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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 7.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.4 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.1 g

View full nutritional breakdown of Four Berry Jam calories by ingredient
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Four Berry Jam

Submitted by: TXTITA


Number of Servings: 60

Ingredients

    1 Package of Ball Natural Gel - No Sugar Needed - Fruit Pectin
    1 Cup fresh strawberries, pureed
    1 Cup fresh Blueberries, pureed
    1 Cup frozen Rader Farms Nature's Three Berries - Raspberries-Blueberries-Marionberries, thawed & pureed
    Zest from one Lemon (approx. 1 tablespoon)
    1 Cup Splenda No Calorie Sweetner, Granular
    3/4 cup boiling water

Directions

Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.

Remove and drain jars and lids, one at a time, as needed for filling.

Cut strawberries in half; crush using potato masher or food processor. Measure exactly 1 cup of the crushed strawberries; place in a large saucepan. Crush the mixed berries and the fresh blueberries; measure exactly 1 cup of each of the berries; place in saucepan with strawberries. Add Lemon Zest.

Stir in water; gradually add pectin, stirring until pectin dissolves.

Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDAŽ Granulated Sweetener, stirring until SPLENDAŽ Granulated Sweetener dissolves. Skim off any foam with metal spoon.

Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in 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 center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Yield 3-4 half pint jars

Number of Servings: 60

Recipe submitted by SparkPeople user TXTITA.






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