No-Sugar Peach Preserves

Instructions

• Inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves are ready. Wash new, unused lids and rings in warm soapy water.
• Stir peaches and water together in a medium saucepan. Gradually add pectin, stirring until well blended. Bring mixture to a boil over high heat, stirring constantly. Continue to stir while boiling for exactly 1 minute. Remove from the heat and stir in sucralose. Skim foam off the surface of the jam using a metal spoon.
• Immediately ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 2 to 3 hours. Press the center of each lid with a finger to ensure the lid does not move up or down; if the lid springs back, it is not sealed and refrigeration is necessary.