recipe
Light Recipes - Reduced Sugar, Salt

Light Sour Cherry Jam - 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!

Ingredients:

  • 4 cups (1000 ml) finely chopped sour cherries (For sweet cherries add 1tbsp lemon juice)
  • 1 cup (250 ml) unsweetened apple, raspberry or white grape juice
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin
  • Sweetener – if using:
    • 1 1/2 cups to 3 cups (375 - 750 ml) granulated sugar
    • OR
    • 1 1/2 cups (375 ml) SPLENDA® No Calorie Sweetener

Directions:


  • Place 4 clean 250 or 236 ml mason jars on a rackin 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.

  • Finely chop cherries. Freshly pitted or partially thawed frozen cherries may be pulsed in a food processor; do not puree. (If cherries are excessively juicy, drain off about half of the juice.) Measure cherries and fruit 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 3 minutes. Remove from heat. Skim foam.



  • Quickly ladle jam 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 jam. Wipe jar rim removing any food residue. Wipe jar rim removing any stickiness. 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 jam.

  • 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.

PRINTER FRIENDLY RECIPE

Reviews

July 17, 2016

Karen Ledsham

Saskatoon, Sk Canada

Very pleased with finished results, Box recipe had a notation about using 3/4 to 1 cup of honey as an alternative sweetener. I used 3/4 cup of honey on my first batch and 1 3/4 cups of sugar on the second batch, both worked perfectly, both giving me 5 250ml jars. Next on my list is to make Sour Cherry Jelly using no-sugar pectin after I pick up more at local store.