Simple Living With Nature

Grow Forage Cook Ferment logo
  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead
  • Start Here
  • Resources
  • Books
    • Healing Herbal Infusions
    • Wildcrafting Weeds
    • Simple Mead Making
    • Healing Kitchen Herbs
    • The Backyard Forest Garden
  • About
    • About Me
    • Contact
  • Foraging Course
  • Subscribe!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Home » Cook » Preserving » No Sugar Peach Jam: Canning Recipe (Low Sugar or Honey Option)

No Sugar Peach Jam: Canning Recipe (Low Sugar or Honey Option)

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on August 4, 2020. Last updated on March 14, 2022

11.5K shares
  • 1.4K
Jump to Recipe Print Recipe

{This post is sponsored by Ball® Fresh Preserving}

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!

a open jar of no sugar peach jam

Ball® Preserving Starter Kit

If you are new to home canning, the Ball® 9 Piece Preserving Starter Kit is perfect for beginners. It’s so helpful to have everything you need in one simple kit!

The Starter Kit includes:

  • 4 Ball® Half Pint jars, canning rack, real fruit classic pectin, jar lifter, headspace/bubble remover tool, and jar funnel.
  • A recipe card with step-by-step visual and written instructions that make learning the canning process as easy as possible.
  • Coupon for a 12-pack of mason jars.

ball 9 piece preserving starter kit

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.

a basket of fresh peaches

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 Ball® Low or No-Sugar Needed Pectin.

ball low or no sugar needed 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.

crushing the peaches with a potato masher

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.

boiling the peach jam

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.

using a canning funnel to fill the jar with peach jam

Leave 1/4 inch of headspace at the top (the headspace measuring tool helps). Remove any air bubbles and wipe the jar rim.

measuring the head space on the jar of peach jam

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.

putting the peach jam into the water bath canner

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.

ball jars of peach jam

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.

a jar of no sugar peach jam

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!

no sugar peach jam on a scone

It truly is summer in a jar! Definitely a new family favorite that I will make year after year.

Bring on the peaches!

no sugar peach jam with peaches and a scone

Here are some more easy and delicious and fermenting and canning recipes that I’ve done in collaboration with Ball® Fresh Preserving:

  • Strawberry Honey Butter
  • Green Tomato Salsa Verde
  • Kosher Dill Pickles
  • Kimchi
  • Fermented Jalapeño Hot Sauce
Print Recipe Pin Recipe
4.75 from 20 votes

No Sugar Peach Jam

This no sugar peach jam is like summer in a jar! This peach jam canning recipe is easy to make and is perfect for beginners. There is also a low sugar or honey option! This recipe makes about 4 half pint jars of jam.
Course Breakfast, Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Canning Time 10 minutes
Total Time 50 minutes
Servings 32 servings
Calories 13kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

  • Ball® 9 Piece Preserving Starter Kit
  • Medium Pot
  • Stirring Spoon
  • Potato Masher
  • Large Pot

Ingredients

US Customary - Metric
  • 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.

Nutrition

Serving: 2Tbsp | Calories: 13kcal | Carbohydrates: 3g | Fiber: 1g | Sugar: 3g
  • Join My Free Foraging & Herbalism Email Course!

  • This will also subscribe you to the Grow Forage Cook Ferment newsletter. You can unsubscribe at any time. Please see my Privacy Policy.

  • This field is for validation purposes and should be left unchanged.

Previous Post: « Foraging Plantain: Identification and Uses
Next Post: 15+ Ways to Preserve Zucchini: Freeze, Can, Ferment, and Dehydrate »

Reader Interactions

Comments

  1. Patty says

    November 16, 2022 at 10:45 pm

    Could i use an apple with peeling to sub for pectin?

    Reply
    • Grow Forage Cook Ferment says

      November 20, 2022 at 11:58 am

      No, not for this recipe.

      Reply
  2. Susan says

    September 29, 2022 at 10:58 am

    Can you use sure jel box no sugar 1.75 oz. If so do you use the whole box?

    Reply
    • Grow Forage Cook Ferment says

      October 3, 2022 at 9:37 am

      Hi Susan. Yes, you can use those two pectins interchangeably in the same quantity as the recipe amount.

      Reply
  3. Sadie says

    September 2, 2022 at 9:17 am

    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 :)

    Reply
    • Grow Forage Cook Ferment says

      September 5, 2022 at 8:38 am

      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!

      Reply
  4. Shirley says

    August 24, 2022 at 5:30 am

    Can I add jalepeno peppers?

    Reply
    • Grow Forage Cook Ferment says

      August 26, 2022 at 9:39 am

      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.

      Reply
  5. Tammy says

    August 21, 2022 at 1:31 pm

    Can I double this recipe safely?

    Reply
    • Grow Forage Cook Ferment says

      August 22, 2022 at 8:52 am

      Yes.

      Reply
  6. ann says

    July 19, 2022 at 7:13 am

    Can I use this same recipe for strawberry or black berry jam?

    Reply
    • Grow Forage Cook Ferment says

      July 21, 2022 at 10:51 am

      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.

      Reply
  7. Linda Nevins says

    February 6, 2022 at 2:41 am

    Is the water necessary? Can I eliminate the lemon juice? Thanks so much!

    Reply
    • Grow Forage Cook Ferment says

      February 7, 2022 at 9:04 am

      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).

      Reply
  8. Joyce says

    September 8, 2021 at 12:20 pm

    I don’t have pectin so can I Substitute jello?

    Reply
    • Grow Forage Cook Ferment says

      September 13, 2021 at 8:32 am

      Unfortunately, no, not with this recipe but you may be able to find a no sugar peach jam recipe with jello online.

      Reply
  9. Susan Bouthiller says

    August 26, 2021 at 4:59 pm

    Your recipe says bottled lemon juice, can I use real lemon juice

    Reply
    • Grow Forage Cook Ferment says

      August 30, 2021 at 9:02 am

      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.

      Reply
  10. Judy says

    August 13, 2021 at 11:11 am

    Delicious results in an easy to follow recipe. Highly recommend!

    Reply
    • Grow Forage Cook Ferment says

      August 16, 2021 at 8:14 am

      Thank you, Judy. I’m glad you liked it!

      Reply
  11. Holly Paramor says

    July 29, 2021 at 11:55 pm

    5 stars
    I an new to canning. Why do you take the lid off after boiling?

    Reply
    • Grow Forage Cook Ferment says

      August 2, 2021 at 11:34 am

      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.

      Reply
  12. JEANIE MCALISTER says

    July 17, 2021 at 7:05 am

    5 stars
    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!

    Reply
    • Grow Forage Cook Ferment says

      July 19, 2021 at 10:00 am

      Wonderful, Jeanie! Let me know how it turns out!

      Reply
  13. Sarah says

    April 5, 2021 at 5:07 am

    Does this have a year-long shelf life like regular jam?

    Reply
    • Grow Forage Cook Ferment says

      April 5, 2021 at 9:44 am

      Yes, if you’re canning your jam, it will be shelf-stable for one year.

      Reply
  14. Carol McClure says

    August 13, 2020 at 8:58 am

    Could I add some ginger to this?

    Reply
    • Grow Forage Cook Ferment says

      August 17, 2020 at 10:38 am

      Definitely. I’m sure it would be delicious!

      Reply
  15. Stacy says

    August 9, 2020 at 9:13 pm

    5 stars
    Honest question. Why peel the peaches beforehand?

    Reply
    • Grow Forage Cook Ferment says

      August 11, 2020 at 7:06 pm

      Hi Stacy, because peach fuzz isn’t so great to have in jam. The peeling process is super easy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello there! I’m Colleen.

I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

CBD

Browse my homemade CBD recipes & how-tos

My Books

Winter Favorites

12 Ways to Preserve Citrus: Drying, Canning, Fermenting and more!

What to Forage in Winter: 30+ Edible and Medicinal Plants and Fungi

Homemade Infused Gin: Foraged Botanical Winter Spirits

30+ Conifer Needle Recipes: Drinks, Desserts, Syrups, Balms & More!

Popular Posts

How to Make Soap For Beginners + Calendula Soap Recipe

5 Easy to Identify Edible Mushrooms

10 Reasons to Grow Mint (Without Fear)

How to Make and Use Dandelion Salve

What to Forage in Spring: 20 Edible and Medicinal Plants and Fungi

how to make mead

How to Make a Gallon of Mead: A Simple Mead Recipe

How to Make Hard Cider: Homebrew it!

Fermented Honey Garlic

Mountain Rose Herbs
×

Join list.

More info

Footer

Explore

  • Grow
  • Forage
  • Cook
  • Ferment
  • Herbalism
  • Homestead

Learn To Forage

The gather + root online foraging course will help you to safely identify, harvest, and use common edible and medicinal plants with confidence.

Enroll Now

As Featured On

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Privacy Policy
  • Affiliate Disclosure
  • Amazon Affiliate

Copyright © 2023 Grow Forage Cook Ferment & Cocos Creations LLC.

11.5K shares
  • 1.4K