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Ingredients

3 cups peeled and chopped peaches ¾ cup water 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®) ½ cup sucralose sugar substitute (such as Splenda®)

Nutrition Info

24 calories carbohydrate: 5 g cholesterol: : - fat: : - fiber: : - protein: : - saturatedFat: : - servingSize: - sodium: 0.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.

3 8-ounce jars

Delicious peach preserves/jam for those watching carbs or for diabetics.