Ingredients:
- 1- 1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
- 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
- 4 cups (1000 ml) crushed raspberries, about 4 pints (2 L)
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Directions:
- Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
- Wash, thoroughly drain and crush raspberries, one layer at a time; measure 4 cups (1000 ml). If a smoother textured, “less seedy” product is desired, before measuring, press half of raspberries through a sieve to remove seeds.
- In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
- Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
Notes & Tips
SPLENDA® No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of SPLENDA® as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes