Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Strawberry Kiwi Spread

Prep Time :
20 min
Bake Time :
Makes :
about 4 x 250 mL jars
Rate this recipe!
You must be logged in to rate this Recipe.
This recipe is:

2 cups (500 mL) crushed strawberries   

2 cups (500 mL) finely chopped peeled kiwifruit

1 cup (250 mL) white cranberry juice blend or white grape juice

1pkg (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 strawberries, kiwifruit and white cranberry juice blend.

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.

One 600 g bag of frozen sliced strawberries will yield 2 cups (500 mL) crushed.

You will need approximately 6 large or 8 medium kiwifruit for this recipe.

Enjoy this unique tasting jam with low-fat cream cheese on multi-grain bagels, stirred into low-fat or plain yogurt, or to top low-fat cheesecake.

Sterilized Jars

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.)

Prepared Lids

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).

Nutrition Information

Amount per Serving

Serving Size: 1 tbsp (15 mL)

Total Calories: 13

Calories from Fat: 1

Total Fat: 0.1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 1 mg

Total Carbohydrates: 3.1 g

Fibre: 0.5 g

Sugars: 2.4 g

Protein: 0.1 g

Recently Viewed Recipes

Tuna Salad Niçoise
Warm Goat Cheese Salad with L...
Cranchewey Cran-nutty Carrot ...
Cranberry Tunnel Coffee Cake
Oatmeal Breakfast Bars