Peaches are the epitome of summer fruit! At the peak of summer, peaches are so sweet and delicious, but they don’t last long. Preserving peaches into a jam is the perfect way to experience that flavor through the fall and winter! Many recipes for jam and other preserves call for so much sugar, which isn’t my favorite. When I found this recipe for no sugar peach jam I knew I had to try it!
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How to Make No Sugar Peach Jam
This peach jam is easy to make and a great recipe for those who are new to canning!
I love that it has no sugar so that you can really taste the peaches. This is the best way to do it if you have very ripe and sweet peaches.
Get more recipes for canning, fermenting, quick pickling, dehydrating, and freezing so that you can enjoy your summer produce year-round in my ebook Preserving the Garden Harvest!
Ingredients
Ripe peaches: Fresh picked or from a Farmer’s Market are best! Prepare them by peeling and crushing them. I used 7 peaches, but the amount will be determined by the size of your peaches.
Lemon juice: Use the bottled variety rather than freshly squeezed. It is necessary for an exact acidity level for canning.
Sugar (optional): Or honey, or another sweetener of your choice.
Ball No-Sugar Pectin: A great pectin to choose for low or no sugar canning.
Low Sugar or Honey Option
If you prefer, you can make low-sugar peach jam instead. Add up to one cup of sugar, honey, or other sugar substitute to the recipe.
I added about 1/4 cup of honey when I made this recipe, just to add a touch of sweetness and to offset the acidity of the lemon juice.
To make low or no-sugar jam, you need to use a low-sugar pectin, I like Ball No-Sugar Pectin.
Prepping the Canner and the Peaches for Jam
First, prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat the jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.
Then you will need to peel the fuzzy skin off of the peaches.
To do this, blanch the peaches in boiling water for about a minute, then transfer them to a bowl of cold water.
When the peaches are cool enough to handle, use your fingers to remove the skins. They will come off very easily!
Then cut the peaches in half and remove the seed. Roughly chop them and put them into a pot, then use a potato masher to crush them up. I left mine slightly chunky because that’s how I prefer my jam.
Making the Peach Jam
Next, add the lemon juice, water, and optional sugar, honey, or sugar substitute to the pot with the peaches. Gradually stir in the no-sugar pectin.
Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for one minute, stirring constantly. Remove from the heat, and skim any foam off the top if necessary.
Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jam into a hot jar using a canning funnel.
Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.
Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.
Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
Remove the jars with the jar lifter and let them cool for 12-24 hours. Check the lids for a seal, they should not flex when the center is pressed.
This peach jam is so incredibly delicious, and I love the fact that it is low in sugar! It’s the perfect way to capture the amazing flavor of summer peaches without unnecessary sweetness.
This no sugar peach jam is perfect on a slice of buttered sourdough toast, spread on top of a homemade scone, or even on top of a bowl of vanilla ice cream!
It’s a little bit tart, a little bit sweet, and full of peachy goodness!
Related: Fresh Peach Pie: Homemade Recipe for Peach Season
It truly is summer in a jar! Definitely, a new family favorite that I will make year after year.
Bring on the peaches!
More Low Sugar Jam & Jelly Recipes
- No Sugar Apple Jelly
- Low Sugar Raspberry Jam
- Low Sugar Wild Violet Jelly
- Low Sugar Strawberry Jam
- Low Sugar Dandelion Jelly
- No Sugar Blueberry Jam
- Low Sugar Lilac Jelly
- Low Sugar Blackberry Jam
No Sugar Peach Jam
Equipment
Ingredients
- 2 1/4 pounds peeled and crushed ripe peaches about 7 medium peaches, or 2 2/3 cup
- 1/3 cup water
- 2 Tbsp bottled lemon juice
- 3 Tbsp Ball Low or No-Sugar Needed Pectin
- Sugar, honey, or other sweetener up to one cup (240 ml) (optional)
Instructions
- Prepare the boiling water canner. Put the canning rack on the bottom of a large pot, then heat the jars in simmering water until ready to use. Wash the lids in warm soapy water and set aside with the bands until you are ready to use them.
- To peel the peaches, blanch them in boiling water for about a minute, then transfer them to a bowl of cold water. When they are cool enough to handle, use your fingers to remove the skins.
- Cut the peaches in half and remove the seed. Roughly chop them and put them into a pot, then use a potato masher to crush them up.
- Add the lemon juice, water, and optional sugar, honey, or sugar substitute to the pot with the peaches. Gradually stir in the no sugar pectin.
- Bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for one minute, stirring constantly. Remove from the heat, and skim any foam off the top if necessary.
- Using a jar lifter, lift one jar and place it on a towel or wooden cutting board. Ladle the hot jam into a hot jar using a canning funnel. Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.
- Center a lid on the jar and apply the band, adjusting to fingertip tight. Place the jar into the boiling water canner, then repeat the process until all of the jars are filled.
- Process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove the lid, and let the jars sit in the canner for 5 minutes.
- Remove the jars with the jar lifter and let them cool for 12-24 hours. Check the lids for a seal, they should not flex when the center is pressed.
When you say “adjust for altitude ” does that mean more or less time? First timer, live at 7000ft elevation.
Here’s a good resource for adjusting for altitude when canning.
Can you do a double batch of this?
Yes, I think that should work!
Can I double the recipe?
Yes, I think that should work.
Great recipe. Wonderful taste and texture. I made one batch as per this recipe. My next batches will include vanilla and one with added strawberries. I hope they turn out as well as the 1st one.
Can I add jalapenos to the jam during cooking time? How about some decorative ones inside the jar?
Hi Julia. Yes, but just be sure to chop them finely so the heat distributes evenly. If you want decorative slices in the jar, add them right before ladling the hot jam in so they stay more intact.