Triple Berry Jam THM–FP

Summer is coming and with it comes delicious berries of all kinds ripening in our garden and orchard. Triple Berry Jam has become my favorite. I will eat it over ice cream, yogurt, cottage cheese , and I must admit even right from the jar for dessert.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.Triple Berry Jam

Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.

I  store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that. You can also freeze this jam.

*I will steam my black raspberries with a Juice Steamer lined with cheesecloth. I then freeze or can the juice in the amount needed for this jam recipe.

**For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

Strawberry Xylitol Jello can be purchased from this company or many bulk food stores  carry it. If you do not want to use xylitol jello, you can replace the jello with an additional 1 tablespoon unflavored gelatin and 3 tablespoon Xylitol free Gentle Sweet.

 Here are a few of my favorites I use with this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

  

My THM affiliate link is now available for you to purchase items through. They have very high quality product. THM Gentle Sweet

Triple Berry Jam THM FP

4 1/2 pints

Author Glenda Groff

Ingredients

  • 1 1/2 cups black raspberry juice
  • 3 cups pureed red raspberries
  • 4 cups pureed strawberries**
  • 1 cup xylitol
  • 1 1/4 cups THM Gentle Sweet
  • 3 tablespoons unflavored gelatin
  • 1/3 cup strawberry xylitol jello

Instructions

  1. Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.


  2. I store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that.
  3. **For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

You can find many more jam/jelly recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

HG cookbook pic 25

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2 thoughts on “Triple Berry Jam THM–FP

    • I do not. It seals and I store it in the fridge. If you don’t store it in the fridge you would need to process it in a canner.

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