Source: America's Favorite Food Associations

Sugarless Berry Jam
Makes enough to use half and store the rest in the freezer!
Serves: 1 1/2 pints
Prep Time: 5 minutes
Cook Time: 5 minutes


4 cups strawberries, raspberries or blackberries
1 package powdered fruit pectin
1 tablespoon lemon juice
12 packaged graham cracker tart shells, (about 3 1/2 inches in diameter)
3-4 teaspoons liquid artificial sweetener

Crush berries in saucepan. Stir in powdered fruit pectin and lemon juice. Bring to a boil: boil 1 minute. Remove from heat. Add sweetener.

For immediate use: Store in a sealed container in the refrigerator for up to four weeks.

To freeze: Continue to stir about 2 minutes. Pour into freezer containers, leaving 1/2-inch head space. Seal. Chill in refrigerator and store in freezer. Keep refrigerated after opening.

To can: Pour hot jam into hot sterilized jars leaving 1/4-inch head space. Seal and process in boiling water bath for 5 minutes. Cool and store in cool, dry, dark place. AFter opening, store in refrigerator.