"Light" Peach Jam
Control the type and/or quantity of sweetener in fruit spreads by using Bernardin No Sugar Needed Pectin. 'Ultra Light' recipes use no added sweetener; 'Very Light' recipes use sugar replacements such as Splenda; 'Light' recipes use small quantities of granulated sugar. Follow directions carefully! Ingredient quantities and the order ingredients are added differ for each sweetener version.
Yield: Ultra Light: 3 x 250 or 236 ml jars;
Very Light: 4 x 250 or 236 ml jars;
Light: 6 x 250 or 236 ml jars.
Ingredients
Ultra Light
3 1/2 cups (875 ml) peeled, pitted and crushed peaches
1/3 cup (75 ml) unsweetened fruit juice, (i.e. apple, white grape)
1/4 cup (50 ml) lemon juice
1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
Very Light
4 cups (1000 ml) peeled, pitted and crushed peaches
1/2 cup (125 ml) unsweetened fruit juice, (i.e. apple, white grape)
1/3 cup (75 ml) lemon juice
1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
1 cup (250 ml) low calorie granular sweetener, such as SPLENDA
Light
4 cups (1000 ml) peeled, pitted and crushed peaches
1 cup (250 ml) unsweetened fruit juice, (i.e. apple, white grape)
1/3 cup (75 ml) lemon juice
1 pkg (49 g) BERNARDIN No Sugar Needed Fruit Pectin
1 to 3 cups (250 - 750 ml) granulated sugar
Directions
- Place required number of clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
- Measure sweetener or sugar, if using; set aside.
- Blanch, peel and pit peaches. Crush peaches one layer at a time. Measure required quantities of crushed peaches, fruit and lemon juices into a large, deep stainless steel saucepan. Whisk in No Sugar Needed Fruit Pectin until dissolved.
- Stirring frequently, bring mixture to a boil over high heat.
- Ultra Light - stirring frequently, boil 5 minutes. Remove from heat. Skim foam.
- Very Light - stirring frequently, boil 5 minutes. Remove from heat. Stir in sweetener; skim foam.
- Light - add sugar, return to a boil, boil 5 minutes. Remove from heat; skim foam.
- Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met - fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jam.
- Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes.* Remove jars without tilting. Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Boiling Water Canner - Altitude Adjustments
At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
| ALTITUDE | INCREASE Processing Time | |
|---|---|---|
| FEET | METERS | |
| 1,001 - 3,000 | 306 - 915 | 5 minutes |
| 3,001 - 6,000 | 916 - 1,830 | 10 minutes |
| 6,001 - 8,000 | 1,831 - 2,440 | 15 minutes |
| 8,001 - 10,000 | 2,441 - 3,050 | 20 minutes |
Canning and preserve recipes courtesy of Bernardin.
For more great canning recipes, visit
http://www.homecanning.com