This easy low sugar peach jam canning recipe captures the delicious flavor of the ripe peaches without as much sugar than traditional jam recipes. Made with simple ingredients, and no pectins, this easy peach jam recipe has become our quick fix to an abundance of peaches! It is simply a delicious recipe that can be made in bulk and enjoyed all winter long!

Canned peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

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Ingredients for Canned peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Peach season is one of our favorite times of the year. We look so forward to late summer and going down to our favorite farmer’s market to pick up a bushel (over 48 pounds!) of fresh fruit and snacking on it on the way home.

Ingredients for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

What is the difference between jelly, jam, and preserves?

The terms jelly, jam, and preserves are often used interchangeably, but they refer to different types of fruit spreads based on their texture and preparation methods. Here’s a breakdown of each:

1. Jelly

Texture: Smooth and clear with no fruit pieces.
Preparation: Made from fruit juice, sugar, and pectin. The juice is extracted from the fruit and then combined with sugar and pectin to create a smooth, firm gel.
Characteristics: Jelly has a gelatinous consistency and is typically very clear, with no fruit pulp or chunks.

2. Jam

Texture: Smooth but with a thicker consistency and visible fruit pieces.
Preparation: Made from crushed or chopped fruit, sugar, and pectin. The fruit is cooked down with the sugar and pectin to create a spread that contains small pieces of fruit.
Characteristics: Jam is less smooth than jelly, as it includes bits of fruit within the spread. It has a more textured consistency compared to jelly.

3. Preserves

Texture: Chunky with large pieces of fruit suspended in a thick syrup.
Preparation: Made from whole fruit or large fruit pieces, sugar, and sometimes pectin. The fruit is cooked with sugar to create a syrupy consistency that preserves the shape and texture of the fruit pieces.
Characteristics: Preserves have the largest fruit chunks and the least amount of gel compared to jelly and jam. The fruit pieces are usually visible and maintain their form.

Summary

Jelly: Clear and smooth, made from fruit juice.
Jam: Smooth but with fruit pieces, made from crushed fruit.
Preserves: Chunky with whole or large pieces of fruit, made from whole fruit or large chunks.

Each type offers a different texture and fruit experience, so the choice depends on your preference for smoothness and fruit chunkiness!

Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Tips for making Peach Preserves or Peach Jam

White peaches can be substituted for yellow peaches.
If you prefer a thicker jam, a natural pectin would be the best way to achieve this. Use 1 packet (1.75 oz) fruit pectin (such as Sure-Jell or Pomona’s Pectin). Mix it into the mashed fruit prior to heating it. I have included it in the recipe as an option, however I do not use it.
You can also omit the mashing of the peaches to create more of a peach preserve.
If you choose not to seal your jars, then they can be refrigerated and used within a few weeks.
Unsealed jam can also be frozen for several months. Just make sure to give an inch or so of head space as it will expand when freezing.

What you will need

Large Bowl

Bowl of Ice water or cold water (to blanch the peaches)

Large pot (to blanch the peaches)

Sharp knife or paring knife

Food processor or potato masher

Pint jars, quart jar, or glass jars

Medium saucepan

New lids

Wooden spoon

Canning funnel (optional) This here is great!

Tongs (for canning) These here are great!

Large stock pot (for canning)

Pouring lemon juice over chopped peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Mashing peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Ingredients

4 cups fresh peaches (peeled and chopped peaches (about 6-8 medium peaches))
2 tablespoons lemon juice (about 1 lemon)
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon (optional for extra flavor)
(Optional) 1 packet (1.75 oz) fruit pectin (such as Sure-Jell or Pomona’s Pectin)

Pouring sugar over cooked peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Cooked down peaches for Peached being blanched for Low Sugar Peach Jam (Easy Canning Recipe - No Pectin).

Low Sugar Peach Jam Recipe

Prepare Peaches:
- Prepare an ice bath by filling a bowl up with water and ice.
- Bring a large pot of water to a boil.
- Cut an 1/8 inch deep cross on the bottom of the peaches.
- Drop the peaches into the boiling water for about 30 seconds to a minute.
- Remove the peaches and place them into a bowl of ice water.
- Peel the peach skins off. (Perfect treat for chickens!)
- Chop your peaches.
Cook Peaches:
- In a large pot, combine the chopped peaches and lemon juice. Cook over medium heat, stirring occasionally. Once the peaches come to a boil, allow them to simmer for 10 minutes on medium heat.
Mash Peaches:
- While heat is still on, use a potato masher or immersion blender to mash the peaches to your desired consistency. If you prefer a smoother jam, you can blend it further. We prefer a chunky jam, so I barely mash them.
(Optional) Add Pectin:
- Stir in the fruit pectin and bring the mixture to a rolling boil over medium-high heat. Make sure to stir constantly to avoid burning.
Add Sweeteners:
- Add the granulated sugar and cinnamon. Stir well to ensure the sugar is fully dissolved. Return to a rolling boil and cook for an additional 3-5 minutes.
Check Consistency:
- To test the consistency, place a small spoonful of the jam on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and wrinkles slightly, it’s ready. If not, boil for another minute and test again.
Jar the Jam:
- Sterilize your canning jars and lids by boiling them in water for 10 minutes. Pour the hot jam into the sterilized jars, leaving about 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Seal and Process:
- Place the lids on the jars and screw on the metal bands until they are fingertip-tight. Place jars in a boiling water bath for 5-10 minutes to ensure they are sealed properly. The water should cover the jars by at least an inch.
Cool and Store:
- Carefully (they will be very hot!) remove the jars from the water bath and let them cool completely on a clean towel or rack. Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store the jam in a cool, dark place.

Enjoy your homemade low-sugar peach jam! It’s great on toast, in yogurt, or as a topping for desserts.

Sourdough Breads to Try This On

Sourdough Bread Recipe with Jalapeno and Cheddar

Easy Same Day Honey Artisan Sourdough Bread Recipe

Easy Same Day Sourdough Bread (Beginner’s Recipe)

Easy Sourdough Bread Recipe Without A Dutch Oven