Light Recipes - Reduced Sugar, Salt

Light Raspberry Jelly – No Sugar Needed Pectin

Yield: Makes 3 to 4 x 250 or 236 ml jars
Prep Time: 120 minutes
Processing Time: 10 Minutes
Difficulty: Intermediate
Bernardin 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!


  • 12 cups (3000 ml) raspberries
  • 3 cups (750 ml) water
  • 1 pkg (49 g) BERNARDIN® NO SUGAR NEEDED Pectin
  • Sweetener – if using:
    • 1 1/2 cups (375 ml) SPLENDA®  No Calorie Sweetener
    • OR
    • 1 1/2 cups (375 ml) granulated sugar


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  • 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 lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Combine raspberries and water in a large, deep stainless steel saucepan; cook 5 minutes and crush berries. Pour into a dampened jelly bag suspended over a bowl. Let drip to collect juice. Measure 3 3/4 cups (950 ml) juice into saucepan.
  • Whisk in No Sugar Needed Fruit Pectin into the juice until dissolved.
  • If using sweetener, measure SPLENDA® or sugar and set aside.
  • Stirring constantly, bring juice 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 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 hot lid 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 jelly.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to 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 and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. 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 one year.

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