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No Sugar Needed Peach Jam Recipe

Escape the winter blahs with this vibrant, no-sugar-added peach jam! Imagine the taste of sunshine: sweet, juicy peaches perfectly preserved, ready to spread on your favorite toast, biscuits, or even yogurt. This recipe uses a clever method to achieve the perfect sweetness and texture without refined sugar, making it a guilt-free indulgence any time of year. Make a batch today and enjoy a taste of summer all winter long!

Prep Time 20 mins
Cook Time 55 mins
Calories 7.5 kcal
Protein 0g
Rating 5.0 (4 Reviews)
No Sugar Needed Peach Jam 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for No Sugar Needed Peach Jam

  • 4 pounds (1.8kg) ripe peaches
  • 3/4 cup (177ml) water
  • 1 pouch (1.75 oz/49.9g) low-sugar pectin
  • 1 cup (200g) Splenda Granular or your preferred sugar substitute

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How to Make No Sugar Needed Peach Jam

  1. Sterilize jars and lids: Wash jars and lids in hot, soapy water. Rinse thoroughly and keep warm until ready to use. You can do this by placing them in a warm oven (200°F/93°C).
  2. Prepare the peaches: Peel, pit, and finely chop approximately 4 pounds (1.8kg) ripe peaches.
  3. Combine ingredients: In a large, heavy-bottomed saucepan, combine the chopped peaches, 3/4 cup (177ml) water, and 1 pouch (1.75 oz/49.9g) low-sugar pectin.
  4. Bring to a rolling boil: Stir the mixture constantly over high heat until it reaches a full rolling boil (a boil that cannot be stirred down).
  5. Boil and stir: Continue to boil vigorously for exactly 1 minute, stirring constantly to prevent scorching.
  6. Stir in sweetener: Remove from heat and stir in 1 cup (200g) Splenda Granular or your preferred sugar substitute. (Note: Adjust the amount of sweetener to taste based on the sweetness of your peaches).
  7. Skim foam: Skim off any foam that rises to the surface using a metal spoon.
  8. Fill jars: Immediately ladle the hot jam into the prepared, sterilized jars, leaving 1/8 inch (3mm) headspace at the top.
  9. Seal jars: Wipe the rims of the jars clean, then place lids on top and screw on the bands tightly.
  10. Process jars: Place the filled jars in a boiling water bath canner. Ensure jars are covered by at least 1 inch of water. Bring to a rolling boil and process for 10 minutes.
  11. Cool and check seals: Remove jars from the canner and let cool completely. Check seals by pressing down on the center of each lid; they should not flex.
  12. Store: Once completely cool, store your jam in a cool, dark place. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

3g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups 5 Ingredients Or Less Jams And Preserves Breakfast Condiments Etc Fruit American Easy Beginner Cook Diabetic Kid Friendly Dietary Gifts Comfort Food Taste Mood Number Of Servings