Low-Sugar Fruit Jam

• Fruit Jam
• My jam is made with a minimal amount of sugar. Sugar is a preservative (which affects both color and life. These fruit jams will lose their color quickly – the color does NOT affect the taste! Once you open a jar of jam, keep it stored in the refrigerator and use it up within one month!)

5 cups chopped fruit

3 Tablespoons freshly squeezed lemon juice

3 Tablespoons no-sugar-needed pectin

½ - 1 cup sugar, coconut palm sugar, or sucanat

• Combine fruit (lemon juice and pectin in a stockpot over medium high heat. Bring to a rolling boil that cannot be stirred down and bubbles all over, even in the middle.)
• Add sugar all at once and return to a rolling boil. Boil hard one minute and remove from heat. Can properly for maximum shelf life or store in the refrigerator.
• Peach Thyme Jam
• 5 cups chopped peaches
• 3 Tablespoons lemon juice
• 3 Tablespoons no-sugar-needed pectin
• 1 cup sugar
• 3 Tablespoons fresh thyme (chopped)
• Combine peaches (lemon juice and pectin in a stockpot over medium high heat. Bring to a rolling boil that cannot be stirred down and bubbles all over, even in the middle.)
• Add sugar all at once and return to a rolling boil. Boil hard one minute and remove from heat. Stir in thyme.
• Can properly for maximum shelf life or store in the refrigerator.