Low Sugar Peach Jam (Easy Canning Recipe - No Pectin)
This easy low sugar peach jam canning recipe captures the delicious flavor of the ripe peaches without as much sugar. Made with simple ingredients, and no pectin, this easy peach jam recipe has become our quick fix to an abundance of peaches!
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Servings: 0
Equipment
- 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)
Ingredients
- 4 cups fresh peaches peeled and chopped peaches (about 6-8 medium peaches)
- 2 tablespoons lemon juice about 1 lemon
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon optional for extra flavor
- Optional 1 packet (1.75 oz) fruit pectin (such as Sure-Jell or Pomona's Pectin)
Instructions
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 ⅛ 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 ¼ 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.