sliced fresh peaches

Peach Jam

 

Print
4.5 from 2 votes
Peach Jam is a low-sugar or low-honey jam made with Pomona’s Universal Pectin. This is the same recipe you’ll find on the direction and recipe sheet that comes with the pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups peaches (about 3 pounds) mashed or peeled + mashed
  • 4 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin powder mixed with sweetener

Instructions

  • Before You Begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Pit, chop, and mash or peel, pit, and mash peaches.
  • Measure fruit into saucepan.
  • Add calcium water, and lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Share this:

55 Responses

  1. Lea
    | Reply

    I don’t have access to Calcium water but have way too many overripe peaches! Can I make it without calcium water?

    • Shelby Collings
      | Reply

      Unfortunately, the calcium is essential for making the jam jell with Pomona’s Pectin. We would be happy to send you some replacement calcium powder if you are out, simply email us at info@pomonapectin.com with your mailing address and about how much pectin you have left.

  2. Jen
    | Reply

    Hi, I am am a restricted diet and cannot have sugar or honey. May I use maple syrup or stevia liquid to sweeten? Thank you!

    • Shelby Collings
      | Reply

      You sure can! The maple syrup will measure like honey. Liquid stevia will require you to make a liquid pectin, you can find those directions on our instruction sheet that comes with Pomona’s Pectin, or our digital copy HERE on the top of page 1.

  3. Freyja
    | Reply

    How much almond extract can I add to this recipe?

    • Shelby Collings
      | Reply

      You can add up to 1 teaspoon. Yum!

  4. Judy DeLorenzo
    | Reply

    Never mind. You can scratch my question!

    The yield is correct. It made 11 half-pints, which equals 11 cups. So it actually made a bit more than the recipe’s stated yield.

    I didn’t make the conversion properly, my mistake.

  5. Judy DeLorenzo
    | Reply

    Hello. I double the recipe and was surprised that it only made 5-1/2 cups when it should have made 10 cups.

    I measured 8 cups of mashed peaches
    8 teaspoons of calcium water (1/2 cup)
    1/2 cup lemon juice
    1 cup honey
    5 teaspoon pectin powder (I purposely used a tad less because I didn’t want the jam to be super gelled)

    The ONLY thing I did different than the recipe is boil the jam for 3 more minutes than the recipe states – but that wouldn’t evaporate 4-1/2 cups!

    So I have two questions:
    What the heck happened lol
    Is the jam safe to store and eat?

    Thanks
    Judy

  6. MaryAnn Amrich
    | Reply

    I love the flavor of this peach jam but mine came out more like peach preserves. I wonder if the peaches would be more “jammy” if I put them through a food mill instead of just mashing them.

  7. Sharon
    | Reply

    I want to use my electric jam maker. Would I do this the same way ?

    • Shelby Collings
      | Reply

      Hello Sharon,

      Yes, you can use Pomona’s to make jam in your electric jam maker or bread machine. You will need to follow a Pomona’s recipe and the basic directions for Cooked Jam – Low Sugar or Honey for it to work properly.

      You need to mash & measure the fruit into a bowl. If our recipe is too big for your machine, then you can do a half recipe. Add the calcium water & lemon juice (if called for) and stir well. Then mix the pectin into the sugar (or other sweetener) and then add the pectin-sweetener mix into the bowl of fruit and stir well. Then put the bowl of jam mixture into the machine and turn it on.

  8. Carol
    | Reply

    I used to make a peach raspberry jam that was yummy. It was about 4 parts peach to 1 part raspberry. Would I be able to substitute 1/2 to 1 cup of raspberries instead of the peaches in this recipe. I’ve been loving your pectin and the low sugar recipes.

  9. Lori Hindle
    | Reply

    If I want to put this in a 500 ml jar, not 250, how long would I boil it for?
    Love Pomona’s!

    • Shelby Collings
      | Reply

      Hello Lori,

      It would be the same 10. minutes.

  10. Emily
    | Reply

    Is it ok to add 1/2 tsp allspice?

    • Shelby Collings
      | Reply

      Absolutely!

  11. Annie Ryan
    | Reply

    The recipe did not say to turn off heat and then keep the jars in the water bath canner 5 minutes before removing. Should I have kept the jars in the canner those 5 minutes like I do when making pickles?

    • Shelby Collings
      | Reply

      Hello Annie,

      Hope, it should be just fine without the 5 minutes of sitting.

  12. Janet
    | Reply

    Hi! I want to make peach bourbon jam, but recipes online are so full of sugar. Can I just add the bourbon to your peach jam recipe?

    • Shelby Collings
      | Reply

      Hello Janet,

      We have a wonderful Peach Bourbon/Whiskey Jam, HERE, simply omit the thyme. Happy jamming! 😊

  13. Jacqui Nichols
    | Reply

    First time jammers here! We followed the peach jam recipie to the letter and the jam set wayy too hard. . The flavor was great but it definately not the soft, spreadable texture we expected.I feel like there was too much pectin. Can I back off the amount of pectin for a looser set??

    • Shelby Collings
      | Reply

      Hello Jacqui,

      Welcome to the Pomona’s family! Yes, you sure can! We recommend starting with 1/2 teaspoon less than called for.

      You can also use our troubleshooting page, HERE, and it will help you determine where things may have gone astray and how to fix up your preserves to your liking. 😊

  14. Adrienne
    | Reply

    Would this be the appropriate recipe to use to make mango jam? It’s listed in the same category on the package insert, but not listed on the website. I didn’t realize that there were such different recipes when I made my jam tonight. I followed the strawberry jam recipe that didn’t call for any lemon. Will my jam go bad now that I didn’t put the lemon in it?

    • Shelby Collings
      | Reply

      Hello Adrienne,

      Yes, this recipe would work just fine as a conversion for Mango! The jam you have already made can be stored in the freezer instead of the pantry, since it is lacking in acid and is not shelf-stable.

      Happy jamming!

    • Linda
      | Reply

      I wanted to make peach pit jelly. Can I follow the same directions for the peach jam recipe?

      • Shelby Collings
        | Reply

        We are not certain about this Linda. Would there still be 4 cups of mashed fruit?

  15. Kathy
    | Reply

    Hi there since each recipe is different they call for different amounts of calcium water. The example states 1/2 cup of water with 1/2 teaspoon calcium. You then shake,. If the recipe calls for 3 teaspoons of calcium water do I still dissolve it in a half cup of water or does the water go up with the example such as1 cup water and 1 tea calcium? Sorry this is my first time with Pomona’s and I want to get it right. Is the calcium always dissolved with a half cup of water?
    Thank you
    Kathleen

    • Shelby Collings
      | Reply

      Hello Kathleen,

      Welcome to the Pomona’s family! Yes, you will always mix 1/2 teaspoon calcium water with 1/2 cup water. You will then pulled your needed teaspoons from that solution.

      The calcium water can then be stored in the fridge for several months (will just need to be tossed if it has any floating bits or smell or color). It can also be stored in the freezer and will keep indefinitely, and will just need to be thawed before use. We also highly recommend labeling your jar of calcium water, as it seems to be the first item tossed when cleaning the fridge/freezer . 😊

      Happy jamming and please let us know if you have any other questions, we are here and happy to help! 

  16. Juanita D
    | Reply

    I made this recipe, Peach Jam, and tripled with no problems. I only added 1 cup raw sugar per recipe which was 3 cups total. I used a stick blender to get rid of the larger bits of fruit because I did not want ‘fruit float’. A am so liking Pomona’s Univeral Pectin

    • Shelby Collings
      | Reply

      Thank you Juanita!! Happy jamming 😊

  17. Dan Hermary
    | Reply

    Can I substitute munk fruit sweetener?

    • Shelby Collings
      | Reply

      Hello Dan,

      Yes, you sure can. We recommend starting with the smallest amount and then adding more once the pectin/sweetener is dissolved.

      Happy jamming!

  18. Michelle
    | Reply

    The instructions in the box used to have a peach freezer jam. I am not seeing one on the website either. I do remember you have to cook part of it, but that’s it. Do you have a recipe link to making peach freezer jam?

    • Shelby Collings
      | Reply

      Hello Michelle,

      We now our freezer jam recipe on our website, HERE.

      Happy jamming!

      • Jodie
        | Reply

        This is my first time making peach Jam and my family loves it! I did a double batch and used 2 cups of sugar and it is perfect. Thank you for the great recipe!

  19. DJ Edmonds
    | Reply

    Can I substitute 1/2 peaches with 1/2 cup jalapeno pepper infused water to add a kick, and still maintain a safe ph level?

    • Shelby Collings
      | Reply

      Hello DJ,

      We would recommend that that you increase the lemon juice to 1/2 cup when you substitute 1/2 cup peaches for 1/2 cup pepper infused water…just to be extra sure!

  20. Ali
    | Reply

    Would I be able to add strawberries into this successfully?

    • Shelby Collings
      | Reply

      Absolutely! Just as long as there are 4 cups total mashed fruit per batch. You could do 2 cups mashed strawberries and 2 cups mashed peaches, or 3 to 1 or any combination you’d like.

      Happy jamming!

  21. Debbie
    | Reply

    Can I double the recipe with good results?

    • Shelby Collings
      | Reply

      You sure can!

  22. Steve
    | Reply

    Do I have to boil the jars in a water bath or can I use a layer of wax to seal my jams? Cooking the jam with the pectin should allow the jam to gel and set. I want to preserve the integrity of the fruit and its color with out over cooking.

    • Shelby Collings
      | Reply

      Hello Steve,

      The FDA and the USDA do not stand by using a wax seal as a safe way to preserve your jam. We must recommend doing the water-bath canning method for safely canning your jam.

  23. mb ray
    | Reply

    I wish there was a “yield” amount for each recipe so I can prepare an accurate amount of jars and lids.

    • Shelby Collings
      | Reply

      Hello there,

      Right under the recipe title is the “yield”. Happy jamming!

      • MARY-BETH RAY
        | Reply

        Thanks!!!

  24. Yellaumbrella
    | Reply

    Can I use fresh lemon juice or do i need to use bottled?

    • Shelby Collings
      | Reply

      We recommend using bottled lemon juice, as it has a guaranteed pH level. 😊

  25. Betty D Quinn
    | Reply

    I want t make peach jam. If i use Truvia the ratio to sugar is one cup sugar is equal to 1/2 cup truvia. Will that work?

    • Shelby Collings
      | Reply

      That will work just fine, happy jamming!

    • Noelle Bunk
      | Reply

      Do I have to use any sugars with these recipes?

      • Shelby Collings
        | Reply

        This recipe is written for sweeteners. If you would like to make a peach jam without any additional sweetener you can follow our directions, HERE on the top of page 1.

  26. Patricia
    | Reply

    The fruit is on the top and a layer of just jelly at the bottom.
    Solution?

    • Shelby Collings
      | Reply

      What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn’t always happen. Other fruits can have fruit float also. You are not doing anything wrong. However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.

      In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.

      If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.

  27. Jessica
    | Reply

    Your website is awesome and very helpful

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating