Triple Berry Jam
Prep: 5 mins | Cooking: 15 mins + 6 hrs cooling time | Serves: 10
4 cups fresh strawberries or thawed frozen unsweetened strawberries
2 cups fresh raspberries or thawed frozen unsweetened raspberries
1 cup fresh blueberries or thawed frozen unsweetened blueberries
1 package (1-3/4 ounces) no-sugar-needed pectin
3/4 cup EQUAL SPOONFUL
1. Mash strawberries, raspberries and blueberries by hand or with food processor to make 4 cups pulp. Stir in Pectin; let mixture stand 10 minutes, stirring frequently.
2. Transfer to large saucepan. Cook and stir over medium heat until mixture comes to a boil. Boil and stir 1 minute more. Remove from heat. Stir in EQUAL. Skim off foam, if necessary.
3. Immediately fill four 250ml jars, leaving 2cm headspace. Seal and let stand at room temperature several hours or until firm. Store up to 2 weeks in refrigerator or 3 months in freezer.