- 2 pounds ripe peaches, pitted and quartered (5-6 peaches)
- 1 3/4 cups unsweetened white grape or apple juice
- 1/2 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 1 1.75-ounce “no sugar needed” fruit pectin, (see Tip)
- 1-3 cups sugar
Coarsely chop peaches in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie.)
Place white grape (or apple) juice, lemon zest and juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently. Boil hard for 1 minute. Remove from the heat.
Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar to taste until dissolved.
Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Store in refrigerator or freezer until ready to use.
- Serving: Per tablespoon
- Calories: 13
- Carbohydrates: 3g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 20mg
- Sodium: 1mg
- Exchanges: Free food
- Carbohydrate Servings: 0