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Peach Jam diabetes friendly recipe

Peach Jam

Print Recipe: Print Share Recipe:
Makes 48 servings (3 half-pint jars) Kilojoules 41.84 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Original Sweetener

Instructions

To prepare for water-bath canning:

  1. Wash jars and lids in hot soapy water; rinse with warm water.
  2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
  3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
  4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the jam:

  1. Peel, pit, and finely chop peaches; measure exactly 3 cups fruit.
  2. In a large, heavy stock pot, combine crushed peaches, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.
  3. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.

To can the jam:

  1. Ladle hot jam immediately into prepared jars, leaving ½” (1.27 cm) of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
  2. Place jars on rack in canning pot. (Water must cover jars by at least 1” (2.54 cm) ; add boiling water, if necessary.) Cover; bring water to a gentle boil.
  3. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
  4. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  5. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

Nutrition Info Per Serving

Serving Size: 1 tablespoon jam

Energy 41.84kJ (10cal)
Protein 0g
Total Fat 0g
- of which saturates 0g
Cholesterol 0mg
Carbohydrate 2g
- of which sugars 2g
Dietary Fibre 0g
Sodium 10mg