Ingredients
- 1.2 kg raspberries
- 500 ml Québec maple syrup
- 60 ml bottled lemon juice
- 1 packet low-sugar powdered pectin
Method
- Crush the raspberries and combine them with maple syrup, lemon juice, and pectin in a wide pot.
- Bring to a full boil, stirring constantly, then boil for 2 minutes.
- Test a spoonful on a chilled plate; boil 1 minute longer if it remains runny.
- Ladle into hot sterilized jars, leaving 6 mm headspace, and process in boiling water for 10 minutes.
Conversion and rationale
Original sweetener (classic version): 700 g granulated sugar
Conversion used: Replace 700 g sugar with 500 ml maple syrup; use low-sugar pectin and bottled lemon juice to restore the set. No liquid reduction is needed beyond cooking to the gel point; no oven step, so −15 °C does not apply.
Why Quebec maple syrup: Maple adds caramel and vanilla notes that complement raspberry acidity. It replaces refined sugar with a distinctive Québec product while retaining a traditional stovetop jam method.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →