Hey Kids! Do you know what time it is?????
Thats right! Happy Peanut Butter and Jelly Day!!!
You know if its a holiday involving any nut butter, I’ll know about it! A classic side kick to peanut butter is jelly, of course, and one of my favorite collections of such items is Polaner’s Sugar Free with Fiber collection! Well, recently, I’ve gotten on the mason jar bandwagon, and since doing so, have wanted to make my own jam. Pops brought home a big container of blueberries and JAM, I mean, “BAM!” Don’t have a canner? No worries… Neither do I.
No Sugar Added Blueberry Jam
makes 16oz (approx. 32 Tablespoons
- 2 cups blueberries or strawberries
- 1/3 cup water
- 1 Tbsp lemon juice (zest would probably be a nice addition, as well)
- 1 1/2 Tbsp No Sugar Needed Pectin
- 1/3 cup granulated Splenda
Mash blueberries to your preferred consistency. (I like chunks remaining, just makes it a bit more textured.) Transfer mashed blueberries to a medium pot with the water. Sprinkle with Splenda and pectin. Turn heat to medium high. Continue to stir constantly and you bring the mixture to a boil for 1 minute. Thats it!
Remove the pot from the heat, transfer mixture to clean jar(s). To seal jar(s), tighten the lids to a finger-tightness. If you have a canner, now is the time to use it… If not? Follow along:
In a large pot, place the sealed jars, and fill the pot with enough water to cover the top(s) of the jar(s). Bring to a boil. Check on the jar(s) every few minutes. Use a utensil to poke the center of the lid(s). If the lid dips when pressure is applied, continue to boil, rechecking the lid(s) every few minutes. Once the lid(s) are solid and no longer “pop,” turn off the heat, and carefully remove the jar(s), using tongs, and allow the jar(s) to cool at room temp. Then you can refrigerate.
Nutrition (per tablespoon):
Calories:9, Fat: 0g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Carbs: 1g, Fiber: 0g, Sugars: 1g, Protein: 0g
Fun Fact: What the heck is the difference between jelly, jam, and preserves??
The difference between them comes in the form that the fruit takes.
In jelly, the fruit comes in the form of fruit juice.
In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less stiff than jelly as a result).
In preserves, the fruit comes in the form of chunks in a syrup or a jam.
Thank you, howstuffworks.com!