Low Sugar Peach Jam

Name: Low Sugar Peach Jam
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 128 tablespoons
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

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
20 mins
Servings
128 tablespoons
Calories
459 kcal
Course
Dessert
Cuisine
American

Low Sugar Peach Jam

Luna Mayo

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This Low Peach Jam is like a taste of summer, that will last all year long! It is delicious and easy to do!

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Ingredients

Servings

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

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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.
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.
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).
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.

Equipments used:

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.