Light Recipes - Reduced Sugar, Salt

Light Cherry Raspberry Preserves – 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!


  • 3 cups (750 ml) finely chopped sweet cherries
  • 1 cup (250 ml) crushed raspberries
  • 1 cup (250 ml) unsweetened raspberry, cranberry or apple juice
  • 2 tbsp (25 ml) lemon juice
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin

Sweetener – if using:

  • 1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener
  • OR
    • 1 1/2 cups (375 ml) granulated sugar


    • Place 4 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water, and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
    • Wash, stem and pit cherries. In a food processor or with knife, coarsely chop cherries, one cup at a time - do not puree. If desired, press raspberries through a sieve to remove seeds before measuring. Combine cherries, raspberries, fruit and lemon juices into 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 preserves 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 preserves. 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 preserves.
    • 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 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.


    September 13, 2016

    Jennifer McLean

    Nanaimo, BC

    this is a spectacular recipe! I only got 4 25ml jars with a half a jar left over. I also could only find Welches white grape juice with sugar (concentrate) so I only added 1/2 c splenda as the sugar. It ended up sweet tart, really, really excellent! (and I Love sweet things)