Triple Berry Jam, No Sugar Added

1. 1

   Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan.

2. 2

   Cook and stir over medium heat until mixture comes to a boil.

3. 3

   Cook and stir for 1 minute more.

4. 4

   Remove from heat and stir in Equal (or splenda).

5. 5

   Skim off foam, if necessary.

6. 6

   Immediately fill hot jars leaving 1/2 inch headspace.

7. 7

   Seal with lids and rings and let stand at room temperature for several hours.

8. 8

   Jars should seal on their own, if they don't seal, use these first.

9. 9

   Keeps 2 Weeks in the fridge, or 3 Mos in the freezer.

10. 10

    You can also use plastic freezer containers for this.

* Per serving · 4 servings · Values may vary.

No additional tips available.