Triple Berry Jam THM–FP

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. Triple Berry Jam

  • 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.

HG cookbook pic 25


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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