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There’s something magical about summer peaches – that sweet, juicy aroma that fills your kitchen when they’re perfectly ripe. Every time I make peach jam, I’m transported back to my grandmother’s sunlit pantry in Ohio, where rows of golden jars sparkled like treasure. She taught me that preserving fruit isn’t just about stockpiling for winter; it’s about bottling sunshine and memories. Her peach jam had this incredible balance of bright fruit flavor and warm caramel notes from slow cooking – though my version saves us time with a few smart shortcuts. Now when I see baskets of ripe peaches at the farmers market, I can’t help but bring home extra for jam-making sessions. My husband swears my bourbon-spiked variation tastes like dessert whiskey in spreadable form – but don’t worry, the alcohol cooks off, leaving just that irresistible depth of flavor. Whether you’re new to canning or a seasoned pro, this peach jam recipe lets you capture that seasonal magic with minimal fuss.
Why You’ll Love This Peach Jam
Oh honey, this peach jam recipe is my golden ticket to summer-in-a-jar vibes all year round! Let me tell you why it’s become my go-to:
- Low Sugar, Big Flavor: I cut way back on sugar compared to traditional recipes (just 1 1/2 cups for 4 cups peaches!) so the fruit really shines. The lemon juice adds this bright zing that makes the flavors pop – no dull, overly sweet jam here.
- Bourbon or Bust: That splash of bourbon? Game changer. It gives the jam this warm, caramel-like depth that makes people go “Wait, what IS that amazing flavor?” But if you’re not into bourbon, no sweat – it’s totally optional.
- Easy Peasy: No fancy equipment needed – just a pot, some jars, and about 35 minutes start to finish. Perfect for small batch peach jam when you’ve got ripe peaches that need using up fast!
- Meal Planning MVP: Whether you’re canning or freezing, this jam stays fresh forever (well, almost). I sneak it into yogurt parfaits during busy weeks – way better than store-bought options for weight loss programs.
Trust me, once you taste this jam on warm toast, you’ll understand why I make double batches every summer!
Ingredients for Peach Jam
Gathering these simple ingredients is the first step to jam perfection! Here’s what you’ll need:
- 4 cups peeled and chopped peaches (about 8 medium peaches – look for ripe but firm ones)
- 1 1/2 cups sugar (can sub honey if you prefer, though it’ll darken the color)
- 2 tbsp lemon juice (fresh is best, but bottled works in a pinch)
- 1 package low-sugar pectin (I swear by Ball® or Sure-Jell® for this)
- 1 tbsp bourbon (optional, but oh-so-good – I use Maker’s Mark®)
A little secret? I always buy extra peaches because someone (usually me) ends up eating half while prepping!
Ingredient Notes
Let me explain why each of these ingredients matters so much in this peach jam:
The low-sugar pectin is my jam-making hero – it lets us cut sugar without sacrificing that perfect gel. Lemon juice isn’t just for tartness; it helps preserve that gorgeous peach color and prevents spoilage. As for the bourbon? It plays off the natural caramel notes in the peaches like a dream. Just a tablespoon adds this sophisticated depth that makes people think you’re a professional jam-maker (we’ll keep your secret!).
How to Make Peach Jam
Alright, let’s dive into the fun part – turning those gorgeous peaches into the most delicious canned peach jam you’ve ever tasted! This process is super straightforward, but I’ve learned through many messy batches (oh, the splatters!) exactly how to get it just right.
- Prep your peaches: After peeling and chopping your peaches, toss them into a large, heavy-bottomed pot – I love my Dutch oven for this. Add the sugar and lemon juice right away and give it a good stir. Here’s my trick: let this mixture sit for about 10 minutes before turning on the heat. This draws out the peach juices naturally so everything cooks evenly.
- Bring to a boil: Now turn that burner to medium-high and get things bubbling away. Stir pretty often at this stage – burnt sugar is no one’s friend! You’ll see the mixture go from looking separated to thick and syrupy in about 8-10 minutes.
- Add the magic makers: When you’ve got a rolling boil going, sprinkle in your pectin powder while stirring constantly. If you’re using bourbon, now’s the time – pour it in and stir vigorously for exactly 1 minute (I use my kitchen timer here). That precise timing ensures perfect gel.
- Prep your jars: While the jam cooks, make sure your jars are sterilized and hot. I run mine through the dishwasher on the sterilize cycle then keep them in warm water until filling. Don’t skip this step unless you want questionable shelf life!
- Fill and seal: Carefully ladle that bubbly peach goodness into your prepared jars, leaving 1/4-inch headspace. Wipe the rims with a clean, damp cloth (trust me, any stickiness here can ruin your seal), then screw on the lids finger-tight.
The whole process from chopping to filling takes me about 35 minutes tops – faster once you’ve done it a few times! Now let’s talk preserving options…
Canning vs. Freezing Peach Jam
If you want that classic shelf-stable low sugar peach jam, water bath canning is your best bet. Process those filled jars for 10 minutes (start timing once the water’s at a full boil). I use half-pint jars because they’re the perfect size for gifting – and let’s be real, none of my servings are tablespoon-sized!
For fuss-free preserving though, freezing is my secret weapon. Just skip the canning process entirely and let the jam cool before popping it into freezer-safe containers. It keeps beautifully for 6 months, and honestly? The texture stays almost identical to fresh. I always keep a few jars in the freezer for last-minute meal planning emergencies – it’s heavenly swirled into oatmeal!
Tips for Perfect Peach Jam
After making countless batches of this peach jam (some more successful than others!), I’ve picked up some foolproof tricks to help yours turn out amazing every time. First off – don’t panic about that foamy layer that forms while boiling. Just keep a metal spoon nearby to skim it off right at the end. My grandma taught me to let it sit for about 30 seconds first – the foam gathers in the center for easy removal.
Worried about your jam setting? Stick a metal spoon in the freezer before you start cooking. When you think the jam’s done, drizzle a bit on the cold spoon – if it runs slowly like syrup, keep cooking. If it sort of wrinkles when nudged, you’ve nailed it! For smoother jam, I sometimes pulse half the peaches in the food processor before cooking – perfect for yogurt parfaits when you’re meal planning for busy weeks.
Here’s my favorite trick: if your jam ends up too loose, just pour it back in the pot with another tablespoon of lemon juice and simmer another 5 minutes. Too thick? Stir in teaspoons of boiling water until it’s just right. Remember – jam thickens as it cools, so err on the slightly runny side. Now go make some peach magic!
Peach Jam Variations
Why stop at basic peach jam when you can create magic with these easy flavor twists? My personal favorite is adding a split vanilla bean during cooking – it makes the jam taste like peach pie filling! For a cozy kick, toss in a cinnamon stick while simmering. Feeling adventurous? A finely minced jalapeño creates this incredible sweet-heat combo that’s amazing on biscuits.
No pectin peach preserves purists? You can absolutely skip the pectin – just be ready to cook that jam about 15 minutes longer until it thickens naturally. The texture turns out slightly softer but oh-so-luscious. My grandmother swore by this method, calling it “old-fashioned peach butter.” Whatever variation you choose, remember – tasting as you go is the best part!
Storing and Using Peach Jam
Here’s the beautiful thing about this peach jam – whether you’ve gone the canning route or popped it straight into the freezer, you’ve got sunshine in a jar ready whenever you need it! Canned jars will keep beautifully for up to a year in your pantry (just store them in a cool, dark place). Frozen? They’re golden for about 6 months – I always date my containers because freezer memory isn’t my strong suit!
Now, let me tell you – this isn’t just toast topping (though oh my, it’s incredible on warm biscuits). For my meal planning weeks, I thin a spoonful with vinegar for the easiest pork chop glaze. Stir it into Greek yogurt with some granola for a breakfast that tastes decadent but aligns perfectly with my weight loss program goals. My kids love when I swirl it into oatmeal or dollop it on pancakes. Honestly? I’ve even mixed some with mustard for a tangy sandwich spread – the possibilities are endless!
Pro tip: If you’re watching sugar intake even more, you can reduce the sugar to just 1 cup. The flavor changes slightly, but it still makes an incredible guilt-free topping. Just be aware the texture will be a bit looser – perfect for drizzling over ice cream though!
Peach Jam FAQs
Oh honey, I’ve gotten so many questions about this peach jam over the years – let me save you some trial and error with these handy answers!
Can I use frozen peaches instead of fresh?
Absolutely! Just thaw them completely and drain off any excess liquid first. I stock up on summer peaches when they’re cheap, freeze them in ziplock bags, and make jam all through fall – perfect for meal planning ahead.
Help! My jam came out runny – can I fix it?
Don’t sweat it – happens to me too sometimes! Pour it back into the pot with another tablespoon of lemon juice and 1/2 teaspoon of pectin. Bring to a rolling boil for 2 minutes and test the set again. Usually does the trick!
Is the bourbon really necessary?
Not at all – the peach jam is delicious without it too! That bourbon just adds this warm, caramel-like depth that makes people ask “What IS that amazing flavor?” But if you’re not into alcohol or serving kids, skip it with zero guilt.
Why did my jam turn dark after canning?
Ah-ha! That’s likely from either overcooking or metal reacting with the acid. Always use stainless steel pots (not aluminum!) and process jars for exactly 10 minutes. Oh, and don’t forget that lemon juice – it helps preserve that gorgeous golden color!
Can I reduce the sugar even more?
You can try – I’ve gone down to 1 cup with success, but the texture gets a bit looser. For low sugar peach jam that still gels properly, using that low-sugar pectin is key. Or try my no-pectin version with the longer cooking method!
Nutrition Information
Now let’s talk numbers – but remember, nutrition varies by ingredients and brands you use. For my standard peach jam recipe (made with granulated sugar), each tablespoon clocks in at about 40 calories and 9g of sugar. The low-sugar pectin really helps keep those numbers reasonable without sacrificing that luscious jam quality!
For those tracking macros: you’re looking at 0g fat, 0mg sodium, and 10g carbs per serving. And here’s the kicker – if you’re meal planning for weight loss programs, swapping sugar for a sugar substitute can bring it down to about 25 calories per tablespoon. Just be sure to use a pectin specially formulated for sugar alternatives!
Honestly? Compared to store-bought jams that sneak in extra preservatives and corn syrup, this homemade version lets me enjoy that sweet peach goodness guilt-free!
Share Your Peach Jam Creations
Nothing makes me happier than seeing your gorgeous peach jam jars lined up on kitchen counters across the country! My heart absolutely sings when I spot your photos with peach-stained fingers and that triumphant “I made this!” smile. Tag me on Instagram using #CarlasPeachJam so I can admire your handiwork – maybe you’ll inspire next year’s batch with a brilliant flavor twist I haven’t tried yet!
PrintPeach Jam
A simple peach jam recipe with low sugar and optional bourbon flavor, perfect for canning or freezing.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 cups peeled and chopped peaches
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- 1 tbsp bourbon (optional)
- 1 package low-sugar pectin
Instructions
- Combine peaches, sugar, and lemon juice in a large pot.
- Bring to a boil over medium heat, stirring often.
- Add pectin and bourbon if using, then boil for 1 minute.
- Remove from heat and skim off foam.
- Ladle into sterilized jars, leaving 1/4-inch headspace.
- Process in a water bath for 10 minutes or freeze.
Notes
- Use ripe but firm peaches for best texture.
- Adjust sugar to taste if preferred.
- For a smoother jam, blend peaches before cooking.
Nutrition
- Serving Size: 1 tbsp
- Calories: 40
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg