Ingredients for No Sugar Needed Triple Berry Jam
- 1 cup strawberries
- 1 cup raspberries
- 1 cup blueberries
- 3/4 cup water
- 1 pouch (1.75 oz) liquid pectin
- 1/2 cup Splenda granular
- 4-6 half-pint jars
- 2-piece lids and screw bands
- 1 can (12 oz) thawed white grape juice concentrate (alternative)
- 1 can (12 oz) thawed apple juice concentrate (alternative)
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How to Make No Sugar Needed Triple Berry Jam
- Prepare a boiling-water canner: Fill a large pot halfway with water and bring to a simmer.
- Sterilize jars and lids: Wash 4-6 half-pint jars and their screw bands in hot, soapy water. Rinse thoroughly with warm water.
- Prepare lids: Pour boiling water over flat lids in a separate saucepan. Let stand until ready to use.
- Stem and crush berries: Stem and gently crush 1 cup strawberries, 1 cup raspberries, and 1 cup blueberries.
- Combine ingredients: In a 6-8 quart saucepan, combine the crushed berries, ¾ cup water, and 1 pouch (1.75 oz) liquid pectin.
- Bring to a boil: Stir the mixture constantly and bring to a rolling boil over high heat.
- Boil and stir: Boil exactly 1 minute, stirring constantly.
- Sweeten: Remove from heat and stir in ½ cup Splenda granular.
- Remove foam: Skim off any foam with a metal spoon.
- Fill jars: Immediately ladle the hot jam into the prepared jars, leaving ¼ inch headspace.
- Wipe rims: Wipe the jar rims and threads clean.
- Seal jars: Cover with two-piece lids and screw bands on tightly.
- Process in canner: Place jars on an elevated rack in the canner, lower the rack, and cover. Bring water to a gentle boil.
- Process: Process for 10 minutes.
- Cool and check seals: Remove jars and place upright on a towel to cool completely. Once cool, press the center of each lid to check for a seal (it shouldn't flex).
- **Alternative (using juice concentrate):** Repeat steps 1-4 and substitute ¾ cup water with 1 can (12 oz) thawed white grape juice concentrate or apple juice concentrate.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
0g
Carbs
0g
