This fruity jam is made with sugar-free jello, Splenda, and lemon juice, in addition to the fruit!
How To Make No Sugar Pineapple Apricot Preserves
The combination of Apricot and Pineapple in one dish is like a match made in heaven. This no-sugar preserve recipe makes a perfect pair for bread.
Ingredients
- 2 pounds dried apricots, cut into small bits
- 20 oz crushed pineapple (no sugar added) with juice
- 4 cups Splenda
- ⅔ cup lemon juice
- 3 oz Sugar-Free Jell-O (your choice of flavors)
- 1 tsp dried grated lemon peel
- ½ tsp cardamom
- 1 box liquid pectin
Instructions
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Cut dried apricots into small pieces.
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Put in a microwave-safe container covered with water and microwave on high for 4 to 5 minutes until apricots are softened.
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Put into a large stockpot.
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Add crushed pineapple, lemon juice, grated lemon peel, cardamom, sugar-free Jell-O, and Splenda.
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Stir well. Cook on medium heat for about 45 to 55 minutes until the mixture thickens.
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Stir in two envelopes of liquid pectin. Bring back to a full rolling boil and boil for one minute.
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Ladle in sterilized jars.
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Remove air bubbles.
- Wipe rims.
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Cap and seal.
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Process in a water bath canner for 10 minutes.
Nutrition
- Sugar: 143g
- :
- Calcium: 66mg
- Calories: 620kcal
- Carbohydrates: 164g
- Fat: 1g
- Fiber: 8g
- Iron: 3mg
- Potassium: 1268mg
- Protein: 5g
- Saturated Fat: 1g
- Sodium: 55mg
- Vitamin A: 3664IU
- Vitamin C: 15mg
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