Peach Jam

Peach Jam
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Splenda®.
Making your own jam may sound intimidating, but it’s so worth it when making this delicious, sugar-free peach jam with Splenda® Granulated Sweetener. This will be a great use of all those nutrient-rich peaches you find during peach season and. It makes a great gift for family and friends. Or, you can keep it all to yourself by storing the jars in a cool, dark place for up to one year!

This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
  • Prep time
    15 min
  • Cook time
    1 hr 15 min
  • Servings
    48 Servings
  • Serving size
    1 tbsp
Nutrition Facts

Nutrition Facts

48 Servings

  • Serving Size
    1 tbsp
  • Amount per serving Calories 10

  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 0g
  • Potassium 15mg
  • Phosphorus 0mg


  • container chopped fresh or frozen peaches
    2 lbs
  • water
    3/4 cup
  • (1.75-ounce) package pectin (for less- or no-sugar-needed recipes)
  • Splenda® Granulated Sweetener
    1/2 cup


  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.

  5. TO MAKE THE JAM: Peel, pit, and finely chop peaches; measure exactly 3 cups fruit.

  6. In a large, heavy stock pot, combine crushed peaches, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.

  7. 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.

  8. TO CAN THE JAM: Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.

  9. Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.

  10. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.

  11. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

  12. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.