Peach Jam is Peachier Without the Carbs

I needed to clear some space in my freezer last week, so I took out the frozen peach slices that I’d done last summer and moved them to the ‘fridge.  By the time I got to them this week, they had gotten soft and there was about a cup of peach juice in the bag, so I decided to turn them into peach jam.  You can start with fresh ones, but they won’t have much juice, so you’ll need to add water.  But the flavor is great and sine they use sugar substitute for sweetening, they are low in carbohydrates and calories.

Easy Peach Jam

3 cup peach slices with juice, if there is any
1/4 cup water if there isn’t any juice
1 teaspoon Cert-O or other canning preservative
1 teaspoon lemon juice
1/4 cup sugar substitute
1 teaspoon ground Cinnamon
1/8 teaspoon ground Clove (optional)

Put all the ingredients in a medium-sized pot over medium heat and stir as you bring the pot to a boil. Reduce heat to simmer and cook for 20 minutes. Check a couple of time to stir and add water if needed. Check to see if the peaches are sweet enough. If not add a little more sugar substitute.

At this point you have peach compote which can be cooled a bit, then stored in a clean jar and used as topping, side condiment or even made into a peach pie.

For jam, put the cooked peaches into a food processor and pulse a few times until the jam is smooth. Put this back in the pot and simmer until the jam is thick and the consistency you like. Let the jam cool for about 15 minutes, then put into a clean jar and store in the refrigerator.

Fresh jam without preservatives will keep in the refrigerator for about two months. If you made more than you can eat in that time, put the rest in a freezer bag and freeze until you are ready to eat it.

Makes about 1 1/2 cups of jam or 24 one tablespoon servings.

Nutrition Info per recipe
Calories: 219  Fat: 1.3 g  Net Carbs: 46.4  Protein: 3.6 g

Nutrition Info per tablespoon
Calories: 9.1  Fat: .1 g  Net Carbs: 2 g  Protein: 0.1 g