Our little peach tree produced some gorgeous and delicious fruit this year, but as we’re striving for a lower-carb diet, we’re not eating as many as we normally would. However, I was super happy to discover that peaches are actually a lower-carb fruit, so why not enjoy some of the season’s bounty. When some of the fruit started to get a bit over-ripe sitting on the counter, I decided to try my hand at sugar-free jam. Fortunately, our blackberries started ripening at the same time, so a peach-blackberry jam seemed just the thing.
I had never made jam, and really wasn’t ready to try preserving/canning, so I tried a small batch jam I could just keep in the refrigerator for a week or two. I really wasn’t sure whether to use a low-sugar pectin or gelatin (I saw recipes online using both), but decided to give the gelatin a try and was pleased with the results. I modified a recipe from Low Carb Maven site for Low Carb Raspberry Jelly.
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PinIngredients
- 8 ounces fresh peaches, chopped
- 8 ounces fresh blackberries
- 3/4 cup water
- 1/2 cup sugar-free sweetener 1:1 (I used Swerve)
- 2 tbsp lemon juice
- 1 1/2 tsp gelatin (I used Knox)
- a few drops liquid stevia (optional) to taste
Instructions
- Put lemon juice in a small cup and sprinkle the gelatin over it.
- Add blackberries, peaches, and Swerve or other sweetener. You could also use honey for a Paleo-friendly recipe, but this would add carbs.
- Simmer the fruit for about, stirring every few minutes, and breaking down the fruit slightly with the back of a spoon. This will leave it a bit chunky.
- Break up the gelatin and add to the fruit. Stir to dissolve. Taste and if added sweetness is desired, add a few drops of liquid stevia.
- Allow to cool in the pan. Then transfer to clean jars and refrigerate for at least 8 hours to thicken and gel.
Recipe Notes
This made about 2 1/2 cups, or 40 “servings” at 1 tbsp. each.
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