Peach Jam
This recipe brought to you by Splenda®, a proud supporter of the American Diabetes Association® and Diabetes Food Hub®.
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- Prep time
- 15 min
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- Cook time
- 1 hr 15 min
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- Servings
- 48 Servings
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- Serving size
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1 tbsp
Ingredients
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container chopped fresh or frozen peaches
- 2 lbs
- 907 g
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water
- 3/4 cup
- 3/4 cup
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(1.75-ounce) package pectin (for less- or no-sugar-needed recipes)
- 1
- 1
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Splenda® Granulated Sweetener
- 1/2 cup
- 1/2 cup
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Directions
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Wash jars and lids in hot soapy water; rinse with warm water.
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Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
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Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
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Remove and drain jars and lids, one at a time, as needed for filling.
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TO MAKE THE JAM: Peel, pit, and finely chop peaches; measure exactly 3 cups fruit.
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In a large, heavy stock pot, combine crushed peaches, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.
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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.
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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.
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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.
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Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
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After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.