Peach Jam from Splenda

Found this on the Splenda site. Will be making it next week getting ready for Christmas!

Ready In:
53mins
Serves:
Units:

ingredients

  • 4 quarts water
  • 12 cup lemon juice
  • 3 lbs ripe fresh peaches
  • 34 cup water
  • 1 (1 3/4 ounce) package dry low-sugar pectin, for lower sugar recipes
  • 12 cup Splenda granular, no calorie artificial sweetener

directions

  • Wash jars and lids in hot soapy water; rinse with warm water.
  • Fill boiling-water canner half full with water; add jars and water to cover.
  • Bring water to a boil, reduce heat and simmer.
  • Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
  • Remove and drain jars and lids, one at a time, as needed for filling.
  • Combine 4 quarts of the water and lemon juice in a large bowl; set aside.
  • Fill a Dutch oven 3/4 full with water; bring to a boil.
  • Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water.
  • Slip skin off peaches using a paring knife.
  • Cut peaches in half; remove pits.
  • Place peach halves in the water and lemon juice solution to prevent browning.
  • Cut peaches into chunks; place in food processor.
  • Process until finely chopped and measure exactly 3 cups of fruit.
  • Combine peaches and 3/4 cup water in a large saucepan.
  • Gradually add pectin, stirring until blended.
  • Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
  • Boil for 1 minute, stirring constantly.
  • Remove from heat; add SPLENDA® Granulated Sweetener stirring until SPLENDA® Granulated Sweetener dissolves.
  • Skim off any foam with metal spoon.
  • Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops.
  • Wipe jar rims and threads and cover with 2-piece lids.
  • Screw bands tightly and place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
  • Cover; bring water to gentle boil and process 10 minutes.
  • Remove jars and place upright on towel to cool completely.
  • After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
  • Store in a cool, dark place for up to 1 year.
  • Once opened, store refrigerated and use within 2 weeks.
  • Serving size is 1 Tbs.
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RECIPE MADE WITH LOVE BY

@Nana Lee
Contributor
@Nana Lee
Contributor
"Found this on the Splenda site. Will be making it next week getting ready for Christmas!"
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  1. Nana Lee
    Found this on the Splenda site. Will be making it next week getting ready for Christmas!
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