Blackberry Jam
This easy low-sugar jam does not need to be canned; it will keep up to a month in the refrigerator.
INGREDIENTS | SERVES 20
3 cups fresh blackberries
1¾ ounces low-sugar / no-sugar pectin
½ cup sugar
¾ cup water
Place all ingredients in a 2-quart slow cooker. Stir.
Cook on high, uncovered, for 5 hours. Pour into an airtight container.
Refrigerate overnight before using.
PER SERVING Calories: 35 | Fat: 0g | Sodium: 5mg | Carbohydrates: 9g | Fiber: 1g | Protein: 0g
