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 1x
- Category: jam
Ingredients
Units
Scale
- 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.
Find it online: https://commonsensehome.com/peach-jam-recipes/