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Low Sugar Peach Jam/Preserves

Posted by melodydf1953 (My Page) on
Sun, Jul 25, 10 at 16:04

I want to make low sugar peach jam/preserves for my Mom and Grandmother. I used a low sugar raspberry recipe for blackberries. It only called for 3/4 cup sugar. It was a little thin, but tastes good. Any ideas for peaches? Do you think I could use the same recipe: 3/4 cup sugar lemon zest, lemon juice, pectin (2 teaspoons) and calcium water (2 teaspoons) and I'm not sure what calcium water means.

Follow-Up Postings:

RE: Low Sugar Peach Jam/Preserves

There are all kinds of low-sugar and no-sugar pectins available on the market. Ball, Sure-Jell, and Certo all make them and they are easy to use with little or no sugar or even with artificial sweetner and they all come with instructions/recipes for use with peaches and other fruits right in the package. Our personal preference in the Ball No-Sugar brand.

Calcium water is used only with Pomona pectin but you don't mention it so what pectin are you using? If it is Pomaona then it comes with the ingredients and the instructions for making calcium water as that is needed for it to set.

NCHFP provides recipes and instruction for making low-sugar jams and preserves.

Of course as will all low-sugar jams the shelf life will be limited.


Here is a link that might be useful: NCHFP Jams & Jellies

RE: Low Sugar Peach Jam/Preserves

I made no sugar peach with Pomonas pectin and Splenda. I was really not happy with it. Most of my sugar free jams/jellies are good, but the peach was so flat tasting.
I may try it again using some frozen apple juice concentrate to it for flavor. I add that to some of mine and find the flavor is better.

RE: Low Sugar Peach Jam/Preserves

Peach and Pineapple go together well.
Perhaps if you want to be frisky add a 1/4 C Triple Sec for orange.

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