This sugar free jam recipe (or “spread”) has a lovely color and a fresh taste. (It’s the orange colored jam in the image).
The mix of peaches, papaya and orange juice creates a spread that is just right – not too sweet, not too tart.
Although you can make this jam any time of year, it is particularly wonderful in the midst of summer, when the peaches are at their peak of sweet goodness.
This recipe comes from a wonderful preserving cookbook called 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys.
It’s a great resource if you are thinking of making your own jams and jellies and includes lots of tips and “how to’s” as well as delicious recipes.
This peach papaya sugar free jam recipes is just one of the sugar free jams you will find in this great cookbook. Find our review here.
Of course sugar free jams are wonderful diabetic recipes. This one is gluten free too.
Sugar Free Jam Recipe: Peach Papaya Orange Spread
- 2 cups peaches, crushed, peeled
- 2 cups papaya, finely chopped or mashed
- 1 cup orange juice
- 3 tablespoons lemon juice, or lime juice
- 1 cup Splenda No Calorie Sweetener
- 1 cup sugar, granulated, see tips below for a totally sugar free version
- In a large, deep, heavy-bottomed pot, combine peaches, papaya, orange juice and lemon juice.
- Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
- Stir in sweetener until dissolved. Add sugar, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium and boil rapidly for 3 minutes, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle into sterilized jars to within 1/4 inch (0.5 cm) of rim. Wipe rims. Apply prepared lids and rings. Tighten rings just until fingertip-tight.
- Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals. Refrigerate any unsealed jars for up to 3 weeks. Makes about four 8 - ounce (250 mL) jars.
- With this type of pectin, no sugar needs to be added. You can use only a sugar substitute (one that can take heat), with no sugar at all. The recipe creator states that she prefers to blend together both sugar and sugar substitute for the best texture and taste.
- To make a Mango Papaya Orange Spread, replace the peaches with an equal amount of chopped mangos.
- You’ll need about 2 pounds (1 kg) of papaya for this recipe.
- If desired, use a whisk to blend in the pectin, sugar and sweetener.
- This spread may also be made with just the sweetener (increase to 1 1/2 cups/375 mL, or to taste) and no sugar at all for a delicious and totally sugar free jam recipe.
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