Peach Jam From Splenda Recipes

PEACH JAM FROM SPLENDA

Steps:

• 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.

NO-SUGAR PEACH PRESERVES

Steps:

• Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; pour boiling water on top. Let stand until ready to use.
• Measure 3 cups of peaches into a 6- or 8-inch saucepot. Stir in 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
• Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
• Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.

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.