Light Cherry Apricot Spread – No Sugar Needed Pectin — Bernardin
Jam/Jelly/Spread canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 2 1/2 cups (625 ml) pitted, chopped sour cherries
- 1 cup (250 ml) pitted, finely chopped apricots
- 1/2 cup (125 ml) unsweetened apple juice
- 2 tbsp (25 ml) lemon juice
- 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
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
Canning method
- 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. Combine cherries, apricots and juices in a large, deep stainless steel saucepan.
- Whisk NO SUGAR NEEDED Fruit Pectin into fruit mixture, stirring until pectin is completely 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 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 and adjust headspace if required by adding more spread. 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 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 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.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes
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Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Light Recipes - Reduced Sugar, Salt; recipe page https://www.bernardin.ca/recipes/en/light-cherry-apricot-spread-no-sugar-needed-pectin.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Light-Recipes---Reduced-Sugar-Salt/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 4 to 6 x 250 ml jars.