Light Recipes - Reduced Sugar, Salt

Light Peach Freezer Spread - No Sugar Needed

Fully ripe, very sweet peaches are essential for a good texture and flavour in a light fruit spread such as this recipe. Allow under ripe peaches to ripen at room temperature until they soften slightly and the peel can be pulled off with a sharp knife.


  • 3 cups (750 ml) crushed, peeled and pitted fully ripe peaches
  • 1 tbsp (15 ml) lemon juice
  • 1 3/4 cups (425 ml) unsweetened white grape or apple juice
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin
  • 1/3 to 2/3 cup (75-150 ml) sugar or SPLENDA®No Calorie Sweetener, optional


  • Wash and rinse 5 x 250 ml Bernardin®mason jars and Storage or 2-piece SNAP LID® closures.

  • 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.

  • Peel and pit peaches. One layer at a time, crush peaches and measure into a bowl. If fruit is very ripe and creates lots of juice when crushed, add excess peach juice to the grape juice–pectin mixture (in next step) before heating. Stir in lemon juice into peaches; set aside.

  • In a medium saucepan, whisk No Sugar Needed Fruit Pectin into grape or apple juice until dissolved. Stirring frequently, bring to a full rolling boil over medium-high heat; boil 1 minute stirring constantly. Turn off heat, and immediately add crushed fruit to hot pectin mixture; stir vigorously 1 minute. Taste mixture. If desired, immediately stir in optional quantity of sugar or SPLENDA®, if desired.

  • Ladle into jars filling to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply lids tightly. Refrigerate jars until spread thickens, (up to 24 hours), then place in freezer.