No Sugar Added Blackberry Jam (With Splenda)

1. 1

   Place blackberries in medium saucepan over medium heat and add lemon juice.

2. 2

   Crush berries with a potato masher, or any other tool, until desired consistency.

3. 3

   I like there to be big chunks of berries in my jam, so I only crush a little.

4. 4

   Cook for about 5 minutes, or until the mixture comes to a full boil.

5. 5

   Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.

6. 6

   Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.

7. 7

   Mix well and allow to simmer one more minute.

8. 8

   Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.

9. 9

   Store jam in refrigerator.

10. 10

    After opening, jam can be stored for two weeks, refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.