This Low Peach Jam is like a taste of summer, that will last all year long! It is delicious and easy to do!
Honestly, once you taste your own jam, you will never want to run out, so that you are forced to buy the stuff from the grocery stores.
I started processing the peaches in the food processor last year and I really like the finished product, much better. When the peaches are finely chopped, they float to the top. I have tried everything I can find to stop that from happening, like turning them upside down several times over. The fruit is always ending up on the bottom or the top.
Don’t miss our complete step by step guide to canning.
What you need
- peaches – you can use any variety of peach
- sugar or use a sugar substitute
- lemon juice – always use bottled lemon juice when canning
- pectin – use no sugar / low sugar pectin
- water or juice
How to Can Low Sugar Peach Jam Recipe
It is so easy to make your own jam at home. Wash jars and lids with warm soapy water. Rinse well. Prepare water bath canner it can take up to 45 minutes to come to a boil..
- Blanch peaches to remove skin.
- Let peaches cool in cold water bath. Then slip off skins with the aid of a paring knife. This will save you a lot of time in the preparation of the peach jam.
- Process sliced peaches in food processor or use an immersion blender or mash peaches with a potato masher to achieve a smooth consistency.
- Place peaches, lemon juice and pectin in large, 8 quart pot.
When it comes to a full rolling boil (one that can’t be stirred down), add sugar all at once, stirring constantly. Again, bring the mixture to a full rolling boil and continue to boil hard for at least 1 full minute.
Skim off any foam.
Immediately ladle hot jam into hot jars leaving 1/2 inch of headspace (the space between the jam and the rim of the jar). Wipe jar rims. Remove air bubbles with wooden or plastic tool.
Put on lids and screw bands fingertip tight. (Not too tight!)
Place jars in a water bath canning pot on the rack provided and process for 10 minutes. Let jars rest in canning pot an additional 5 minutes.
After the rest remove the jars from the canning pot and let cool on the counter for 24 hours. After a short amount of time you will here the lids “pop” that is always a good thing because that means that they have sealed.
Check the lids after the 24 hours. Any lids that snap in the middle have not sealed properly and should be refrigerated. The sealed jars are best stored in a cool, dark place, like a basement.
What is pectin?
Pectin is a naturally occurring product that is found on the cell walls of plants, specifically fruits.
Pectin has been used for thickening (basically helping) the fruits of plants that did not contain as much pectin, with fruits that contained lots of pectin, for centuries.
Peaches are one of those fruits that do not contain large amounts of pectin. It is recognized as safe for human consumption throughout most of the world. For more information regarding the health benefits of pectin, see this article from WebMD.
Why should you use pectin?
I have made many jams without pectin. The reason that I prefer to use pectin is that it is difficult to get the beautiful color of the fruit you are preserving without it. Without pectin the mixture needs to be cooked longer, so if you are not careful, the sugars will turn dark and caramelize. The jam will be just as good, but presentation suffers.
How to make Peach Jam without a canner
It is perfectly acceptable to can peach jam without a canning pot. The jars just need to be protected from knocking into each other. Just wrap jar a few times with a towel and add them to a large pot.
Can you make Peach Jam without sugar?
Yes, you can absolutely use other substitutes for white sugar. Items that are a good substitute for sugar in Peach Jam are;
- turbinado sugar
- honey
- Splenda, or other sugar substitute
- Molasses (just recognize the color of will jam will change)
- Corn Syrup
If you grow your own peaches to make peach preserves, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
I hope you enjoyed the recipe today for Low Sugar Peach Jam Recipe! Don’t forget to sign up for my mailing list so that you don’t miss a recipe. Sign up form is below the recipe card. Love peaches? Check out these Grilled Peaches with Blackberry Wwine Sauce! As always, thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Low Sugar Peach Jam
Ingredients
- 1 1/3 cups peaches, chopped
- 1/3 cup water or fruit juice
- 1 1/2 tablespoon Ball RealFruit™ Low or No-Sugar Pectin
- 1 1/2 tablespoon Bottled Lemon Juice
- 1/2 cup Sugar up to 1/2 cup
Instructions
- Blanch peaches for a minute and then transfer them to a water bath. It is soooo much faster than peeling. The skins just slip right off. It reduces your prep time by half.
- Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
- Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Peel and cut plums into small chunks. Add to 8 qt. sauce pan. Mash with potato masher. Add water.
- Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
- Bring peaches to a boil with lemon juice and water. Add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
- Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
- Fill jars, leaving 1/2″ headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
- Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
- Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
- After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
- Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
- This recipe makes 2 half pint jars jam.
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Notes
Nutrition
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Jody
Beth,
I had such good results from the low sugar berry jam that I am now going to try the peach jam.
But I have a question… Do you have a recipe for low sugar canned Spiced Peaches? I used to be able to buy these in the stores around the holidays and I love them, but they are almost impossible to find now. Low sugar would be great as I recall they are very sweet when you buy them in the store.
Beth Neels
I don’t have a recipe for spiced peaches yet, but thanks for the idea. I just picked my tree, so I may just do them! I’m glad you liked the recipes Jodi!
Beth Neels
I have a friend who has a post regarding canning peaches. She uses no sugar/ low sugar as well. You can find the recipe here. https://www.sustainablecooks.com/canning-peaches/
Ramona
Oh Beth, I love homemade jams and peach is my top favourite – I think I am on my way to you for breakfast. What a great recipe – low sugar too, exactly how I like it!
Binky
Come on over, Ramona! Any time! Thanks so much for your comment!
Amanda
Peaches are one of my favorite Summer fruits! I’ll have to try this recipe when I see peaches on sale.
Binky
It’s really great, Amanda! Thank you so much for your comment!
Rhiannon
You had me at peaches and low sugar is a super bonus! This looks amazing, thank you for sharing 🙂
Binky
Thanks for your comment, Rhiannon! I very much appreciate that!
Caroline
I love homemade jams, and made a strawberry peach jam earlier in the summer which we all loved. I much prefer lower sugar as I don’t have a hugely sweet tooth so this is perfect for me to try.
Binky
Oooh! Strawberry Peach sounds awesome! I don’t have a sweet tooth either, so I prefer low sugar. Thanks, Caroline!
Jenni LeBaron
I appreciate that you kept the sugar low in this because peaches are generally sweet enough on their own to not need a ton of added sugar. This looks great!
Binky
Yes, I agree! The peaches on my tree are especially sweet and I prefer more tart flavors! Thanks, Jenni!
Shadi Hasanzadenemati
Homemade jam is the best! I’ve never made peach jam at home and I think I should make some very soon!
Binky
It is so good! I am especially pleased with the texture processing the peaches gives me! Thank you Shadi!
Cliff Sprunger
“Add to 8 qt. sauce pan. Mash with potato masher. Add water.”
No where in the recipe does it give the amount of water to add. I did make this and it came out very well. I winged it on the amount of water.
Beth Neels
Hi Cliff! You are so correct! There was an omission there! I apologize! Thank you for stopping by and for your comment, so I could correct it!! I am glad it turned out well!
Jamie Young
I’ve never made jam before because I was always afraid I’d mess it up. This looks so simple! I have to try this. Thank you!
Binky
It really is very easy. If you think that you messed something up, just store them in the refrigerator. They will last for many months, unopened! Thanks, Jamie!
Tara
I have yet to make my own jam, but definitely want to now! This is such a great use of the abundance of peaches. Looks delicious!
Binky
It is really easier than it sounds. Give it a try, Tara!
Whitney
I LOVE peaches! Thank you for making this low sugar 🙂 I’ll be trying this very soon!
Binky
It tastes more like fresh peaches with less sugar. Thanks, Whitney!
Sharon
This peach jam is perfect to make to keep summer flavors all year long. Perfect for toast or even using in other desserts.
Binky
Yes, that sounds good! I should make some desserts with it! Thank you for your comment, Sharon!