Low Sugar Peach Jam (with Pomona's Pectin)
This low sugar peach jam made using Pomona's pectin has all of the flavors of summer peaches that's naturally sweetened with honey for a jam you can feel good about.
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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. If any of the lids lose their seal in storage, toss the contents and lid. You may reuse the band and jar. 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.
Nutrition
Calories: 324kcalCarbohydrates: 85.9gProtein: 1.7gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 25mgPotassium: 239.7mgFiber: 2.5gSugar: 82.7gVitamin A: 502.5IUVitamin C: 9.6mgCalcium: 12.6mgIron: 0.9mg
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