Directions:

• 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.


• Reserving juice in a measure, drain pineapple pressing fruit to extract as much juice as possible. Combine drained pineapple, raspberries and blueberries in a bowl. Stir to lightly crush berries; set fruit aside.


• Add apple juice to reserved pineapple juice to equal 2 1/3 cups (575 ml). In a medium saucepan, whisk No Sugar Needed Fruit Pectin into juice. Stirring frequently, bring to a full rolling boil over medium-high heat; boil 1 minute stirring constantly. Turn off heat, and immediately add prepared fruit to hot pectin mixture; stir vigorously 1 minute. Taste mixture. If desired, immediately stir in optional quantity of SPLENDA® or sugar, if desired.


• Ladle fruit spread 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.

Notes & Tips