Peach Butter Sugar Free Recipes

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QUICK PEACH BUTTER - NO ADDED SUGAR



Quick Peach Butter - No Added Sugar image

Make and share this Quick Peach Butter - No Added Sugar recipe from Food.com.

Provided by internetnut

Categories     Low Cholesterol

Time 15m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 4

16 ounces peaches in juice, sliced
1 ounce unflavored gelatin (1 envelope)
1/2 cup unsweetened apple juice
1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice

Steps:

  • Drain peach juice into blender container.
  • Add gelatin and let set 2 minutes to soften.
  • Bring apple juice to boil while gelatin softens and add to container.
  • Blend on high until dissolved. Add fruit and spice and blend until smooth. Adjust taste and spice. Refrigerate until set. May use apricots for apricot butter.

Nutrition Facts : Calories 58.9, Fat 0.1, Sodium 12.8, Carbohydrate 11.2, Fiber 1.1, Sugar 10, Protein 4.5

PEACH BUTTER (SUGAR FREE)



Peach Butter (Sugar Free) image

Make and share this Peach Butter (Sugar Free) recipe from Food.com.

Provided by JiliBean

Categories     Fruit

Time 1h

Yield 6 7 cups, 10-12 serving(s)

Number Of Ingredients 5

2 quarts very ripe peaches, peeled, pitted & chopped
3 cups apple cider
1 cup white grape juice (concentrated-simmered down from 2 cups)
2 tablespoons lemon juice
1/4-1/2 teaspoon almond extract (optional)

Steps:

  • Place all ingredients (except almond extract) in large non-aluminum kettle. Cook over low heat until thick, stirring frequently & skimming if necessary. When suitable thickness, then taste. Add extract if desired.
  • Pour into sterile 1/2 pt. or pint jars, cap with sterile lids. Process in boiling water bath for 15 minutes after water returns to boiling. Makes 6-7 cups.

Nutrition Facts : Calories 101, Fat 0.4, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 25, Fiber 1.9, Sugar 23.1, Protein 1.3

NO-SUGAR PEACH PRESERVES



No-Sugar Peach Preserves image

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

3 cups peeled and chopped peaches
¾ cup water
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
½ cup sucralose sugar substitute (such as Splenda®)

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

PEACH BUTTER



Peach Butter image

Peach butter is a wonderful delight in the winter to remind you of how summer tastes. Great on hot buttered biscuits!

Provided by Jacquelyn Henderson

Categories     Fruit Butters

Time 13h35m

Yield 32

Number Of Ingredients 5

18 medium (2-1/2" dia) (approx 4 per lb)s peaches
1 tablespoon water, or more as needed
4 cups white sugar
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon ground nutmeg, or more to taste

Steps:

  • Set out a large bowl of ice water.
  • Bring a large pot of water to a boil.
  • Carefully put 2 peaches at a time in the boiling water; leave them until scalded, 30 seconds to 1 minute. Quickly transfer to the ice water, leaving them to cool for 30 seconds to 1 minute. Remove to a paper towel-lined plate. Repeat to scald and cool remaining peaches.
  • Peel peach skin; discard skin and pits. Chop peach flesh and place in a large pot over medium-low heat. Cook, stirring frequently, until soft, about 30 minutes, adding water if necessary to prevent from sticking.
  • Meanwhile, inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach butter is ready. Wash new, unused lids and rings in warm soapy water.
  • Place cooked peaches in a blender; puree until smooth. Measure out 8 cups peach pulp and transfer back to the pot. Reserve any extra pulp for another use.
  • Add sugar, cinnamon, and nutmeg to the peach pulp. Bring to a simmer over medium-low heat; simmer, stirring frequently, until mixture has reduced and thickened, 5 to 10 minutes.
  • Pack peach butter into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 28.4 g, Fiber 0 g, Protein 0 g, Sodium 2.2 mg

OLD-FASHIONED PEACH BUTTER



Old-Fashioned Peach Butter image

Cinnamon and ground cloves add down-home flavor to this spread for toast or biscuits. Using the slow cooker eliminates much of the stirring required when simmering fruit butter on the stovetop. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Time 9h25m

Yield 9 cups.

Number Of Ingredients 6

14 cups coarsely chopped peeled fresh or frozen peaches (about 5-1/2 pounds)
2-1/2 cups sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 cup quick-cooking tapioca

Steps:

  • In a large bowl, combine the peaches, sugar, lemon juice, cinnamon and cloves. Transfer to a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until peaches are very soft, stirring occasionally., Stir in tapioca. Cook, uncovered, on high for 1 hour or until thickened. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and refrigerate up to 3 weeks or freeze up to 1 year. To use frozen peach butter: Thaw in the refrigerator for 1-2 days; use within 3 weeks.

Nutrition Facts : Calories 46 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

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