Ginger-Peach Jam
Nutritional Info
- Servings Per Recipe: 64
- Amount Per Serving
- Calories: 12.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
View full nutritional breakdown of Ginger-Peach Jam calories by ingredient
Number of Servings: 64
Ingredients
-
4 1/2 C. Fresh Peaches - Peeled, Pitted, & Chopped
1/4 C. Finely Chopped Crystallized Ginger
1 (1.75 oz.) Pkg. Powdered Fruit Pectin
6 C. Splenda
1/2 tsp. Smart Balance Light
Directions
1. Bring peaches, ginger, & pectin to a boil in a large saucepan over medium heat. Stir in the Splenda & Smart Balance; cook & stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, & skim off any foam with a spoon.
2. Sterilize the jars & lids in boiling water for at least 5 min. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 in. of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot & fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 in. space between the jars. Pour in more boiling water if necessary until the water level is at least 1 in. above the tops of the jars. Bring the water to a full boil, cover the pot, & process for 10 minutes.
4. Remove the jars from the stockpot & place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Serving Size: 8 Cups
Number of Servings: 64
Recipe submitted by SparkPeople user LFERGUSON0.
2. Sterilize the jars & lids in boiling water for at least 5 min. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 in. of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot & fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 in. space between the jars. Pour in more boiling water if necessary until the water level is at least 1 in. above the tops of the jars. Bring the water to a full boil, cover the pot, & process for 10 minutes.
4. Remove the jars from the stockpot & place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Serving Size: 8 Cups
Number of Servings: 64
Recipe submitted by SparkPeople user LFERGUSON0.