Serves: 64
Total Calories: 11
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
Calories from Fat 1
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 Triple-Berry Jam recipe is from the Brand-Name Diabetic Meals in Minutes Cookbook. Download this Cookbook today.
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