No Sugar Added Blackberry Jam (With Splenda)
Ready In: 10 mins
Serves: 48
Yields: 3 cups
Ingredients
- 4 cups blackberries
- 1 1⁄2 cups Splenda sugar substitute
- 1⁄4 cup fresh lemon juice
- 2 tablespoons low methoxyl pectin (one box if using Mrs. Wages) or 2 tablespoons light pectin (one box if using Mrs. Wages)
Directions
- Place blackberries in medium saucepan over medium heat and add lemon juice.
- Crush berries with a potato masher, or any other tool, until desired consistency.
- I like there to be big chunks of berries in my jam, so I only crush a little.
- Cook for about 5 minutes, or until the mixture comes to a full boil.
- Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
- Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
- Mix well and allow to simmer one more minute.
- Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
- Store jam in refrigerator.
- After opening, jam can be stored for two weeks, refrigerated.
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