Peach Vanilla Jam Recipe

low sugar peach jam in mason jars

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


Units Scale
  • 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


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.


Sugar may be reduced to 2 cups if preferred.