>>1850027Not so sure about the low-sugar part. I know sugar is important in both preservation (when there's enough sugar in the jam it prevents most microorganisms from growing, due to osmotic pressure basically sucking the water out of them) and proper gelling of the final product (sugar binding with pectin causes the gel consistency you get in jams, jellies, etc.) That said, if you don't care about long-term storage (not much longer than the usual refrigerator-life of the plain fruit) or consistency, you can absolutely make a thinner jam from just about anything. My sister made some low-sugar strawberry jam earlier this year and gave me some. It was more of a sauce/chutney than a proper jam, though I think that was partly intentional as she didn't cook it for long despite adding powdered pectin. It was good, though it started to mold after a few weeks in the fridge.
You should be able to make some kind of jam even with just a pot. Put fruit + a little water in a pot, cook it down until the fruit lets out most of its juice and gets nice and soft. I do roughly 1:1 cooked fruit:sugar by volume, no added pectin or apples or anything, though if you're going low-sugar extra pectin might help gel things up more. Once you add the sugar, cook for maybe 20-30 minutes, depending, or until things start to gel up a bit. You can test that by keeping a little plate in the fridge/freezer and spooning a small amount of jam onto it, then putting it back in to cool for a minute. If it's not runny after you cool it off, it should be fine to put in jars, though with practice you'd get a better idea of where the "properly gelled" point is. Even if you do full sugar, expect reduced shelf life if you don't can the jam properly by boiling. You can search up instructions on that easy enough.
