Best Surejell For Less Or No Sugar Needed Recipes Peach Jelly Recipes

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NO-SUGAR-NEEDED PEACH JAM



No-Sugar-Needed Peach Jam image

Just imagine opening a jar of golden, sparkling peach jam in the middle of January with 2 ft of snow on the ground. UUUUMMMM good! Top your toasted bagel with cream cheese and this jam, and you will be in HEAVEN!!!!

Provided by Nana Lee

Categories     Breakfast

Time 55m

Yield 3 1 cup jars, 48 serving(s)

Number Of Ingredients 4

3 cups chopped peaches (about 3 pounds fully ripe peaches)
3/4 cup water
1 (1 3/4 ounce) box lower sugar pectin or 1 (1 3/4 ounce) box no sugar needed fruit pectin
1/2 cup Splenda granular, no calorie sweetener

Steps:

  • BRING boiling-water canner, half full with water, to a simmer.
  • Wash jars and screw bands in hot soapy water; rinse with warm water.
  • Pour boiling water over flat lids in saucepan off the heat.
  • Let stand in hot water until ready to use. Drain jars well before filling.
  • PEEL, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot.
  • Stir in water.
  • Gradually add pectin, stirring until well blended.
  • BRING mixture to 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® Granular.
  • Skim off any foam with metal spoon.
  • LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • Cover with 2-piece lids.
  • Screw bands tightly.
  • Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
  • Cover; bring water to gentle boil.
  • PROCESS 10 minutes.
  • Remove jars and place upright on towel to cool completely.
  • After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
  • ADDED INFO 3/10/07.
  • Great Substitute:
  • Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
  • Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
  • Nutrition Information Per Serving with White Grape Juice:
  • 20 calories,
  • 4g carbohydrate,
  • 4g sugars.
  • Nutrition Information Per Serving with Apple Juice:
  • 15 calories,
  • 3g carbohydrate,
  • 3g sugars.
  • Inversion Method:
  • To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
  • After 5 minutes, turn upright.
  • Avoid improper lid seal by filling jars immediately with hot fruit mixture.

Nutrition Facts : Calories 7.5, Sodium 2.2, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 0.1

NO-SUGAR PEACH PRESERVES



No-Sugar Peach Preserves image

Delicious peach preserves/jam for those watching carbs or for diabetics.

Provided by JAYDA

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h45m

Yield 24

Number Of Ingredients 4

3 cups peeled and chopped peaches
¾ cup water
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
½ cup sucralose sugar substitute (such as Splenda®)

Steps:

  • Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
  • Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
  • Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
  • Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.

Nutrition Facts : Calories 24 calories, Carbohydrate 5 g, Sodium 0.9 mg, Sugar 5 g

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