Homemade Low-Sugar Peach Jam Recipe

To me, a freshly picked peach is one of nature’s simplest pleasures. A favorite childhood memory is biting into sun-warm peaches from my grandfather’s garden, peeled, sliced, and dusted with a little sugar. This low-sugar peach jam recipe captures that bright summer flavor so you can enjoy it any time of year.

This recipe highlights the fruit: just peaches, sugar, lemon juice, and a low- or no-sugar pectin. It yields about six half-pint jars and is easy to make with basic canning equipment.

Choosing Peaches

Make jam when local peaches are in season — typically early to late summer, depending on your region. Yellow clingstone peaches are often recommended for jam because they are sweet, juicy, and have a classic peach flavor and color. If fresh peaches aren’t available, frozen peach slices work well; thaw them before using.

For one batch you’ll need about 3 1/2 pounds (10–12 medium) peaches, which yields six half-pint jars. Select ripe but not overripe fruit: peaches that give slightly when gently pressed and have a fragrant aroma. Avoid mushy fruit or those with significant brown spots.

Equipment You’ll Need

• Water bath canner with rack
• Half-pint Mason jars with lids and rings (6–7 jars)
• Jar lifting tongs
• Canning funnel and ladle
• Potato masher (or food processor/immersion blender for a smoother jam)
• Large, wide pot for cooking the jam
• Wooden spoon or heatproof silicone spatula
• Colander, ceramic plates for testing, and clean kitchen towels

Most canning tools are available in stores or from canning suppliers; the jars, rings, and lids are consumable and should be replaced as needed.

Prepare the Jars and Plates

Inspect jars for chips and wash them in the dishwasher or by hand with hot soapy water. Traditional advice recommended boiling jars to sterilize them, but when using a proper water-bath canning process the jars will be sterilized during processing. Place two small ceramic plates in the refrigerator to use later for testing jam thickness.

Peeling and Preparing Peaches

Peeling peaches is easiest after blanching. Drop 4–5 peaches at a time into boiling water for about one minute, then transfer immediately to a bowl of ice water for 1–2 minutes. The skins should slip off easily with a paring knife. Halve the peaches, remove the pits, then peel and roughly chop into 1/2-inch pieces. You’ll need about 8 cups of chopped peaches to yield roughly 5 cups of mashed fruit.

Use a potato masher to reach the texture you prefer. For chunkier jam, mash lightly; for a smooth spread, use a food processor or immersion blender. You can mash the fruit both before and during cooking to adjust texture.

Pectin and Sugar

Low-sugar or no-sugar pectin is essential for this recipe; it’s formulated to work with reduced sugar and typically contains a mold inhibitor that helps preserve the jam when sugar is reduced. Regular pectin requires much more sugar to set and preserve properly. Follow the pectin package directions for the best result.

Cooking the Jam

Ingredients:

• 3 1/2 pounds ripe fresh peaches (or thawed frozen peaches)
• 3 1/2 cups white sugar
• 1 box low/no-sugar pectin (or 3 tablespoons bulk low/no-sugar pectin)
• 1/4 cup lemon juice (fresh or bottled)

In a large pot, combine the peaches, lemon juice, pectin, and 1/4 cup of the sugar. Over medium-high heat, bring the mixture to a full, hard boil — a boil that does not subside when stirred — stirring constantly to prevent scorching. Once at a hard boil, add the remaining sugar to total 3 1/2 cups, return to a full boil, and boil hard for one minute while stirring continuously.

Testing and Finishing

After boiling, remove the pot from the heat and test the set. Spoon a small amount onto one of the chilled plates and let it cool for a minute; if the jam thickens to a preferred texture, it’s ready. If it’s still too runny, boil another minute and test again. In rare cases you may need additional pectin, following package instructions.

Skim off any foam with a large spoon, then let the jam sit for about 10 minutes and stir to redistribute fruit pieces so they don’t all rise to the top in the jars.

Filling and Processing Jars

Prepare lids and rings (clean and dust-free). Use a ladle and canning funnel to fill hot jars, leaving about 1/4 inch headspace. Wipe rims with a clean damp towel, apply lids, and secure rings snugly but not over-tightened.

Place jars in a water bath canner with at least one inch of water covering the jar tops. Process the jars according to your altitude: 5 minutes at sea level, 10 minutes above 1,000 feet, and 15 minutes above 6,000 feet. Remove jars with lifting tongs and set them on a clean towel to cool undisturbed for several hours or overnight. Sealed lids will have a slightly depressed center that does not flex when pressed. Remove rings after jars are fully sealed or at least periodically to prevent trapped moisture and rust. Properly sealed jam will keep about a year in a cool, dark pantry.

Yield, Time, and Notes

• Yield: about 6 half-pint jars
• Prep time: ~50 minutes
• Cook time: ~30 minutes
• Total time: ~1 hour 20 minutes

Notes: To use frozen peaches, measure 8 cups of frozen slices and thaw before mashing and cooking.

Ingredients

• 3 1/2 pounds ripe fresh peaches
• 3 1/2 cups white sugar
• 1 box low/no-sugar pectin (or 3 tablespoons bulk low/no-sugar pectin)
• 1/4 cup lemon juice

Equipment

• Half-pint Mason jars with lids (6)
• Potato masher or food processor
• Ladle and canning funnel
• Large wooden spoon or silicone spatula
• Large wide pot
• Water bath canner and jar lifting tongs

Instructions (Summary)

1. Wash jars and chill two small plates for testing. Inspect jars for chips.
2. Blanch peaches 4–5 at a time in boiling water 1 minute, then plunge into ice water to loosen skins.
3. Peel, halve, pit, and chop peaches into 1/2-inch pieces (about 8 cups).
4. Mash peaches to desired texture (about 5 cups mashed).
5. Mix pectin, lemon juice, and 1/4 cup sugar; add to peaches in a large pot and bring to a full boil while stirring.
6. Add remaining sugar, return to a hard boil for 1 minute, then remove from heat and test on chilled plate.
7. Skim foam, let sit 10 minutes, stir, then fill jars leaving 1/4 inch headspace.
8. Wipe rims, seal with lids and rings, and process in a water bath for the time recommended for your altitude.
9. Cool jars undisturbed until lids are sealed; store sealed jars in a cool pantry for up to a year.

Making your own low-sugar peach jam is rewarding and makes a lovely homemade gift. Try it and enjoy the taste of summer year-round.

Disclosures: The author was not compensated for this post. The post may have referenced products. Any affiliate links were removed from this version.

Photos by Marsha Maxwell and Abramova Elena.