We’ll show you how to make peach jam (using reduced sugar ingredients) for enjoying the delicious and sweet flavors of fresh peaches all year long.
Easy to Make Peach Jam
One of the highlights of Summer for many of us here in Ontario, Canada is eating fresh and juicy locally grown peaches. When the season hits, my family steadily begins preparing all sorts of homestyle recipes such as this sweet peach streusel and our go-to canned peaches.
Additionally, making this peach jam recipe allows us to preserve the unique peach flavors for the year while controlling the amount of sugar we consume. We use a 1:3 sugar to peaches ratio when making this jam; which is a considerable sugar reduction over other traditional jam recipes. Additionally, we often substitute granulated sugar with other natural sweeteners, such as Stevia since our father is diabetic. So if you want to try this instead, use granulated Stevia in place of 1/3 of the granulated sugar.
Ingredients Needed For Peach Jam
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- 1 basket of peaches (3 litres = 4 lbs (12 cups)); freestone peaches
- 2 tbsp pectin
- 4 cups granulated sugar
Equipment Needed:
How To Make Peach Jam
Ensure peaches are soft, well ripened. Wash peaches well and cut into quarters, leaving the skin on and removing the pits.
Place peaches in a large non-stick cooking pot and coat with sugar. Leave the peaches to sit for 2-3 hours at the minimum, overnight is ideal.
Place the pot on the stove top and begin to saute over low heat. Stir with a wooden spoon occasionally. Once the peaches appear mushy and soft (after about 30 minutes), use a hand blender and blend the peaches in the pot.
Once mashed, place the burner on med-high heat and cook for an 1 hour.
After 30 minutes, stir pectin in with 1/4 cup water and then add the mixture in with the peaches. Stir in with a wooden stick.
When the peaches appear thick, grab a spoon to taste. If you find the jam is not sweet enough, add more sugar and stir.
Sterilizing the Jars and Lids
The goal in sterilizing your jars is to kill any microbes on the inside surfaces of the jars and lids.
Place new or thoroughly cleaned jars (ideally fresh from the dishwasher washed on hot setting) and lids in a large cooking pot filled with water and boil on the stove top for 10 minutes.
Alternatively, arrange the cleaned jars, open side up, in a deep, oven-safe baking dish. Place the dish with the jars into the oven and heat to 210F for 15 minutes. The jars will be sterilized – make sure not to touch the insides of the jars with anything that hasn’t been sterilized.
Just before pouring into the jars, boil the rims, lids, a pair of tongs and ladel on the stove top for 5 minutes. Do not touch any of the inside surfaces with anything that hasn’t been sterilized.
Finishing
Pour cooked peach mixture into hot jars, seal them and place them in the oven at 220F on a baking sheet for 30 minutes for a better seal.
To check if the jars are sealed properly, push down on the center of the lid. If you hear a clicking sound it means the jar is not sealed well. Place any jars that are not sealed properly in the fridge to enjoy in the near future.
Storing the Jam
Properly sealed jars can be stored in a cool, dry location for up to year.
Delicious Reduced-Sugar Peach Jam Recipe
Ingredients
Equipment
- Large cooking pot non stick
- 8 oz mason jars with lids
- Deep dish baking pan
- Hand Mixer
Ingredients
- 12 cups basket of peaches (stone-free) 3 litres = 4 lbs (12 cups)
- 2 tbsp pectin
- 4 cups Granulated sugar 1 cup peaches = 1/3 cup sugar
- 1/4 cup water
Instructions
- Wash peaches well and cut into quarters, leaving the skin on and removing the pits.
- Place peaches in a large non-stick cooking pot and coat with sugar.
- Leave the peaches to sit for 2-3 hours at the minimum, overnight is ideal.
Cooking the Peaches
- Place the pot on the stove top and begin to saute over low heat. Stir with a wooden spoon occasionally. Once the peaches appear mushy and soft (after about 30 minutes), use a hand blender and blend the peaches in the pot.
- Once mashed, place the burner on med-high heat and cook for an 1 hour.
- After 30 minutes, stir pectin in with 1/4 cup water and add in to the peaches. Stir in with a wooden stick.
- When the peaches appear thick, grab a spoon to taste. If not sweet enough, add more sugar and stir.
- Sterilize Jars and lids.
Finishing
- Pour cooked peach mixture into hot jars, seal them and place them in the oven at 220F on a baking sheet for 30 minutes for a better seal.
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