No-Sugar Apricot Satin

Submitted by Lennie

"I have not made this (from Bernardin), but thought those who try to eat sugar-free would appreciate the recipe. It's also has a very thorough explanation of canning steps, as well."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Yields: 5 half pint jars

ingredients

• 1 lb dried apricot (about 2 1/2 cups)
• 2 cups orange juice, divided
• water, as needed
• 2 tablespoons lemon juice
• 1 (49 g) package no sugar needed fruit pectin (made by Bernardin)
• 1⁄2 cup sugar substitute (like Equal)

directions

1. Fill boiling water canner with water; place 5 clean 1-cup mason jars in canner; boil 10 minutes to sterilize; in another saucepan, boil Snap Lids 5 minutes to soften sealing compound.
2. Combine apricots, 1-1/2 cups water and 1 cup of the orange juice in a saucepan; bring to a boil, cover, reduce heat and boil gently 15 to 20 minutes.
3. Transfer apricot mixture to a food processor or blender; puree and place in a glass measuring cup and add water to this puree to measure 4 1/2 cups total.
4. Place in a large deep stainless steel saucepan with lemon juice and remaining 1 cup of orange juice.
5. Gradually stir Bernardin No Sugar Needed Fruit Pectin into fruit (do NOT add pectin all at once); stirring constantly, bring to a full rolling boil.
6. Boil hard 1 minute, stirring constantly.
7. Remove from heat.
8. Dissolve Equal in 1/2 cup water; add to fruit, stir for a full 2 minutes.
9. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim (head space).
10. Using a rubber spatula, remove air bubbles and readjust head space to 1/4 inch.
11. Wipe jar rim removing any stickiness.
12. Centre a Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner.
13. Repeat for remaining jars.
14. Cover canner; return water to a boil.
15. Process (boil) 5 minutes.
16. Remove jars.
17. Cool, undisturbed, for 24 hours.
18. Check jar seals (sealed lids curve downward).
19. If any jars have not sealed properly, store in fridge and eat promptly.