Desserts

No-Sugar-Needed Triple Berry Jam

photo by:kraft

Very good recipe and set very well when using the added 12 oz of frozen apple juice concentrate in place of 3/4 cup of water. Yielded 5 - 8 oz jars of jam. One of the f...read more

posted by

LaureneJellyMaker

on 7/24/2009

time

prep:

45 min

total:

45 min

servings

total:

About 3 (1-cup) jars or 48 servings, 1 Tbsp. each

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What You Need

cup each prepared ripe strawberries, raspberries and blueberries (buy about 1 pt. of each)

3/4

cup water

box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

1/2

cup granular no-calorie sweetener or 12 no-calorie sweetener packets

Make It

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

STEM and crush strawberries; place exactly 1 cup of the crushed strawberries in 6- or 8-quart saucepot. Repeat with raspberries and blueberries. Stir in water. Gradually add pectin, stirring until well blended.

BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. Skim off any foam with metal spoon.

LADLE 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 elevated rack in canner. Lower rack into 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 middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple concentrate for the 3/4 cup water. Makes about 4 (1-cup) jars or 64 servings, 1 Tbsp. each. (Nutrition Information Per Serving with White Grape Juice: 20 calories, 5g carbohydrate, 4g sugars. Nutrition Information Per Serving with Apple Juice: 15 calories, 4g carbohydrate, 3g sugars. )

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.

Inversion Method

To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly. After 5 minutes, turn upright. Avoid improper lid seal by filling jars immediately with hot fruit mixture.

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LaureneJellyMaker

posted:

7/24/2009

Very good recipe and set very well when using the added 12 oz of frozen apple juice concentrate in place of 3/4 cup of water. Yielded 5 - 8 oz jars of jam. One of the few successes I have had using the Sure Jell No Sugar Needed pectin.

eolsem

posted:

2/24/2008

I like it best with the apple juice. My family loves it and I share it with my diabetic friends.

Anelamea

posted:

4/30/2007

Delicious and Healthy! I make sure not to mush and mix the fruit too much because we like our jam chunky with fruit bits. It is such a healthy alternative with so many nutritional benefits. Substitute it for grape jelly on a PBJ or give them away to friends as a summer gift. Berries can be expensive, try looking into a local self-picking berry farm which are much cheaper and are a great experience for kids.

crazeemama

posted:

12/13/2006

I made this for my Mom who is diabetic and she would not believe me that it was No Sugar Needed Jam. It is FABULOUS and now I have to wait until summer again for more fresh fruit :(

kmlabbe

posted:

7/11/2006

This recipe is great when using the white grape juice. It is still quit low in carbs and sugars. A touch of tartness. It is delicious on a toasted English Muffin or toast. I am not diabetic and I will make this recipe again.

Loretta666

posted:

6/14/2006

I will make this recipe - but looking for sugar free freezer jam recipes!! :))) Thanks for coming this far. Have you tried "diabetisweet" to sweeten - doesn't get bitter when cooking.

Helen1034

posted:

6/12/2005

I just read the recipe and can hardly wait to shop for supplies. Being a diabetic makes this a treasure for making all kinds of desserts, and discovering all the variations is like finding GOLD!! The discovery of SPLENDA is a real GODSEND!! THANK YOU, KRAFT FOOD and FAMILY for all your research and printing such a valuable magazine. Keep up the GOOD WORK ! Love you