Easy Low Sugar Peach Jam Without Pectin (Canning or Freezer)

You’re going to love this easy peach jam – it’s bright, fresh, chunky, and absolutely delicious. Our recipe is low in added sugar and made with lemon juice, not pectin. Even better, it only requires three ingredients, a very short cooking and processing time, and is safe for canning or freezing!

In addition homemade peach butter, this is my favorite ways to preserve homegrown peaches from my garden. I love to gift jars to friends, family and neighbors too!

Note that our recipe calls for a passive overnight maceration process (not required but highly recommended) so please plan accordingly.

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3 Ingredients for Low Sugar Peach Jam

Fresh Peaches

It’s best to make low sugar peach jam with fresh ripe yellow peaches. Just-picked from the garden or farmer’s market are ideal! Peaches that are sweet, juicy, and ripe (slightly soft to the touch) will offer the best flavor, and I find they’re much easier to peel than underripe fruit. Freestone peaches are also easier to prep and remove the pits compared to clingstone varieties. 

Since they have a similar pH, you can also use some apricots or yellow nectarines in this recipe, but do NOT use white peaches if you’re planning to can the jam. White-flesh peaches have a higher pH and are not approved for canning.

Sugar

Though this recipe is considered a “low-sugar” peach jam, I still recommend using some added sugar to help preserve the color, texture and flavor of the peaches long-term. But our recipe still uses FAR less than most – even those claiming to be “low sugar” still use twice as much or more. I think our peach jam is the perfect balance of sweet to tart.

Lemon Juice

This peach jam relies on lemon juice as the key preservative and follows the pH guidance of the National Center for Food Preservation for safe canning standards. Therefore, please do not modify the fruit-to-lemon juice ratio! I also suggest using organic bottled lemon juice since fresh-squeezed lemons can have a varying pH or acid content.

Lemon juice also helps to naturally thicken the jam without pectin. By omitting pectin, our peach jam isn’t quite as gelatinous as store-bought jams, but it’s plenty thick for my liking!

Can you use frozen peaches to make jam?

Yes, frozen peaches can be successfully used to make peach jam too! In my experience, frozen peaches are even easier to peel (once they’re partially thawed).

However, if the peaches were wet or very overripe at the time of freezing, it could result in a more loose, runny finished jam. Therefore, you may need to cook and simmer the jam a tad longer to thicken it compared to working with fresh fruit.

Low sugar jams and shelf life

Sugar plays an important role in extending the shelf life of jam (in terms of quality, flavor, and color retention) while the acidic lemon juice and canning/boiling process is what preserves the jam in terms of food safety (e.g. preventing mold and bacterial growth). This means you can reduce the sugar content in a jam recipe without jeopardizing safety, though it may reduce the quality long-term.

Therefore, our low-sugar peach jam recipe has a canned shelf life of about one year instead of several – though you’re welcome to add more sugar if you prefer. (Up to double the amount is still lower than most recipes.)

Learn more about sugar and shelf life in jam recipes here and here.

Macerating fruit for jam

Maceration is the act of tossing fruit in sugar and letting it sit awhile, from several hours to overnight. This is the best way to reduce cooking time for jams, which helps to maximize and retain the fresh fruit flavor.

When the peaches are combined with sugar and left to rest, osmosis causes the fruit to break down, soften, and release juices – similar to cooking, but without the heat! This is especially helpful if your peaches aren’t already super soft and juicy.

The maceration process also gives the sugar more time to interact with the natural pectin in the fruit, thereby helping to thicken jam before it hits the stovetop. 

RELATED: Looking for more ways to preserve fresh fruit? Don’t miss our easy fruit shrub recipe. Shrubs, aka drinking vinegars, are made with a similar maceration process and are absolutely delicious added to sparkling water, beverages, salad dressing and more! Use any type of fruit you fancy.

Supplies Needed

• Large non-reactive mixing bowl
• Optional: potato masher
• Immersion blender or regular blender
• Large stock pot
• Canning supplies (if canning) – pot, canning rack, jar lifter, funnel, etc. 
• Glass canning jars, lids and rings
• For freezing: Wide-mouth half pint and pint jars are also freezer-safe (not regular mouth or larger sizes). Also consider these reusable, durable BPA-free freezer containers. 

Ingredients

• 4 pounds of ripe yellow peaches (pitted and peeled) NOT white peaches
• 2 cups organic cane sugar (1 part sugar to 4 parts fruit by weight)
• 3 Tbsp bottled organic lemon juice 

YIELD: approximately 64 ounces of finished peach jam (about 4 pints or 8 half-pint jars). Scale up or down as needed in the printable recipe below.

Instructions

1) Blanch and Peel Peaches

• Wash the peaches well, and cut a small shallow X in the bottom of each fruit.
  
  
• Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute.
  
  
• Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds, then move them to a dry bowl or cutting board.
  
  
• Work in batches as needed, and return the pot to a boil between batches.
  
  
• Once they’re cooled, the skins should slip right off!
  

2) Chop and Sugar Peaches (Macerate)

• Chop the peeled peaches and remove the pits.
  
  
• Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well.
  
  
• Optional: If you happen to have a potato masher, use it to crush the peaches after mixing in the sugar to help them soften and release even more juices before cooking.
  
  
• Allow the fruit and sugar to sit (macerate) for several hours, overnight, or up to 24 hours for the best results. I usually move the bowl to the refrigerator overnight, and then let it sit at room temperature on the counter for several hours the following morning to warm up slightly before putting it on the stovetop. 

3) Cook the Jam

If you’re canning the peach jam, I suggest getting all your canning supplies (canning pot, sterilized jars, lids, etc) ready before proceeding. If you’re new to canning, please read up on the basics here.

• In a large non-reactive pot, combine the macerated peaches with the called-for lemon juice.
  
  
• Turn the heat on high to bring the jam to a bubbling boil for a couple minutes, and then reduce the heat and simmer for 10 to 15 minutes – or until it reaches you desired thickness (keep in mind it will thicken significantly once it cools too!) Stir frequently, including the bottom and sides of the pot to prevent sticking or burning.
  
  
• Observe the consistency. If your jam has too many large chunks for your liking, consider blending a portion of it (which can also help it to thicken slightly). I like to give the jam a few whizzes with our trusty immersion blender – just to break up a few extra large pieces, not to make it silky smooth. I like my jam with clumps! You could also take out a few scoops to blend in a regular blender if needed, and then return it to the pot.
  
  
• Once it’s finished cooking, either proceed to canning instructions below (while the jam is still hot) or let it cool slightly before transferring into storage containers for the refrigerator or freezer.

Canning Instructions

• Remove the pot from heat, and transfer the hot jam into hot sterilized canning jars with the assistance of a clean canning funnel. (See notes for freezing below)
  
  
• Fill jars nearly full, leaving ¼ inch headroom if canning and 1/2 to 3/4 inch if freezing. Use a clean damp paper towel to wipe the rims of the jars before adding lids.
  
  
• Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
  
  
• Use a jar lifter to carefully transfer the jars to your pre-heated (boiling) canning pot, cover with a lid, and vigorously boil. See chart below for processing times.

Recommended process time for Peach Jam in a boiling water canner.	Process Time at Altitudes of
Style of Pack	Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 mins	10 mins	15 mins

Storage and Shelf Life

Store the canned, sealed jam jars in a cool dark location – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year. You can also store canned jars of low-sugar jam in the fridge to further extend their shelf life and quality, if desired and space allows.

After opening, store open, unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoiled jam include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.

How to Freeze Low Sugar Peach Jam

If you don’t feel like canning, freeze your low sugar peach jam instead! Once the jam is done cooking, allow it to cool slightly before transferring it into clean jars *wide mouth* pint jars,half-pint jars, or other freezer-safe food storage containers. Leave at least a half-inch to an inch of head space. (Look for the “fill line” on glass jars.)

Allow the jam to fully cool before freezing. For best results, rapidly cool the jars of jam in the refrigerator and then transfer them to the freezer once they’re cold. Use within 6 months for best quality.

*PRO TIP: Wide-mouth jars are considered safe for freezing. Regular mouth jars or quart-size jars are not, as the bend in the “shoulder” makes them prone to cracking in the freezer.

Ways to Use Low Sugar Peach Jam

• On bread or toast. Learn how to make homemade sourdough bread here.
• We love to have a spoonful of jam on top of plain yogurt and sourdough granola, hemp hearts, nuts and/or seeds for breakfast.
• On sourdough pancakes, which are particularly tasty with pumpkin seeds, almonds, pecans or walnuts on top!
• As a glaze, topping, or filling for baked goods. Hellooo thumbprint cookies!
• With sweet-and-savory snacks, like with cheese on sourdough discard crackers or sliced baguette. I’ve even seen a few recipes for grilled cheese sandwiches with peach jam!
• On top of vanilla or coconut ice cream.
• Straight out of the jar with a spoon. Ha!

And that’s how to make fresh, delicious low sugar peach jam without pectin!

I hope you love this bright flavorful jam as much as we do. Please let us know by leaving a comment or review below. Also feel free to ask any questions you may have. Otherwise, it’s time for me to go eat breakfast… and I know what’s on the menu! Keep on jammin’ y’all.

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• Simple Low Sugar Apricot Jam Recipe without Pectin
• The Best Apple Butter Recipe for Canning or the Freezer
• Simple Strawberry Rhubarb Jam Recipe (No Pectin, Can or Freezer)
• Preserving Apples: How to Make Homemade Apple Cider Vinegar
• How to Dry Apricots Two Ways (Food Dehydrator or Oven)
• When to Harvest Watermelon: 5 Ways to Tell It’s Ripe
• How to Make Easy Dried Persimmons (Oven or Dehydrator)