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Raspberry Freezer Jam (Cooked Version)

By : Bonnie

5 cups crushed raspberries 71.15 g carbs 41.80 g fibre
2 tbsp lemon juice
3/4 cup cranberry juice sweetened with Splenda 5 carbs
1 pkg No sugar needed Fruit Pectin
1 1/2 cups Splenda 36 g carbs

Place 6 clean 250 ml mason jars in a boiling water canner, fill with water, cover and boil hard 10 minutes* to sterilize jars; boil lids 5 minutes to soften sealing compound.
Wash and drain fruit. Crush raspberries, measure 5 cups into saucepan. Add lemon juice and 1/2 cup cranberry juice. gradually stir No sugar needed Fruit Pectin into fruit. **Do not add pectin all at once. Stirring constantly, bring to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Dissolve Splenda into remaining 1/4 cup cranberry juice; add to fruit; stir 2 minutes.
Ladle jam into hot sterilized jar to within 1/4 inch of top rim (headspace). Using non metallic utensil, remove air bubbles. Wipe jar removing any stickiness. Apply lids and screw bands. Place jar in canner. Repeat for remaining jars.
Cover canner; return water to boil. At altitudes up to 1000 ' process 5 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Label and store in a cool dark place.

*** This recipe may be stored in the freezer. (If you choose to freeze this jam, the processing step is not required). To freeze, prepare recipe as directed, ladle jam into sterilized jars filling each to within 1/2 inch. Top with lids and screw tops, cool to room temperature and store in freezer.

112.15 total carbs; 41.80 g fibre in the recipe

Recipe makes 5 cups, there are 16 Tbsp per cup, so 80 Tbsp.

112.15/80 =1.40 total carbs, 0.52 g fibre per Tbsp.

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