Helpful hints for making scrumptious jams!

• A good rule of thumb; the fresher and riper the fruit, the sweeter and tastier the jam and jelly.
• Jams made without added table sugar require no-sugar-needed pectins for the jelling process. Do not use Sure Gel, Sure Gel Lite, or Certo; they will not set in jams made with Equal^®.
• When using no-sugar-needed pectins, sprinkle the pectin onto the fruits or in the liquid while gently stirring.
• To make chunkier jam, try crushing the fruit with a potato masher. For a smoother jam, use a food processor or blender to crush the fruit.
• To help get that perfect jam or jelly, prepare one batch at a time. Jams and jellies made with Equal^® may be refrigerated up to 3 weeks.

Ingredients:

• Yield 5 x 250 ml jars
• 4 oranges
• 2 lemons
• ½ tsp (2ml) baking soda
• 2 cups (500ml) orange juice
• 1 pkg. 49g No Sugar Needed Fruit Pectin
• 1 ½ cup (375ml) Equal Granular® or 36 Equal^® Packets

Direction:

1. Fill boiling water canner with water. Place 5 clean, 1 cup (250 mL) mason jars in canner; boil 10 minutes to sterilized. Boil lids in 5 minutes to soften sealing compound.
2. With vegetable peeler, remove coloured peel from 2 oranges and 2 lemons; cut peel into thin strips. Place in a deep saucepan with baking soda and 1 cup water. Bring to a boil being careful not to boil over; boil 5 minutes. Drain, discarding cooking liquid.
3. Gradually stir pectin into fruit. (Do not add pectin all at one time.) Stirring constantly, bring to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
4. Dissolve Equal^® in ¼ cup orange juice; add to fruit; stir 2 minutes. Skim foam from top of marmalade using a metal utensil.
5. Ladle marmalade into hot sterilized jar to within ¼ inch of tip rim (headspace). Using rubber spatula, remove any air bubbles and readjust headspace to ¼ inch. Wipe jar rim removing any stickiness. Centre Snap Lid on jar; apply screw band just until fingertip tight; place jar in canner. Repeat for remaining marmalade.
6. Cover canner; return to a boil. Process (boil) 5 minutes. Remove jars. Cool undisturbed for 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands.

Nutrition Information per Serving:

• Calories: 11
• Carbohydrate: 2.8g
• Protein: 0.1 g
• Fat: 0 g

back to top

Ingredients:

• 8 cups (2 quarts) fresh or frozen strawberries
• 1 package (1 ¾ ounces) no-sugar-needed pectin
• 1 2/3 cup (400ml) Equal Granular® or 41 Equal^® Packets
• 4 x ½ pint jars

Makes 4 “1/2-pint” jars Direction: Mash strawberries to make 4 cups of pulp. Combine strawberries and pectin in a large saucepan. Let stand 10 minutes, stirring frequently. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 minute more. Remove from heat; stir in Equal^®. Skim off foam. Immediately fill containers, leaving ½-inch headspace. Seal and let stand at room temperature several hours or until set. Store up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition Information per Serving:

• Calories: 8
• Protein: 0 g
• Carbohydrates: 2 g
• Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 0 mg

back to top

Ingredients:

• 1 lb (455 grams) dried apricots, (about 2 ½ cups)
• 2 cups (500ml) orange juice, divided water, divided
• 2 tbsp (10ml) lemon juice
• 1 pkg No Sugar Needed Fruit Pectin
• ½ cup (125ml) Equal Granular® or 12 Equal^® Packets

Yield 5 x 250 ml jars Direction:

1. Fill boiling water canner with water. Place 5 clean 250 ml mason jars in canner; boil 10 minutes to sterilize. Boil lids 5 minutes to soften sealing compound.
2. Combine apricots, 1 ½ cups water and 1 cup orange juice. Bring to a boil; cover, reduce heat and boil gently 15 to 20 minutes; transfer mixture to a food processor or blender. Puree and place in a glass measure; add water to puree to measure 4 ½ cups. Place in a large, deep stainless steel saucepan with lemon juice and 1 cup orange juice.
3. Gradually stir pectin into fruit. (Do not add pectin all at once.) Stirring constantly, bring to a full, rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
4. Dissolve Equal^® in ½ cup water; add to fruit; stir 2 minutes.
5. Ladle jam into hot sterilized jar to within ¼ inch of top rim (head space). Using rubber spatula, remove air bubbles and readjust head space to ¼ inch. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band just until fingertip tight; place jar in canner. Repeat for remaining jam.
6. Cover canner; return water to a boil. Process (boil) 5 minutes. Remove jars. Cool undisturbed for 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands.

Nutrition Information per Serving:

• Calories: 18
• Protein: 0.2 g
• CHO: 4.7 g
• Fat: 0 g

back to top