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6/30/08 1:47 P

Blueberry Raspberry Jam

2 cups fresh blueberries
2 cups fresh red raspberries
3 cups Splenda Granular
1 tablespoon lemon juice
1/4 cup boiling water
1 (1.75-ounce) package Sure-Jell Fruit Pectin
for Lower Sugar Recipes

In a large saucepan, slightly mash blueberries and raspberries with a potato masher. Stir in Splenda and lemon juice. Bring mixture to a boil, stirring often. In a small bowl, combine boiling water and dry Sure-Jell, using a wire whisk. Add mixture to fruit mixture. Mix well to combine. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly. 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 5 minutes.

Makes about 4 half pints
Each q tablespoon serving equals:

HE: 8 Optional Calories

8 Calories, 0 gm Fat, 0 gm Protein, 2 gm Carbohydrate, 0 mg Sodium, 1 mg Calcium, 0 gm Fiber

Diabetic Exchanges: 1 Free Food

From: Preserving the Best at Timber Ridge by Joanna Lund