Low Sugar/ Sugar Free
Summertime is such a wonderful season for our family with so many memories being made and traditions being passed down! Some of my favorite summer memories are in the kitchen with my Mom, Grandma, and Great Grandma for a time. We would make all kinds of things but I specifically remember our time making apricot preserves. I know feel so blessed that I get to do the same with my girls share traditions and teach them how I was taught!
Having little hands and love filled hearts help in the kitchen makes things so much better—you can taste the love that went into what they are making!
Ingredients and Supplies
The ingredients are so simple
here is what i use
** I like to have all the items we are needing out so I can explain to the girls what we are doing and our oldest always like to see everything, so when she says “can you show me Mama?” I can say right away “of course honey”.
- 5lbs Frozen Berries ( can use frozen or fresh, we have just been buying the frozen organic berries from Azure Standard (link) which is amazing)
- Vanilla (to taste- I love adding vanilla so I am very heavy handed with this… typically 6 seconds of pouring, 1 one thousand, 2 one thousand.. you get the picture)- I also make my own recipe here.
- Chia Seeds (1/4-1/2cup depends on how thick you like your preserves)
- Pectin (we love Pomona’s) but any will work, just be sure to follow the instructions. * I have used regular pectin in my low sugar preserves and it has worked just fine, but I would suggest doing what you feel comfortable for your family
- Splash of lemon juice
- Pad of Sweet Cream Salted Butter (to reduce foaming)
- Optional Sweetener (honey, maple syrup, sugar) we typically don’t add any but if we did it would be honey, remember fruit is already sweet and delicious!
- Wooden spoon (Ballerina Farms is great)
- Canning ladle
- Canning funnel
- Lids & Rings
- Water bath canner
- Canning Jars
- Le Creuset Dutch Oven ( I use the 7.5 Soup Pot… its incredible)
Step-by-Step
Step 1
In the Le Creuset Soup Pot add the berries, lemon juice, vanilla, and a pad of butter. Turn the stove to low and allow to incorporate and cook down. If you are using a sweetener now is when you would want to add.
step 2
Once cooked down I use an immersion blender to blend to your desired consistency.
step 3
At this point we add our Chia Seeds and Pectin— MIX WELL
step 4
Cook on low for another 10mins or so
step 5
In cleaned jars [I like to make sure my jars are warm so they won’t break when adding in the hot preserves]
step 6
Fill jars with about 1/2inch of headspace, place lid and rings on jars and tighten until finger tight
step 7
Prepare water bath canner
step 8
Place jars in water bath. Bring to a boil and boil for at least 10 mins
step 9
Shut off water bath and let cool down, remove jars from water bath and place on the counters untouched for 24 hours **when you hear the popping sounds you know you did a good job, and the jars are sealed**
Step 10
24hrs later check all the jars to ensure they are sealed
step11
Remove rings and wipe down
Happy Canning!
Enjoys as needed, typically stable for 1-2 years (ours never last that long on the shelf). Once opened preserves should be kept in the fridge and used within a reasonable time.
**This recipe can be used for any berries/fruit, we often mix berries to have a berry medley preserve**
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Berry Preserves
Equipment
- Soup Pot or large dutch oven
- Wooden Spoon
- Canning Ladle
- Canning Funnel
- Water bath canner
- Canning Jars
- Canning Lids/Rings
Ingredients
- 5lbs Berries fresh or frozen
- Vanilla to taste
- 1/4-1/2 cup Chia Seeds
- Pectin
- Lemon Juice just a splash
- Butter just a pad
- Sweetner optional- honey, maple syrup, sugar
Instructions
- In the Le Creuset Soup Pot add the berries, lemon juice, vanilla, and a pad of butter. Turn the stove to low and allow to incorporate and cook down. If you are using a sweetener now is when you would want to add.
- Once cooked down I use an immersion blender to blend to your desired consistency.
- At this point we add our Chia Seeds and Pectin— MIX WELL
- Cook on low for another 10mins or so
- In cleaned jars [I like to make sure my jars are warm so they won’t break when adding in the hot preserves]
- Fill jars with about 1/2inch of headspace, place lid and rings on jars and tighten until finger tight
- Prepare water bath canner
- Place jars in water bath. Bring to a boil and boil for at least 10 mins
- Shut off water bath and let cool down, remove jars from water bath and place on the counters untouched for 24 hours **when you hear the popping sounds you know you did a good job, and the jars are sealed**
- 24hrs later check all the jars to ensure they are sealed
- Remove rings and wipe down