Preserve It! Homemade Fruit Spread is a Freezer Delight!  

What would you say to a fruit spread recipe with a low or no sugar option? Yes? Short on canning jars or just don’t want to deal with the processing? Freezer jam is the answer. A bonus is that freezer jam stays soft and can be scooped out as needed while staying in the freezer.

Low-sugar options have a shorter shelf-life

Processed and sealed jams and jellies made with less sugar or sugar substitute have a shorter shelf life (6 months). Why? Molds and microorganisms need water (found in your fruit and vegetables) to grow and sugar acts like a preservative binding with that water. Less sugar or sugar substitute in jams or jellies means there is more water available for microbial growth so they have a shorter shelf life. Using low sugar or sugar substitute means your jams/jellies will only last for up to one month in the fridge once opened. In contrast, freezer jam/jelly will last a year in the freezer.

Freezer jam spreads nicely in the holes of waffles creating wonderful pockets of jam-filled-bites or between layers of a cake for a special treat.

This recipe is from Bernardin, online.

Light Pineapple Berry Freezer Spread Recipe

Makes about 4 half-pint jars

1 14-oz can crushed pineapple in juice, no sugar added

1 ½ cups whole raspberries

¾ cup whole blueberries

Unsweetened apple juice

1 box low-sugar-no-sugar fruit pectin*

1/3 to 2/3 cup granulated sugar OR Splenda sweetener, optional

Instructions

1. Wash and clean freezer-safe jars or containers** and lids. Wash fruit if fresh.
2. Reserving juice in a measure cup, drain pineapple pressing fruit to extract as much juice as possible. Combine drained pineapple, raspberries, and blueberries in a bowl. Stir to lightly crush berries; set fruit aside.
3. Add apple juice to reserved pineapple juice to equal 2 1/3 cups. In a medium saucepan, whisk low-sugar-no-sugar fruit pectin into juice. Stirring frequently, bring to a full rolling boil over medium high heat; boil one minute stirring constantly. Turn off heat and immediately add prepared fruit to hot pectin mixture; stir vigorously one minute. Taste mixture. If desired, immediately stir in optional quantity of Splenda or sugar.
4. Ladle fruit spread into jars/containers filling to within one inch of top rim. Wipe rims removing any stickiness. Apply lids tightly. Label and date. Refrigerate jars/containers until spread thickens (about 24 hours), then place in freezer.

*One box of pectin equals six tablespoons.

**Look for a snowflake icon and PE or HDPE for plastics manufactured for freezer temperatures. If using canning jars, use half-pints or pints with straight sides.

This article written by UC Master Food Preserver Laurie Lewis originally appeared in the Mountain Democrat. 

The UC Master Food Preservers of El Dorado County are a great resource for answers to your food safety and preserving questions. Click the button below to submit your questions to our volunteers. 

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