PEACH-NECTARINE JAM
Imagine buttering rye crisp bread, low-carb crackers or a slice of fresh low-carb bread and spreading a teaspoon (5 mL) of this delicious jam on it.
4 cups chopped ripe peaches (1 L)2 cups chopped ripe nectarines (500 mL)
3 tbsp lemon juice (45 mL)
3 cups SPLENDA® Granular (750 mL)
1 package No Sugar Needed (49 g)
Fruit Pectin (Bernardin)
1 cup water (250 mL)
1/2 tsp butter (2 mL)
In 9 x 13-inch (23 x 33 cm) glass baking dish, cover six 1-cup (250 mL) jars, lids and rings, a large long-handled spoon and a pair of tongs with boiling water to sterilize. In large kettle, combine peaches and nectarines. Stir in lemon juice. Add SPLENDA® Granular and stir in well. Stir in pectin gradually. Stir in water. Cook over medium high heat and as fruit softens, mash with potato masher (fruit will mostly still be in tiny chunks). Bring to full rolling boil, stirring constantly. Add butter. Boil 1 minute. Remove from heat. Skim off any foam with long-handled spoon.
Carefully pick up jar with tongs and tip water out. Place jar on saucer and spoon hot jam to within 1/2-inch (1cm) of rim. Pick up lid with tongs; place on jar. Pick up ring with tongs and screw on jar tightly, using a clean dish towel. Allow to cool. Refrigerate up to 1 year or freeze for much longer storage.(0.9 g carbs per tsp of this jam).
Variations: Strawberry Jam: Use 8 cups (2 L) frozen unsweetened strawberries and 2 tbsp (25 mL) lemon juice. (0.8 g Carbs)
Strawberry-Rhubarb Jam: Use 6 cups (1.5 L) frozen unsweetened strawberries and 2 cups (500 mL) frozen unsweetened, chopped rhubarb, 1 cup (250 mL) water plus 3 tbsp (45 mL) extra water. Omit lemon juice. Chop rhubarb as it cooks and softens. (0.7 g Carbs)
Raspberry or Blueberry Jam: Use 8 cups (2 L) frozen unsweetened raspberries or blueberries, in addition to, 1 tbsp (15 mL) lemon juice. (Raspberry: 0.7 g Carbs) (Blueberry: 0.8 g Carbs)
Helpful Hint: If you’re unable to find the particular pectin which is to be used with low-calorie sweeteners, then use light pectin and stir in 1 envelope (15 mL) gelatin softened in 2 tbsp (25 mL) water at end of cooking. Use jam fairly quickly after opening. It should last about 1 month in the refrigerator.