No Sugar Added Blackberry Jam (With Splenda)

Blackberry picking has always been a summer ritual for my family. I remember as a child, my hands stained purple, venturing into the thorny patches behind my grandmother’s house, the air thick with the buzz of bees and the sweet, earthy scent of ripe berries. We’d gather buckets full, our fingers pricked and scratched, but the reward was always worth it. The taste of those sun-warmed blackberries, bursting with flavor, is a memory I cherish. Now, I love recreating that experience, but with a healthier twist, transforming our harvest into a delicious, diabetic-friendly jam that everyone can enjoy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: Varies
• Yield: Approximately 3 cups
• Dietary Type: Diabetic-Friendly, Gluten-Free

Ingredients

• 4 cups blackberries
• 1 1/2 cups Splenda sugar substitute
• 1/4 cup fresh lemon juice
• 2 tablespoons low methoxyl pectin (one box if using Mrs. Wages Lite Home Jell) or 2 tablespoons light pectin (one box if using Mrs. Wages)

Equipment Needed

• Medium saucepan
• Potato masher or other crushing tool
• Small bowl
• Measuring cups and spoons
• Clean, hot jars with two-part lids

Instructions

1. Begin by placing the blackberries in a medium saucepan set over medium heat. Add the fresh lemon juice to the saucepan. The lemon juice not only brightens the flavor but also helps with the setting process.
2. Using a potato masher, or any sturdy tool you prefer, crush the blackberries to your desired consistency. Some people prefer a smooth jam, while others, like myself, enjoy larger chunks of fruit. Crush as much or as little as you like to achieve your favorite texture.
3. Cook the blackberry mixture for approximately 5 minutes, or until it reaches a full, rolling boil. This is when the mixture is bubbling vigorously and cannot be stirred down.
4. In a small bowl, thoroughly blend the Splenda sugar substitute and the low methoxyl pectin (or light pectin, depending on your choice). This ensures that the pectin is evenly distributed and will dissolve properly into the jam.
5. Carefully add the Splenda and pectin mixture to the blackberry mixture in the saucepan.
6. Bring the mixture back to a boil, stirring slowly but constantly, until the Splenda and pectin have completely dissolved. Continue stirring to prevent sticking or scorching.
7. Once the Splenda and pectin are dissolved, reduce the heat slightly and allow the jam to simmer for one more minute, continuing to stir. This final simmer helps to thicken the jam slightly.
8. Carefully fill clean, hot jars with the jam, leaving about 1/4 inch of headspace at the top of each jar. This headspace is crucial for proper sealing.
9. Seal the jars with two-part lids according to the manufacturer’s instructions.
10. Store the jam in the refrigerator. It’s important to note that this recipe is designed for refrigerator storage, not for long-term canning at room temperature, because it does not contain the high levels of sugar needed for safe preservation without refrigeration.
11. After opening, the jam can be stored in the refrigerator for approximately two weeks.

Expert Tips & Tricks

• Adjust sweetness: Taste the blackberry mixture before adding the Splenda and adjust the amount to your liking. Blackberries can vary in sweetness depending on the variety and ripeness.
• Pectin choice: Be sure to use a pectin specifically designed for low-sugar or no-sugar recipes. Regular pectin requires sugar to set properly and will not work with Splenda.
• Foam removal: As the jam simmers, you may notice some foam forming on the surface. Skim this off with a spoon for a clearer, more appealing final product.
• Thickening test: To check if the jam is thick enough, place a small spoonful on a chilled plate. If it sets up quickly and doesn’t run, it’s ready.
• Flavor Boost: Add a pinch of cinnamon or a few drops of vanilla extract towards the end of cooking for an extra layer of flavor.

Serving & Storage Suggestions

This No Sugar Added Blackberry Jam is delicious spread on toast, scones, or English muffins. It also makes a wonderful filling for thumbprint cookies or a topping for yogurt or oatmeal. For a savory twist, try pairing it with cheese and crackers.

Since this jam is not processed for long-term canning, it must be stored in the refrigerator. Unopened, it will last for several weeks. Once opened, it’s best to use it within two weeks for optimal freshness and flavor. You can also freeze the jam for longer storage, but be aware that the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	13.4 kcal	N/A
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	1.3 mg	0%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	0.7 g	2%
Sugars	2.1 g	N/A
Protein	0.2 g	0%

*Percent Daily Values are based on a 2,000 calorie diet.

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Other Berries: Feel free to substitute other berries for the blackberries, such as raspberries, blueberries, or strawberries. Adjust the amount of Splenda based on the sweetness of the berries you choose.
• Mixed Berry Jam: Combine different types of berries for a unique and flavorful jam.
• Peach-Blackberry Jam: As mentioned before, for a twist on classic jam, try using one-half chopped peaches and one-half blackberries. The peaches add a lovely sweetness and a different texture.
• Spice it Up: Add a pinch of ground ginger or cardamom for a warm and aromatic jam.
• Lemon Zest: Grate in some lemon zest along with the juice for an extra burst of citrus flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular pectin instead of low methoxyl pectin?

A: No, you cannot use regular pectin in this recipe. Regular pectin requires sugar to set properly, and since we are using Splenda, it will not work. You must use a low-sugar or no-sugar pectin specifically designed for use with sugar substitutes.

Q: Why does this jam need to be stored in the refrigerator?

A: This jam is not processed for long-term canning, and it does not contain the high levels of sugar that act as a preservative in traditional jams. Therefore, it must be stored in the refrigerator to prevent spoilage.

Q: Can I freeze this jam?

A: Yes, you can freeze this jam, but be aware that the texture may change slightly upon thawing. Store it in an airtight container for best results.

Q: How long will the jam last in the refrigerator after opening?

A: After opening, the jam is best used within two weeks for optimal freshness and flavor.

Q: Can I use a different sugar substitute instead of Splenda?

A: Yes, you can experiment with other sugar substitutes, but be aware that some may affect the taste and texture of the jam. Make sure the sugar substitute is suitable for cooking and adjust the amount accordingly.

Final Thoughts

This No Sugar Added Blackberry Jam is a delightful way to enjoy the taste of summer without the guilt. It’s perfect for those watching their sugar intake or simply looking for a healthier alternative to traditional jam. I encourage you to give this recipe a try, experiment with different variations, and share your creations with friends and family. Pair it with a warm cup of tea or a slice of crusty bread for a truly satisfying treat. I’m confident you’ll find this recipe as enjoyable and rewarding as I do. Happy jamming!