FROM SPLENDA.COM:*With proper canning techniques, SPLENDA® Granular can be used to make great-tasting, low-sugar recipes. SPLENDA® Granular is heat stable and can be used as a sweetener in making jams and jellies. However, it does not provide preservative properties so proper canning techniques are essential. Please consult a canning book for instructions on sugarless canning.

Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA® Granular must use specially modified pectins to ensure proper set and preservation. Sufficient acidity may also be needed to ensure preservative effects. Use tested recipes to ensure that there is enough acid. Sugarless canning experts recommend a final pH of less than 4.6.

Our test kitchens have successfully made jams with SURE JELL* Fruit Pectin for Lower Sugar Recipes and other modified pectins. These pectins are specially formulated to aid in gel formation and in preservation of jams and jellies with reduced or no sugar.
* SURE-JELL is a trademark of Kraft Foods Holdings, Inc.



Makes: Makes 48 (1Tbsp) servings or 3 (1-cup) jars
Preparation Time: 45 minutes
Total time: 45 minutes

3 cups chopped peaches (about 3 pounds fully ripe peaches)
3/4 cup water
1 box SURE-JELL* for Lower Sugar Recipes Fruit Pectin
1/2 cup SPLENDA® No Calorie Sweetener, Granular



1. 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.
2. 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.
3. 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.
4. 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.
5. 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.)




Nutrition Information per Serving

Serving Size
1 tablespoon

Total Calories
10

Calories from Fat
0

Total Fat
0g

Saturated Fat
0g

Cholesterol
0mg

Sodium
0mg
Total Carbohydrate
2g

Dietary Fiber
0g

Sugars
2g

Protein
0g

Exchanges per serving: Free

This recipe, when compared to a traditional recipe, has a 44% reduction in calories, a 46% reduction in carbohydrates and a 60% reduction in sugars!