Ingredients
3cupspeaches,peeled, chopped
¾cupwater
1.75ozfruit pectin,(1 package), such as Sure-Jell®
½cupsucralose sugar substitute,such as Splenda®
Preparation
Fill a canner pot half-full with water and bring to a simmer. Wash the jars and rings in warm soapy water, then rinse with warm water. Place lids in a saucepan off the heat, then pour boiling water on top. Let stand until ready to use.
Measure 3 cups of peaches into a 6 or 8-inch saucepot. Stir in ¾ cup of water. Gradually add the pectin, stirring until well blended.
Bring the mixture to a boil over high heat, stirring constantly. Boil exactly for 1 minute, stirring constantly. Remove from heat.
Stir in sucralose. Skim the foam off the surface of the jam using a metal spoon.
Ladle jam immediately into the prepared jars, filling to within ⅛-inch from the tops. Wipe the jar rims and threads. Cover with lids and rings, then screw the bands tightly.
Place the jars on an elevated rack in the canner. Lower the rack to cover the jars with 1 to 2 inches of water, adding more boiling water if necessary. Cover and bring water to a simmer.
Process the jam for 10 minutes. Remove jars and place upright on a towel to cool completely for 2 to 3 hours.
Check seals by pressing the middle of the lid with a finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
Serve over scones or toast, and enjoy!
