No Sugar Peach Jam

    I'm often asked for a 'No Sugar' option in jamming.  I have Three: Peach, Triple Berry and Strawberry that we like.  I use Splenda in all of them along with SureJell Premium Fruit Pectin for No or Low Sugar Recipes. I decided to wait until now to release any of the recipes as we wanted to test them out first.  While they do have a shelf/pantry life of up to one year, they will only last up to 3 weeks once opened and refrigerated - which is a shorter time-span then a full sugar jam. We do use no sugar jams to stir into fresh fruit dishes, we spoon it over cottage cheese and stir into oatmeal or morning smoothies...so, the 3 weeks hasn't been an issue but, it is something to be noted. I cannot advise you to use any other sugar substitutes with my recipes as I have only tested Splenda.  These No Sugar jams do have a softer set by nature and are made in smaller batches.  ~Enjoy! Diane  

Ingredients: 
3 Pounds Peaches (3 cups finely chopped) 
3/4 Cup  Water
1 Packet Sure Jell Premium Fruit Pectin for No Sugar recipes (pink box) 
1/2 Cup Splenda No Calorie Sweetener
1 tablespoon orange zest, optional 

• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 3 cups prepared fruit into 6- or 8-quart saucepot. Add in zest if using.  
• Mix in Water with a packet of the Pectin.
• Bring to full rolling boil (one that cannot be stirred away) and boil exactly 1 minute, stirring constantly.
• Remove from heat. Stir in Splenda and skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.  Process in a WaterBath Canner 10 minutes (adjusting for your altitude.) 
• 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.)

makes about 3 half pints 

Recipe Note:
For a sweeter jam with a firmer set, You can substitute in either, one thawed from frozen can (12oz); apple juice concentrate or white grape juice concentrate in place of the 3/4 cup water. The substitution makes about 4 half pints and does add in sugars from those concentrates. 

Recipe Adapted from: Kraft
Photos by: Diane Baker for Canning and Cooking at Home