I need a recipe for Peach Jam that uses fruit juice instead of sugar or sweeteners.?

Question

It can be canned or freezer jam but it must be like the Smuckers All Fruit Jams are, where they use pear juice to replace the sugar or artificial sweeteners. Also, I need a complete recipe please. I've searched the web several times and found nothing so far. Please do not give jelly recipes, but some jam recipes allow you to substitute different fruits for the same recipe so if you have one that is for a berry jam like strawberry, I'm sure it would work. Thank you.

Answer 1

I think this may be what you're looking for....be sure and read the "Added Info" below the recipe for the info on using fruit juices.

No-Sugar-Needed Peach Jam

3 cups chopped peaches (about 3 pounds fully ripe peaches)
3/4 cup water
1 (1 3/4 ounce) box lower sugar pectin or no sugar needed fruit pectin
1/2 cup Splenda granular, no calorie sweetener

BRING boiling-water canner, half full with water, to a simmer.
Wash jars and screw bands in hot soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat.
Let stand in hot water until ready to use. Drain jars well before filling.
PEEL, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot.
Stir in water.
Gradually add pectin, stirring until well blended.
BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly.
Remove from heat.
Stir in SPLENDA® Granular.
Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.).
Cover; bring water to gentle boil.
PROCESS 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

ADDED INFO 3/10/07.

Great Substitute:
Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water.
Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each.
Nutrition Information Per Serving with White Grape Juice:
20 calories,
4g carbohydrate,
4g sugars.
Nutrition Information Per Serving with Apple Juice:
15 calories,
3g carbohydrate,
3g sugars.
Inversion Method:
To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly.
After 5 minutes, turn upright.
Avoid improper lid seal by filling jars immediately with hot fruit mixture.

Answer 2

My suggestion is just to try making it with maybe 1/3 sugar. The pear juice will still have sugar in it. Using 1/3 sugar worked well in my house for strawberry jam. I did it by weight. I added in some pectin just to make sure it set up better.

You can probably reduce down some pureed peaches or just peach juice to try to get the pectin more concentrated, or add in fruits that are high in pectin.

Look online for recipes for fruit preserves, those should be lower in sugars.

Answer 3

SUGAR-FREE STRAWBERRY JAM

1 pt. strawberries
1 c. water
1 (4 serving size) env. dietetic strawberry gelatin dessert

Crush strawberries and cook for two minutes in one cup of water. Now, mix in one of the gelatin envelopes. Stir until completely dissolved. When cool, pour into three small jars: one for the refrigerator and two for the freezer. Three calories per tablespoon.