Preserving Method: Water-Bath-Canning

Makes about 4 (8 oz) half pint jars 

Satisfy your sweet tooth without the guilt with Ball^®’s Low Sugar Peach Jam recipe. The natural sweetness of delicious peaches packed into each jar, mixed with a sugar substitute, makes for a more health conscious version of your favorite jam. Try this spread on a scone or spooned into some yogurt for a bright start to your morning.

You will need

• 4 cups crushed ripe peaches pitted and peeled (about 2 1/4 lbs. or 7 med)*
• 1/3 cup water
• 3 Tbsp Low or No-Sugar Needed Pectin
• 2 Tbsp bottled lemon juice
• Up to 1 cup granulated sugar, granular sugar substitute, or honey

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
2. Combine crushed peaches, lemon juice and water in a medium saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Add sugar or sugar substitute and return to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
3. Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

* CAUTION: Do not use this process to can white-flesh peaches. Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes.  At this time there are no low-acid or acidification procedures for white-flesh peaches.