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!
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.
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.
I have tried other low/no sugar recipes for peach jam & nothing compares to this one! It thickened just perfectly! I used 1/2c Monkfruit Allulose & 1/2c sugar & it made 6 cups – it is so so so yummy! And low sugar! Wow! Thank you so much for your recipe & the suggestion to use the low sugar pectin! I cannot rave enough about it! It is soooo GOOD!!!
One question tho, when processing the jars, should the water be boiling?
Hi Bernie. I’m so happy you like this recipe! Yes, when water bath canning, you’ll want your water to be at a roaring boil before adding you jars to it.
Can I use Splenda Sugar Blend instead of sugar?
No, not for this recipe. I would look specifically for a peach jam recipe that was tested with Splenda.
How ripe should the peaches be? Mine are still a little hard, but not green.
Peak ripeness is ideal.
Are nectarine tree produced a ton this year. This recipe works great with nectarines. We trippled the recipe with 1/2 cup of Splenda and 2 tablespoons of honey. The flavor of the nectarines comes through without too much acidity from the lemon juice. Thank you for sharing this recipe.
Would it work to freeze the jars instead of using a canner? Thanks!
As long as you use freezer safe jars, that would be fine.
Can we do a combo of honey,sugar and sugar substitute for this recipe?
I haven’t tried it, but I would only add sugar and honey. Sugar substitute won’t work.
How long is the shelf life ?
18+ months when properly canned and stored.
Hello,
Do you think bourbon could be added to this recipe for an extra flare for gift giving? Would the alcohol burn off and just leave the flavor? If so, how much would you recommend?
What about Almond Extract?
Thank you! :)
I haven’t tried, so I can’t say. I would look for a tested canning recipe with added bourbon.
Can I substitute lime juice (I only have fresh lemons) and how many jars does this make ?
Hi Donna. Yes, you can substitute bottled lime juice for lemon. This recipe makes about 4 half pint jars of jam.
Can I use my frozen peaches for this recipe
Yup!
What about roasting the peaches instead of only boiling them? Crystal Schmidt of Freeze Fresh, has a Roasted Peach jam recipe. I realize her recipe isn’t “cleared for canning” but what if I used your recipe but roasted the peaches? Her recipe roasts the mashed up jam (after the boiling) in the oven in baking pans, stirring it every 30 minutes, baking at 350 for 1.5 hours. This allows for a carmelization.
I haven’t tried, but I’m sure that’s fine. Enjoy!
This is the best peach jam recipe! I love love love it! I did the sugar-free because I’m a diabetic but it is delicious thank you for this recipe 🌹
You’re so welcome. Enjoy!
Could i use an apple with peeling to sub for pectin?
No, not for this recipe.
Can you use sure jel box no sugar 1.75 oz. If so do you use the whole box?
Hi Susan. Yes, you can use those two pectins interchangeably in the same quantity as the recipe amount.
Hello! I’m curious when I do the last step and process them in the canner does the water have to cover the jars? And the lid is on the canner while cooking them right? If the water is boiling before I put the jars in do I have to wait for it to boil again before I start the 10 minute timer? Sorry this is my first time canning this summer :)
Hi Sadie. Yes, the water should cover the jars about an inch. You’ll want to have finger-tight lids and rings on your jars. And yes, you’ll also want to start your timer after the water resumes boiling. Enjoy!
Can I add jalepeno peppers?
You will need to have an approved recipe for canning jalapeno peppers in a fruit jam. This recipe was not tested with the addition of peppers.
Can I double this recipe safely?
Yes.
Can I use this same recipe for strawberry or black berry jam?
Hi Ann. No, I don’t recommend using this recipe with berries, as both strawberries and blackberries have a different amount of acidity than peaches. I would look for a tested canning recipe specific to each berry.
Is the water necessary? Can I eliminate the lemon juice? Thanks so much!
Hi Linda. Both are necessary. The water helps ensure enough moisture in your jam as it cooks down and bottled lemon juice ensures there’s a precise level amount of acidity in your jam (fresh cannot be substituted).
I don’t have pectin so can I Substitute jello?
Unfortunately, no, not with this recipe but you may be able to find a no sugar peach jam recipe with jello online.
Your recipe says bottled lemon juice, can I use real lemon juice
Typically when canning, bottled lemon juice is used to ensure your jam has a balanced level of acidity. Unfortunately, using fresh may cause the pectin not to gel.
Delicious results in an easy to follow recipe. Highly recommend!
Thank you, Judy. I’m glad you liked it!
I an new to canning. Why do you take the lid off after boiling?
Hi Holly. It’s good practice to take the rings off your cans after canning to ensure that the lid is properly sealed and not letting air or bacteria inside the jar. When stored in your pantry without the rings, you’ll immediately be able to tell whether or not they’re still sealed. You can learn more beginner canning mistakes here.
I am excited to try this recipe! I went Whole Food plant-based over a year ago and it has changed my life. I have never canned but am going to try this out and can’t wait. Thank you for the no sugar added option. If I use a sweetener it is typically maple syrup… lowest on the glycemic index. I may take your suggestion and add 1/4 cup of maple syrup. I will let you know how it turns out. Georgia peaches are in season and they are the best!
Wonderful, Jeanie! Let me know how it turns out!
Does this have a year-long shelf life like regular jam?
Yes, if you’re canning your jam, it will be shelf-stable for one year.
Could I add some ginger to this?
Definitely. I’m sure it would be delicious!
Honest question. Why peel the peaches beforehand?
Hi Stacy, because peach fuzz isn’t so great to have in jam. The peeling process is super easy!