Peach Jam

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 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.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
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). Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.