Fuzzy Navel Peach Jam

Fuzzy navel peach jam

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


Units Scale
  • 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


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.