Raspberry Freezer Jam
This isn’t a recipe…it’s just to help myself remember what I did. So the next time I make jam I can decide if I want to switch it up. I’ll explain….
In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc. So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change. So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener – still not the healthiest thing, but I feel like a step in the right direction). The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit. So I made a normal batch and decided to conduct an experiment on my kids. I combined the two batches and waited to see if my kids would notice. They never did. I was thrilled that at least it was less corn syrup and sugar per serving. So unless a better or different product comes along, this is what I’m going with for now! Here are the two pectins, a batch of each, made separately and then mixed before putting them in containers.