No Sugar Needed Peach Jam
Capture the luscious, summery flavor of fresh peaches with this delightful No Sugar Needed Peach Jam recipe. Made with perfectly ripe peaches, tangy lemon juice, and naturally sweet unsweetened apple juice, this easy recipe skips the added sugar without sacrificing taste. A touch of powdered no-sugar-needed pectin ensures the perfect jammy consistency while keeping things light and wholesome. In just under an hour, you can create a batch of golden, spreadable goodness that's ideal for topping morning toast, dolloping onto yogurt, or gifting to loved ones. With detailed canning instructions included, you can store this naturally sweetened jam for months, savoring the essence of peach season all year long! Perfect for anyone seeking a healthier, no-sugar-added twist on traditional jam recipes.
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Recipe Information
Ingredients
- 6 cups (peeled, pitted, and diced) Ripe peaches
- 3 tablespoons Lemon juice
- 1 cup Unsweetened apple juice
- 3 tablespoons Powdered no-sugar-needed pectin
Instructions
1. Start by sterilizing your jars. Wash and rinse jars, lids, and bands thoroughly. Place jars in boiling water for 10 minutes to sterilize, and keep them warm until ready to fill.
2. Rinse your peaches under cold water. Peel, pit, and dice them into small pieces until you have 6 cups of diced peaches.
3. In a large, heavy-bottomed pot, combine the diced peaches, lemon juice, and unsweetened apple juice. Mash the peaches slightly with a potato masher or fork to release their juices.
4. Gradually stir in the powdered no-sugar-needed pectin, ensuring there are no lumps.
5. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
6. Reduce the heat to medium and continue cooking for 20–25 minutes, stirring occasionally, until the mixture begins to thicken. Test the consistency by placing a small spoonful on a cold plate. If it forms a soft gel when cooled, it's ready.
7. Remove the pot from heat and carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
8. Place the lids on the jars and screw on the bands until fingertip-tight.
9. Process the filled jars in a boiling water canner for 10 minutes (adjust for altitude if necessary).
10. After processing, carefully remove the jars from the canner and place them on a towel-lined surface. Allow jars to cool completely, undisturbed, for 12–24 hours. Check for proper sealing by pressing on the center of the lids. If the lid does not pop back, the jar is sealed.
11. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any opened jars and consume within 3 weeks.
Nutrition Facts
Calories |
729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 143.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2982 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
