Light Recipes - Reduced Sugar, Salt

Light Choke Cherry Jelly – No Sugar Needed Fruit 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!


  • 16 cups (3000 ml) chokecherries
  • 4 cups (1 ltr) water
  • 1 pkg (49 g) BERNARDIN® NO SUGAR NEEDED Pectin
  • Sweetener – if using:
  • 1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener


  • 1 1/2 cups (375 ml) granulated sugar


  • Wash and remove stems from fruit. Combine with water in a stainless steel saucepan and bring to a boil. Reduce heat, cover and boil gently 15 minutes, stirring occasionally. Remove from heat.

  • Pour prepared mixture into dampened jelly bag or cheese cloth-lined sieve suspended over a deep container. Let juice drip undisturbed, at least 2 hours or overnight. For quicker results, squeeze bag; juice may be cloudy

  • Place 5 clean 250 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. 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.

  • Measure 4 cups (1000 ml) prepared juice 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 1 minute. Remove from heat. Skim foam.

  • Quickly ladle jelly 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 jelly. Wipe jar rim removing any food 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 jelly.

  • 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.



September 1, 2016


Saskatoon SK

I had to use more berries yo yield the proper amount of juice. I noticed the typo about the amount of juice, 4 cups is not 750 ml so I am unsure the proper amount. The jelly was good thought and was a decent consistency.