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This do-it-yourself 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 superb peach taste to actually shine.
This low-sugar do-it-yourself peach jam recipe is precisely how do-it-yourself jam ought to style – not too candy and bursting with the style of summer season. Identical to our unimaginable canned peach halves.
As your elder millennial grandma, I’ve stuffed this publish full of knowledge, ideas, tips, and hacks I’ve realized over 20+ years of canning. I’m telling you EVERYTHING you 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 like it as a lot as we do!
If, on the finish of the day, you resolve that canning jam simply isn’t for you, take a look at our peach freezer jam recipe. It’s simply stirring and freezing – straightforward 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 gives you 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 method. And if you happen to 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 if you happen to simply aren’t enthusiastic about utilizing/sourcing pectin, take a look at our old style peach preserves, which is a pectin-free recipe.
Easy methods 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.
Easy methods to Make and Can Peach Jam
*I’ll stroll you thru it right here with some pictures and ideas, and also you’ll additionally discover a printable recipe card on the backside of the publish with actual measurements, and many others. You may as well click on “bounce to recipe” to skip down.
Canning Prep
Put together your water bathtub 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 wish to hold the water sizzling in order that every thing is prepared when the jam is.
Wash and sanitize your jars. You’ll wish to hold them heat to keep away from having them crack when positioned within the canner. You may fill them with sizzling 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 have to simmer lids in water to maintain them sterile. Woot!
Making Peach Jam
Wash your fruit. I simply run them underneath water and rub my palms on them to offer the skin a scrub. Use a paring knife and lower 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’ll be able to 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 bathtub for 1 minute.
Use the slotted spoon to take away the peaches from the ice bathtub. 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 solely as much as YOU! Most jams have some texture within the closing product. In the event you wished to make it utterly easy, you’d truly 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 wish 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 exploit my favourite enamel Dutch oven). Stirring typically, 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 produce to a rolling boil. Stir continuously for 3 minutes, turning down the burner to medium if the jam begins popping.
At this level, flip the burner underneath 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 high.
Utilizing canning tongs, add your jars to the boiling water, and put the canner lid on. Professional tip: you should have at the very least 1 inch of water over the tops of the jars for protected canning. Processing instances will fluctuate primarily based 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 punctiliously 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 sizzling).
After the 5-minute relaxation within the canner, use canning tongs to rigorously 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 get pleasure from 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 (greatest outcomes are 50-70˚F) darkish place for as much as 12-18 months.
Stop your display screen from going darkish
Prep for the canning half
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Put together water bathtub 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 wish to hold the water sizzling in order that every thing is prepared when the jam is.
-
Wash and sanitize your jars. You may fill them with sizzling water, or place them on a tray within the oven at 170˚F levels.
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Wash your lids and put aside in clear place.
Making Peach Jam
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Fill a big mixing bowl with ice water. Put aside.
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Use a paring knife and lower 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
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Add one layer of peaches at a time to a pot of boiling water for about 60 seconds.
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Take away utilizing a slotted spoon and place within the ice water for 1 minute.
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Use the slotted spoon to take away the peach halves from the ice bathtub. Seize one of many peaches and gently peel the pores and skin again.
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Roughly chop or pulse the peeled peaches in a meals processor. Measure out 4 cups of the fruit combination.
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Place chopped peaches in a heavy-bottomed saucepan.
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Stirring typically, warmth the fruit over medium warmth till the juices begin to bubble.
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In a small bowl, mix 1/2 tsp calcium powder (comes within the field of pectin) with 1/2 cup cool water.
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In a separate bowl, mix sugar and low-sugar pectin. Put aside.
1 cup sugar, 1 tbsp low-sugar pectin
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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
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Add the sugar/pectin combination, and produce to a rolling boil. Stir continuously for 3 minutes, turning down the burner to medium if the jam begins popping.
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At this level, flip the burner underneath the canner again as much as excessive and get that water boiling once more.
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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.
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Utilizing the funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the high. Headspace is the quantity of room between the highest of the meals, and the highest rim of the jar.
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Utilizing a moist clear rag, wipe the edges of the jars to ensure there’s no sticky jam on there.
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Place a brand new clear lid on the jar after which a hoop. Tighten the ring to fingertip tight.
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Utilizing canning tongs, add jars to the boiling water, and put the canner lid on. Professional tip: you should have at the very least 1 inch of water over the tops of the jars for protected canning.
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Course of half-pints and pints primarily based 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
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As soon as the jam has processed for the suitable period of time, take away the canner from the burner, and punctiliously 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 sizzling).
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After the 5 minute relaxation within the canner, use canning tongs to rigorously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.
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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 get pleasure from it that day, put it within the fridge, or reprocess it.
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As soon as the jars have sealed and cooled, take away the rings. Label and retailer sealed jars in a cool (greatest outcomes are 50-70˚F) darkish place for as much as 12-18 months.
- Makes 4, 8 oz jars.
- Jam is greatest 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.
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