recipe
Light Recipes - Reduced Sugar, Salt

Light Autumn Glory Fruit Spread - No Sugar Needed Pectin

No Sugar Needed Fruit Pectin lets you control the type and/or quantity of sweetener in fruit spreads. Make fruit spreads with no added sweetener, sugar replacements like SPLENDA* No Calorie Sweetener, or small quantities of granulated sugar. Follow directions carefully!

Ingredients:

  • 2 cups (500 ml) crushed fully ripe peeled pears
  • 1 1/4 cups (300 ml) finely chopped plums
  • 1 cup (250 ml) unsweetened apple or white grape juice
  • 1/4 cup (50 ml) lemon juice
  • 1 pkg (49 g) Bernardin NO SUGAR NEEDED Pectin
  • Sweetener – if using:
  • 1 1/2 cups (375 ml) SPLENDA* No Calorie Sweetener
  • OR
  • 1 1/2 cups (375 ml) granulated sugar

Directions:

  • Place 5 clean 250 or 236 ml mason jars on a rackin a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • Combine pears, plums, apple OR white grape and lemon juices in a large, deep stainless steel saucepan. Whisk in No Sugar Needed Fruit Pectin until dissolved.
  • If using sweetener, measure SPLENDA or sugar and set aside.
  • Stirring constantly, bring fruit mixture to a boil over high heat.
  • o If using, add sweetener (sugar or SPLENDA) and return mixture to a boil.
  • o Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
  • Quickly ladle fruit spread into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more spread. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit spread.
  • When canner is filled, ensure that all jars are covered by at least 1” water. Cover canner and bring water to a full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes**.
  • When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed sealing discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within 1 year.

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