Blueberry Jelly Made With Splenda Recipes

TRIPLE BERRY JAM

Steps:

• To prepare for water-bath canning:
• Wash jars and lids in hot soapy water; rinse with warm water.
• Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
• 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.
• To make the jam:
• Use a potato masher to crush strawberries; measure exactly 1 cup strawberries. Crush the raspberries and blueberries; measure exactly 1 cup of each of the berries.
• In a large, heavy stock pot, combine crushed fruit, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.
• Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.
• To can the jam:
• Ladle hot jam immediately into prepared jars, leaving ½" of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
• Place jars on rack in canning pot. (Water must cover jars by at least 1"; add boiling water, if necessary.) Cover; bring water to a gentle boil.
• Process for 10 minutes. Remove jars and place upright on a 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.

EASY SPLENDA BLUEBERRY COBBLER

Steps:

• Mix dry ingredients add milk
• Place in sprayed 8x8 pan.
• Add fruit right on top
• Bake 350 for 40 mins.

SPLENDA MADE BLUEBERRY PANCAKES & COMPOTE

Steps:

• 1. PLEASE NOTE--White Lily flour is a soft winter wheat flour, and lighter in texture than regular all purpose flour, or you can use cake flour for the same results. Vanilla Bean paste is a thick syrupy flavoring like extract but has the specks from the vanilla beans in it, I prefer it to Vanilla extract, but either will work. You CAN ALSO USE SUGAR IN THIS RECIPE IF YOU SO DESIRE.
• 2. In a large mixing bowl add the flour, baking powder, baking soda, & salt, and stir to blend together. If it is not while lily or cake flour, you should sift all the ingredients together.
• 3. Add the eggs to a medium size bowl and whisk to break the yolks, then add the milk, Greek yogurt. Vanilla bean paste or extract, and lemon extract,& melted butter then whisk again to blend all of the ingredients together.
• 4. Make a well in the center of the flour mixture and gradually add the milk mixture whisking as you blend it all together.
• 5. If batter is too thick, add additional milk until it reaches the consistency you prefer. I had to add the additional 1/3 cup milk. Then add the thawed or fresh Blueberries, and gently fold into batter.
• 6. Now Spray griddle or skillet with non stick cooking spray and heat until hot, and using a quarter cup measuring cup scoop out 1/4 cup for each pancake, and pour onto griddle, allow to cook until bubbles form on the top, then flip to the other side to brown an additional minute or so, then remove from griddle and serve while hot, with your favorite syrup or topping. I made the Blueberry syrup/Compote to go with it.
• 7. The first batch of pancakes I used a 1/3 cup measure to make larger pancakes for my husband. Then the remainder I used a quarter cup size to make average size pancakes. Spray the cup with nonstick cooking spray to make for easier release of the pancake batter onto the griddle or skillet.
• 8. To make the Blueberry Syrup Topping, Combine the Splenda or zero calorie sweetener with the corn starch in a medium size sauce pan, and stir to blend, then add the thawed blueberries and water, stir to mix and heat over medium high heat, stirring as it heats and begins to boil and bubble around edges. It will thicken also, cook about 5-6 minutes or longer if needed, remove from heat when thickened and hot, add the butter flavored extract, stir to mix, and serve while still hot or when cool.

BLUEBERRY JELLY

Steps:

• Place blueberries in a Dutch oven and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 6 cups., Pour juice back into Dutch oven; gradually stir in sugar until it dissolves. Bring to a boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.