Canning Recipes




Sugarless Triple-Berry Jam Using Equal
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh strawberries or
frozen unsweetened strawberries -- thawed
2 cups fresh raspberries or
frozen unsweetened raspberries -- thawed
1 cup fresh blueberries or
frozen unsweetened blueberries -- thawed
1 package no-sugar-needed pectin - (1 3/4 oz)
2 tablespoons Equal for Recipes
= (or 20 packets Equal sweetener or 3/4
cup
plus 4 teaspoons Equal Spoonful)

To make jam: Mash strawberries, raspberries and blueberries, by hand or
with food processor, to make 4 cups pulp. Stir in pectin. Let mixture
stand for 10 minutes, stirring frequently.

Transfer to large saucepan. Cook, stirring, over medium heat until
mixture comes to a boil. Cook, stirring, for 1 minute more. Remove from
heat. Stir in Equal. Skim off foam, if necessary.

To fill jars: Immediately fill containers, leaving 1/2-inch head space.
Seal. Let stand at room temperature for several hours, or until firm.
Store up to 2 weeks in refrigerator or 6 months in freezer.

This recipe yields 8 half-pint jars.





© 2008 canning-recipes.com contact