When I first started making jam I was absolutely disgusted by the amount of sugar most recipes call for. After a considerable amount of searching I discovered this recipe and it has been my stand-by recipe ever since.
The amount of sweetener and type of sweetener are completely customizable. Sometimes I use a small amount of honey, 1/4 to 3/4 cup, but typically I use nothing at all. It can also be made with Splenda, stevia or cane sugar - 1 1/2 cups are the amounts recommended in most versions.
This recipe also works with raspberries, peaches, blueberries, cherries, blackberries...
Adapted from Craving Greens, makes about 5 cups
4 cups crushed fruit
1 cup unsweetened apple juice
1 package No Sugar Needed Pectin
1/2 teaspoon butter, optional, reduces foam
1 tablespoon lemon juice
Sterilize and prepare six 250 ml jars with lids. Fill a canner with enough water to cover the jars by 1" and bring to a boil.
In a medium saucepan, combine the crushed fruit and juice. Add the lemon juice, butter and pectin. Stir until dissolved.
Bring the mixture to a boil over high heat, stirring constantly. If using sweetener, add the sweetener to the boiling mixture. Stir until it returns to a full boil. Boil for 3 minutes.
Remove from the heat and skim off any foam.
Ladle into the prepared jars, leaving 1/4 inch of headspace. Gently tap to remove bubbles, wipe the rim clean and place the lid on the jar. Tighten just until finger tip tight.
Process in the boiling water for 10 minutes. Remove the jars without tilting and allow to cool upright for 24 hours.
Any jars that have not sealed should be refrigerated. Sealed jars can be stored in a cool, dark place for up to one year.