Canning whole berries is so easy and a great way to preserve berries before they go bad! You can do so many things with canned berries. Turn them into pie filling, mix them with cottage cheese or yogurt, or, my personal favorite, use them as a topping on berry shortcake!
Blackberries, blueberries, currants, dewberries, gooseberries, huckleberries, loganberries, mulberries, and raspberries can all be canned whole!
Making the Syrup
You can use very light to very heavy syrup to can whole berries. However, very light syrup mimics the natural sweetness in berries and cuts back on added sugar and calories. If you’re avoiding sugar altogether, you can also can berries in water or fruit juice, although the quality of your preserved product might be lacking in flavor. For syrup recipes, visit the National Center for Home Food Preservation page here.
What Do I Need To Can Whole Berries?
To can whole berries, you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!
This salsa verde makes a great enchilada sauce, salsa, or garnish! It’s also great for this time of year when many folks are seeing their first frost. If you still have unripened tomatoes on the vine, tomatillos can be safely swapped with green tomatoes in this canning recipe.
As an Amazon Affiliate, I may earn from qualifying purchases.
What Do I Need to Can Salsa Verde?
To make this salsa verde you need pint-size or smaller jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!
For the peppers, I recommend using your best judgment when it comes to spice! If you prefer spicy salsa, you can use jalapenos, Thai green chilis, or serrano peppers. If you prefer less spicy, you can use a combination of the peppers mentioned before with some green bell peppers mixed in. Just make sure the amount of green peppers stays at 2 cups!
This peach habanero jelly is delicious, with the perfect amount of sweet and heat! You can modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!
One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 50 grams of sugar in one half-pint jar!
How to Use Peach Habanero Jelly
A popular way to use habanero jelly is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use peach habanero jelly:
Over baked salmon
A baste for ribs or any kind of BBQ
A sauce for wings
A glaze for pork chops
On cornbread
A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
A mix in for a piña colada
As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find the bulk version here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Reducing the Spice
If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1-cups-worth of peppers total in the recipe.
This low sugar plum jelly is a perfect mix of tart and sweet! It’s super easy (and fast) to make using a steam juicer!
How Much Fruit Do I Need?
One thing that always frustrates me about canning recipes is trying to figure out how much fruit I need. But that’s where this recipe really shines! You need as much fruit as you have or want to get! The necessary pectin, calcium water, sugar, and lemon juice is added per cup of juice, so it doesn’t matter if you have 2 cups or 20 cups of juice, you can still use this recipe!
As an Amazon Affiliate, I earn from qualifying purchases.
Supplies to Make Plum Jelly
To make this plum jelly, you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it available in bulk here.
A steam juicer makes this project so much faster, and I absolutely love mine! If you plan on making much juice and/or jelly, a steam juicer is definitely worth the investment.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars! For this particular recipe, I was able to make 11 half-pint jars and 7 quarter-pint jars of plum jelly by stacking my jars!
No sugar added strawberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker! I love my J&J Maker, but I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this strawberry jam in the Jam & Jelly Maker!
As an Amazon Associate, I earn from qualifying purchases.
Why Use the Jam & Jelly Maker?
The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Will Other Berries Work in this Recipe?
Yes! According to the Bernardin website, the strawberries in this recipe can be replaced with raspberries, blueberries, sour cherries, gooseberries, or blackberries!
Recipe Video
How to Make No Sugar Added Strawberry Jam in Jam & Jelly Maker
Ingredients
Instructions
First, mash 4 cups of rinsed strawberries.
Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
Sprinkle pectin on bottom of Jam & Jelly Maker, spread strawberry mash evenly over the top, and add in fruit juice.
Press “Jam” and press “Enter.” The J&J Maker will start stirring.
After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more jam, if needed.
Clean rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
No sugar added raspberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s a Bernardin recipe and you can find my post about it here. Keep reading to learn how to make this raspberry jam in the Jam & Jelly Maker!
As an Amazon Associate, I earn from qualifying purchases.
Why Use the Jam & Jelly Maker?
The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Will Other Berries Work in this Recipe?
Yes! According to the Bernardin website, the raspberries in this recipe can be replaced with strawberries, blueberries, sour cherries, gooseberries, or blackberries!
Recipe Video
How to Make No Sugar Added Raspberry Jam in Jam & Jelly Maker
Ingredients
Instructions
First, mash 4 cups of rinsed raspberries.
Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
Sprinkle pectin on bottom of Jam & Jelly Maker, spread raspberry mash evenly over the top, and add in fruit juice.
Press “Jam” and press “Enter.” The J&J Maker will start stirring.
After 4 minutes, the J&J Maker will beep. If you are adding any sweetener or butter, add it now, pouring the sweetener evenly over the top of the mixture. Put lid on.
For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more jam, if needed.
Clean rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
This apple butter is absolutely delicious and the best part is that it doesn’t contain any added sugar!
As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Add apples and 2 1/4 cups apple cider or apple juice to a roaster or slow cooker and cook on medium high heat.
Once apples are very soft and falling apart, strain using a food strainer.
Add apple mixture to roaster or slow cooker.
Add 1 cup sucralose (optional), 2 tablespoons cinnamon, 1/2 teaspoon ground cloves, and 1 teaspoon ground allspice to apple mixture in roaster or slow cooker.
Cook until apple butter is a deep brown and the sugars have caramelized.
Add additional apple cider or apple juice if needed to thin mixture.
For a smoother texture, use an immersion blender to blend the apple mixture.
Store apple butter in refrigerator or continue with canning instructions.
Canning Instructions
Fill clean, warm jars with apple butter, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more apple butter, if needed.
Clean jar rim off to ensure no apple butter is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until mixture is gone. About 10 half-pint jars.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
This pineapple habanero jam is perfect for the spice-lovers in your life! You can also modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!
One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 67 grams of sugar in one half-pint jar!
How to Use Pineapple Habanero Jam
A very common way to use habanero jam is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use pineapple habanero jam:
Over baked salmon
A baste for ribs or any kind of BBQ
A sauce for wings
A glaze for pork chops
On cornbread
A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
A mix in for a piña colada
As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.
Supplies to Make Pineapple Habanero Jam
If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier! One of the products featured in the recipe is this awesome pineapple corer that not only cores your pineapple but slices it too!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
Reducing the Spice
If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1/2-cup-worth of peppers total in the recipe.
If using fresh pineapple, core 4-cups-worth of pineapple. Put in a food processor with the juice from the pineapple and pulse until pineapple is crushed consistency. If using canned, crushed pineapple, continue to next step.
Measure 4 cups of crushed pineapple and put in large stockpot.
Add 1/2 cup of finely diced habanero peppers, 1/3 cup bottled lemon juice, and 2 1/2 teaspoons calcium water (from the Pomona’s Universal Pectin packet).
Bring mixture to a boil.
While waiting for mixture to come to a boil, combine 1 1/2 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder in separate bowl.
Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
Store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more mixture, if needed.
Clean jar rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
These chocolate cherry preserves are absolutely delicious and the best part is that they contain considerably less sugar than anything naturally sweetened that you can purchase in-store! My family loves these preserves in sweet rolls, as a yogurt mix-in, and as an ice cream topping!
As an Amazon Affiliate, I earn from qualifying purchases.
Supplies to Make Chocolate Cherry Preserves
If you have read my post about my favorite canning supplies, then you already know I’m going to mention my Cherry Pitter. If you make these chocolate cherry preserves, you will be so happy you purchased it! It pits 6 cherries at a time!
You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.
I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!
First, pit and halve 2.5 pounds of fresh, sweet cherries.
Add cherry halves to a large pot. Add 1/2 cup water and sift in 1/3 cup cocoa powder.
Heat cherry cocoa mix to a boil. Then, reduce to simmer for 5 minutes.
Keep 4 cups of cherry mixture in large pot, and reserve any extra for another use.
Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon of cayenne pepper (optional), 1/4 cup lemon juice, and 3 teaspoons calcium water to cherry cocoa mixture and bring back up to a boil.
While waiting for mixture to come to a boil, combine 1 1/4 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder and mix well.
Once mixture comes to a boil, add the sugar mixture slowly. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
Store jam in refrigerator or continue with canning instructions.
Canning Directions
Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more mixture, if needed.
Clean jar rim off to ensure no jam is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in water bath canner.
Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!
What Does Marmalade Taste Like?
Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!
Is This Recipe Safe?
This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.
How to Eat Marmalade
The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.
Mix into yogurt
Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
Serve as a spread on a charcuterie board
Use it to make a simple vinaigrette
Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!
What Do I Need to Can?
The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.
As an Amazon Associate, I earn from qualifying purchases.
If you are interested in a way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!
Recipe Video
How to Make Lower Sugar Orange Marmalade
Ingredients
Instructions
Peel 4 oranges with a vegetable peeler.
Use a paring knife to remove the white pith from the back of the peels.
Cut the peels into thin strips, about 1/2 inch long and put into large pot.
Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
Add calcium water and lemon juice to pot.
Bring mixture back to a boil over high heat.
While waiting for mixture to come to a boil, mix sugar and pectin powder.
Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
Once mixture comes to a full boil, remove from heat.
If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.
Canning Directions
Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
Debubble and double-check headspace. Add more marmalade, if needed.
Clean rim off to ensure no marmalade is on it.
Put a clean lid on and screw on band until fingertip tight.
Put in simmering water bath.
Fill remaining jars until jam mixture is gone.
Water bath process for 10 minutes, adjusting for altitude.
Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
