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!
6 cups (1500 ml) peeled and chopped Granny Smith apples
Juice & grated peel of 1 large lemon
2 cups (500 ml) unsweetened apple or white grape juice
3/4 cup (175 ml) raisins or dried cranberries
1 tsp (5 ml) ground cinnamon
1 pkg (49 g) Bernardin NO SUGAR NEEDED Pectin
Sweetener – if using:
1 1/2 cups (375 ml) SPLENDA* No Calorie Sweetener
1 1/2 cups (375 ml) granulated sugar
- Place 5 clean 250 or 236 ml 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 SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
- Combine apples, lemon peel, lemon and apple or white grape juices in a large, deep stainless steel saucepan. Bring to a boil; boil gently several minutes until just apples begin to soften.
- Remove from heat; whisk in No Sugar Needed pectin. Add dried fruit and cinnamon.
- 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 fruit spread into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any food residue. Centre hot sealing disc 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 fruit spread.
- 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 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs 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.
Makes about 4 to 6 x 250 or 236 ml jars.
BOILING WATER CANNER - ALTITUDE ADJUSTMENTS
* At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
ALTITUDE (FEET) ALTITUDE (METERS) INCREASE PROCESSING TIME
1,001 – 3,000 306 - 915 5 minutes
3,001 – 6,000 916 – 1,830 10 minutes
6,001 – 8,000 1,831 – 2,440 15 minutes
8,001 –10,000 2,441 - 3,050 20 minutes
QUICK TIP: This recipe uses less sugar then traditional jam recipes and it does taste like apple pie. Use soft apples for faster cooking.