PEACH JAM - No Sugar-added
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3 (15 oz.) cans no-sugar added sliced peaches3/4 cup apple juice1/2 tsp. almond flavoring1/2 cup Splenda1 box Sure-Jell for Less or No Sugar Needed recipes
Prepare previously cleaned jelly jars and lids (not bands) by heating in hot water (not quite boiling) while preparing jam. (Keeping the jars hot helps prevent them from breaking when hot jam is added. To prevent seal failure, do NOT boil lids. Leave bands at room temperature for easy handling.)
1. Drain peaches. Place peaches in 6 or 8 qt. saucepot. Mash with a potato masher, leaving small pieces of fruit. Stir in apple juice, flavoring, and Sure-Jell.
2. Bring mixture to a FULL ROLLING BOIL (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in Splenda. Skim off any foam.
3. Ladle quickly into hot jars (direct from hot water, quickly drained), filling to within 1/8 inch of tops.
4. Wipe off rim and threads of jars using a clean, damp cloth to remove any residue.
5. Center hot lids on jars, allowing sealing compound to come in contact with the jar rim. Apply bands and adjust until fit is fingertip tight.
6. Set filled jars aside on a towel to cool, undisturbed, for 24 hours. Bands should not be retightened as this may interfere with the sealing process.
7. After cooling, test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed. If a lid is not sealed within 24 hours, refrigerate immediately and use within 3 weeks.
Note: If jam does not thicken at room temperature, cooling it in the refrigerator will bring to desired thickness.
Serving size: 1/2 Tablespoon (32 servings per cup)
Number of Servings: 32
Recipe submitted by SparkPeople user TJSCOTTT.
1. Drain peaches. Place peaches in 6 or 8 qt. saucepot. Mash with a potato masher, leaving small pieces of fruit. Stir in apple juice, flavoring, and Sure-Jell.
2. Bring mixture to a FULL ROLLING BOIL (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in Splenda. Skim off any foam.
3. Ladle quickly into hot jars (direct from hot water, quickly drained), filling to within 1/8 inch of tops.
4. Wipe off rim and threads of jars using a clean, damp cloth to remove any residue.
5. Center hot lids on jars, allowing sealing compound to come in contact with the jar rim. Apply bands and adjust until fit is fingertip tight.
6. Set filled jars aside on a towel to cool, undisturbed, for 24 hours. Bands should not be retightened as this may interfere with the sealing process.
7. After cooling, test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed. If a lid is not sealed within 24 hours, refrigerate immediately and use within 3 weeks.
Note: If jam does not thicken at room temperature, cooling it in the refrigerator will bring to desired thickness.
Serving size: 1/2 Tablespoon (32 servings per cup)
Number of Servings: 32
Recipe submitted by SparkPeople user TJSCOTTT.
Nutritional Info Amount Per Serving
- Calories: 14.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 8.5 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.7 g
- Protein: 0.0 g
Member Reviews