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Splenda Preserved Peaches

Splenda Preserved Peaches recipe image
These Splenda Preserved Peaches offer a delicious, lower-sugar alternative to traditional canned fruit. By using Splenda granular sweetener, you enjoy the classic taste of ripe peaches simmered in a light syrup without the excess calories of refined sugar. The addition of ascorbic acid ensures the fruit retains its vibrant color and fresh flavor. Ideal for diabetic-friendly diets or anyone looking to reduce sugar intake, these peaches are versatile for toppings, snacks, or desserts. The canning process allows you to store the bounty of summer for enjoyment throughout the year, providing a homemade touch to your pantry staples.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 118.0
Dietary: Diabetic, Gluten-free, Vegan, Vegetarian
Description
These Splenda Preserved Peaches offer a delicious, lower-sugar alternative to traditional canned fruit. By using Splenda granular sweetener, you enjoy the classic taste of ripe peaches simmered in a light syrup without the excess calories of refined sugar. The addition of ascorbic acid ensures the fruit retains its vibrant color and fresh flavor. Ideal for diabetic-friendly diets or anyone looking to reduce sugar intake, these peaches are versatile for toppings, snacks, or desserts. The canning process allows you to store the bounty of summer for enjoyment throughout the year, providing a homemade touch to your pantry staples.
Ingredients
  • 1/2 teaspoon Pure ascorbic acid
  • 8 cups Water (for ascorbic solution)
  • 2 pounds Fresh peaches
  • 3 cups Water (for syrup)
  • 2 1/4 cups Splenda granular
Directions
  1. 1
    Dissolve the pure ascorbic acid into 8 cups of water in a large bowl; set aside.
  2. 2
    Bring a large pot of water to a boil.
  3. 3
    Immerse peaches in the boiling water for 30-60 seconds to loosen skins.
  4. 4
    Transfer peaches immediately to a bowl of cold water, then slip off the skins.
  5. 5
    Cut each peach in half, remove the pit, and drop the halves into the ascorbic acid solution.
  6. 6
    In a large saucepan, combine 3 cups of water and Splenda granular; bring to a boil.
  7. 7
    Drain the peaches and add them to the boiling Splenda syrup.
  8. 8
    Simmer the peaches in the syrup for 3 minutes.
  9. 9
    Using a slotted spoon, remove peaches from the syrup and pack them snugly, cut side down, into hot sterilized canning jars, leaving 1/2 inch headspace.
  10. 10
    Ladle the hot syrup over the peaches, leaving 1/2 inch headspace.
  11. 11
    Remove air bubbles by sliding a non-metallic knife around the inside of the jar.
  12. 12
    Wipe jar rims and apply two-piece canning lids that have been heated in boiling water.
  13. 13
    Process jars in a boiling water bath for 20 minutes for pints or 25 minutes for quarts.
  14. 14
    Remove jars and let cool completely on a wire rack.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 118.0kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 30.3g11%
Dietary Fiber 4.5g18%
Sugars 25.4g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety First: Ensure all canning jars and lids are properly sterilized before use. Follow safe canning practices to prevent spoilage.

Storage: Store sealed jars in a cool, dark, dry place for up to one year. Once opened, refrigerate and consume within a week.

Ingredient Tip: Ascorbic acid (Vitamin C) helps prevent browning and preserves the fresh color of the peaches. Do not omit this step for best results.

Variation: For a spiced version, add a cinnamon stick or a few cloves to the syrup while simmering.

Peeling Tip: If peaches are very ripe, you may be able to slip the skins off without blanching, but blanching ensures easier removal and cleaner presentation.

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Read it online: https://www.chefs-mate.com/recipe/splenda-preserved-peaches/