No-Sugar Peach Preserves

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.