No Sugar Needed Peach Jam Receita

Escape the winter blahs with this vibrant, no-sugar-added peach jam! Imagine the taste of sunshine: sweet, juicy peaches perfectly preserved, ready to spread on your favorite toast, biscuits, or even yogurt. This recipe uses a clever method to achieve the perfect sweetness and texture without refined sugar, making it a guilt-free indulgence any time of year. Make a batch today and enjoy a taste of summer all winter long!

Preparo 20 min

Cozimento 55 min

Calorias 7.5 kcal

Proteína 0g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para No Sugar Needed Peach Jam

4 pounds (1.8kg) ripe peaches
3/4 cup (177ml) water
1 pouch (1.75 oz/49.9g) low-sugar pectin
1 cup (200g) Splenda Granular or your preferred sugar substitute

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Como fazer No Sugar Needed Peach Jam

Sterilize jars and lids: Wash jars and lids in hot, soapy water. Rinse thoroughly and keep warm until ready to use. You can do this by placing them in a warm oven (200°F/93°C).
Prepare the peaches: Peel, pit, and finely chop approximately 4 pounds (1.8kg) ripe peaches.
Combine ingredients: In a large, heavy-bottomed saucepan, combine the chopped peaches, 3/4 cup (177ml) water, and 1 pouch (1.75 oz/49.9g) low-sugar pectin.
Bring to a rolling boil: Stir the mixture constantly over high heat until it reaches a full rolling boil (a boil that cannot be stirred down).
Boil and stir: Continue to boil vigorously for exactly 1 minute, stirring constantly to prevent scorching.
Stir in sweetener: Remove from heat and stir in 1 cup (200g) Splenda Granular or your preferred sugar substitute. (Note: Adjust the amount of sweetener to taste based on the sweetness of your peaches).
Skim foam: Skim off any foam that rises to the surface using a metal spoon.
Fill jars: Immediately ladle the hot jam into the prepared, sterilized jars, leaving 1/8 inch (3mm) headspace at the top.
Seal jars: Wipe the rims of the jars clean, then place lids on top and screw on the bands tightly.
Process jars: Place the filled jars in a boiling water bath canner. Ensure jars are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes.
Cool and check seals: Remove jars from the canner and let cool completely. Check seals by pressing down on the center of each lid; they should not flex.
Store: Once completely cool, store your jam in a cool, dark place. Enjoy!