Triple-Berry Jam


Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient


4 cups strawberries

2 cups raspberries

1 cup blueberries

1 1 3/4 oz pkg pectin for low-sugar preserves

(low- methoxyl pectin)*

20 packets Equal or 2 tablespoons Equal Measure

Instructions: Mash strawberries, raspberries and blueberries to make 4 cups of pulp. Stir in the pectin; let the mixture stand 10 minutes, stirring frequently. Transfer the mixture to a large saucepan. Cook and stir over medium heat till mixture comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in Equal. Skim off foam, if necessary. Ladle at once into freezer containers or jars, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature 4 to 6 hours or till set. This jam may be stored up to 3 weeks in thr refrigerator or 6 months in the freezer.

Makes about 4 cups (64 one-tablespoon servings).

Low-methoxyl pectins include Kerr Fruit Pectin Lite, Fruit Jell No Sugar Needed Pectin and Mrs. Wages Light Home Jell.



Background: Note: DIABETIC EXCHANGES: One serving (one tablespoon) equals free food; also, 9 calories, 3 mg sodium, 0 cholesterol, 2 gm carbohydrate, 0 protein, 0 fat.

Serves: 1

Food Exchanges: