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About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
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To reduce foaming in the cooked jam, add 1/2 tsp. butter or margarine to the prepared fruit mixture in stockpot along with the pectin mixture (step 3).
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
Enjoy this lower-sugar jam recipe which has 20 fewer calories and 36% less sugar per serving than the original recipe which has 45 calories and 11g of sugar per serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Delicious! I followed the recipe exactly and it turned out perfect!
Great recipe! I reduced the sugar even more by using Splenda/Sugar Blend. The second batch I added 1/2 t. ground ginger. Really good! I might add a full teaspoon next time. Just as a side note, one reviewer said it takes a week to set up. It doesn't - mine was set by the following morning.
I have made this recipe for about 6 years now and my family goes nuts for it. I give it as gifts as presents; one year I didn't make it and boy did I hear about it! It's delicious - especially on toast with butter.