DIY no-added sugar Jam with Molly Kimball

I began working with Molly Kimball again as an Intern this summer. I helped her the last two weeks with perfecting a DIY jam, with your choice of fruit, and no added sugar. Here's the process of perfecting the Jam recipe. 

First Recipe: 

8 oz frozen fruit

1 tablespoon Erythritol 

1 tablespoon granular alllulose

2 tablespoon water

1 tablespoon chia seeds

This recipe turned out to be very bitter, especially since I used frozen raspberries, which are in general a more bitter fruit. 

Second Recipe:

8 oz frozen fruit

2 tablespoon Erythritol 

2 tablespoon granular alllulose

2 tablespoon water

1 tablespoon chia seeds

This recipe turned out a lot better, as in sweeter, and less bitter. The consistency could still be improved though, so we decided to add in pectin.

To figure out the ideal consistency, I created 3 more batches of jam, with three different proportions of pectin: 1 tsp, 2 tsp, and 4 tsp. 

The one with 2 tsp, in 8oz of fruit was the perfect compromise of ideal jam. 

The final recipe, which yields 12 oz of jam is as follows:

1lb (16oz) of Frozen Fruit (about 3.5 cups)

4 tablespoon Erythritol 

4 tablespoons granular alllulose

4 tablespoon water

4 tablespoons pectin

2 tablespoon chia seeds

Go check out the official WGNO Segment, where Molly Kimball talks through the process of creating the ideal no sugar-added jam.