Low Sugar Peach Jam (with Pomona’s Pectin)
This low sugar peach jam uses Pomona’s pectin to create a jam full of the summer peach flavors! It’s naturally sweetened with honey for a jam you can feel good about!
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There’s nothing like biting into a sweet, juicy peach on a hot summer’s day. Once they start making their way to the Midwest, I just can’t help myself! The lusciousness of fresh peaches gets the best of me, and I inevitably buy cases upon cases of them. Over the next few weeks, my family eats our weight in all the fresh peaches our hearts desire, and then I’ll preserve the rest to enjoy throughout the cold winter!
My youngest daughter loves peaches, so all of my peach recipes are a nod to her!
However, this low sugar peach jam made with Pomona’s pectin is the one for me. I love my classic peach jam, but as I age, I find that I want to keep my sugar intake to a minimum first thing in the morning. It’s been so fun to roll up my sleeves and make a few different variations so we can all enjoy a bit of summer on our morning toast! I can’t be the only one to have a couple of peach jam recipes, right? While it might seem like a bit of extra work, it’s well worth it!
Preserve summer peaches with this low-sugar peach jam recipe using honey, and let the flavors shine!
What is Pomona’s Universal Pectin and Why Use It?
Pectin naturally occurs and is used to thicken sauces. Typical pectins use many cups of sugar for the pectin to gel. While I don’t mind this for some of my jams, I didn’t want all of my jams to have this sugar-to-fruit ratio.
So if this is your first time using Pomona’s, you might be asking how it works. Pomona’s Pectin uses calcium powder instead of sugar to activate the pectin, making it an ideal choice for those looking to reduce their sugar intake. Since it’s not sugar-dependent, this same pectin could be used to make a paleo, no-sugar-added peach jam.
Traditional powdered pectin is usually mixed with dextrose, allowing it to be added directly to the fruit. Pomona’s, however, isn’t premixed and therefore is more potent. To avoid it from clumping when adding to the fruit mixture, you need to mix it into your sweetener first.
Jams are safe to process in boiling water baths. If you’re new to canning, start by reading my water bath canning guide.
Why You’ll Love Homemade Honey Peach Jam
- Enjoy the best of both worlds! This is the perfect jam for those looking to reduce the amount of sugar in their morning jam without sacrificing the delicious summer peach flavors.
- There’s nothing like filling your pantry shelves with homemade goods! This low-sugar peach jam canning recipe is a shelf-stable food, so there’s no better reason to preserve as much as you can while it’s in season.
Peach Jam with Honey Ingredients
- Peaches – The best jams are made from ripe fruit. However, if you wait just a bit longer, slightly overripe peaches will be even sweeter and have a more intense peach flavor. I look for freestone peaches if I’m canning peaches or making a large batch of jam. Clingstone peaches are juicier, but take more effort to prepare.
- Honey – A natural sweetener to sweeten the jam and preserve the color.
- Pectin – This Pomona’s pectin recipe uses calcium to activate the pectin instead of sugar for a jam that’s properly set. One box of Pomona’s pectin will create many jars of jam. You can usually find it at your local grocery store.
- Lemon juice – Use bottled lemon juice for a consistent acidity level to ensure your jams are safe to store on the shelves.
- Optional add-ins – Have fun and experiment with different flavor combinations to flavor your low sugar peach jam. Try vanilla beans, ginger, cinnamon, or basil.
Equipment
- 6 or 8 quart saucepan
- Paring knife
- Half-pint jars with two-piece lids
- Funnel
- Ladle
- Water bath canner
- Jar lifter
- Chopstick or small spatula
How to Make Low Sugar Peach Jam
Prep
If you plan to can the peach jam, fill the water bath canner half full with water on the stove over medium-high heat.
Wash jars in hot, soapy water, and add them to the canning rack. Heat over medium-high until the water comes to a simmer. Boil the canning jars for 10 minutes and then reduce the heat to a low simmer with the jars in the hot water until you’re ready to fill them.
Prepare the peaches
Peel the peaches with a vegetable peeler, dice them into ½ inch pieces, and add them to a large saucepan. Leave the pieces for a chunkier jam, or puree with a food processor or potato masher for a smoother jam.
Make Calcium Water and Pectin
Mix ½ tsp calcium powder, found in the small packet, with ½ cup water in a small, clear jar with a lid. Shake well to combine.
Refrigerate extra calcium for future use.
Stir 1 tsp of Pomona’s pectin powder into 1 cup of honey in a separate bowl and set aside.
Cook the Jam
Add lemon juice and calcium water to the peaches and cook over medium-high heat for 5 – 10 minutes, bringing the fruit to a full boil. Once boiling, add the pectin-honey mixture, stirring constantly for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
Once the jam returns to a rolling boil, remove the pan from the heat.
While the fruit is beginning to cook, I like to remove the jars from the water bath canner and set them next to the stove, so they’re all ready to fill. To reduce the risk of jars cracking, fill hot jam into hot jars. Return the water bath canner to a simmer.
Fill and Process Jars
Ladle jam into the prepared jam jars, leaving ¼ inch of headspace if canning, and 1 inch if freezing.
If you’re making freezer jam, be sure to use freezer-safe containers with straight sides. Allow the jam to cool completely before freezing.
Use a chopstick or small silicone spatula to dislodge any trapped air bubbles. Wipe the rim of the jar with a clean, damp cloth. Place lids on top of the jars and screw bands to finger tight.
Process
Place jars into the canner, making sure the jars are covered with 2 inches of water.
Return the canner to a boil. The processing time begins once the boiling water bath is at a full boil. Boil jars for 10 minutes, adjusting for your altitude.
After the time is up, remove the jars from the canner and place them on a heat-proof surface. Leave them undisturbed at room temperature for 12-24 hours. As the jars cool, you’ll hear a ping sound as the vacuum seal pulls the lid down. Don’t force the lid center down.
Store
The next morning, check the seals. Remove the bands and wipe clean any debris from under the band. I like to lift the jar by the lid an inch or two from the counter to check the seal. If the lid holds, the jar is sealed and ready for the pantry shelf.
Label each jar with the date and the name and store in a cool, dark place for up to 1 year. Refrigerate any jars that didn’t seal. Once opened, store in the refrigerator and use within 3 weeks.
Tips for Success
- Please be sure to cook the jam for the time that was instructed to preserve the peach flavor and color. Cooking too long can cause the jam to become discolored.
- Since Pomona’s pectin doesn’t rely on the honey to set, you can adjust how much or little honey you add to the jam.
- Be sure to label the jam with the name and date. Every year, I tell myself that I’ll remember what’s in the jar and when I canned it. However, as time passes, I find that my memory isn’t as good as I think it will be! You can thank me later!
- Pomona’s pectin needs to be canned immediately after it’s cooked, so only make enough jars that fit into your water bath canner.
- Adjust processing time according to your sea level.
- Add hot jam to hot jars to reduce the risk of the jars cracking when lowering them into the hot canner water and during processing.
Variations
- Peel and grate a knob of ginger for honey peach ginger jam.
- Drop a vanilla bean into the peaches as they cook for added warmth to create honey peach vanilla jam.
- Add strawberries, blueberries, or raspberries for a mixed fruit and peach jam.
- Add a pinch of red pepper flakes for a spicy peach jam.
How to Use Honey Peach Jam
- Top your morning toast or homemade biscuits.
- Add a big dollop to Greek yogurt or baked oatmeal.
- Use as a glaze for chicken or shrimp.
- Add to a sweet and savory pizza like my peach and sausage pizza.
- Stir into sparkling water for a light peachy flavored drink.
- Spoon some over a bowl of vanilla ice cream.
I hope you love this low-sugar peach jam as much as I do! Please rate this recipe and share how you like to enjoy honey peach jam.
Low Sugar Peach Jam (with Pomona’s Pectin)
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Equipment
- 6 or 8 quart saucepan
- Knife
- 4 half pint canning jars
- 4 two-piece canning lids and bands
- ladle
- water bath canner
- jar lifter
- chopstick or small spatula
Ingredients
- 4 cups peaches
- 2 tbsp lemon juice
- 2 tsp calcium water
- 1 cup honey
- 1 tsp Pomona's pectin powder
Calcium Water
- ½ tsp Pomon's calcium powder
- ½ cup water
Instructions
Prep
- If you plan to can the peach jam, fill the water bath canner half full with water on the stove over medium-high heat.
- Wash jars in hot, soapy water, and add them to the canning rack. Heat over medium-high until the water comes to a simmer. Boil the canning jars for 10 minutes and then turn off the heat with the jars in the hot water until you’re ready to fill them.
Prepare the peaches
- Peel the peaches with a vegetable peeler, dice them into ½ inch pieces, and add them to a large saucepan. Leave the pieces for a chunkier jam, or puree with an immersion blender or potato masher for a smoother jam.
Make Calcium Water and Pectin
- Mix ½ tsp calcium powder, found in the small packet, with ½ cup of water in a small, clear jar with a lid. Shake well to combine.
- Refrigerate extra powdered calcium for future use.
- Add 1 cup of honey and 1 tsp pectin to a separate bowl and stir to combine, set aside.
Cook the Jam
- Add 2 tbsp of lemon juice and 2 tsp of calcium water to the peaches and cook over medium-high heat for 5 – 10 minutes until the fruit comes to a full boil. Once boiling, add the pectin-honey mixture, stirring constantly for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil.
- Once the jam returns to a rolling boil, remove the pan from the heat.
- While the fruit is beginning to cook, I like to remove the jars from the water bath canner and set them next to the stove, so they’re all ready to fill. To reduce the risk of jars cracking, fill hot jam into hot jars. Return the water bath canner to a simmer.
Fill and Process Jars
- Ladle the jam into the prepared jam jars, leaving ¼ inch of headspace if canning, and 1 inch if freezing.
- If you’re making freezer jam, be sure to use freezer-safe containers with straight sides. Allow the jam to cool completely before freezing.
- Use a chopstick or small silicone spatula to dislodge any trapped air bubbles. Wipe the rim of the jar with a clean, damp towel. Place lids on top of the jars and screw bands to finger tight.
Process
- Lower jars into the canner, making sure the jars are covered with 2 inches of water.
- Return the canner to a boil. The processing time begins once the water starts to boil. Boil jars for 10 minutes, adjusting for your altitude.
- After the time is up, remove the jars from the canner and place them on a heat-proof surface. Leave them undisturbed at room temperature for 12-24 hours. As the jars cool, you’ll hear a ping sound as the vacuum seal pulls the lid down. Don’t force the lid center down.
Store
- The next morning, check the seals. Remove the bands and wipe clean any debris from under the band. I like to lift the jar by the lid an inch or two from the counter to check the seal. If the lid holds, the jar is sealed and ready for the pantry shelf.
- Label each jar with the date and the name and store in a cool, dark place for up to 1 year. Refrigerate any jars that didn’t seal. Once opened, store in the refrigerator and use within 3 weeks.
Notes
- Please be sure to cook the jam for the time that was instructed to preserve the peach flavor and color. Cooking too long can cause the jam to become discolored.
- Since Pomona’s pectin doesn’t rely on the honey to set, you can adjust how much or little honey you add to the jam.
- Be sure to label the jam with the name and date. Every year, I tell myself that I’ll remember what’s in the jar and when I canned it. However, as time passes, I find that my memory isn’t as good as I think it will be! You can thank me later!
- Pomona’s pectin needs to be canned immediately after it’s cooked, so only make enough jars that fit into your water bath canner.
- Adjust processing time according to your sea level.
- Add hot jam to hot jars to reduce the risk of the jars cracking during processing.
This peach jam is delicious on my morning toast or mixed into my homemade Greek yogurt! How do you enjoy your jam? I look forward to hearing your thoughts and comments!