Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
Read the complete card before starting and follow every source-specific step.
Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
SUGAR FREE PEACH JAM — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
SUGAR FREE PEACH JAM — Mrs. Wages
Ingredients
- 4 lbs peeled and mashed peaches
- 1 cup apple juice
- 1 packet Mrs. Wages® Sugar Free Fruit Pectin Home Jell
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp freshly grated nutmeg
- 1 1/4 cup Swerve, or other non-sugar sweetener
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 1. Prepare a boiling water bath canner and enough jars to hold 4 pints of product. 2. Place peeled and mashed peaches in a large, non-reactive pot. Add the apple juice and Mrs. Wages® Sugar Free Fruit Pectin Home Jell. Stir to combine. 3. Let the fruit rest for ten minutes. 4.
- Place the pot on the stove and bring to a hard boil. Add cinnamon, cloves, and nutmeg as the fruit is working its way to a boil. Once it is bubbling vigorously, set a timer for 1 minute. 5. Remove the pot from the heat and stir in the non-sugar sweetener that you're using. 6.
- Remove a jar from your canner. Funnel the jam into the jar, leaving 1/4 inch headspace. Wipe the rim, apply a new lid and ring, and return the jar to the canner. Repeat with remaining jars and jam. 7. Process the full jars for 10 minutes (setting timer once the pot has returned to a rolling boil).
- When time is up, remove lid and turn off the heat. Let the jars stand in the cooling water for five minutes. 8. Remove jars from canner and set them to cool on a folded kitchen towel or wooden board. 9. When jars are completely cool, check seals. Sealed jars are shelf stable for up to a year.
- Any unsealed jars should be refrigerated and used promptly.
- Processing: As published by Mrs. Wages: "Process the full jars for 10 minutes" (boiling water bath canner) - 10 minutes.
Recipe Notes
Private Notes
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Cool, verify seals, label, and store correctly.
Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.