Making peach jam with Sure Jell low sugar pectin is a fantastic way to enjoy fresh peaches year-round without the extra sugar. This recipe balances natural fruit sweetness with just enough pectin to set the jam, resulting in a spread that’s flavorful, not overly sweet, and perfect for toast, yogurt, or desserts.
Ingredients
- 4 cups peeled, sliced fresh peaches (about 4-5 medium peaches)
- 5 1/2 cups granulated sugar
- 1 package (1.75 oz) Sure Jell Low Sugar Fruit Pectin
- 1/2 cup water
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the peaches: Wash the peaches thoroughly. To peel, score a small “X” on the bottom of each peach and blanch them in boiling water for 30-60 seconds until the skin loosens. Immediately transfer to an ice bath and slip off the skins. Pit and slice the peaches, then crush them lightly with a potato masher or fork, leaving some chunks for texture.
- Mix pectin and water: In a medium saucepan, combine the Sure Jell low sugar fruit pectin and 1/2 cup water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Combine peaches and lemon juice: In a large saucepan or pot, combine the crushed peaches and lemon juice. Stir well to mix.
- Add hot pectin mixture to peaches: Pour the hot pectin mixture into the peach mixture and stir thoroughly.
- Add sugar and boil: Stir in all 5 1/2 cups of granulated sugar. Return the mixture to high heat and bring to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
- Test for gel and jar the jam: Remove from heat and skim off any foam. To test gel, place a small spoonful on a chilled plate and let it sit for a minute; it should wrinkle when pushed with a finger. If ready, ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Seal and process jars: Wipe jar rims clean, apply lids and screw bands finger-tight. Process jars in a boiling water bath for 10 minutes to ensure safety and seal. Remove jars and let cool undisturbed for 12-24 hours.
- Check seals and store: After cooling, press the center of each lid. It should not flex up and down. Store sealed jars in a cool, dark place. Refrigerate after opening.
Tips
- Peach ripeness: Use ripe but firm peaches for best flavor and texture. Overripe peaches can make the jam too runny.
- Substitutions: You can substitute part of the granulated sugar with a low-calorie sweetener like Splenda, but it may affect the gel and shelf life. Follow Sure Jell’s instructions for sugar substitutes carefully.
- Jar sterilization: Sterilize jars and lids by boiling them for 10 minutes or running them through a hot dishwasher cycle. This prevents spoilage and ensures safety.
- Common mistake — boiling time: Do not shorten the 1-minute boiling step after adding sugar; undercooking prevents proper gel formation and can cause spoilage.
Serving Suggestions
Serve your peach jam fresh on warm buttered toast, English muffins, or bagels for a classic breakfast. It’s also delicious spooned over vanilla yogurt or ice cream, stirred into oatmeal, or used as a filling for thumbprint cookies and pastries. For a savory twist, try pairing it with soft cheeses like brie or goat cheese on a charcuterie board.
Variations
You can customize this low sugar peach jam in several ways to suit your taste or what you have on hand. Add a teaspoon of ground cinnamon or a splash of vanilla extract during cooking for a warm, aromatic flavor. Stir in fresh raspberries or blackberries for a mixed berry peach jam. For a spicier version, add a pinch of ground ginger or a small amount of finely chopped fresh jalapeño for a peach-jalapeño jam that pairs well with grilled meats.
Storage and Reheating
Properly sealed jars of peach jam can be stored unopened in a cool, dark place for up to 12 months. Once opened, keep the jam refrigerated and use within 3-4 weeks for best flavor and safety. If the jam separates or thickens in the fridge, gently warm it in a saucepan over low heat, stirring until smooth. Avoid repeated reheating as it can degrade texture and flavor.
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but be sure to thaw and drain excess liquid before crushing. Frozen peaches may produce a slightly thinner jam, so you might need to adjust pectin or cooking time accordingly.
What if my jam doesn’t set properly?
If your jam is too runny, it may not have boiled long enough or the pectin wasn’t activated fully. You can gently reheat the jam with a bit more pectin according to the Sure Jell package instructions and reprocess it. Also, ensure you measured sugar and pectin accurately, as low sugar jams depend on precise ratios.
Is low sugar jam safe to can at home?
Yes, as long as you follow Sure Jell’s directions and process the jars in a boiling water bath for the recommended time, low sugar jams are safe to preserve. The acidity from lemon juice and the sugar help inhibit bacterial growth.
Can I reduce the sugar even more?
Sure Jell low sugar pectin is designed for reduced sugar, but cutting sugar below the recommended amount can prevent proper setting and affect preservation. If you want very low or no sugar, consider using no-sugar pectin products and follow those specific recipes.
How can I tell when the jam is done cooking?
The best test is the gel or wrinkle test: place a small spoonful of hot jam on a chilled plate, let it cool for a minute, then push with your finger. If it wrinkles and holds shape, it’s done. Also, the jam should reach a full rolling boil that cannot be stirred down for 1 minute.
Can I use other types of sweeteners?
Granulated sugar is recommended for best gel and shelf life. Some alternative sweeteners can be used with special low sugar pectin blends, but they may affect texture and preservation. Always check the pectin manufacturer’s guidelines before substituting sweeteners.
With these tips and detailed instructions, you can confidently make delicious, naturally sweetened peach jam that captures the essence of summer fruit all year long.
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