1 (1.75-ounce) box Sure-Jell fruit pectin for less- or no-sugar recipes*
1 rosemary sprig
How to Make It
Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
Mash the fruit to a chunky puree with a potato masher. Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks.
* A number of manufacturers make pectin for low-sugar recipes; depending on the brand, you may need to use more or less than we call for. Read the instructions on the package, and use the recommended amount for the quantity of fruit being used.
Made this recipe but used white Zinfandel. The jam was good but I was disappointed with the brownish color once cooked. Next time, I will try on the stove for shorter time as mentioned in previous post.