Universal low sugar Jam

This jam will only store for up to 1 year.


Fruits (washed and chopped) – 1kg
Sugar – 500g
Lemon – 1/4 (chopped in half)

Extra Preparation Notes:

The ingredients are in the following proportions:
Fruit : Sugar : Lemon
1 : 0.5 : 0.25

  • Leave small berries as they are.
  • Chop up larger strawberries.
  • Cut small plums into quarters.
  • Chop up apples into 2cm cubes. Omit the lemon, and add 150ml of water.

Put some table spoons in the freezer before you start. These will be used to check how the jam will “set”.

1kg of fruits will on average fill 1 1L jar.


Sterilise your jars and other equipment before starting jam making

Put all ingredients into the jam pot on the stove. Heat on low heat until the sugar dissolves. (15 minuets)

Increase heat, and bring the jam to a simmer. Taste the jam now to see if it needs more sugar. Stir frequently to make sure the jam doesn’t stick to the bottom of the pan. (25 minutes for 1kg of fruit, add 10 minutes extra for every extra kg.) Take any white foam off the top.

Jam should reach 105 Degrees C. Drop some jam onto a frozen tablespoon to see how well it will jell. If it does not jell, keep cooking it until a higher temperature is reached, then check again with another frozen tablespoon.

Once you are happy with the consistency of your jam, distribute it into your prepared jars.

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