Best 2 No Sugar Added Blackberry Jam With Splenda Recipes
Indulge in a delightful journey of taste with our sugar-free blackberry jam crafted with Splenda. This delectable treat offers the perfect balance of sweetness and tartness, making it a guilt-free addition to your breakfast toast, yogurt parfaits, or even as a glaze for your favorite grilled dishes. Using Splenda as a natural sweetener, this jam boasts a reduced calorie count without compromising on flavor.
Embark on a culinary adventure as we unveil two enticing recipes. The first recipe caters to those who prefer a traditional cooking method, utilizing a saucepan and stovetop to create a rich and flavorful jam. For those seeking a more convenient approach, the second recipe introduces the wonders of a slow cooker, allowing the blackberry and Splenda symphony to harmonize overnight, resulting in an equally delectable spread.
Prepare to tantalize your taste buds with this sugar-free blackberry jam sensation, crafted with the goodness of Splenda. Whether you're a seasoned jam connoisseur or embarking on your first jam-making escapade, these recipes promise an unforgettable culinary experience.
NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)
We have so many blackberries right now, and I love making jam, but without all the added sugar. You can't use regular pectin when cooking with Splenda, as it requires real sugar to set. However, there are low and no-sugar pectins available. I use Mrs. Wage's Lite Home Jell, but there are others. It turns out just as well, and is diabetic-friendly. I'm sure any berry could be used instead of blackberries. Another possibility is to use one-half chopped peaches and one-half blackberries for a twist on classic jam.
Provided by alijen
Categories Berries
Time 10m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 4
Steps:
- Place blackberries in medium saucepan over medium heat and add lemon juice.
- Crush berries with a potato masher, or any other tool, until desired consistency.
- I like there to be big chunks of berries in my jam, so I only crush a little.
- Cook for about 5 minutes, or until the mixture comes to a full boil.
- Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
- Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
- Mix well and allow to simmer one more minute.
- Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
- Store jam in refrigerator.
- After opening, jam can be stored for two weeks, refrigerated.
SURE.JELL® FOR LESS OR NO SUGAR NEEDED RECIPES - BLACKBERRY JELLY
Got a bounty of blackberries? Then this sweet, delish jelly could be (and should be!) in your future. Bonus: It's a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
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.
- Crush berries thoroughly, one layer at a time. Place in large saucepan; add water. Bring to boil. Reduce heat; cover and simmer 5 min. Place three layers of cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4-1/2 cups prepared juice into 6- or 8-qt. saucepot. (If necessary, add up to 1/2 cup water for exact measure.)
- Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. 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 two-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 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- Use ripe, fresh blackberries. This will ensure the best flavor and texture in your jam.
- Don't overcook the jam. Overcooking will make the jam thick and gummy. Cook the jam just until it reaches a thick, syrupy consistency.
- Be patient. Making jam takes time. Don't rush the process or you'll end up with a subpar product.
- Use a candy thermometer to measure the temperature of the jam. This is the best way to ensure that the jam is cooked to the right consistency.
- Let the jam cool completely before storing it. This will help the jam to set properly.
- Store the jam in a cool, dark place. This will help to preserve the flavor and quality of the jam.
Conclusion:
Making no-sugar-added blackberry jam with Splenda is a great way to enjoy a delicious and healthy treat. This jam is perfect for spreading on toast, muffins, or scones. It can also be used as a filling for pies and pastries. With a little time and effort, you can make a delicious and healthy jam that the whole family will enjoy.
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