without the need for long boiling. Consistent Results: Pectin ensures consistent results in terms of texture and set, especially if you're new to jam making. When Not to Use Pectin: High-Pectin Fruits: Fruits like apples, citrus fruits, cranberries, and currants are high in natural pectin and typically do not need additional pectin. Traditional Method: If you prefer the traditional method and don’t mind longer cooking times, you can rely on the natural pectin in the fruit and sugar to thicken your jam. The amount of pectin required varies depending on the type of pectin (liquid or powdered) and the fruit. Here are some general guidelines: Powdered Pectin: Standard Jam Recipe: Follow the instructions on the pectin package, but generally, 1 box (about 1.75 ounces or 50 grams) of powdered pectin is used per 4 cups (about 2 pounds) of crushed fruit. Low-Sugar or No-Sugar Pectin: Use according to the package directions as these types are formulated differently and require specific amounts. Liquid Pectin: Typically, 1 pouch (about 3 ounces or 85 grams) of liquid pectin is used per 4 cups (about 2 pounds) of crushed fruit. General Tips: Follow Recipes: Always follow a tested recipe for the specific fruit you're using, as it will provide the best guidance on the amount of pectin required. Acidity: Ensure your fruit mixture is sufficiently acidic. Some recipes call for added lemon juice or citric acid to help the pectin set properly. Testing for Set: Test for set by placing a small amount of hot jam on a cold plate. If it forms a gel that wrinkles when pushed with a finger, it's ready. Thank you. Best, Rik Using pectin can make the jam-making process easier and more reliable, especially for beginners or when using low-pectin fruits.

[@leighDrusllalyle2304]

@@BackyardChef Thank you so much, Rik! This is exactly what I needed to know! You are a STAR 🌟

[@lynclarke6184]

Tip - my grandma used to put a teaspoon in tgecjars before pouring the jam in to save the jars cracking. The metal absorbs some of the heat.😊

[@BackyardChef]

Thank you. Best, Rik

[@DDMediaProduction]

Great video Rik. Please keep them coming. All the best, Dan

[@lynclarke6184]

Thank you for this demo and recipe. I’ve just made 10 x jars this morning and it’s delicious. The best jam I’ve ever made. With just the right amount of sugar you can really taste the gorgeous raspberries. Back in the day I think they added a lb of sugar for every lb of fruit. Way too sweet. Think I might have to hide some of this from the family and produce it at Christmas! The thermometer made all the difference. ❤️

[@BackyardChef]

Wonderful! Thank you. Best, Rik

[@JayneDay-e7t]

Looks delicious Rik! Has the jam got an expiry date once in jars do you think?

[@BackyardChef]

If canned ie: in a pot of boiling water for 10 mins this jam has lasted 8 months. I can't say longer than that I just make more. Thank you. Best, Rik

[@JayneDay-e7t]

@@BackyardChef Oh great, thanks for the quick reply.

[@Reippa]

Wow looks good

[@PatrickDKing]

I've had strawberry jams before with so much sugar that you couldn't even taste the fruit flavor anymore. I try to make little batches on the stove now and they keep a few weeks in the fridge.

[@BackyardChef]

Agreed! Thank you. Best, Rik

[@MickyBellRoberts]

Rik you are da man my new friend. Your channel is absolutely awesome. Nice hearing your English accent, we are expats from South Africa, been living in Huntsville, Texas for 33 years.

[@BackyardChef]

Nice one. Thanks. Best, Rik

[@ronaldmartin7892]

That looks delicious, Rik. A quick and easy recipe. I make jam with Karonda berries from the garden. It's a bit fiddly because you have to sieve the boiled fruit to get rid of the pips and tough fruit skin. And skim the white sap off the top. You can make Indian pickles with them as well. Maybe if you can buy them, or know someone locally who has them in the garden you could do a video of Karonda jam.? I love your videos.

[@rebeccalarson7995]

I love those jars.

[@jamescarr1467]

You know that jam is expensive in Thailand so this is my next foray into cooking! Easy to do for a 75 yr. old, grumpy bugger.

[@BackyardChef]

Yes very expensive and this is better - not full of sugar. Thank you. Best, Rik

[@TerrySmith1953]

Made this today and it tastes wonderful! Couldn't find 1 or 2kg of raspberries round here, so made it with 1.5kg raspberries and 600g blackberries; I adjusted the sugar accordingly. Set at around 216degF. Looking forward to a few weeks of divine toast, sandwiches, etc. Thanks!

[@BackyardChef]

Nice one, Terry. Hope you enjoy your toast. Best, Rik

[@leighDrusllalyle2304]

No we know where Megan Markle got her raspberry jam from 🤣🤣

[@BackyardChef]

Thank you. Best, Rik

[@wwsuwannee7993]

One of my three favorite berries.

[@BackyardChef]

Agreed there! This jam is all but run out and more will be made shortly. I make it every couple of months. Best, Rik

[@JanetteMartin-mg9qu]

Sugar normally offers shelf life and acts as a preservative. If you want more of a tart flavour add some tartaric acid and this also helps with the setting.

[@BackyardChef]

Great tips! Thanks. Best, Rik

[@christyrawlings8631]

I really enjoy your videos. 😊

[@alexiskiri9693]

I've got frozen blueberries I will try this with. 👍Yes, store-bought jam is always too sweet.

[@BackyardChef]

Easy to do - I did Frozen Blackberries the other day. Best, Rik

[@janwong9437]

Raspberry jam is the best ever, thanks Rik

[@BackyardChef]

I totally agree there! Thank you. Best, Rik

[@JohnWellings-k8d]

Well done Rik , best of British

[@BackyardChef]

Thank you. Best, Rik