Low Sugar Peach Jam

This Low Peach Jam is like a taste of summer, that will last all year long! It is delicious and easy to do!

This time of year, you will find me in the kitchen a lot!! Everything gets ripe toward the end of July, August and September around me. So, you know, I do a lot of canning this time of year. 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 peach in the food processor last year and I really like the finished porduct, 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.

How to Can Low Sugar Peach Jam

It is so easy to make your own jam at home.

1. Blanch peaches to remove skin.
2. Let peaches cool in cold water bath. Then slip off skins. This will save you a lot of time in the preparation of the peach jam.
3. Process sliced peaches in food processor to achieve a smooth consistency.
4. 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. Again, bring the mixture to a full rolling boil and continue to boil hard for at least 1 full minute. Immediately ladle into hot sterilized jars. Put on lids and hand tighten rings. (Not too tight!) Place jars in a water bath canning pot 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 occuring substance 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.



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. 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



I hope you enjoyed the recipe today for Low Sugar Peach Jam! 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,



Recipe

5 from 10 votes



Print

Low Sugar Peach Jam

Prep Time

10 mins

Cook Time

10 mins

Freezing time

2 hrs

Total Time

20 mins

 

This Low Peach Jam is like a taste of summer, that will last all year long! It is delicious and easy to do!

Course: Dessert

Cuisine: American

Servings: 1 quart

Calories: 150 kcal

Author: Binky

Ingredients

• 1 1/3 cups peaches, chopped
• 1 1/2 tbsp low sugar pectin
• 1 1/2 tbsp bottled lemon juice
• 1/2 cup sugar

Instructions

1. 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.

2. 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.
   

3. 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.
   

4. Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
   

5. Bring peaches to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
   

6. Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
   

7. 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.
   

8. Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
   

9. Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
   

10. 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.
    

11. Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
    

12. This recipe makes 2 half pint jars jam.
    

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