No-Sugar Triple Berry Jam (sweetened with xylitol)

Blue Ribbon No-Sugar Triple Berry JamNo-Sugar Triple Berry Jam is a cooked jam made with xylitol and Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

This recipe was created and contributed by Moníca Pugh, the jam maker behind Níca’s Jams & Jellies in Sioux Falls, SD, and earned Moníca a Blue Ribbon at her local Fair.

We say: Congratulations Moníca!

Yield: 5 to 6 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

No-Sugar Triple Berry Jam Ingredients

2½ cups mashed strawberries
1½ cups mashed raspberries
1 cup mashed blackberries
½ teaspoon butter (to prevent foaming)
3 teaspoons calcium water
1½ cups xylitol
2½ teaspoons Pomona’s pectin powder

No-Sugar Triple Berry Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, mash, and measure mashed strawberries, raspberries, and blackberries. Put measured fruit and butter into sauce pan.

3. Add calcium water, and mix well.

4. Measure xylitol into a bowl. Thoroughly mix pectin powder into xylitol. Set aside.

5. Bring fruit mixture to a full boil. Add pectin-xylitol mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). When time is up, turn off heat and let jars sit in canner for 5 minutes. When 5 minutes is up, remove jars from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Read more about Níca’s Jams & Jellies, including Moníca’s advice on starting your own jam-making business.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “No-Sugar Triple Berry Jam (sweetened with xylitol)

  1. Hello, I am planning to make your recipe for three berry jam also for blackberry jam.
    Question 1. Can I make with just only Blackberry’s ?
    Question 2. I do not have a canner and have only ever made jam by pouring into sterilised jars and sealing. Can I still do this, with this recipe ?

    Kind Regards
    Sylvie.

    • Hello Sylvie,
      Thanks so much for choosing Pomona’s Pectin! You can absolutely use all blackberries if you wish, you should add 1/4 cup lemon juice to the batch to level out the acidity level.
      You will need to water bath can your jars for safe canning purposes. You can use a large stock pot.

      Have a wonderful day and happy jamming!

      Kindly,
      Shelby

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