- 1 1/2 pounds strawberries
- 1/2 pound blackberries
- 1/4 cup water
- 1 tablespoon Splenda®
- 1 (.25 ounce) envelope Knox unflavored gelatin
- 1/3 cup boiling water
- I generally use frozen berries to make jam except when my garden is in the height of production. But even then, I sometimes freeze them so I can make jam when I feel like it instead of when they are ready.
- Cut the strawberries into quarters or eights depending on their size. If the blackberries are fresh then rinse them well. You should have about 6 cups total of fruit.
- Taste test for sweetness. Be careful not to burn your mouth, the fruit will be very hot – so spoon out just a little and let it cool for a minute. I usually don't need to sweeten this blend of fruits, but every one has their own tastes. Keep adding Splenda a little at a time until the desired sweetness.
- Dissolve the gelatin in the 1/3 cup of boiling water. Then add this to the fruit and mix thoroughly.
- Pour into 3-4 jelly canning jars (or recycled jelly jars). Refrigerate for 3 or more hours before using. If you don't think you'll use up the jam within a month, then keep one jar in the refrigerator and put the others in the freezer for future use.