Summer is coming and with it comes delicious berries of all kinds. 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.
- 1 ½ cup Black Raspberry juice*, divided
- 3 cups blended Red raspberries
- 4 cups blended strawberries**
- 1 cup xylitol
- 1 ¼ cup THM Gentle Sweet
- 3 tablespoons unflavored gelatin
- 1/3 cup strawberry xylitol jell-o
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.
*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 do carry it.
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.
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.