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Strawberry and Mango Jam

Makes approx. 2 cups

Ingredients

750g strawberries
1 mango (approx. 500g)
3/4 cup SPLENDA® Low Calorie Sweetener Granular
1 teaspoon pectin powder
1/3 cup lemon juice

1. Remove hulls from strawberries and cut fruit in half.
2. Peel and dice mango.
3. Place all ingredients in a heavy based saucepan.
4. Bring mixture to the boil and cook over medium heat for 30 minutes or until thickened, stirring regularly.
5. Spoon jam into sterilised jars and store in the refrigerator for up to one month.

This recipe, when compared with a traditional recipe has a 53% reduction in kilojoules, a 62% reduction in carbohydrate and a 71% reduction in sugars.

RECIPE TIPS

• Pectin is available from supermarkets.
• Other fruit can be substituted.