SweetLeaf Stevia® Sweetened Jam
Spiced Peach Jam
Basic SweetLeaf Stevia® Sweetened Jam for Canning Directions:
Important note: It’s important that the pectin and calcium water come from Pomona’s Universal Pectin. These pectins work with sugar substitutes, while others don’t. Pomona's is specially made for low-no sugar jamming.
- Make calcium water. Put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
- Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover the rim. Bring water to a boil, turn down heat, and let jars stand in hot water.
- Prepare fruit. Most recipes call for 4 cups of mashed/processed fruit.
- Measure 4 cups fruit into pan with spices, extracts, and lemon or lime juice (if called for in recipe.) Do not add sweetener yet. Stir well.
- Add proper amount of calcium water from jar into pan; stir well.
- Bring fruit mixture to a gentle simmer.
- In a small pot, bring 3/4 cup water to a boil. Put water in a blender/processor and add proper amount of pectin powder. Vent lid and blend 1-2 minutes, until all powder is dissolved.
- Bring fruit up to a boil and add pectin gel. Stir well.
- Add SweetLeaf Stevia® and stir well.
- Return fruit to a boil, then remove from heat.
- Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to 1/4" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
- Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
- You may hear popping as the jars cool, but don’t shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn’t seal can be refrigerated.