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:
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