For those who are diabetic or managing their carb consumption, learn how to create delicious peach jam without actual sugar.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 24 |
| Yield: | 3 8-ounce jars |
Ingredients
- 3 cups peeled, chopped peaches
- ¾ cup water
- 1 (1.75 ounce) package fruit pectin (such as Sure-Jell)
- ½ cup sucralose sugar substitute (such as Splenda)
Instructions
- Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
- Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling for exactly 1 minute. Remove from the heat and stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
- Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; if the lid springs back, it is not sealed and refrigeration is necessary.
Reviews
Taste is good but too much water and probably too little cook time for jam. Followed the directions to the letter, used very ripe in season peaches, and they came out more like chopped peach preserves than jam. Tasty but not what I was looking for.
Very easy except the prepping of peaches …always hard. Tastes so good and brought back great memories of canning with family as a kid. I am diabetic and this recipe will help enjoy sweets without raising glucose. Used half the amount of Splenda and still tastes great. Now to hear the tops pop when dealing…my favorite part.
I increased the batch
I increased the batch
Mine didn’t set hard and it’s a little cloudy vs a full sugar recipe, but it tastes great!