Best No Sugar Needed Triple Berry Jam Recipes

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TRIPLE BERRY JAM, NO SUGAR ADDED



Triple Berry Jam, No Sugar Added image

A yummy no sugar added toast topper. The only sugar in this is the natural sugar from the berries. This is NOT something that keeps on the shelf for a year like other jams, this will keep 2 weeks in the fridge, or 3 months in the freezer. From the folks at Equal

Provided by CookbookCarrie

Categories     Low Protein

Time 30m

Yield 8 1/2 pint jars

Number Of Ingredients 5

4 cups fresh strawberries or 4 cups thawed frozen unsweetened strawberries
2 cups fresh raspberries or 2 cups thawed frozen unsweetened raspberries
1 cup fresh blueberries or 1 cup thawed frozen unsweetened blueberries (4 Cups thawed frozen berry mix, unsweetened)
1 (1 3/4 ounce) package no-sugar-needed pectin
3/4 cup Equal sugar substitute (I use Splenda)

Steps:

  • Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan.
  • Cook and stir over medium heat until mixture comes to a boil.
  • Cook and stir for 1 minute more.
  • Remove from heat and stir in Equal (or splenda).
  • Skim off foam, if necessary.
  • Immediately fill hot jars leaving 1/2 inch headspace.
  • Seal with lids and rings and let stand at room temperature for several hours.
  • Jars should seal on their own, if they don't seal, use these first.
  • Keeps 2 Weeks in the fridge, or 3 Mos in the freezer.
  • You can also use plastic freezer containers for this.

Nutrition Facts : Calories 119.7, Fat 0.5, Sodium 12.9, Carbohydrate 29.6, Fiber 4.2, Sugar 18.1, Protein 1.3

NO-SUGAR-NEEDED TRIPLE BERRY JAM



No-Sugar-Needed Triple Berry Jam image

No need to give up flavor when watching added sugars. These can be made with no sugar or sugar substitutes, such as Splenda.

Provided by Nana Lee

Categories     Raspberries

Time 50m

Yield 3 1-cup jars, 48 serving(s)

Number Of Ingredients 6

1 cup crushed ripe strawberry (about 1 pint)
1 cup crushed ripe raspberries (about 1 pint)
1 cup crushed ripe blueberries (about 1 pint)
3/4 cup water
1 (1 3/4 ounce) box lower sugar pectin or 1 (1 3/4 ounce) box no sugar needed fruit pectin
1/2 cup Splenda granular

Steps:

  • BRING boiling-water canner, half full with water, to a simmer.
  • Wash jars and screw bands in hot soapy water; rinse with warm water.
  • Pour boiling water over flat lids in saucepan off the heat.
  • Let stand in hot water until ready to use.
  • Drain jars well before filling.
  • STEM and crush strawberries; place exactly 1 cup of the crushed strawberries in 6 or 8 quart saucepot.
  • Repeat with raspberries and blueberries.
  • Stir in water.
  • Gradually add pectin, stirring until well blended.
  • BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Boil exactly 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in SPLENDA® Granular.
  • Skim off any foam with metal spoon.
  • LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
  • Wipe jar rims and threads.
  • Cover with 2 piece lids.
  • Screw bands tightly.
  • Place jars on elevated rack in canner.
  • Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
  • Cover; bring water to gentle boil.
  • PROCESS 10 minutes.
  • Remove jars and place upright on towel to cool completely.
  • After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
  • ADDED INFO 3/10/07.
  • Great Substitute:
  • Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
  • Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
  • Nutrition Information Per Serving with White Grape Juice:
  • 20 calories,
  • 4g carbohydrate,
  • 4g sugars.
  • Nutrition Information Per Serving with Apple Juice:
  • 15 calories,
  • 3g carbohydrate,
  • 3g sugars.
  • Inversion Method:
  • To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
  • After 5 minutes, turn upright.
  • Avoid improper lid seal by filling jars immediately with hot fruit mixture.

Nutrition Facts : Calories 7.4, Sodium 2.2, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 0.1

TRIPLE BERRY JAM



Triple Berry Jam image

Make and share this Triple Berry Jam recipe from Food.com.

Provided by gailanng

Categories     Strawberry

Time 55m

Yield 4 pints

Number Of Ingredients 4

5 cups fruit (about 3 pints fully ripe strawberries, 1-1/2 pt. red raspberries and 1 pint blackberries)
1 (1 3/4 ounce) box sure-jell premium fruit pectin
1/2 teaspoon butter
7 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2-1/2 cups prepared strawberries into 6- or 8-quart saucepot. Crush raspberries thoroughly, one layer at a time. Measure exactly 1-1/2 cups prepared raspberries into saucepot with strawberries. Crush blackberries thoroughly, one layer at a time. Measure exactly 1 cup prepared blackberries into saucepot with other fruit; mix well.
  • Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

Nutrition Facts : Calories 1399.3, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 32.7, Carbohydrate 361.2, Fiber 1.1, Sugar 349.3

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