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2 cups (500 mL) crushed raspberries (about 4 to 5 cups/1 to 1.25 L berries)
2 cups (500 mL) finely chopped pitted nectarines or peeled peaches (see tip below)
1 cup (250 mL) white cranberry juice blend or white grape juice
2 tbsp (30 mL) lemon juice
1 pkg (49 g) No-sugar needed pectin
1 to 1-1/2 cups (250 mL to 375 mL) SPLENDA® No Calorie Sweetener, Granulated
In a large, deep, heavy-bottomed pot, mix together raspberries, nectarines, cranberry juice blend and lemon juice.
Stir in pectin crystals until dissolved. Bring to a full boil over high heat, stirring often.
Stir in SPLENDA® Granulated until dissolved. Reduce heat to medium; boil for 3 minutes, stirring often to prevent scorching.
Remove from heat; skim off any foam.
Ladle into sterilized jars to within 1/4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip tight.
Process jars in boiling water canner for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
NOTE: For longer storage, no-sugar spreads must be processed in a boiling water canner as they do not contain sugar which is essential for preservation.
A classic “melba” combination may also be made with peaches. Nectarines make the process quicker as they do not have to be peeled.
Freestone peaches are preferred as their peels come off more easily and their stones release easily.
How to peel a peach: Bring a large pot of water to a boil over high heat. Place peaches in the water two at a time. Boil for 20 to 30 seconds. Remove peaches from water with a slotted spoon and immediately place in a bowl of very cold (add ice if desired) water. Repeat with remaining peaches. (If bowl gets too full, transfer some of the cooled peaches to a plate lined with paper towel. Add more cold water to the bowl as needed to keep it cold.) When peaches are cool enough to handle, use a paring knife to cut a slit down the side of the peel and slip off. Cut peaches in half and remove pits.
Wash jars in soapy water and rinse well. (Or wash in dishwasher. Note that normal dishwasher does not sterilize the jars.)
Place jars in a large pot of water that has a metal rack on the bottom. (This prevents jars from cracking or breaking.) Tilt jars so they fill with water then set upright on rack. If necessary, add water to ensure they are fully covered. Bring to boil; boil for 10 minutes. Turn off the heat and let them rest in the hot water until ready to use.
When ready to fill jars, lift jars from water using a jar lifter; tilt jar to drain water as you remove. Place jars on a dish cloth, tea towel or wooden cutting board (one that will not slide) and fill with hot mixture. Use a ladle to transfer hot mixture. A wide-mouth canning funnel is helpful to prevent dripping and to keep the rim of the jar clean.
Fill to distance from rim specified in the recipe. (This is called the head space.)
Remove funnel and transfer to the next jar. Wipe rim of jar with a damp paper towel to remove any drips. (This ensures a proper seal.)
Note: Use new lids each time to ensure a proper seal.
Bring a small pot of water to a boil over high heat. Place lids in water and bring to a simmer. Remove pot from heat and keep hot until ready to use.
Use a magnetic wand to remove lids from the water and transfer to jars.
When securing metal rings, do not over-tighten as air must be able to escape from the jar during processing to create the vacuum seal. If it is too loose, some of the contents may leak out.
After processing, once the jars have sealed and cooled, remove the rings and wipe jars while checking the seal. Replace rings if desired.
Boiling Water Canner
A large stock pot is suitable for processing jars. Place metal rack in the bottom and fill about 2/3 full with water. Cover and bring to a boil over high heat. Turn to down to low to keep warm while waiting.
When ready for processing, return water in canner to boiling. Place the jars in a rack with handles and lower into water, or on rack in bottom of canner. Add hot water (from a kettle) to ensure that the jars are covered with 2 inches (5 cm) of water. You may need to reduce the heat once the pot begins to boil again. If you have too much water, remove some using a small saucepan or glass measuring cup. Cover pot with lid and return water to a boil over high heat. Begin timing once the water has returned to a boil.
Remove processed jars from canner using a jar lifter. Place on a tea towel-lined surface or a tea towel-lined tray. Do not place jars on a cold surface such as a granite counter top. You will hear a pop sound as the jars seal and see that they have been sucked downward. Let jars rest until cooled completely and set (may take up to 24 hours).
Amount per Serving
Serving Size: 1 tbsp (15 mL)
Total Calories: 16
Calories from Fat: 1
Total Fat: 0.1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 1 mg
Total Carbohydrates: 3.8 g
Fibre: 0.6 g
Sugars: 3.1 g
Protein: 0.1 g