three spoons holding blueberries, raspberries, and blackberries

No-Sugar Triple Berry Jam with Xylitol

No-Sugar Triple Berry Jam is a cooked jam made with xylitol and Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
This recipe was created and contributed by Moníca Pugh, the jam maker behind Níca’s Jams & Jellies in Sioux Falls, SD, and earned Moníca a Blue Ribbon at her local Fair.
Servings 6 cups

Ingredients

  • cups mashed strawberries
  • cups mashed raspberries
  • 1 cup mashed blackberries
  • ½ teaspoon butter to prevent foaming
  • 3 teaspoons calcium water see step #1
  • cups xylitol
  • teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, mash, and measure mashed strawberries, raspberries, and blackberries. Put measured fruit and butter into sauce pan.
  • Add calcium water, and mix well.
  • Measure xylitol into a bowl. Thoroughly mix pectin powder into xylitol. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-xylitol mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). When time is up, turn off heat and let jars sit in canner for 5 minutes. When 5 minutes is up, remove jars from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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13 Responses

  1. Thilana Eksteen
    | Reply

    Can I leave the calcium powder out. It is not available in South Africa

    • Shelby Collings
      | Reply

      If you have Pomona’s Pectin, it come with every purchase of pectin! Pomona’s Pectin will not work correctly without the calcium.

  2. Carol Barnett
    | Reply

    Just a note that Xylitol is highly toxic to dogs. Just a little can kill them so be careful not to let them have a taste of something with jam made with Xylitol on it.

  3. Gayle Bjorklund
    | Reply

    When I have made jellies with xylitol it has crystallized after it sits a while. I tried recooking it and it would dissolve but again form crystals after setting a while. Any thought on how to prevent this?

    • Shelby Collings
      | Reply

      Hello Gayle,

      We do not have a ton of information about jamming with xylitol or a number of other alternative sweeteners that are new-er to the market. We do have some feedback that we have received from other customers that could be helpful for you. We have done some personal testing with Monk fruit, and have had pretty good success, with no crystalizing. These tips may be to thank…

      1. What we have learned is that starting off with the smallest recommended amount of sweetener is the best bet (around 1/2 cup) . Then just before placing the jam into jars, you can add additional sweetener if you feel like it is needed.

      2. Making sure that the sweetener is blended into small granules is also a great tip we received from one of our customers, as the larger granules are what is believed to be the culprit in creating the crystallization. Pulsing the sweetener with the pectin in a food processor for a few turns seems to work.

      Happy jamming and please let us know if you have any more questions!

  4. Joyce LeBlanc
    | Reply

    Will jams and jellies made with xylitol or stevia and no sugar have a shorter shelf life than that made with sugar?

    • Shelby Collings
      | Reply

      Hello Joyce,
      Great questions! No, the shelf life of the jams and jellies is based on the pH level.

      Happy jamming!

  5. Rebecca Merrill
    | Reply

    can I use stevia????

    • Shelby Collings
      | Reply

      You sure can! Simply follow the conversion suggestion on the back of your Stevia package.

  6. Jacquelyn
    | Reply

    Can I make this with just blackberries or a blackberry/boysenberry combination?

    • Shelby Collings
      | Reply

      Absolutely! Happy jamming 😊

  7. Krista
    | Reply

    Xylitol raises my blood sugar. Can I make this without any sweeter? Most fruit is more than sweet enough for me without adding any kind of sweeter.

    • Shelby Collings
      | Reply

      Absolutely!

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