Low Sugar Peach Jam
This Low Peach Jam is like a taste of summer, that will last all year long! It is delicious and easy to do!
Servings 128 tablespoons
Calories 459kcal
Cost $5
Ingredients
- 1 1/3 cups peaches, chopped
- 1/3 cup water or fruit juice
- 1 1/2 tablespoon Ball RealFruit™ Low or No-Sugar Pectin
- 1 1/2 tablespoon Bottled Lemon Juice
- 1/2 cup Sugar up to 1/2 cup
Instructions
- Blanch peaches for a minute and then transfer them to a water bath. It is soooo much faster than peeling. The skins just slip right off. It reduces your prep time by half.1 1/3 cups peaches, chopped
- Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
- Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Peel and cut peaches into small chunks. Add to 8 qt. sauce pan. Mash with potato masher. Add water.
- Measure sugar and pectin. Add a few tablespoons of sugar to pectin.1 1/2 tablespoon Ball RealFruit™ Low or No-Sugar Pectin, 1/2 cup Sugar
- Bring peaches to a boil with lemon juice and water. Add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).1 1/2 tablespoon Bottled Lemon Juice, 1/3 cup water or fruit juice
- Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
- Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
- Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
- Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
- After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
- Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
- This recipe makes 2 half pint jars jam.
Video
Notes
Makes 1 pint.
Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.
Store in a cool place.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.
Nutrition
Calories: 459kcal | Carbohydrates: 120g | Sodium: 45mg | Fiber: 1g | Sugar: 99g | Iron: 0.6mg