A bright Raspberry Jam with less sugar and plenty of raspberry.

Before you begin, mix 1 cup of the sugar with the pectin and set it aside. Keep the second cup of sugar for the raspberries.

Add the frozen raspberries and the second cup of sugar to a pot. There’s no need to thaw the berries. Place over medium-low heat and let them warm up slowly.

Once the raspberries begin to bubble gently, stir from time to time and mash some of the berries as they soften. Let them simmer for about 15–20 minutes. While they cook, grate the apple.

Add the grated apple and lemon juice. Stir and let the jam simmer gently for another 10 minutes.

Stir in the sugar and pectin mixture. Cook for up to 10 more minutes, stirring gently, until the jam thickens. Avoid overcooking, as it can weaken the pectin’s ability to set the jam.

Pour the hot jam into prepared Mason jars and let it cool completely. If you plan to enjoy it soon, keep it in the refrigerator.