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
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - PEACH JAM
Why heap loads of sugar on naturally sweet peaches? Use just enough (or none) with this SURE.JELL for Less or No Sugar Needed Recipes - Peach Jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 well before filling.
- Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
- Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. 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 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.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
REDUCED SUGAR CHEESECAKE
Make and share this Reduced Sugar Cheesecake recipe from Food.com.
Provided by yukiop168
Categories Cheesecake
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush biscuits. Mix biscuits with melted butter. Press the mixture onto the bottom of a cake tin.
- Beat cream cheese and sugar until fluffy. Pour in sour cream and yogurt. Mix well. Fold in the whipping cream.
- Beat egg white and sugar at medium speed until soft peaks form. Pour in cheese mixture and mix well.
- Pour the mixture into a cake tin and bake in water bath at 150°C for 1 hour.
- Cool down the cake for few hours and put into fridge for 2-3 hours.
Nutrition Facts : Calories 238.5, Fat 19.2, SaturatedFat 11.8, Cholesterol 54.8, Sodium 224.5, Carbohydrate 13.4, Sugar 5.5, Protein 4.1
REDUCED-SUGAR PEACH CHAMPAGNE JAM
swiped off the bernardin website and modified since i couldn't find another recipe like this anywhere. all the others either used gelatin, were ment to be kept in the fridge instead of canned, or were about 90% sugar. i haven't actually tried this yet but i'm hoping it will taste a bit like a bellini. i'm going to serve it over ice cream and in yogurt.
Provided by spiritussancto
Categories Fruit
Time 35m
Yield 6 half pint jars, 36 serving(s)
Number Of Ingredients 5
Steps:
- sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
- score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
- Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
- If using sweetener, measure splenda or sugar and set aside.
- Stirring constantly, bring fruit mixture to a boil over high heat.
- If using, add sweetener and return mixture to a boil.
- Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
- Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
- When canner is filled, ensure that all jars are covered by at least 1" water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
- When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.
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- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
- Blanch the peaches, 4-5 at a time, in a boiling water bath for about 1 minute. Remove with a slotted spoon, and immediately place in a large bowl of ice water. This will loosen the peach skins.
- Remove the peaches from the ice water and drain. Cut the peaches in half, remove the pits, and remove the skins with a paring knife.
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