Low Sugar Peach Jam Recipes with a Twist (Safe for Canning)

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:

• Peach Raspberry Jam
• Blueberry Peach Jam

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.

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

1. 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.
2. In a small bowl, combine sugar and pectin powder. Mix well to prevent clumps.
3. 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.
4. Gradually stir in the sugar‑pectin blend. Boil vigorously 1–2 minutes, stirring constantly, until the mixture thickens.
5. 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.
6. Process in the boiling water bath for 10 minutes, adjusting for altitude. (Add 1 minute per 1,000 ft elevation.)
7. 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.

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.

Pomonas Universal Pectin Fruit & Vegetable Concentrate, 1.1 oz

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

Granite Ware 9 Piece Enamelware Water bath Canning Pot with Canning kit, Colander and Rack. Canning Supplies Starter Kit.

$10.06

$35.79

$84.99

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Buy on Amazon

Buy on Amazon

Pomonas Universal Pectin Fruit & Vegetable Concentrate, 1.1 oz

$10.06

Buy on Amazon

Preserving with Pomona's Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More

$35.79

Buy on Amazon

Granite Ware 9 Piece Enamelware Water bath Canning Pot with Canning kit, Colander and Rack. Canning Supplies Starter Kit.

$84.99

Buy on Amazon

Low Sugar Peach Jam

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Simple and delicious, this quick cooking jam recipe let’s you taste the fruit instead of the sugar.

• Author: Laurie Neverman
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-5 cups
• Category: jam

Ingredients

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. 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.
2. In a small bowl, combine sugar and pectin powder. Mix well to prevent clumps.
3. 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.
4. Gradually stir in the sugar‑pectin blend. Boil vigorously 1–2 minutes, stirring constantly, until the mixture thickens.
5. 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.
6. Process in the boiling water bath for 10 minutes, adjusting for altitude. (Add 1 minute per 1,000 ft elevation.)
7. 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.

Peach Vanilla Jam Recipe

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Turn your ripe, juicy peaches into an awesome low sugar jam with just a hint of vanilla.

• Author: Laurie Neverman

Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. Sterilize seven 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
2. In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
3. In a large, non-reactive pot, combine peaches, lemon juice, vanilla bean and the calcium water. Bring to a full boil.
4. Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
5. 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.

Fuzzy Navel Peach Jam

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Peaches and oranges pair up in a delicious low sugar homemade peach jam recipe.

• Author: Laurie Neverman

Ingredients

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Sterilize seven 8-ounce jars, keep hot. Prepare lids and rings. Fill water bath canner and bring to boil.
2. In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
3. In a large, non-reactive pot, combine peaches, orange juice, lemon juice and the calcium water. Bring to a full boil.
4. Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
5. 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.