1 pint ripe strawberries, stems removed
2 cups raspberries
2 cups blueberries
3/4 cup boiling water
1 (1.75 ounce) package SURE-JELL* For Lower Sugar Recipes Fruit Pectin
1/4 cup SPLENDA® No Calorie Sweetener, Granulated or 12 packets
-
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 raspberries and blueberries; measure exactly 1 cup of each of the
berries; place in saucepan with strawberries. 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 SPLENDA® Granulated Sweetener, stirring until
SPLENDA® 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.
0 Points Plus
No comments:
Post a Comment