No Sugar Needed Peach Jam With Stevia Recipes
NO-SUGAR-NEEDED PEACH JAM
Just imagine opening a jar of golden, sparkling peach jam in the middle of January with 2 ft of snow on the ground. UUUUMMMM good! Top your toasted bagel with cream cheese and this jam, and you will be in HEAVEN!!!!
Provided by Nana Lee
Categories Breakfast
Time 55m
Yield 3 1 cup jars, 48 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 7.5, Sodium 2.2, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 0.1
NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA
No sugar needed to make this delicious strawberry jam. Just stevia, special fruit pectin and three cups of ripe, juicy berries.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 3 (1-cup) jars or 48 servings, 1 Tbsp. each
Number Of Ingredients 4
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.
- Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit 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.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEACH LOW SUGAR JAM RECIPE BY TASTY
Here's what you need: crushed ripe peaches, water, lemon juice, sugar, Ball® RealFruit™ Low or No-Sugar Needed Pectin
Provided by Newell Ball
Categories Sides
Yield 5 (8-ounce) half-pint jars
Number Of Ingredients 5
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine crushed peaches, water, lemon juice, and sugar in a medium saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into a hot jar leaving a ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band. Adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, then let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 43 grams
NO-SUGAR PEACH PRESERVES
Delicious peach preserves/jam for those watching carbs or for diabetics.
Provided by JAYDA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h45m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 24 calories, Carbohydrate 5 g, Sodium 0.9 mg, Sugar 5 g
NO-SUGAR-NEEDED PEACH JAM WITH STEVIA
Preserve the luscious taste of summer in jar form with this delish, good-for-you peach jam sweetened with no-cal stevia.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 3 (1-cup) jars or 48 servings, 1 Tbsp. each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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