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Low Sugar Baked Berry Jam Recipe

by Global Cookbook

Ingredients

8 c. Raspberries, blackberries, boysenberries, blueberries, or possibly hulled strawberries 1 1/4 c. Sugar

3 Tbsp. Fresh lemon juice

Directions

1. Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375 F oven till berries release juice, about 10 min. Meanwhile, put a ceramic saucer in the freezer.
2. Reduce oven temp to 325 F. Every 20 min or possibly so, gently stir berries to moisten well with juices. Bake till a little berry liquid spooned onto the chilled saucer leaves a clear track when you draw the tip of a spoon through it (this takes from 1 hour to 1 1/2 hrs). Adjust the consistency by baking a little longer if it's not thick sufficient; if it's too thick, add in water, a spoonful at a time, till it's the right thickness.
3. Makes about 2cups.
4. Spoon, warm, into sterilized jars. Cover airtight. Keep in the refrigerator.

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