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Light Fruit Spreads




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Bernardin No Sugar Needed Fruit Pectin Insert



List of Ingredients




4 cups (1000 ml) prepared fruit (see below)
1 cup (250 ml) unsweeted fruit juice (like pear) or water
1 pkg (49 gr) Bernardin No Sugar Needed Fruit Pectin

Optional Sweetener:
1 1/2 cups granulated sugar
OR
10 - 12 drops liquid stevia (glycerine based with no alcohol) May adjust to your own taste
OR
3/4 cup agave nectar
OR
3/4 cup maple syrup
OR
3/4 cup liquid honey
OR
1 cup birch based xylitol

Recipe



Preparation:

Prepare selected fruit as directed in the chart below. Measure crushed fruit into a large, deep, stainless steel saucepan. Add fruit juice/water and lemon juice (as specified in the chart). Whisk in the pectin until dissolved.

If using sweetener, measure and set aside.

Stirring constantly, bring the fruit mixture to a boil over high heat.

If using Sweetener, add, stir until mixed and return to the boil. Stirring frequently, reduce heat slightly and simmer for 3 minutes (use the timer, over cooking makes for tough jams). Remove from heat. Skim foam if necessary.

Ladle the fruit spread into hot prepared jars to within 1/4 in (0.5 cm) of top rim (for headspace). Using a nonmetallic implement, remove any air bubbles (my canner came with a kit with a special plastic stick for this). Wipe the jar rim to remove any stickiness (this is vital for sealing). Centre a boiled new lid on the jar, apply screw ring securly and firmly until resistance is met - fingertip tight. Do not over tighten. Place jar in the canner and repeat for remain fruit spread.

Cover filled canner, and bring water to a boil. Process 10 minutes. Remove jars without tilting. Cool upright UNDISTURBED for 24 hours. Do not retighten screw bands. After cooling 24 hour check jar seals. Sealed lids will curve downward. Store jars in a cool dark place.

Makes 3 to 5 250 ml jars. Yield will vary depending on your use of sweetener.

Note from BL: I usually get just about 3 jars with no sweetener added.

Fruits to Use

Apricots: 3.5 lbs/1.6 kg - Do not peel. Pit and chop finely. Fruit may be pulsed in a food processor but do not puree.

Blackberry/Raspberry: 10 cups/2.5 L - Crush one layer at a time. If desired, press through a sieve removing seeds. However, if you sieve you may require a larger quantity of berries to get the needed amount of fruit.

Blueberry: 8 cups/2 L Remove stems. Crush one layer at a time.

Cherries: 3 lbs/1.4 kg Remove stems and pits. Finely chop or carefully pulse in a food processor. Do not puree. Add 2 tbsp (30 ml) lemon juice for Sweet Cherries. Not required for sour cherries.

Grape: 3 lb/1.4 kg Remove stems. Crush grapes in a large saucepan with 1/2 cup (125 ml) of water. Cook, stirring frequently for about 10 minutes to soften. Press through a sieve if using a seeded variety.

Gooseberry: 2.2 lb/1 kg Pulse in a food processor; do not puree.

Peach: 3.5 lb/1.6 kg Blanch, peel & pit fruit. Crush coarsely one layer at a time. Add 2 tbsp (30 ml) of lemon juice.

Nectarine: 3.5 lb/1.6 kg Pit fruit. Pulse in food processor. Do not puree. Add 2 tbsp (30 ml) of lemon juice.

Pear: 4 lb/1.8 kg Use only fully ripe, tender pears. Peel, core and chop finely. Add 2 tbsp (15 ml) of lemon juice.

Plum: 3 lb/1.4 kg Pit and chop or carefully pulse fruit in the food processor. Do not puree.

Strawberry: 8 cups/2L Wash and drain berries. Remove caps. Crush one layer at a time