3 cups fresh fruit of your choice ( apricots, strawberries, blackberries or raspberries) 1 ( 4 serving) pkg Jell-O sugar free lemon gelatin 1 pouch liquid Carto 2 Tbsp Sprinkle Sweet or Sugar Twin
Coarsley chop fruit, if necessary. Place fruit in a medium saucepan. Mash slightly with potato masher. Add dry gelatin. Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 5 minutes. Add Carto and Sprinkle Sweet. Continue boiling about 1 minute, stirring often. Pour hot mixture into containers. Let cool 30 minutes. Cover and refrigerate overnight before using. Will keep up to 3 weeks in refrigerator. Makes about 2 cups ( 1 Tbsp serving)
11 Calories 0 gm Fa 0 gm Pr 3 gm Ca 10 mg So 0 gm Fi Diabetic: 1 Free Food
Winter Bluebarb Jam Joanna Lund KWQC-TV6 05/23/2002
3 cups finely cut frozen rhubarb, thawed 3 cups frozen unsweetened blueberries, thawed and undrained 3 cups Splenda Granular 1/4 cup cold water 1/4 cup boiling water 1 (1.75 ounce) package Sure-Jell Fruit Pectin for Lower Sugar Recipes
In a large saucepan, combine rhubarb and undrained blueberries. Stir in Splenda and cold water. Bring mixture to a boil, stirring often. Lower heat and simmer for 10 minutes, stirring often. In a small bowl, combine boiling water and dry Sure-Jell, using a wire whisk. Add mixture to blueberry mixture. Mix well to combine. Bring mixture to a boil again and continue boiling for 1 minute, stirring often. Remove from heat and continue stirring for 1 minute. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
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