Try this on your breakfast toast or better yet serve it as an appetizer on crackers along with a thin slice of cheese. It is super easy to make and the jam keeps for weeks in the refrigerator. To keep it longer, freeze it.
- 3/4 cup cranberry pomegranate juice*
- 2 teaspoons lemon juice
- 2 tablespoons low or no sugar pectin**
- 1/4 cup sugar
- 1/4 cup Splenda or additional sugar
- 2 large peaches, peeled and chopped***
- 1 tablespoon lemon zest
In a small saucepan, combine fruit juice and lemon juice. Using a whisk, gradually add pectin. Cook over medium heat until mixture comes to a rolling boil. Continue to boil for 1 minute. Remove from heat and add sugar and Splenda. Whisk until sugar is dissolved. Add peaches and lemon zest.
Place in jars. Cover and refrigerate.
*A variety of juice can be used such as apple, white grape juice, cranberry raspberry, etc.
**It is important to use the pectin labeled low or no sugar pectin.
***Peel and slice the peaches. Cut off the dark red rough area that is near the pit. It is best to chop the peaches in a small food processor in order to chop them into small pieces.
This jam is not super firm so it can be served as a sauce over poultry or pork. For a firmer jam, add an extra tablespoon of pectin.
Nutritional information per serving:
Fat, gm.: 0
Protein, gm.: 0
Carbs, gm.: 2.5
Cholesterol, mg.: 0
Fiber, gm.: 0.1