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Recipe: No Sugar Triple Berry Jam

Preserving - Jams, Jellies
NO-SUGAR-NEEDED TRIPLE BERRY JAM
Makes: 48 (1Tbsp) servings or 3 (1-cup) jars

1 cup crushed ripe strawberries (about 1 pint)
1 cup crushed ripe raspberries (about 1 pint)
1 cup crushed ripe blueberries (about 1 pint)
3/4 cup water
1 box SURE-JELL* for Lower Sugar Recipes Fruit Pectin
1/2 cup SPLENDA No Calorie Sweetener, Granular

Bring boiling-water canner, half full with water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Stem and crush strawberries; place exactly 1 cup of the crushed strawberries in 6- or 8-quart saucepot. Repeat with raspberries and blueberries. Stir in water. Gradually add pectin, stirring until well blended.

Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA Granular. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
MsgID: 206483
Shared by: Nana Lee/MA
Board: Canning and Preserving at Recipelink.com
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