Best 6 Reduced Sugar Peach Champagne Jam Recipes

BELLINI PEACH JAM RECIPE WITH CHAMPAGNE

Steps:

• Place a small plate in the freezer so you can test the jam for proper thickness later. Sterilize jars and lids. In a food processor, pulse the peaches until they are chopped well, about five or six 1-second pulses. If you prefer a coarser jam, feel free to chop the fruit to a chunkier texture.
• Pour the fruit into a deep, heavy-bottomed pot. Toss with champagne and 1/4 cup of white sugar. Cover and allow to sit for 1 hour.
• Add remaining sugar, salt, lemon juice, lemon zest, and butter. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Use a skimmer to skim off any foam that forms. Cook for about 20-25 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot.
• Begin testing the peach preserves for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you'd like thicker jam, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam.
• Remove pot from heat and use a spoon to skim any foam from the surface of the preserves. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened peach jam should be refrigerated.

REDUCED-SUGAR PEACH CHAMPAGNE JAM

Steps:

• sterilize 6 250ml (half pint) mason jars in a dishwasher or hot water bath. heat lids in hot water, not boiling. Keep jars and lids hot until ready to use.
• score an X into the bottom of your peaches, blanch in boiling water for about 45 seconds, then douse into ice water for a minute they should now peel very easily. squeeze each peeled peach and you should end up with a bowl of mush and the pit still in your hand.
• Measure crushed peaches, champagne, and lemon juice into a large, deep stainless steel saucepan. Whisk in pectin until dissolved.
• If using sweetener, measure splenda or sugar and set aside.
• Stirring constantly, bring fruit mixture to a boil over high heat.
• If using, add sweetener and return mixture to a boil.
• Stirring frequently, boil 3 minutes. Remove from heat. Skim foam.
• Quickly ladle jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace if required by adding more jam. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
• When canner is filled, ensure that all jars are covered by at least 1" water. Cover canner and bring water to a full rolling boil before starting to count processing time. boil filled jars for 10 minutes.
• When processing time is complete, remove canner lid; wait 5 minutes, then remove jars without tilting. Cool upright on a protected work surface; leave undisturbed for 24 hours.

PEACH LOW SUGAR JAM RECIPE BY TASTY

Steps:

• 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.
• Combine crushed peaches, water, lemon juice, and sugar in a medium saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• 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.
• Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, then let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal. They should not flex when center is pressed.
• Enjoy!

NO-SUGAR PEACH PRESERVES

Steps:

• Fill a canner pot half-full with water and bring to a simmer. Wash jars and rings in warm soapy water; rinse with warm water. Place lids in a saucepan off the heat; 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 3/4 cup water. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
• Ladle jam immediately into the prepared jars, filling to within 1/8-inch from the tops. Wipe jar rims and threads. Cover with lids and rings; screw bands tightly. Place 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, 2 to 3 hours. Check seals by pressing the middle of lid with your finger; if lid springs back, lid is not sealed and refrigeration is necessary.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - PEACH JAM

Steps:

• Bring boiling-water canner, half full with water, to 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 well before filling.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 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.)

CHAMPAGNE JELLY

Steps:

• In a Dutch oven, combine sugar and Champagne. Bring to a full rolling boil over high heat, stirring often. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam if necessary. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place the jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.