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If summer had a taste, it would be peaches, don’t you think? Preserving that taste in low sugar peach jam means you can delight in that taste all winter long.
I pack homemade yogurt in Mike’s lunch every day and this low sugar peach jam makes a fantastic topping for it. And he loves it on toast with butter or on a p&j sandwich.
If you haven’t yet tried Pomona’s Pectin, you don’t know what you’re missing. You can make all kinds of delicious jams and jellies without all the sugar. Sweeten it to taste with low amounts of any sweetener: sugar, honey, maple syrup, stevia, or even frozen juice concentrate.
I don’t use honey in recipes where the honey doesn’t remain raw, but I don’t mind using a little sugar as long as it’s not over-the-top.
If you love peaches, you’ll also love this post on dehydrating them: How to Dry Fresh Peaches from Salt in My Coffee.
More Jelly and Jam Posts You’ll Enjoy
Low Sugar Raspberry Jalapeño Jam
Two Ingredient Strawberry Maple Jam
Hedgerow Jelly: A Delicious Mixture of Fall Foraged Fruits
How to Make Homemade Crabapple Jelly
Low Sugar Peach Jam
Ingredients
- 1 box Pomona's Pectin
- 4 cups peeled pitted and mashed peaches
- 1/4 cup lemon or lime juice
- 3/4 cups organic cane sugar
Instructions
- The package of Pomona's Pectin contains 2 smaller packages. One is pectin powder and the other is calcium powder. Put 1/2 teaspoon white calcium powder and 1/2 cup water in a small jar with lid. Shake well. (Any leftover calcium water will last for several months in the refrigerator, or may be frozen indefinitely).
- Combine mashed peaches and lemon or lime juice into a pan.
- Add 4 teaspoons of calcium water to the peaches and stir well.
- In a separate bowl, combine sugar and 1 tablespoon of the pectin powder. Mix thoroughly.
- Bring the peach mixture to a full boil. Add the sugar-pectin mixture. Stir constantly for 2 minutes to dissolve the sugar and pectin. Return to a full boil.
- Remove from the heat.
- Ladle the jam into clean, hot, 8 ounce canning jars to 1/4" of top. Wipe rims of jar clean and screw on 2-piece canning lids. Process in a hot water bath for 10 minutes.
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LindaW says
I tried Pomona’s Pectin 2 years ago, to make peach jam. Instead of the jewel-like jam jars we were used to, it produced a cloudy opaque goop that my family was unwilling to eat based on its appearance. Has anyone else had this happen? Is it normal for this pectin, and if not, what went wrong with ours?
Susan Vinskofski says
Hi Linda! Jam made with Pomona’s does have a different texture, but I wouldn’t describe it as goop. And it is really quite delicious without being overly sweet like normal jam. Pomona’s website lists all kinds of troubleshooting – they may be able to help.
Aimee Mossburgh says
I am curious if you have ever made jam with just gelatin instead of pectin? I’ve tried it and chia seeds too, both with unpredictable results. There are plenty of freezer jams recipes out there, but water bath is a different story. Wondering if anyone has had success trying pectin alternatives?
Susan Vinskofski says
I’ve only used pectin, Aimee. I do make a crabapple jelly, and hedgerow jelly that do not need added pectin. The crabapples have plenty and so there is no need to add more. https://learningandyearning.com/crabapple-jelly, https://learningandyearning.com/hedgerow-jelly/.
Kristy says
Ohhhh, this looks lovely and just in time for summer peaches!!
Mike says
I have a quart of peach syrup that has a lot of peach juice and honey in it! Can I use it to make a jelly or jam using Pomona pectin?
Susan Vinskofski says
Hi Mike, yes, that will work! The package insert gives instructions, and there are instructions on their website.