As an Amazon Affiliate, I earn from qualifying purchases.
This home made peach jam recipe is a scrumptious and fresh-tasting unfold that you’re going to like! It’s made with considerably much less sugar in comparison with conventional jam recipes, permitting the wonderful peach taste to essentially shine.
This low-sugar home made peach jam recipe is precisely how home made jam ought to style – not too candy and bursting with the style of summer time. Similar to our unimaginable canned peach halves.
As your elder millennial grandma, I’ve stuffed this put up full of knowledge, suggestions, methods, and hacks I’ve realized over 20+ years of canning. I’m telling you EVERYTHING you might want to know to achieve success at making peach jam in your very personal kitchen.
Whether or not you’re a novice canner or have been canning for years, this recipe is for you. I hope you adore it as a lot as we do!
If, on the finish of the day, you determine that canning jam simply isn’t for you, try our peach freezer jam recipe. It’s simply stirring and freezing – simple peasy.
This recipe makes use of Pomona Pectin, which is my absolute favourite low-sugar pectin. Conventional jam recipes depend on A LOT of sugar to create that excellent jam texture, however Pomana will provide you with the identical outcomes with little to no sugar.
Every field of Pomona’s could make 3-4 batches of jam, in order that little field of pectin will stretch a looooong means. And in case you can’t discover Pomona’s close to you, snag a field of low-sugar pectin and comply with the cooking directions listed on the field.
And in case you simply aren’t inquisitive about utilizing/sourcing pectin, try our old style peach preserves, which is a pectin-free recipe.
The best way to Use Pomona’s Common Pectin
Every field of Pomona’s comes with two little packages; 1) calcium powder 2) and pectin.
You combine 1/2 tsp of calcium powder with 1/2 cup of water. You gained’t use all of it for this recipe, however it may be saved within the fridge for 2-3 months.
The best way to Make and Can Peach Jam
*I’ll stroll you thru it right here with some images and suggestions, and also you’ll additionally discover a printable recipe card on the backside of the put up with actual measurements, and many others. It’s also possible to click on “leap to recipe” to skip down.
Canning Prep
Put together your water tub canner by filling it with water, and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, cut back it to simmer. You need to maintain the water scorching in order that all the pieces is prepared when the jam is.
Wash and sanitize your jars. You’ll need to maintain them heat to keep away from having them crack when positioned within the canner. You may fill them with scorching water, or place them on a tray within the oven at 170˚F.
Wash your lids and set them apart in a clear place. You not must simmer lids in water to maintain them sterile. Woot!
Making Peach Jam
Wash your fruit. I simply run them below water and rub my palms on them to provide the skin a scrub. Use a paring knife and minimize the peach across the center to separate it. Take away the pit.
Add one layer of peaches at a time to a pot of boiling water for about 60 seconds. As soon as you possibly can see the pores and skin beginning to come away from the flesh, it’s time to take them out. Take away the peaches from the boiling water utilizing a slotted spoon and place them in an ice tub for 1 minute.
Use the slotted spoon to take away the peaches from the ice tub. Seize one and gently peel the pores and skin again; repeat. Chop the peaches into 1-inch items.
From right here, the feel of the peach jam is totally as much as YOU! Most jams have some texture within the last product. In the event you needed to make it fully clean, you’d really be making peach butter.
My desire is to make use of a potato masher or to cut (not mix) the peaches in a meals processor to create a combination of some peach puree with some remaining items of intact peach. However you do you, boo. Need it completely chunky? Go for it!
It doesn’t matter what texture you find yourself with, you’re going to want a complete of 4 cups of peach (let’s name it) combination.
Place your 4 cups of peaches right into a heavy-bottomed pot (I take advantage of my favourite enamel Dutch oven). Stirring usually, warmth the fruit over medium warmth till the juices begin to bubble.
In a small bowl, mix 1/2 tsp calcium powder (comes within the field of Pomona’s Pectin) with 1/2 cup cool water. In a separate bowl, mix sugar and low-sugar pectin. Put aside.
Add the lemon juice and calcium water to the pot with the peaches, stir. Add the sugar/pectin combination, and convey to a rolling boil. Stir consistently for 3 minutes, turning down the burner to medium if the jam begins popping.
At this level, flip the burner below the canner again as much as excessive and get that water boiling once more. We’re getting nearer to the canning half. Get excited nerds!
Take away the jam pot from warmth, and stir gently for 3 extra minutes. On the finish of the three minutes, skim any foam that is still.
Utilizing a funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the prime.
Utilizing canning tongs, add your jars to the boiling water, and put the canner lid on. Professional tip: you need to have at the least 1 inch of water over the tops of the jars for protected canning. Processing instances will range based mostly on altitude. See the chart beneath.
Processing Time for Peach Jam
As soon as the jam has processed for the suitable period of time, take away the canner from the burner, and thoroughly take away the lid of the canner (Professional tip: use oven mitts to take the lid off as a result of the steam is tremendous scorching).
After the 5-minute relaxation within the canner, use canning tongs to fastidiously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the course of every lid. If it “provides” in any respect, the jar didn’t seal. Both take pleasure in it that day, put it within the fridge, or reprocess it utilizing a model new lid.
As soon as the jars have sealed and cooled, take away the rings. Label and retailer sealed jars in a cool (finest outcomes are 50-70˚F) darkish place for as much as 12-18 months.
Forestall your display from going darkish
Prep for the canning half
-
Put together water tub canner by filling it with water, and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, cut back it to simmer. You need to maintain the water scorching in order that all the pieces is prepared when the jam is.
-
Wash and sanitize your jars. You may fill them with scorching water, or place them on a tray within the oven at 170˚F levels.
-
Wash your lids and put aside in clear place.
Making Peach Jam
-
Fill a big mixing bowl with ice water. Put aside.
-
Use a paring knife and minimize the peach across the center to separate. Take away the pit. Put the halves in a big bowl of water handled with lemon juice (~1/4 cup) or citric acid (1 tbsp).
5 cups peaches, peeled and sliced, 1/4 cup bottled lemon juice
-
Add one layer of peaches at a time to a pot of boiling water for about 60 seconds.
-
Take away utilizing a slotted spoon and place within the ice water for 1 minute.
-
Use the slotted spoon to take away the peach halves from the ice tub. Seize one of many peaches and gently peel the pores and skin again.
-
Roughly chop or pulse the peeled peaches in a meals processor. Measure out 4 cups of the fruit combination.
-
Place chopped peaches in a heavy-bottomed saucepan.
-
Stirring usually, warmth the fruit over medium warmth till the juices begin to bubble.
-
In a small bowl, mix 1/2 tsp calcium powder (comes within the field of pectin) with 1/2 cup cool water.
-
In a separate bowl, mix sugar and low-sugar pectin. Put aside.
1 cup sugar, 1 tbsp low-sugar pectin
-
Add the lemon juice (1/4 cup) and calcium water (2.5 tsp) to the pot with the peaches, stir.
1/4 cup bottled lemon juice, 2.5 tsp calcium water
-
Add the sugar/pectin combination, and convey to a rolling boil. Stir consistently for 3 minutes, turning down the burner to medium if the jam begins popping.
-
At this level, flip the burner below the canner again as much as excessive and get that water boiling once more.
-
Take away the jam pot from warmth, and stir gently for 3 extra minutes. On the finish of the three minutes, skim any foam that is still.
-
Utilizing the funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the prime. Headspace is the quantity of room between the highest of the meals, and the highest rim of the jar.
-
Utilizing a moist clear rag, wipe the edges of the jars to ensure there’s no sticky jam on there.
-
Place a brand new clear lid on the jar after which a hoop. Tighten the ring to fingertip tight.
-
Utilizing canning tongs, add jars to the boiling water, and put the canner lid on. Professional tip: you need to have at the least 1 inch of water over the tops of the jars for protected canning.
-
Course of half-pints and pints based mostly on the elevation information beneath:*0-1,000 ft – Half-Pints & Pints =5 min *1,001-6,000 ft – Half-Pints & Pints =10 min *6,000 ft+ – Half-Pints & Pints =15 min
-
As soon as the jam has processed for the suitable period of time, take away the canner from the burner, and thoroughly take away the lid of the canner (Professional tip: use oven mitts to take the lid off as a result of the steam is tremendous scorching).
-
After the 5 minute relaxation within the canner, use canning tongs to fastidiously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.
-
After the jars have rested for about 12 hours, press down in the course of every lid. If it “provides” in any respect, the jar did not seal. Both take pleasure in it that day, put it within the fridge, or reprocess it.
-
As soon as the jars have sealed and cooled, take away the rings. Label and retailer sealed jars in a cool (finest outcomes are 50-70˚F) darkish place for as much as 12-18 months.
- Makes 4, 8 oz jars.
- Jam is finest when made in small batches. Doubling can work, however keep away from tripling the recipe.
- Will final open for 2-3 weeks within the fridge or 12-18 months sealed and at room temperature.
- Vitamin values are an estimate solely
Serving: 1tbspEnergy: 12kcalCarbohydrates: 3gProtein: 0.1gFats: 0.04gSaturated Fats: 0.002gPolyunsaturated Fats: 0.01gMonounsaturated Fats: 0.01gSodium: 1mgPotassium: 13mgFiber: 0.1gSugar: 3gVitamin A: 31IUVitamin C: 1mgCalcium: 0.5mgIron: 0.03mg
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
Get my Canning e-book!
It’s 51 pages of each useful tip and trick you may need as a model new canner, AND it consists of 13 ad-free canning recipes which are designed to take you from novice to professional.