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   DIR Return to: Jams & Perserves!!!
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       #Post#: 32--------------------------------------------------
       Cherry Raspberry Preserves!!
   DIR By: Hummingbird
       Date: July 30, 2012, 8:42 am
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       Prep Time: 30 minutes
       Cook Time: 10 minutes
       Makes: 3 to 4 x 236 mL or 250 mL jars
       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.
       
       Nutritional 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
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