Triple Berry Jam Recipe
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 package (1 3/4 ounces) no-sugar-needed pectin
3/4 cup EQUAL SPOONFUL
Directions
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.
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®.
Skim off foam, if necessary.
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.
Stir in pectin; let mixture stand 10 minutes, stirring frequently.
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®.
Skim off foam, if necessary.
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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