- CRUSHED FRUIT - 3 CUPS http://renaissanceparquet.com/?mapsro1
- FRUIT PECTIN FOR SUGAR-FREE JAMS AND JELLIES - 1 PACKAGE IN ROOM TEMPERATURE article source
- STEVIA BLEND - 5-7 TEASPOONS
OR STEVIOSIDE - 5/8-1 TSP.
OR STEVIA - 10-14 PACKETS
(DEPENDING ON SWEETNESS OF FRUIT)
- just click for source WATER - 1 CUP
In a bowl, combine the crushed fruit with stevia; set aside. Pour 1 cup of water in a heavy saucepan. Stir the pectin into the water slowly to prevent lumping. Stirring constantly, bring pectin-water mixture to a boil. Boil 2 minutes more, still stirring constantly. Pour the hot pectin-water mixture into crushed fruit. Stir thoroughly, about 4 minutes. Pour into freezer containers, leaving a 1/2-inch head space; cover with tight-fitting lids, and refrigerate. After jam has set (about 3 hours), transfer to freezer. Makes an excellent cake filling, or ice-cream topping.
Makes 2 cups (thirty-two 2-tablespoon servings).
NUTRITIONAL DATA PER SERVING:
TRACE TOTAL FAT;