Light Recipes - Reduced Sugar, Salt

Light Strawberry Marmalade – No Sugar Needed Pectin

No Sugar Needed Fruit Pectin lets you control the type and/or quantity of sweetener in fruit spreads. For the best flavor, use sweet, freshly picked local berries and lightly sweeten the marmalade with either sugar or SPLENDA® No Calorie Sweetener.


  • 4 cups (1000 ml) crushed strawberries
  • 1 cup (250 ml) unsweetened cranberry or raspberry juice
  • 1 tbsp fresh lemon juice
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin
  • 2 tbsp lemon zest*
  • 2 cups (500 ml) granulated sugar
  • OR 1-1/2 cups (375 ml) SPLENDA® No Calorie Sweetener


  • 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. 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.

  • Crush strawberries one layer at a time. Measure crushed strawberries, fruit and lemon juices into a large, deep stainless steel saucepan. Using Whisk in No Sugar Needed Fruit Pectin until dissolved.

  • Measure sugar or SPLENDA® and set aside.

  • Stirring constantly, bring fruit mixture to a boil over high heat. Add sugar (or SPLENDA®) and return mixture to a boil. Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.

  • Quickly ladle marmalade 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 marmalade. 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. Repeat for remaining marmalade.

  • 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.