If you’re looking to eat less sugar, this sugar-free jam is a great start!
Packed with blueberries and strawberries, this jam is perfect for spreading on toast or inside a sanwich.
Use a potato masher to crush the berries.
Credit: Blaine Moats
Continue adding blueberries and the strawberries and crushing until you have 6 cups crushed berries.
Stir in the water, lemon juice, and cinnamon.
Gradually stir in pectin.
Bring berry mixture to a full rolling boil, stirring constantly.
Boil hard 1 minute, stirring constantly.
Quickly skim off any foam with a metal spoon.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Tip
Jams and jellies need some time to set up after processing.
Wait about 2 weeks before serving jams, jellies, and preserves.
2,000 calories a day is used for general nutrition advice.
