LOWER-SUGAR CONFETTI PRESERVES

FOR A HEALTHFUL SNACK, SPREAD CREAM CHEESE ON A WHOLE GRAIN CRACKER AND TOP WITH THIS PRETTY PRESERVE MADE FROM SHREDDED CARROT, ZUCCHINI, AND YELLOW SQUASH AND FLAVORED WITH APPLE PIE SPICE.

PREP: 20 MINUTES PROCESS: 10 MINUTES MAKES: 6 HALF-PINTS PHOTO

2 cups finely shredded carrots
2 cups finely shredded zucchini
2 cups finely shredded yellow summer squash
2 tablespoons bottled lemon juice
4½ cups sugar
1 teaspoon apple pie spice
1 1.75-ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

1. In a 6- to 8-quart pot combine carrots, zucchini, squash, and lemon juice. In a small bowl stir together ¼ cup of the sugar, the apple pie spice, and the pectin. Stir into carrot mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in the remaining 4¼ cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.

2. Ladle hot preserves into hot sterilized half-pint canning jars, leaving a ¼ -inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 46 cal., 0 g fat, 0 mg chol., 3 mg sodium, 12 g carb., 0 g fiber, 0 g pro.

USING PECTIN FOR LOWER-SUGAR RECIPES

Because sugar affects how pectin works, you’ll need to use this product when making reduced- or no-sugar jams, jellies, and preserves. Sometimes the label will specify “low- or no-sugar-needed pectin” or “fruit pectin for less- or n0-sugar-needed recipes.”