Lower-Sugar Spiced Raspberry-Pomegranate Jam

Cut some sugar out of your usual jam recipe with this reduced-sugar version. Raspberries and pomegranate seeds ensure that this jam is still of fruity and sweet flavor.

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  • Serving Size: 1 tablespoon
  • Makes: 7 half-pint jars
  • Prep: 20 mins
  • Process: 10 mins

Lower-Sugar Spiced Raspberry-Pomegranate Jam

Directions

  1. Place 1 cup of the raspberries in a 6- to 8-quart heavy pot. Use a potato masher to crush berries. Continue adding raspberries and crushing until you have 5 cups crushed berries. In a small bowl stir together 1/4 cup of the sugar, the allspice, and the pectin. Stir into mashed berries.
  2. Bring berry mixture to a full rolling boil, stirring constantly. Stir in the remaining 3 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon. Stir in pomegranate seeds.
  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Lower-Sugar Spiced Raspberry-Pomegranate Jam)

  • Per serving:
  • 37 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 8 g sugar ,
  • 0 g pro.

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