Light Recipes - Reduced Sugar, Salt

Light Candied Apple Spread- No Sugar Needed Pectin

Have it your way! Fruit spreads without too much sweetener – in this case, it’s cinnamon hearts!


  • 1 small lemon
  • 3 Macintosh apples, peeled, cored & chopped
  • 2 tart Granny Smith apples, peeled, cored & chopped
  • 2 cups (500 ml) unsweetened apple or white grape juice, divided
  • 4 inch (10 cm) cinnamon sticks
  • 1 pkg (49 g) BERNARDIN® NO SUGAR NEEDEDPectin
  • 150 g cinnamon hearts candy (about 3/4 cup/175 ml)


  • 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.

  • Chop lemon, including peel. Combine lemon, apples, 1/2 cup (125 ml) juice and cinnamon stick in a large, deep stainless steel saucepan. Bring to a boil; cover and cook, stirring occasionally, until apples are tender. Discard cinnamon stick.

  • Press fruit mixture through a coarse sieve; measure 4 1/2 cups (1125 ml) applesauce and return to saucepan with remaining 1 1/2 cups (375 ml) juice.

  • Whisk in pectin and stir until dissolved. Return to a boil, add candy. Stirring constantly, return mixture to a boil; boil 5 minutes. Remove from heat and 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 residue. Centre sealing lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. 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 lids 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.