Serves: 5
Total Calories: 57
Yield: 4 (8 ounce) canning jars


1 1/2 quarts fresh berries
1 cup unsweetened fruit juice concentrate
Pomona's Universal Pectin
3/4 teaspoon powdered stevia extract


• Follow the directions provided in the package of Pomona’s Universal Pectin. Pomona’s pectin can be used with sugar, honey, fruit juice, artificial sweetener, or stevia extract. Use the “All Fruit Recipes.”
• Wash, rinse, and sterilize 4 (8-ounce) canning jars. Clean the berries, remove the hulls, and mash. To get 3 cups mashed berries, use 1 1/2 quarts of fresh berries. Place in a saucepan.
• Add 4 teaspoons calcium water to the berries, and stir well. See the package directions for making calcium water.
• In another small saucepan, bring the juice concentrate to a boil. Place in a blender. Add 2 teaspoons of pectin powder and blend 1 to 2 minutes until the powder is dissolved.
• Bring the fruit to a boil in the saucepan. Add the dissolved pectin/juice concentrate. Stir vigorously for 1 minute. Stir in the stevia extract. Return to a boil and remove from the heat.
• Fill jars to 1/2-inch from the top. Screw on 2-piece lids. Boil for 5 minutes. Remove from the water and let the jars cool. Lids should pop to be sealed.

Nutritional Facts:

Serves: 5
Total Calories: 57
Calories from Fat: 0

This Jam recipe is from the Stevia Cookbook. Download this Cookbook today.

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