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Triple Berry Jam THM FP

4 1/2 pints

Author Glenda Groff


  • 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


  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.

    This method is what I use when I store the jam in the fridge. If you want to store it in your pantry you will need to hot water bath it. Place it in a canner with 1 inch of water over the top of the jars. Boil for 10 minutes with a gentle boil. Remove jars and allow them to cool.

  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.