Blueberry/Raspberry Jam

[Bonnie]

Now that the berry season is upon us... I spent the morning picking raspberries and decided to search for a recipe to put up a few bottles of jam...awhile back sent for recipe books using Splenda and this is one of the recipes in the book:

Blueberry Raspberry Jam

4 cups fresh or frozen unsweetened blueberries (1 L)
2 cups fresh or frozen unsweetened raspberries (500 ml)
1 1/2 cups Splenda Granular (375 ml)
1 pkg. Garden Fare Freezer Jam Gelling Powder (45 g)

Coursely chop blueberries by hand or in food processor to measure 3 cups...(750 ml) Crush raspberries to measure 1 cup. (250 ml) Combine fruit in large bowl. Stir in Splenda; let stand 15 minutes. Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand for 5 minutes. Stir again for 1 minute.

Pour into sterilized jars leaving 1/2 inch headspace; seal. (To sterilize jars, place both lids and jars in boiling water for 15 minutes before filling). Store in freezer for up to 1 year or in refrigerator for 6 weeks. Makes 4 cups (1 L)


Nutritional info supplied:

Per tbsp (15 ml)

Energy 11 cals.
Protein: 0.1 g
Fat: 0.1 g
Carbs: 0.1 g


:) Bonnie

[sylvie p]

Great recipe I think I'll try it. Is it safe to freeze jars (glass??)

[Bonnie]

Originally posted by sylvie p
Great recipe I think I'll try it. Is it safe to freeze jars (glass??)


Sylvie,

This recipe was printed by the folks at Splenda so I suspect it to be one of those tried and true ones... since this is the first year I am trying sugar free freezer jams can't speak from experience but according to this and several other cookbooks I have in regards to freezer jams it is a Thumbs Up !:cool:

:) Bonnie

[Sharon]

I've frozen jam in jars for many years, never had a problem... Make sure you leave the proper amount of air space at the top.

[doreen T]

The recipe sounds great .. but I think the nutrient data may be off a bit .... 0.1g prot + 0.1g fat + 0.1g carb = less than 1 calorie ???

4 cups fresh blueberries = 81.96g total carb, 15.68g fiber
2 cups fresh raspberries = 28.46g total carb, 16.72g fiber
1 1/2 cups Splenda Granular = 36g total carb

146.42g total carbs, 32.4g fiber in the recipe ..... and that's not including the carbs in the gelling powder.

Recipe makes 4 cups, there are 16 Tbsp per cup, so 64 Tbsp

146.42 / 64 = 2.3g total carb, 0.5g fiber per Tbsp

Plus, the gelling powder (likely pectin) is pure carbs, so another 45g added to the recipe ... although much of that is fiber from the pectin.

Still good though, when you consider many of the so-called "light" jams are 5 - 6g per Tbsp.

Doreen (raspberry lover --yum!)

[Bonnie]

Was wondering if I should double check the nutritional info posted from Splenda...guess another ex: of those famous hidden carbs....good thing we have you to check up on this Doreen...thanks for posting accurate carb count... I still think as you have stated that even coming in at 5 - 6 g per T and actually knowing what all the ingredients are is still a bonus ;)

Bonnie

[Karen]

The Splenda is probably counted as zero because a serving has less than what can be counted as 1 gram in the Splenda per serving. Doesn't it just burn 'ya??:(

Karen

[debbiedobson]

bonnie, doreen was referring to commercial jams at 5-6g. your's works out to 2.5g. way, way better!! and i'm sure tastier! i just love freezer jams! you can really taste the fresh fruit!:D thanks for posting this!

will you copy it to the recipe forum? just an idea:)

[Bonnie]

Originally posted by debbiedobson
bonnie, doreen was referring to commercial jams at 5-6g. your's works out to 2.5g. way, way better!! and i'm sure tastier! i just love freezer jams! you can really taste the fresh fruit!:D thanks for posting this!

will you copy it to the recipe forum? just an idea:)

Gee, just skimmed over Doreen's post quickly and saw the 5 to 6 g carb count at the bottom...have had painter's painting interior of house today so must be the fumes effecting me ;) thanks for pointing that out Debbie and yeh, much better carb total 2.5...will most definitely post to the recipe forum...


Bonnie