No Sugar Added Blackberry Jam (With Splenda)

• 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) or 2 tablespoons light pectin (one box if using Mrs. Wages)

1. Place blackberries in medium saucepan over medium heat and add lemon juice.
2. Crush berries with a potato masher, or any other tool, until desired consistency.
3. I like there to be big chunks of berries in my jam, so I only crush a little.
4. Cook for about 5 minutes, or until the mixture comes to a full boil.
5. Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
6. Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
7. Mix well and allow to simmer one more minute.
8. Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
9. Store jam in refrigerator.
10. After opening, jam can be stored for two weeks, refrigerated.

blackberries, splenda sugar substitute, lemon juice, wages

Taken from www.food.com/recipe/no-sugar-added-blackberry-jam-with-splenda-94716 (may not work)