We have so many blackberries right now, and I love making jam, but without all the added sugar. You can't use regular pectin when cooking with Splenda, as it requires real sugar to set. However, there are low and no-sugar pectins available. I use Mrs. Wage's Lite Home Jell, but there are others. It turns out just as well, and is diabetic-friendly. I'm sure any berry could be used instead of blackberries. Another possibility is to use one-half chopped peaches and one-half blackberries for a twist on classic jam.
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Units: US | Metric
- 1Place blackberries in medium saucepan over medium heat and add lemon juice.
- 2Crush berries with a potato masher, or any other tool, until desired consistency.
- 3I like there to be big chunks of berries in my jam, so I only crush a little.
- 4Cook for about 5 minutes, or until the mixture comes to a full boil.
- 5Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
- 6Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
- 7Mix well and allow to simmer one more minute.
- 8Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
- 9Store jam in refrigerator.
- 10After opening, jam can be stored for two weeks, refrigerated.
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Nutritional Facts for No Sugar Added Blackberry Jam (With Splenda)
Serving Size: 1 (15 g)
Servings Per Recipe: 48
- Amount Per Serving
- % Daily Value
- Calories 13.4
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.3 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.6 g
- Sugars 2.0 g
- Protein 0.1 g