Blueberry-Raspberry Jam

By ncnurse1459

This homemade blueberry-raspberry jam will be a breakfast favorite!

Blueberry-Raspberry Jam
  • 2 cups fresh blueberries

  • 2 cups fesh red raspberries

  • 3 cups Splenda

  • 1 TBSP lemon juice

  • 1/4 cup bopiling water

  • 1 (1.75 ounce) package SURE-JELL Fruit Pectin for Lower Sugar recipes

  • equipment: half-pint canning jars, lids and sealswire whisk, potato masher & canner

  1. In a large saucepan, slightly mash berries with a potato masher. Stir in Splenda & lemon juice. Bring mixture to a boil, stirring often. In a small bowl,combine boiling water and dry SURE-JELL, using a wire whisk. Add mixture to fruit mixture. Mix well to combine. Bring mixture to a boil again and continue boiling 1 minute, stirring constantly. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2 inch headspace. Seal and process in a boiling water canner for 5 minutes. Makes about 4 half-pints.

Nutritional Facts

Each 1 TBSP serving equals
8 calories
0gm Fat
0gm Protien
2gm Carbs
0mg Sodium
1mg Calcium
0gm Fiber
Diabetic Exchanges

breakfast berries jams gluten free dairy free snacks side

3 replies

butterfly_8 2008-08-11 03:51:47 -0500 Report

I am going t pass this on to my friend. She knows how to can I do not. But I would love to have a jar of this.

Elfin 2008-07-20 23:41:41 -0500 Report

Hi, thanks for the recipe, we are planning to get a group together to do some canning and this would be a great idea. I probably will use xylotol rather than splenda…won't change any of the "counts" but avoids Slenda's chlorine compounds. Thanks again.