Sugarless Triple-Berry Jam Using Equal

Recipe Ingredients

4 cups	948ml	Fresh strawberries or
		Frozen unsweetened strawberries - thawed
2 cups	474ml	Fresh raspberries or
		Frozen unsweetened raspberries - thawed
1 cup	237ml	Fresh blueberries or
		Frozen unsweetened blueberries - thawed
1		No-sugar-needed pectin - (1 3/4 oz)
2 tablespoons	30ml	Equal for Recipes
		= (or 20 packets Equal sweetener or 3/4 cu
		Plus 4 teaspoons Equal Spoonful)

Recipe Instructions

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.

Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/

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