Low Sugar Peach Jam Recipes with a Twist (Safe for Canning)
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There’s nothing quite like homemade peach jam—especially when it’s bursting with fresh summer flavor and not overloaded with sugar. If you’ve been searching for low sugar peach jam recipes that taste amazing and are safe for long-term storage, you’re in the right place.
One of my favorite things about home preserving is experimenting with recipes you can’t find in stores. In addition to plain low sugar peach jam, this article also has peach vanilla and fuzzy navel (peach orange).
You can also check out:
These recipes are safe for canning, or you can store them in the refrigerator. You can scale the recipes up or down to make a half batch or double batch. This works because we’re using Pomona’s Pectin. (I don’t recommend scaling up with full sugar pectin.)
Each year we buy a couple of cases of peaches from the local Knight’s of Columbus fundraiser. We eat some fresh, and preserve some for later. We make up at least one batch of each peach jam – usually two. Low sugar peach jam is also a great way to use up peaches that are too soft and ripe for canning in slices.
Table of Contents
Which Pectin to Use
I use Pomona’s Universal Pectin to make low sugar jams, jellies and spreads. Why? Because Pomona’s uses calcium instead of sugar to gel.
This means that you can use low or even no added sugar. (The Low-sugar Sure-jell recipe uses 3 cups of sugar, for comparison.) Jam made with Pomona’s also cooks quickly, preserving more of that fresh peach flavor.
One box of Pomona’s will make several batches of jam/jelly, and it has a shelf life of several years unopened. You can learn more about how Pomona’s Pectin works here.
These peach jam recipes use calcium water. You make the calcium water from calcium powder included in the boxes of Pomona’s Pectin. I buy Pomona’s Universal Pectin online, or find it at my local natural grocery.
If you can’t find Pomona’s Pectin, you have a couple of options. You can skip adding pectin and slow cook the jam until it thickens, or use a different commercial pectin. If you use a different pectin, you’ll need to adjust the sugar.
How to Make Low Sugar Peach Jam
First, decide if you want to can the jam or store it in the refrigerator. I’m including water bath canning instructions, but it will keep for 2-3 weeks in the refrigerator.
To peel peaches quickly, use blanching. Place the peaches in boiling water for 1 minute. Then, cool in ice water and slip off the skins.
Ingredients
- 4 cups peeled, diced peaches (approx. 4-5 large ripe peaches)
- 2 Tbsp bottled lemon juice
- 2 tsp calcium water (included with Pomona’s Universal Pectin)
- 2 tsp Pomona’s Universal Pectin
- 2 cups granulated sugar
Instructions
- Wash jars and lids in warm, soapy water and rinse. Set up a boiling water canner, and place the empty jars in the canning water to preheat. Keep your lids warm in gently simmering water until ready.
- In a small bowl, combine sugar and pectin powder. Mix well to prevent clumps.
- In a large non‑reactive pot, mix peaches, lemon juice, and calcium water. You can mash the fruit mix with a potato masher for a smoother jam, if desired. Bring the mixture to a full rolling boil that cannot be stirred down.
- Gradually stir in the sugar‑pectin blend. Boil vigorously 1–2 minutes, stirring constantly, until the mixture thickens.
- Remove from heat. Use a canning funnel to ladle hot jam into hot jars, leaving a ¼″ headspace. Remove air bubbles, if needed. Wipe jar rims and screw on lids, adjusting to fingertip tight.
- Process in the boiling water bath for 10 minutes, adjusting for altitude. (Add 1 minute per 1,000 ft elevation.)
- Remove jars from the canner and place on a towel on the counter top. Allow to cool completely and check the seals. The center of the lid should be sucked down and the seal should not flex.
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Once jars are cool, wipe any spills, date and label. Store in a cool, dark location, out of direct sunlight. For best quality, use within 18 months. Color fades in storage, but as long as the seal is intact, the jam is safe to eat. If you’d like a more tart jam, reduce the sugar to one cup.
Can I Skip the Sugar Completely?
I don’t recommend eliminating the sugar completely, because it helps to preserve the jam. Sugar ties up water, so that water isn’t available for microbes. It also helps maintain the texture of the peach bits, and the color of the jam. In my experience, the lower the added sugar, the faster the color fades.
If you want to skip adding any sugar, or use a sugar substitute, there are instructions included with Pomona’s Pectin for adapting recipes.
Low Sugar Peach Jam
Simple and delicious, this quick cooking jam recipe let’s you taste the fruit instead of the sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-5 cups
- Category: jam
Ingredients
- 4 cups peeled, diced peaches (approx. 4-5 large ripe peaches)
- 2 Tbsp bottled lemon juice
- 2 tsp calcium water (included with Pomona’s Universal Pectin)
- 2 tsp Pomona’s Universal Pectin
- 2 cups granulated sugar
Instructions
- Wash jars and lids in warm, soapy water and rinse. Set up a boiling water canner, and place the empty jars in the canning water to preheat. Keep your lids warm in gently simmering water until ready.
- In a small bowl, combine sugar and pectin powder. Mix well to prevent clumps.
- In a large non‑reactive pot, mix peaches, lemon juice, and calcium water. You can mash the fruit mix with a potato masher for a smoother jam, if desired. Bring the mixture to a full rolling boil that cannot be stirred down.
- Gradually stir in the sugar‑pectin blend. Boil vigorously 1–2 minutes, stirring constantly, until the mixture thickens.
- Remove from heat. Use a canning funnel to ladle hot jam into hot jars, leaving a ¼″ headspace. Remove air bubbles, if needed. Wipe jar rims and screw on lids, adjusting to fingertip tight.
- Process in the boiling water bath for 10 minutes, adjusting for altitude. (Add 1 minute per 1,000 ft elevation.)
- Remove jars from the canner and place on a towel on the counter top. Allow to cool completely and check the seals. The center of the lid should be sucked down and the seal should not flex.
Notes
It’s okay to double or half the recipe.
Peach Vanilla Jam with Less Sugar
If you’d like to mix up your low sugar peach jam a bit, try peach vanilla or fuzzy navel jam. The peach vanilla jam recipe is on the right in the photo below. If you look closely, you can see the flecks of vanilla bean. It tastes good when it’s fresh, but tastes phenomenal once it’s had a chance to age.
Print
Peach Vanilla Jam Recipe
Turn your ripe, juicy peaches into an awesome low sugar jam with just a hint of vanilla.
Ingredients
- 4 c. of peeled, diced peaches (about 9 large peaches)
- 1/3 vanilla bean
- juice from 1 lemon (2 tablespoons)
- 2 teaspoons calcium water (included with Pomona’s Pectin)
- 3 cups sugar
- 2 teaspoons Pomona’s Pectin powder
Instructions
- Sterilize seven 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
- In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
- In a large, non-reactive pot, combine peaches, lemon juice, vanilla bean and the calcium water. Bring to a full boil.
- Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
- Ladle peach jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 6-7 cups.
Notes
Sugar may be reduced to 2 cups if preferred.
Fuzzy Navel Inspired Peach Jam
Back in my younger, rowdier days, fuzzy navels were one of my favorite mixed drinks. The combination of peach schnapps and orange juice was fruity and fun. This fuzzy navel jam pairs up ripe peaches and orange for a nod to that fuzzy navel flavor.
PrintFuzzy Navel Peach Jam
Peaches and oranges pair up in a delicious low sugar homemade peach jam recipe.
Ingredients
- 4 c. of peeled, diced peaches (about 9 large peaches)
- 1 cup orange juice
- 1 tablespoon lemon juice
- 2 teaspoons calcium water (included with Pomona’s Pectin)
- 2 cups sugar
- 2 teaspoons Pomona’s Pectin powder
Instructions
- Sterilize seven 8-ounce jars, keep hot. Prepare lids and rings. Fill water bath canner and bring to boil.
- In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
- In a large, non-reactive pot, combine peaches, orange juice, lemon juice and the calcium water. Bring to a full boil.
- Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
- Ladle peach jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 6-7 cups.
I hope you get a chance to enjoy some peaches this year, and maybe put some away to enjoy this winter. We like to share jars of low sugar peach jam for holiday gift giving, too.
More Peaches and Preserving
Store bought can’t match the quality of homemade recipes made with care and attention. Preserving the harvest (and using what we preserve) is an important part of our family’s routine.
You may also enjoy:
- 5 Ways to Preserve Peaches, Plus the Easiest Way to Peel Peaches
- Old Fashioned Peach Cobbler with Canned Peaches
- Blackberry Blueberry Jam
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.
Originally posted in 2011, last updated in 2025.
If I cnnot find the brand of pectin you use, I can purchase sure-gel. Any modifications? And where or how does one get calcium water?
Calcium water is included in the box of Pomona’s Pectin. It’s needed with Pomona’s Pectin, because the type of pectin used in Pomona’s gels with calcium, not sugar, so you can use less sugar, or no sugar at all. Pomona’s can be ordered online, and many natural grocers carry it, too.
Sure-gel pectin uses sugar to gel. These recipes will not work with standard Sure-gel, as they don’t contain enough sugar. The peach vanilla jam might work with low-sugar Sure-gel. I don’t think the fuzzy navel has enough sugar to work with low sugar Sure-gel.
If you are working with regular or low sugar Sure-gel, you’d need to adjust the proportions of the fruit, juice, and sugar to match their current recommended proportions. I haven’t purchased that brand in years, so I’m not familiar with their currently recommended proportions. You would not need the calcium water with Sure-gel, because it relies on extra sugar for gelling.
Can I use frozen peaches?
Absolutely.
Can you substitute honey for sugar?
The flavor won’t be exactly the same, but yes. Use about half as much honey for a similar level of sweetness.
Thanks for making the recipes printable and printable to one page only! Now they are easily added to my canning recipe collection.
You’re welcome.
What a great way to preserve summer peaches to have all year. I can’t wait to try it!
it may last 3-4 weeks in your house, but not in mine! Sounds Yummy
I have used Pomona’s but I find I like agar much better. Can still reduce the sugar (I use half what Certo calls for – 4cups strawberries, 2 cups sugar) and I find it more convenient and less expensive.
I haven’t used agar for jams. Does the cooking/processing change?
What is calcium water? First time I’ve run across it.
It’s included in the Pomona’s Pectin. If you wanted to use a different low-sugar pectin, you could skip the calcium water and follow their jelling directions.
The Ball Blue Book is a very good and inexpensive reference to get started canning. I'm planning to write a post on canning peaches, but have been so busy canning I'm not sure when I'll have time!
The Natural Canning Resource Book (https://commonsensehome.com/the-natural-canning-resource-book-book-review/) also give a TON of information on the "whys" and "hows" of canning, but not too many recipes.
I have never canned before, but am wanting to give it a go because the peaches and nectarines are phenomenal this year. I don't know the first thing about it. Where would you recommend I start educating myself on the topic?
Mmmm! I've never made peach jam, but your pictures tempt me to try. Looks good!
Brigid – thanks so much for stopping by. I always enjoy visiting you and Barkley, too. I've never tried cornbread waffles, but they sound like excellent fall fare.
Off topic but I wanted to let you know I linked your cornbread recipe in my post today on cornbread waffles. I didn't use your recipe to make them (I sort of experimented) but your cornbread was the best I have I ever made and I told folks so. Better than mine.
I always enjoy your recipes and your refreshing outlook on life and family.
Brigid
Thanks, Debi! I'm always learning, too, so I like to share what I find out.
Always glad to visit you with all your wonderful ideas and recipes. Great learning tips too.
While I don't recommend the use of Splenda, as it is an excitotoxin(http://suewidemark.com/splenda.htm), you could substitute stevia, or leave out the sweetener entirely, as Pomona's Pectin does not use the sugar as a jelling agent like regular pectins do.
Keep in mind that this will reduce the shelf life of the product. The Natural Canning Resource Book explains why, and give examples of how to safely modify recipes for low and no sugar. Sugar binds up water molecules in the jam, which helps to prevent spoilage.
could I replace all or part of the sugar with splenda and/or stevia? I enjoy your site.