Makes 64 servings (4 half-pint jars) Calories 50 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Original Sweetener
Ingredients
1 cup dry roasted macadamia nuts, chopped
2 medium mangoes, peeled and pitted
1 medium papaya, peeled, seeded, and finely chopped
1 cup orange juice
¼ cup lemon juice
⅛ teaspoon ground cloves
1 (1.75-ounce) package pectin for less or no sugar needed recipes
1 cup Splenda® Granulated Sweetener
1 tablespoon orange zest
Nutrition Info Per Serving
Serving Size: 2 tablespoons jam
Calories
50
Total Fat
3g
Saturated Fat
0.5g
Cholesterol
0mg
Sodium
5mg
Total Carbs
6g
Dietary Fiber
1g
Sugars
4g
Protein
1g
Instructions
To prepare for water-bath canning:
Wash jars and lids in hot soapy water; rinse with warm water.
Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
Remove and drain jars and lids, one at a time, as needed for filling.
To make the jam:
Preheat the oven to 350°F. Place nuts in a baking pan; bake, stirring once, for 8 minutes or until lightly toasted. Set aside.
In the bowl of a food processor, add cut mango and papaya and process until finely chopped.
In a large, heavy stock pot, combine chopped fruit, juice, cloves and pectin; stir until pectin is dissolved. Let stand 10 minutes.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam. Stir in nuts and orange zest.
To can the jam:
Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
