Low Sugar Peach Jam Recipe Without Pectin
This easy low sugar peach jam recipe is made with fresh peaches, lemon juice, a small amount of sugar, and no added pectin. It cooks into a soft, fruit-forward refrigerator or freezer jam.
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Servings: 2 -2 ½ cups
Equipment
- Large bowl
- Bowl of ice water
- Large pot for blanching the peaches
- Sharp knife or paring knife
- Food processor, potato masher, or immersion blender
- Medium saucepan or Dutch oven
- Wooden spoon
- Clean glass jars with lids
- Canning funnel, optional
- Tongs, optional
Ingredients
- 4 cups fresh peaches fresh peaches, peeled and chopped, about 6 to 8 medium peaches
- 2 tablespoons lemon juice, about 1 lemon
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon optional
Instructions
- Fill a large bowl with ice water and set it near the stove.
- Bring a large pot of water to a boil.
- Cut a shallow X in the bottom of each peach.
- Drop the peaches into the boiling water for 30 to 60 seconds.
- Remove the peaches and place them into the bowl of ice water.
- Peel off the peach skins, remove the pits, and chop the peaches.
- Add the chopped peaches and lemon juice to a medium saucepan or Dutch oven.
- Cook over medium heat, stirring occasionally, until the peaches release their juice.
- Once the mixture begins to bubble, reduce the heat slightly and simmer for about 10 minutes.
- Mash the peaches with a potato masher or immersion blender to your desired consistency.
- Stir in the granulated sugar and cinnamon, if using.
- Cook for another 5 to 15 minutes, stirring often, until the jam looks glossy and thickened.
- Test the jam on a cold plate. It should hold a soft trail when you run your finger through it.
- Remove the jam from the heat.
- Spoon the hot jam into clean jars.
- Cool to room temperature before covering and storing in the refrigerator or freezer.