No Sugar Pineapple Apricot Preserves


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This fruity jam is made with sugar-free jello, Splenda, and lemon juice, in addition to the fruit!

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  • 2 pounds dried apricots, cut into small bits
  • 2 (20 oz.) cans crushed pineapple (no sugar added) with juice
  • 3-1/2 to 4 C. Splenda
  • 2/3 C. lemon juice
  • 1 (3 oz.) package Sugar-Free Jell-O (your choice of flavors)
  • 1 tsp. dried grated lemon peel
  • 1-1/2 tsp. cardamom
  • 1 box liquid pectin

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Cut dried apricots into fourths (small pieces). Put in a microwave-safe container covered with water and microwave on high for 4-5 minutes until apricots are softened. Put into a large stockpot. Add crushed pineapple, lemon juice, grated lemon peel, cardamom, sugar-free Jell-O and Splenda. Stir well. Cook on medium heat for about 45 to 55 minutes until mixture thickens. Stir in two envelopes of liquid pectin. Bring back to a full rolling boil and boil for one minute. Ladle in sterilized jars. Remove air bubbles. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes. Yields 8-9 half-pints. 

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