No Sugar Needed Peach Jam Recipes

EASY HOMEMADE PEACH JAM RECIPE (NO PECTIN)

Steps:

• Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
• Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
• Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes - jam should stick to spoon when lifted and turned sideways.)
• Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.

NO-SUGAR HOMEMADE JAM

Steps:

• In a small saucepan over medium heat, combine the blackberries, peach, and lemon juice and zest, if using (or substitute fruit of choice, amount directed below). As the mixture begins to boil, mash the fruit with the back of a fork until it breaks down. This should take 5 minutes, give or take a few minutes depending on the type of fruit used. Remove the pan from the heat. Stir in the honey, starting with 1 to 2 tablespoons. Taste, and add more honey (or sweetener of choice) to your liking. Add the chia seeds and stir to incorporate. Let the jam set for about 5 minutes to thicken. Cool and transfer to a jar or air-tight container and refrigerate. The jam will keep for approximately 2 weeks in the fridge and may be frozen.

NO-SUGAR-NEEDED PEACH JAM WITH STEVIA

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

NO-SUGAR-NEEDED PEACH JAM

Steps:

• BRING boiling-water canner, half full with water, to a simmer.
• Wash jars and screw bands in hot soapy water; rinse with warm water.
• Pour boiling water over flat lids in saucepan off the heat.
• Let stand in hot water until ready to use. Drain jars well before filling.
• PEEL, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot.
• Stir in water.
• Gradually add pectin, stirring until well blended.
• BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Stir in SPLENDA® Granular.
• Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with 2-piece lids.
• Screw bands tightly.
• Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
• Cover; bring water to gentle boil.
• PROCESS 10 minutes.
• 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.).
• ADDED INFO 3/10/07.
• Great Substitute:
• Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
• Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
• Nutrition Information Per Serving with White Grape Juice:
• 20 calories,
• 4g carbohydrate,
• 4g sugars.
• Nutrition Information Per Serving with Apple Juice:
• 15 calories,
• 3g carbohydrate,
• 3g sugars.
• Inversion Method:
• To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
• After 5 minutes, turn upright.
• Avoid improper lid seal by filling jars immediately with hot fruit mixture.

NO-SUGAR-NEEDED PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in granulated sweetener or no-calorie sweetener packets. 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. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. 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.)

PEACH JAM RECIPE (WITHOUT PECTIN)

Steps:

• PREPARE JARS: Run 2-3 small jars (depending on size) through the dishwasher or washed in very hot water. You will make about 1 1/2 cups (480g) of peach jam.
• PEEL AND SLICE PEACHES: For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. If peaches are ripe, skins will slip off the peaches with your fingers. Here's a video on blanching method. Use small knife to peel stubborn spots if needed. Slice peaches and remove pits. Note 1.
• PREPARE PEACH MIXTURE TO COOK: Place peaches, sugar and lemon juice in a medium pot (mixture should only take up about 1/3 of pot so it doesn't boil over). If you are doubling the recipe, use a large pot and cook the jam a little longer. Squish the mixture with a potato masher or your hands. (I use my hands). I like to leave some chunks of peaches.
• COOK PEACH JAM: Heat mixture to medium-high heat and bring to a boil. Lower to medium heat (5-6 on my dial) and boil on a medium rolling boil for 17-22 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. A pot with a larger bottom surface will take less time. If you have doubled the recipe, You can remove the foam if you like by scooping it out with a spoon or adding a teaspoon of butter to contain the foam. I don't bother. See Note 2 - how to tell when jam is done. Taste and adjust flavor as needed e.g. add a bit more lemon juice or sugar as you like. I sometimes add a small pinch of salt to bring out the brightness of the peaches.
• STORE THE JAM: Scoop jam into jars. Cool, then cover tightly and store in the fridge or freezer.