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       #Post#: 30--------------------------------------------------
       Raspberry Nectarine Spread!!
   DIR By: Hummingbird
       Date: July 30, 2012, 8:35 am
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       Raspberry Nectarine Spread
       Prep Time: 15 minutes
       Cook Time: 6 to 8 minutes
       Makes: about 4 x 250 mL jars
       Ingredients
       •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
       Directions
       •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.
       
       TIPS:
       •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.
       Nutritional Information
       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
       
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