Triple Berry Jam

1. 1

   Mash strawberries, raspberries and blueberries to make 4 cups of pulp.

2. 2

   Stir in the pectin; let stand 10 minutes, stirring frequently.

3. 3

   Put in saucepan, cook and stir over medium heat until it comes to a boil.

4. 4

   Cook and stir 1 minute more.

5. 5

   Remove from heat; stir in Equal.

6. 6

   Ladle into freezer containers, leaving 1/2-inch headspace.

7. 7

   Seal and label.

8. 8

   Let stand at room temperature 4 to 6 hours.

9. 9

   May be stored 3 weeks in refrigerator or 6 months in freezer.

10. 10

    Makes about 4 cups (64 one tablespoon servings).

No additional tips available.