Sugar-Free Peach Preserves

Follow our step-by-step guide on how to make Sugar-Free Peach Preserves.

1. Step 1

   Before you dive into making your delicious peach jam, let’s ensure everything is ready for a smooth process.

2. Step 2

   Start by inspecting three 8-ounce jars for any cracks and checking the rings for rust.

3. Step 3

   If you find any defects, it’s best to discard those jars.

4. Step 4

   To keep them warm until you’re ready to fill them, immerse the jars in simmering water.

5. Step 5

   Don’t forget to wash your new lids and rings in warm, soapy water to keep everything clean and safe.

6. Step 6

   Now, let’s get to the heart of the jam-making! In a medium saucepan, combine your chopped peaches with a splash of water.

7. Step 7

   Gradually stir in the fruit pectin, making sure it’s well blended.

8. Step 8

   Bring this mixture to a lively boil over high heat, stirring constantly to keep things moving.

9. Step 9

   Once it reaches a boil, keep stirring for exactly one minute.

10. Step 10

    After that, remove the saucepan from the heat and mix in your sucralose sugar substitute.

11. Step 11

    If you notice any foam on the surface, simply skim it off with a metal spoon.

12. Step 12

    It’s time to fill those jars! Carefully ladle the hot jam into your sterilized jars, filling them to about 1/8 inch from the top.

13. Step 13

    To ensure there are no pesky air bubbles, take a clean knife or a thin spatula and gently run it around the inside of the jars.

14. Step 14

    Next, wipe the rims with a moist paper towel to remove any residue that could interfere with sealing.

15. Step 15

    Place the lids on top and screw the rings on tightly, but not too tight—just enough to secure them.

16. Step 16

    Now, let’s get those jars processed! In a large stockpot, place a rack at the bottom and fill it halfway with water.

17. Step 17

    Bring the water to a rolling boil.

18. Step 18

    Using a jar holder, carefully lower the jars into the boiling water, making sure they’re spaced about 2 inches apart.

19. Step 19

    If needed, add more boiling water to ensure the jars are covered by at least 1 inch.

20. Step 20

    Bring the water back to a simmer, cover the pot, and let the jars process for 10 minutes.

21. Step 21

    Once the time is up, carefully remove the jars from the stockpot and let them rest several inches apart on a clean towel or cooling rack for 2 to 3 hours.

22. Step 22

    After they’ve cooled, gently press the center of each lid with your finger.

23. Step 23

    If the lid stays down and doesn’t pop back up, congratulations! Your jam has sealed perfectly.

24. Step 24

    If it springs back, don’t worry—just pop that jar in the fridge and enjoy your homemade peach jam soon.

25. Step 25

    Happy canning!.