Cooked No-Sugar Berry Spread

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This double-berry jam is easy and delicious. Switch up the blueberries with Saskatoon berries for another version on this classic summertime jam.

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What You Need

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Make It

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  • Crush blueberries throughly, one layer at a time. (Or place blueberries in food processor; cover. Process until finely chopped, using pulsing action.) Repeat with strawberries. Measure exactly 2 cups prepared blueberries and 1 cup prepared strawberries into large saucepan. Stir in lemon juice and pectin crystals.
  • Bring to full rolling boil on high heat, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in sweetener. Stir and skim foam for 5 min. to prevent fruit from floating to top.
  • Pour immediately into warm sterilized jars, filling up to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Store in refrigerator for up to 1 week. For longer storage, store in freezer.

Variation Cooking Know-How

This recipe makes a soft-set spread.


Nutritional Information

Serving Size
Calories 11
% Daily Value
Total fat 0.1g
Carbohydrate 2.8g
Dietary fibre 0.3g
Protein 0.1g
Calcium 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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