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Cook'n with Betty Crocker 
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Triple-Berry Jam |
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Serves: 4 Print this RecipeServing Size 1 Tbsp 4 cups fresh strawberries or thawed frozen unsweetened strawberries 2 cups fresh raspberries or thawed frozen unsweetened raspberries 1 cup fresh blueberries or thawed frozen unsweetened blueberries 1 (1 3/4-ounce) package no-sugar needed powdered pectin 2 tablespoons Equal measure or 20 packets EQUAL sweetener or 3/4 cup plus 4 tsp EQUAL Spoonful 1. Mash strawberries, raspberries, and blueberries, by hand or with food processor, to make 4 cups pulp. Stir in pectin; let mixture stand 10 minutes, stirring frequently. Transfer to large saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in Equal. Skim off foam, if necessary. 2. Immediately fill containers, leaving 1/2-inch headspace. Seal and let stand at room temperature until firm (several hours). Store up to 2 weeks in refrigerator or 6 months in freezer. EXCHANGES PYRAMID SERVINGS Free Food NUTRITION FACTS Calories 10(1 calorie from fat) Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 2 mg Carbohydrate 2 g Dietary Fiber 1 g Sugars 1 g Protein 0 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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