*** Sugar Free Black Raspberry Jam***
Tuesday, July 29, 2008

Posted in Recipes From the Kitchen

Sugar-Free Black Raspberry Jam

8 cup fresh raspberries
1/2 cup water
1 1.75oz package unsweetened pectin, with calcium
3/4 cup SPLENDA® No Calorie Sweetener, granulated

-  warm your jars in a water bath canner and bring water to a boil, reduce heat and simmer  OR put your jars in the dishwasher and allow them to clean and dry using the HEAT option.  Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.

-  Crush raspberries using potato masher or food processor. Place exactly 4 cups of crushed berries in a large Dutch oven; stir in water. Gradually add pectin, stirring until blended. Let stand for 10 minutes.

-   Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add SPLENDA® Granulated Sweetener, stirring until SPLENDA® Granulated Sweetener dissolves. Skim off any foam with metal spoon.

-   Ladle hot preserves 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 rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to a gentle boil.

-   Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

***If your using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water. Use 1 1/2 teaspoons pectin powder and 2 teaspoons calcium water. Follow package directions for preparing recipe

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