No Sugar Added Blackberry Jam (With Splenda)

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.

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@alijen
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@alijen
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"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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  1. kathylynnford56
    If I strain it to make jelly instead of jam will it still work?
    Reply
  2. Meghan M.
    Absolutely delicious & incredibly fast & easy to make.
    Reply
  3. cindy19791
    Receipe was great. I doubled the receipe because we had picked a lot of berries. Taste great and love the fact that it's sugar free.
    Reply
  4. cindy19791
    If I hot water seal it do you think thus would store on the shelf ok?
    Replies 1
  5. jeffryes
    Found 1.5 cups of Splenda and even 0.75 cups too sweet. Next experiment with 1/2 cup.
    Replies 1
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