Description
I got this recipe out of the august '08 eating well magazine. I made it using about 3/4 c of sugar and apple juice. It worked great. I'm putting the recipe here so i don't lose it, because my family loved it. I like the fact that it is lower in sugar than other freezer jam recipes. The magazine says not to use regular pectin in place of the no sugar needed pectin. I used ball brand natural no sugar needed pectin.
The prep time listed does not include the setting up stage after placing in jars.
Ingredients
- Peaches
- Unsweetened White Grape Juice
- Fresh Lemon Zest
- Lemon Juice
- Pectin
- Sugar
Instructions
- Place white grape juice, lemon zest and lemon 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, stirring frequently
- Boil hard for 1 minute
- Remove from the heat
- Immediately stir in the mashed 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
- 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
- This keeps 3 weeks in the refrigerator or 1 year in the freezer