Blackberry Strawberry Jam Sweetened Without Sugar Recipes

BLACKBERRY STRAWBERRY JAM ( SWEETENED WITHOUT SUGAR)

Steps:

• Crush berries seperatly, then measure two cups of each.
• Pour into a large stainless steel pot.
• Add apple cider or juice. Add pectin, stir until disolved.
• Over high heat bring to a full rolling boil stirring frequently.
• Add maple syrup or honey, stirring constanly bring to a full rolling boil that cannot be stirred down.
• Boil hard for 3 minutes, remove from heat.
• Stir foam down and wait for a minute or two then stir again, remove any remaining foam with a large metal spoon.
• Ladle into clean hot jars leaving 1/4 inch head space and process for 10 minutes in a boiling water bath.

NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
• Ladle 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 elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.