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Name: Low Sugar Baked Berry Jam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 1/4 c Sugar; 3 tb Fresh Lemon Juice; 8 c Raspberries; blackberries,

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INGREDIENTS

1 1/4 c Sugar
3 tb Fresh Lemon Juice
8 c Raspberries; blackberries,

Servings

INSTRUCTIONS

Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375 F oven until berries release juice, about 10 minutes. Meanwhile, put a ceramic saucer in the freezer. Reduce oven temp to 325 F. Every 20 minutes or so, gently stir berries to moisten well with juices. Bake until a little berry liquid spooned onto the chilled saucer leaves a clear track when you draw the tip of a spoon through it (this takes from 1 hour to 1 1/2 hours). Adjust the consistency by baking a little longer if its not thick enough; if its too thick, add water, a spoonful at a time, until its the right thickness. Makes about 2 cups. Spoon, hot, into sterilized jars. Cover airtight. Keep in the refrigerator. Per T raspberry: 61 cal (3 % from fat); 0.4 g protein; o.2 g fat (0 g sat); 15 g carbo; 0.5 mg sodium; 0 mg chol Recipe from the July, 1994 issue of Sunset Magazine. Posted to MM-Recipes Digest V4 #232 by Marilyn Olander on Sep 02, 1997

NOTES

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Low Sugar Baked Berry Jam

1 1/4 c Sugar
3 tb Fresh Lemon Juice
8 c Raspberries; blackberries,

Rinse berries, drain dry, and put in a 10 x 15 inch baking pan. (Slice  strawberries.) Mix fruit, sugar, and lemon juice. Bake, uncovered, in a 375  F oven until berries release juice, about 10 minutes. Meanwhile, put a  ceramic saucer in the freezer.    Reduce oven temp to 325 F. Every 20 minutes or so, gently stir berries to  moisten well with juices. Bake until a little berry liquid spooned onto the  chilled saucer leaves a clear track when you draw the tip of a spoon  through it (this takes from 1 hour to 1 1/2 hours). Adjust the consistency  by baking a little longer if its not thick enough; if its too thick, add  water, a spoonful at a time, until its the right thickness. Makes about 2  cups.    Spoon, hot, into sterilized jars. Cover airtight. Keep in the refrigerator.    Per T raspberry: 61 cal (3 % from fat); 0.4 g protein; o.2 g fat (0 g sat);  15 g carbo; 0.5 mg sodium; 0 mg chol    Recipe from the July, 1994 issue of Sunset Magazine.    Posted to MM-Recipes Digest V4 #232 by Marilyn Olander  <molander@pop.primenet.com> on Sep 02, 1997

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Nutrition

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Serving Size: 1 Serving (819g)
Recipe Makes: 1 Servings

Calories: 2920
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 100.1mg		3 %
Total Carbohydrate 755.8g		222 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 755.5g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2920

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