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Cherry Raspberry Preserves

Prep Time :
30 min
Bake Time :
Makes :
3 to 4 x 236 mL or 250 mL jars
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This recipe is:
Ingredients

3 cups (750 mL) finely chopped sweet cherries

1 cup (250 mL) crushed raspberries

1 cup (250 mL) unsweetened raspberry, cranberry or apple juice

2 tbsp (30 mL) lemon juice

1 pkg (49 g) BERNARDIN No Sugar Needed  Fruit Pectin

1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated

 
Directions

Place 4 clean 236 mL or 250 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 lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.

Wash, stem and pit cherries. In a food processor or with knife, coarsely chop cherries, one cup at a time - do not puree. If desired, press raspberries through a sieve to remove seeds before measuring. Combine cherries, raspberries, fruit and lemon juices into a large, deep stainless steel saucepan. Whisk in BERNARDIN No Sugar Needed Fruit Pectin until dissolved.

Measure SPLENDA® Granulated and set aside.

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

Add SPLENDA® Granulated and return mixture to a boil.

Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.

Ladle preserves into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner ensuring jars are covered by water. Repeat for remaining preserves.

Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.  Remove jars without tilting. Cool upright, 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.

Tip: To reduce foaming, add 1/4 tsp (1 mL)  butter or margarine to fruit mixture before cooking. Sugar-free and low sugar jams do not bubble and boil up as high into the pan as do regular, full sugar preserves. The mixture should, however, bubble constantly while being stirred for the full 3 minutes.

 

Nutrition Information

Amount per Serving
Nutritional information based on recipe made with unsweetened apple juice and no butter.
 

Serving Size: 1 tbsp (15 mL)

Total Calories: 12

Calories from Fat: 0

Total Fat: 0 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 2 mg

Total Carbohydrates: 3 g

Fibre: 0 g

Sugars: 2 g

Protein: 0.1 g

 

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