To me, a peach picked recent from the tree is one among nature’s most good foods. One among my fond summer time reminiscences from childhood is eating ripe, juicy peaches from my grandfather’s giant backyard, still heat from the sun, peeled, sliced, and sprinkled with sugar. This recipe for low sugar peach jam captures that flavor perfectly, so you possibly can feel such as you’re having fun with recent summer time peaches any time of yr. This low sugar jam recipe lets the recent fruit flavor shine via. It incorporates solely four easy components: peaches, sugar, lemon juice, and low sugar/no sugar pectin.
I all the time make do-it-yourself peach jam when native peaches are in season, which might be any time from early to late summer time depending on the place you reside. Yellow clingstone peaches are usually thought-about the only option for jam making. They are typically smooth, sweet, and juicy, with a basic “peachy” flavor and colour. If you want to make peach jam when peaches aren’t in season, you need to use frozen peaches. Let the peaches thaw before using them in the recipe.
For each batch of low sugar peach jam, you will want about three half kilos or 10-12 medium peaches. This recipe yields six half-pint jars of jam.
Choose peaches which might be ripe, but not overripe. In case you decide them up and odor them, they need to have a gorgeous peach perfume. They should be delicate and yield slightly in case you press them together with your thumb, however they shouldn’t be mushy or have obvious brown spots.
Once you’ve selected the perfect fruit potential, it’s jam making time! Making selfmade peach jam is straightforward, but you will want a bit bit of canning gear:
- Water tub canner with canning rack
- half pint Mason jars with lids and rings
- Jar lifting tongs
- Canning funnel
- Magnetic wand for retrieving lids from scorching water (non-compulsory)
Yow will discover the jars, rings, canners and all the gear at stores like Walmart or many grocery stores, or you possibly can order a canning package, like this Ball Enamel Water Tub Canner with Utensils, from Amazon. Most people only have to buy this gear once, and it lasts a lifetime. The one exception is the jar lids and rings, which have to get replaced.
You will also want some of your common kitchen gear for this recipe:
- Potato masher
- Giant, open pot, like a soup pot, for boiling the jam
- Picket spoon or heat-proof silicone spatula, for stirring
- Giant spoon for skimming
- Giant liquid measuring cup
- Dry measuring cups and spoons
- Small ceramic plates
- Clear kitchen towels
Earlier than you start, sterilize 6 half-pint Mason jars. Examine the jars by operating your finger across the rim, to ensure they’re not chipped. A jar that’s chipped gained’t seal properly.
You’ll be able to sterilize the jars utilizing the sterilize cycle of the dishwasher, or by boiling the jars on the stovetop for 10 minutes. I often fill the canner with water, and use that to boil the jars. Use the jar lifting tongs to take the jars out of the water, and set the jars on a clear kitchen towel. Put 2 small ceramic plates within the fridge, as a result of you will want these later for testing the jam.
After you sterilize the jars, you’ll need to peel and chop the peaches. Peeling peaches is a little bit of a chore. You’ll be able to loosen the pores and skin and make peaches easier to peel by blanching them shortly in boiling water, then dunking them in ice water.
Place 4-5 peaches at a time in a boiling water tub for one minute:
Remove the peaches from the boiling water with a slotted spoon, then place them immediately in a bowl of ice water for 1-2 minutes.
After the peaches have been blanched this manner, you must have the ability to remove the pores and skin simply with a paring knife. Reduce the peaches in half and remove the pit, then remove the skin.
The subsequent step is to roughly chop the peaches into about 1/2-inch pieces. You will have about eight cups of chopped peaches in an effort to find yourself with about 5 cups of mashed peaches for this low sugar peach jam recipe.
Utilizing a potato masher, mash the peaches to a consistency you like. The wonderful thing about making your personal jam is you can also make it whatever consistency you want. If you’d like a clean and never chunky jam, you should use a food processor or immersion blender to puree the fruit. I often keep on with a potato masher. You possibly can mash the fruit each earlier than and during cooking.
If you want to make multiple batches of jam, I like to recommend making them separately. Doubling or tripling jam recipes will typically affect the cooking course of and stop the jam from jelling.
A key ingredient to low sugar peach jam is low sugar pectin. You’ll be able to often find this in grocery stores near the canning supplies. Be sure to get the low sugar/no sugar pectin and not the regular. Low sugar/no sugar pectin incorporates a mould inhibitor. One of the causes old fashioned jam recipes include a lot sugar is that it acts as a preservative. Whenever you use much less sugar, it’s essential to ensure you are utilizing the correct pectin to stop mould.
Combine the fruit, lemon juice, pectin and 1/Four cup of sugar in a large soup pot, and convey that to a full boil. Then add the rest of the sugar to complete 3 half cups, and convey it again to a full boil for one minute. A full boil, also referred to as a hard boil, is a boil that doesn’t go away when stirred. Stir the jam your complete cooking time so it doesn’t burn.
Once the jam has come to a hard boil a second time for a full minute, you’ll be able to check its texture. Take away the jam from the warmth, and take one of many chilly plates out of the fridge. Pour a small spoonful of jam on the cold plate. If the jam thickens up to a texture you like, it’s accomplished.
In case you check the jam and it’s still too runny, boil it for an additional minute and check again. If it’s too runny after that, you may want so as to add another 1/Four box of pectin and boil once more. (I’ve truly never had to try this.) This batch was good after the primary check.
Once the jam is cooked, use a large spoon to skim off the froth. After the foam has been skimmed, let the jam sit for 10 minutes or so, then stir. It will assist distribute the fruit chunks in order that they don’t float to the top when the jam is in the jars.
Whereas the jam is resting, get the lids prepared. The flat lids for the Mason jars have to soak in scorching – but not boiling – water to activate their seals. I often warmth some water in a pan till virtually boiling, take away it from the warmth, then add the lids. If in case you have a magnetic lid wand, you need to use that when it’s time to take the lids out of the recent water.
Fill the jam jars utilizing a ladle and canning funnel. Be sure that to go away about 1/4 inch of “headspace,” or empty area, at the prime of the jar, in case the food expands during processing.
Wipe off the rims of the jars with a clear towel. Place the lids on the jars and safe with rings, however don’t screw the rings on too tight.
Place the rack contained in the water tub canner and fill with water. Place the jars rigorously in the canner. The water should cover the tops of the jars by at the least one inch. Comply with the directions that come with your water tub canner.
Processing time will depend on how far you’re above sea degree, so examine the recipe under. On the finish of the processing time, use the jar lifting tongs to remove the jars from the water, and set them on a clean towel. Allow them to sit undisturbed for several hours, so they can seal. You understand they’re sealed when the middle of the lid is depressed barely and doesn’t move once you press it together with your finger. You may hear a popping sound when the lids seal.
Making your personal low sugar peach jam is totally well worth the effort! Do-it-yourself peach jam additionally makes an awesome present. Give it a attempt to let me know the way it seems!
Yield: 6 cups
Prep Time 50 minutes
Prepare dinner Time 30 minutes
Complete Time 1 hour 20 minutes
- three half kilos ripe, recent peaches (to substitute frozen peaches, see notes)
- three 1/2 cups white sugar
- 1 box low/no sugar pectin, or 3 tablespoons bulk low/no sugar pectin
- 1/Four cup lemon juice, recent or bottled
- 6 half-pint Mason jars with lids
- Potato masher
- Giant picket spoon or silicone spatula for stirring
- Giant vast pot (like a soup pot) for cooking
- Water tub canner
- Canning funnel
- Jar lifting tongs
- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clear jars on a clean towel. Put 2 small ceramic plates within the refrigerator, as a result of you’ll need them later to check the thickness of the jam.
- Blanch the peaches, 4-5 at a time, in a boiling water tub for about 1 minute. Remove with a slotted spoon, and instantly place in a big bowl of ice water. It will loosen the peach skins.
- Take away the peaches from the ice water and drain. Minimize the peaches in half, take away the pits, and take away the skins with a paring knife.
- Reduce the peaches into about half-inch chunks. You’ll need about eight cups of chopped peaches.
- Mash the peaches with a potato masher till you get the texture you need on your jam. You must have about 5 cups of mashed peaches. You may as well use a meals processor or immersion blender for a smoother combination.
- Combine the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
- Place the peaches in a big cooking pot, and add the pectin combination. Over medium excessive heat, deliver every little thing to a full boil that doesn’t go down when stirred. Stir all the time so the jam doesn’t burn.
- At this point, add the rest of the sugar, stir properly, and convey the jam again to a full boil for one minute. Turn off the warmth and check the thickness of the jam by placing a small spoonful on a cold ceramic plate. If it’s thick enough, it’s accomplished. If it’s too runny, add ¼ package deal more pectin, convey to a hard boil once more for 1 minute, and check again with the second cold plate.
- Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is just too scorching whenever you put it within the jars, the fruit chunks will float to the highest. In the meantime, place the Mason jar flat lids (not the rings) in extremely popular (not boiling) water to get them ready.
- Fill your jars, utilizing the ladle and funnel, leaving 1/Four inch of clearance area at the prime of the jar.
- Wipe the rims of the jars with a clear, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
- Course of the jars, following the instructions in your water tub canner. This jam requires 5 minutes processing at sea degree, 10 minutes above 1000 ft altitude and 15 minutes above 6000 ft altitude.
- Remove the jars rigorously with the jar lifting tongs, and set them on a clean towel. Depart them undisturbed for several hours or overnight to allow them to seal. You’ll be able to inform they’re sealed if the center of the lid is depressed barely and does not transfer when pressed together with your finger. Take away the rings in order that they don’t rust because of trapped moisture, or if you wish to depart them on, at the very least take away them
briefly to ensure they’re dry underneath. The jam lasts a few yr in the pantry.
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Amount Per Serving: Calories: 38 Complete Fats: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fats: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 10g Fiber: 0g Sugar: 9g Protein: 0g
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