There are two types of people in my family: the ones who assume there’s always a jar of low sugar apple rosemary mint jam in the fridge, and the ones who find out the hard way when it’s not. If you’ve ever watched someone stare into the condiment shelf like it’s personally betrayed them, you’ll understand why this recipe earned a permanent spot in my rotation.
I’ve written this recipe up for my ‘the way I cook lamb’ series ahead of Australia Day 2026, because this is absolutely my go-to Australia Day lamb sauce. That said, it’s not a once-a-year thing in our house. It turns up with roast chicken, cold leftovers, sandwiches—anything that benefits from a bit of herb-and-vinegar lift.
Call it a low sugar rosemary mint jam, call it a mint sauce alternative—either way, it’s built on three things: fresh mint for that classic note, rosemary for depth, and Granny Smith apples for sweetness and a jammy, spoonable texture that actually clings to food.
The main difference between this and a lot of homemade mint jam recipes is the sugar story.
Traditional recipes rely on high methoxyl (HM) pectin, which needs a lot of sugar to set properly. I use low methoxyl (LM) pectin instead, which sets with calcium and acid, so you can keep it genuinely low sugar and still end up with a rosemary mint sauce that holds together.
Apple rosemary mint jam ingredients
- 600ml cloudy pure apple juice
- 400ml apple cider vinegar
- 600g diced granny smith apples (5-6 large apples)
- 500g white sugar
- 3/4 teaspoon table salt
- 4 medium lemons
- Large bunch fresh mint
- 6-8 sprigs fresh rosemary
- 1 tablespoon low methoxyl pectin
- 4 teaspoons calcium water
Low methoxyl pectin with calcium
My low sugar apple rosemary mint jam recipe does have one specialty product that you’re not going to find on supermarket shelves—the low methoxyl (LM) pectin.
The best known brand is Pomona’s Universal Pectin, which comes from the USA and is available on Amazon in Australia.
But we also have a local supplier here in Queensland—Green Living. They import LM pectin from Europe and create their own low methoxyl pectin with calcium. It’s available in a variety of sizes and has an impressively long shelf life (which I generally ignore). They’re a great option if you’re planning to explore more home preserving.
Exactly how low sugar can I go?
The LM pectin method of making low sugar rosemary mint jam leaves it up to you to decide how much sugar to add.
The recipe does need some sugar (or a granulated substitute like xylitol) to help the pectin distribute evenly through the fruit and avoid clumping. And, as the recipe uses both apple cider vinegar and lemon juice to help it set and keep it a savoury jam, you will need some sugar to balance that acidic component in the recipe.
Traditional jams use a 1:1 ratio of fruit to sugar. In this recipe, I’ve adopted a 1:0.4 ratio of fruit to sugar (approximately 1200g apples and apple juice to 500g sugar).
You can experiment with other sweeteners like xylitol, coconut sugar, honey, or maple syrup, though you’ll need to adjust the quantities to suit your preferred sweetness.
Why use fresh mint and rosemary?
If you’re wondering whether dried rosemary will do—don’t. Use fresh rosemary sprigs. The essential oils in the leaves are what carry its aromatic character, and those oils are the key to how that savoury herbal note weaves through the jam.
For this low sugar rosemary mint jam, I use the herbs in two ways. First, I steep a portion of the rosemary and mint in the warmed apple juice and apple cider vinegar, then strain them out so you get a clean, infused base without tough bits of stem floating through the finished jam. Later, I add freshly chopped mint and rosemary directly into the pot so the final flavour still reads bright and green—not cooked-out and dull. Fresh mint matters for the same reason: it holds its clean, lively flavour against the vinegar and lemon, whereas dried mint can tip into a slightly dusty “tea” note.
Get organised!
If you’ve never made jam before, this low sugar apple rosemary mint jam is the perfect place to start. It’s small-batch, simple, and forgiving—especially if you get yourself organised before you turn on the stove. A little prep up front makes the process calm, clean, and quick.
What equipment do I need?
This low sugar homemade mint jam recipe makes about 1500ml of jam (roughly 6 cups) using my 1:0.4 fruit-to-sugar ratio.
If you’re planning to use the jam straight away, there’s no need to haul out preserving jars. A clean glass jar or airtight container from the cupboard will do the job nicely.
The same goes if you’re freezing the jam. Ziplock freezer bags work well, or use freezer-safe containers, as long as they’ve just come out of a hot dishwasher cycle.
If you want to process the jam for longer storage, you’ll need six 250ml preserving jars or three 500ml preserving jars with lids.
A 4–5 litre heavy-based stainless-steel pot is ideal for this recipe. Avoid aluminium—it reacts with acid and can leave a metallic taste. A wide-bottomed pot helps the jam cook evenly and finish faster, which keeps the flavour fresh and clean.
A ladle is handy if you’re jarring the jam, and a wide-mouth funnel will save you a few burns and sticky benches. If you don’t have one, pour the jam into a large heatproof jug in batches, then pour into jars from there.
Pick your ‘shelf life’
If you’d like your jam to last longer, you’ll need to process it in a boiling water bath after filling. The step-by-step process for that is included in the recipe notes, along with a list of the required equipment.
I’ve put ‘shelf life’ in quotes because I never store my preserves in a cupboard. Queensland homes are not exactly known for their cool cellars. I err on the side of caution and keep everything refrigerated. Processed and stored this way, this low methoxyl pectin jam will easily last a year—but in my house, it rarely makes it that far.
If you plan to process the jam, have your boiling water bath and jars prepped before you start cooking. It makes the final step seamless.
Do I need to sterilise everything?
You don’t need to sterilise your pot or utensils during cooking, but they must be very clean—especially your ladle, funnel, and jug. If they’re glass or stainless steel and you have the means, sterilising them is a smart move.
Whether you need to sterilise your jars depends on how you plan to store the low sugar rosemary mint jam. If it’s going straight into the fridge for use within two weeks, or into the freezer, a thorough clean and hot rinse is plenty.
If you’re storing it longer, sterilise your jars and process the filled jars in a boiling water bath (see notes).
Steaming method
You can sterilise jars using the steaming, boiling water, or oven methods. Have them ready before you start cooking—jam moves fast once it reaches gel stage.
Steaming method
If you have a steam oven, this is the easiest option. Steam the clean jars, lids, and sealing rings (if using) at 100°C for 5–10 minutes. Remove carefully (don’t touch the rims or inside) and cool on a clean tea towel.
Boiling water method
Fill clean jars with boiling water, then leave to cool on a clean tea towel. Place metal lids in a heatproof bowl, pour boiling water over them, and let them cool in the water.
Oven method
Preheat your oven to 135°C. Place clean jars and lids on a baking tray and heat for 20 minutes. Turn off the oven and leave them to cool inside. Don’t put rubber sealing rings in the oven—use the boiling water method for those.
Prep the rosemary mint jam ingredients
Low methoxyl (LM) pectin is sold with a small packet of calcium powder. There are instructions on the package about how to prepare the calcium water, but here’s my version. I use boiled and cooled water in a clean, sealed 250ml plastic container or glass jar with a lid. Measure 125ml of water into the container and add ½ teaspoon of calcium powder. Shake well. And don’t forget to shake the container again just before adding the calcium water to the jam—otherwise the calcium settles at the bottom.
Juice the lemons and set aside until required.
In a small bowl, stir 1 tablespoon of LM pectin into 200g of the sugar (sugar No1) and mix well to distribute the pectin evenly through the sugar. This prevents clumping when added to the hot fruit mixture later. Weigh out 300g of sugar (sugar No2) and stir in ¾ teaspoons of table salt.
Steeping herbs in apple juice and vinegar
Using the freshest herbs is key for this low sugar mint sauce alternative. Trim the herb sprigs, removing any damaged or tough-looking leaves. You want the youngest leaves for the best results. Wash the herbs thoroughly—I use an OXO herb spinner. Strip the rosemary and mint leaves from the stems and set them aside. Reserve roughly half of the mint and rosemary to chop later and add to the jam pot.
Put the remaining herbs into a medium heatproof container. Combine 600ml cloudy pure apple juice and 400ml apple cider vinegar and bring it just to the boil in the microwave or on the stovetop. Pour the hot liquid over the herbs, then leave it to steep while you prepare the Granny Smith apples.
Prep the granny smith apples
Have the lemon juice handy while you prep the Granny Smith apples. As you chop, drizzle up to 2 tablespoons of lemon juice over the diced apple, a little at a time, and give it a gentle toss to coat. This stops the apple oxidising and turning brown, and it also keeps the flavour bright while adding useful acidity for this low sugar rosemary mint jam.
For this low sugar rosemary mint jam, I prep the apples one at a time. Peel each apple, then cut it into sections around the core and chop the flesh into a small dice of about 1cm cubes. Drizzle with lemon juice as you go, then transfer the chopped apple to a bowl while you move on to the next apple.
Note: If I’m not overly concerned about the photo-worthiness of my jam (which is usually the case), I peel and core the apples and then process them briefly in batches in my Thermomix into roughly 5mm–1cm chunks. I drizzle lemon juice over each batch and toss it through before adding the next batch.
Cooking low methoxyl pectin jam
Strain the steeped herbs through a fine mesh sieve into a 4–5 litre heavy-based stainless-steel pot with a lid, then discard the strained herbs. Add 600g diced granny smith apples to the pot and cook with the lid on over medium heat. Bring to the boil and cook with the lid on until the apple just starts to soften, stirring occasionally with a wooden spoon or silicone spatula.
Meanwhile, finely chop the reserved fresh rosemary and mint and set them aside.
Once the apples start to soften, increase the heat to high and remove the lid. Gradually add Sugar No.1 (the 200g sugar mixed with 1 tablespoon low methoxyl pectin), stirring well as you go so the pectin distributes evenly without clumping. Stir until fully combined.
Add 4 teaspoons calcium water and 4 tablespoons lemon juice, then keep stirring as you add Sugar No.2 (the remaining 300g sugar mixed with ¾ teaspoon table salt). Bring the low sugar apple rosemary mint jam to a rolling boil—the point when the jam continues to boil even while stirring.
Unlike high methoxyl (HM) pectin, low methoxyl (LM) pectin doesn’t rely on high sugar or extended boiling to set. It sets through the addition of calcium and acid, so you only need to boil the jam long enough for the apples to soften (not disintegrate), the sugar to dissolve, and the mixture to thicken slightly.
Once the jam reaches a rolling boil, start a timer for 90 seconds and keep stirring so the jam doesn’t catch on the base of the pot. The jam will turn glossy as it thickens. After 30 seconds, stir in the reserved finely chopped rosemary. At the end of the 90 seconds, stir in the reserved finely chopped mint, then remove the pot from the heat.
A foam will form on the surface—skim it off with a spoon before ladling into jars. Alternatively, you can stir in 1 teaspoon butter to disperse the foam, but this will make the jam non-vegan.
Ladle the hot jam into the sterilised jars or containers using a ladle, leaving 5–10mm headspace. Wipe the rims clean with a damp cloth and seal the lids firmly until just tight. If you plan to eat the jam within two weeks, let the jars cool on a tea towel, then store them in the fridge.
Freezer apple rosemary mint jam
If you plan to freeze your low sugar homemade mint jam, use sealed freezer-safe containers or freezer bags. Let the jam cool until just warm. To fill freezer bags neatly, place the bag inside a large drinking cup and drape the edge over the rim, then spoon in the jam. Carefully seal, pressing out as much air as possible, then lay the bags flat on a rimmed baking tray to freeze. Once solid, you can stack them.
The best rosemary mint sauce for lamb chops
However you imagine it—a low sugar mint sauce alternative or the best Australia Day lamb sauce—this apple rosemary mint jam hits the mark every time.
Apple Rosemary Mint Jam
Equipment
- 4–5 litre heavy-based stainless-steel pot
- Ladle
- Wide-mouth jam funnel
- Jar tongs
- 6 x 250ml preserving jars with lids
Ingredients
- 600 ml cloudy pure apple juice
- 400 ml apple cider vinegar
- 600 g diced granny smith apples (5-6 large apples)
- 500 g white sugar
- 3/4 teaspoon table salt
- 4 medium lemons
- Large bunch fresh mint
- 6-8 sprigs fresh rosemary
- 1 tablespoon low methoxyl pectin
- 4 teaspoons calcium water
Instructions
Make the calcium water:
- In a clean jar or sealed 250ml container, measure 125ml boiled and cooled water and add ½ teaspoon calcium powder (from your low methoxyl pectin pack).
- Seal and shake well to combine.
- Set aside, then shake again right before you measure out the calcium water, because it settles.
Prep the sugars:
- In a small bowl, mix 1 tablespoon low methoxyl pectin into 200g of the sugar (Sugar No.1) until it’s evenly distributed.
- This prevents clumping later. In a second bowl, combine the remaining 300g sugar (Sugar No.2) with ¾ teaspoon table salt.
- Juice the lemons: Juice 4 medium lemons and set the juice aside. You’ll need 4 tablespoons of lemon juice during cooking.
Steep the herbs:
- Strip the leaves from 1 large bunch fresh mint and 6–8 sprigs fresh rosemary.
- Set aside roughly half of the mint and rosemary leaves for later, because you’ll add them fresh at the end.
- Put the remaining herbs into a medium heatproof container.
- Combine 600ml cloudy pure apple juice and 400ml apple cider vinegar, then bring it just to the boil in the microwave or on the stovetop.
- Pour the hot liquid over the herbs and leave to steep while you prep the apples.
Prep the Granny Smith apples:
- Peel and core 5–6 large Granny Smith apples, then dice to make 600g chopped apple.
- Keep the lemon juice nearby and drizzle up to 2 tablespoons over the apples as you go, tossing gently to coat. This slows browning and keeps the flavour fresh.
Strain and soften the apples:
- Strain the steeped herbs through a fine mesh sieve into a 4–5 litre heavy-based stainless-steel pot with a lid, then discard the herbs.
- Add the 600g diced Granny Smith apples to the pot.
- Cover with the lid and cook over medium heat until the liquid comes to the boil and the apple just starts to soften, stirring occasionally with a wooden spoon or silicone spatula.
Chop the fresh herbs for finishing:
- While the apples soften, finely chop the reserved mint and rosemary leaves and set aside.
Add Sugar No.1 (pectin sugar):
- Once the apples have started to soften, remove the lid and increase the heat to high.
- Gradually add Sugar No.1 (the 200g sugar mixed with 1 tablespoon LM pectin), stirring continuously so the pectin disperses evenly and doesn’t clump.
Add calcium, lemon juice, then Sugar No.2:
- Measure and add 4 teaspoons calcium water, then add 4 tablespoons lemon juice, stirring to combine.
- Keep stirring as you add Sugar No.2 (the remaining 300g sugar mixed with ¾ teaspoon salt).
- Bring the low sugar apple rosemary mint jam to a rolling boil, meaning it keeps boiling even while you stir.
Boil for 90 seconds, then add the fresh herbs:
- Once the jam is at a rolling boil, start a timer for 90 seconds and keep stirring so it doesn’t catch on the base of the pot.
- After 30 seconds, stir in the chopped rosemary.
- At the end of the 90 seconds, stir in the chopped mint, then remove the pot from the heat.
Skim the foam and fill your jars:
- A light foam will form on the surface. Skim it off with a spoon before ladling the jam into jars, or stir in 1 teaspoon butter to disperse it (note this makes the jam non-vegan).
- Ladle the hot jam into clean jars or containers using a ladle, leaving 5–10mm headspace.
- Wipe the rims with a damp cloth and seal the lids until just tight.
- If you’re storing in the fridge, cool the jars on a tea towel, then refrigerate and use within two weeks.
Freezer storage:
- For freezing, let the jam cool until just warm, then portion into freezer-safe containers or freezer bags.
- If using bags, sit each bag in a large cup, fold the edge over the rim, spoon in the jam, seal and press out air, then freeze flat on a rimmed baking tray before stacking.
Just before you cook with abandon…
Boiling water bath processing method
Assemble the equipment
Bring water to boil in large, deep pot with a lid. The pot needs to be large enough to hold the jars and enough boiling water to cover the jars by at least 3cm once they’re submerged. Find a rack for the bottom of the pot (or a folded tea towel) to prevent the jars from rattling and bumping each other. You can use a cake rack. I use a stainless-steel steamer insert from a rice cooker.
Fill the pot with enough water to cover the jars by at least 2.5 cm (1 inch) once they’re submerged. Cover and bring the water to a boil before you start your jam, keep it simmering. Bring it to a full rolling boil as you finish the jam.
Have a clean tea towel on the kitchen bench ready for the finished jars.
Keep the kettle boiled in case you need to top up the pot of boiling water.
Process the jars
Lower the jars filled with blueberry rosemary jam into the simmering water, using a jar lifter or jar tongs. Make sure they are fully submerged and that the water is back to a rolling boil once all jars are in. Process for 5 minutes for 250ml jars and 10 minutes for 500ml jars.
The processing time may need to be adjusted for altitude as the temperature at which water boils changes with altitude. I live at sea level and I am not a scientist! May I suggest Googling this question if needed?
Cool jars and check seals
Use the jar tongs to lift the jars out and carefully set them upright on the clean tea towel. Leave them undisturbed for 12–24 hours. As they cool, you should hear the lids ‘pop,’ indicating the lid has sealed. After cooling, check the seals by pressing the centre of each lid—it should not flex up and down. Any jars that haven’t sealed properly should be refrigerated and eaten first.
Label and store
Once sealed, label and the date jars of low sugar raspberry jam. Store them in a cool, dark place.
Freezer friendly
If you want a longer shelf life and don’t want the trouble of the water bath processing, this jam freezes beautifully. Once completely cool, spoon into freezer-safe containers or ziplock bags and freeze flat for easy stacking. Defrost overnight in the fridge before use.
Vegan and plant-based
All pectins—HM or LM—are naturally plant-derived and vegan. And this easy blueberry jam recipe is vegan and gluten free.
One Response
Made this – it’s delicious but they ate it all before it got a chance to be preserved 😂