This time of year many people are canning and preserving summer’s fresh flavors. It can take some work and most of you won’t want to be bothered, right? Happily you can make a jar of this amazing homemade preserves very easily and quickly. The common fruit/sugar ratio in preserves is 50% fruit to 50% sugar. I’ve made it with more fruit and way less sugar than most store bought preserves, without sacrificing the taste at all. Each tablespoon has 26 calories, 0 fat and only 1 Weight Watchers POINTS PLUS. Most preserves or jams have 50 calories for 1 tablespoon. I’m not using the typical canning methods so it will only keep for about a month in the refrigerator. It’s bursting with flavor and chunks of fresh berries. You’ll see, once you make some, it will be hard to go back to a store bought jar…It’s truly my favorite!
Prep Time: 5 minutes
Cook Time: 20 minutes
Refrigerator Time: several hours to cool and thicken
4½ cups fresh assorted berries, I used 1½ cups of each, blueberries, raspberries and blackberries
⅔ cup sugar
¼ cup water
2 tablespoons lemon juice
1 (8oz) heatproof container, such as a mason jar, see storage tip
1. In a medium pot, add berries, sugar, water and lemon juice. Mix once, very briefly, with a rubber spatula to combine. Cover and bring up to a boil over medium-high heat, about 3 minutes. Uncover pot and continue to boil, without stirring, until thickened, about 14- 15 minutes. If it’s boiling up to the top of the pot, turn the heat down slightly, but, you’ll want to keep mixture boiling the entire time. Note: It’s ok for it to be a little runny as it will thicken more in the refrigerator. This jam, unlike most, will remain a little runny, even after it cools and thickens. I like it this way!
2. Remove from heat and gently mix preserves once with a rubber spatula. Carefully ladle hot preserves into a glass jar or other heatproof container, seal tightly and store in refrigerator, see storage tip.
3. This is best refrigerated over night before using. Once cooled, the preserves thicken a bit.
4. Store in the refrigerator for up to a month.
Makes 32 tablespoons (one pint)
Preserves and jam are basically the same thing and the terms are often used interchangeably. The word preserves means fruit that is cooked the same way; the only difference is the fruit in preserves is often cut into chunks or in some cases whole, whereas jam may have a less chunky texture.
Berries are loaded with fiber and they top the charts in antioxidant power, protecting your body against inflammation and free radicals.
This jam is loaded with fiber rich berries so just 1 tablespoon has 1 gram of fiber!
You’ll need a total of 4½ cups of berries. I used and combination of three, 1½ cups of each, but one kind will work too. I like using fresh berries but frozen berries will work for this recipe. Defrost and drain them first, before adding to the pot.
Because I’m not using the typical canning methods, this fabulous jam will only keep for up to a month, covered tightly, in the refrigerator.
Preserving glass jars (mason jars) are sold in most supermarkets. They come packed 12 to a case for about $12.00. I love these not only for this recipe, they make great storage containers for a variety of food like nuts, raisins, chocolate chips, soups etc. They end of costing about $1.00 each.
If you don’t have a heatproof jar, pour the jam into a heatproof bowl and let it cool in refrigerator. Once cooled, store in a plastic container with a lid.
Not only does this jamtaste great spread on toast with a little reduced-fat butter, peanut butter or light cream cheese, it’s incredible drizzled over fresh berries and yogurt, on a multi-grain waffle or mixed into oatmeal. I also love it as a topping for fat-free frozen yogurt. A jar of this dreamy jam will make a very special gift, too. The possibilities are endless!
Weight Watchers POINTS PLUS 1
|SKINNY FACTS: for 1 tablespoon
26 calories, 0g fat, 0g protein, 7g carbs, 1g fiber, 0g sodium, 5g sugar
|FACTS: for 1 tablespoon Knott’s Raspberry Preserves
50 calories, 0g fat, 0g protein, 13g carbs, 0g fiber, 0g sodium, 12g sugar