Triple-Berry Jam Recipe

Ingredients
<br>- 4 cups fresh strawberries or thawed frozen unsweetened strawberries
<br>- 2 cups fresh raspberries or thawed frozen unsweetened raspberries
<br>- 1 cup fresh blueberries or thawed frozen unsweetened blueberries
<br>- 1 (1.75 ounce) package no-sugar-needed pectin
<br>- 3/4 cup Equal® Spoonful*
<br><p></p>Directions
<br>step 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.
<br>step 2: 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(r). Skim off foam, if necessary.
<br>step 3: 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 3 months in freezer.
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Ingredients
- 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 (1.75 ounce) package no-sugar-needed pectin
- 3/4 cup Equal® Spoonful*

Directions
step 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.
step 2: 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(r). Skim off foam, if necessary.
step 3: 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 3 months in freezer.

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