Looking for a sugar free peach jam recipe that is spreadable, satisfying, and bursting with summer fruit flavor? You’ve found it!
This post is sponsored by Mrs. Wages.
For years and years, there have been a subset of people who have written to ask me about making jam with sugar substitutes. I tried a handful of times with stevia and monkfruit, but I never liked the results enough to share them here. But the folks from Mrs. Wages recently sent me a box of mixes and pectins that included a couple packets of their Sugar Free Fruit Pectin Home Jell and I was inspired to try again.
This time, I tried it with the non-sugar sweetener Swerve and found that in combination with ripe peaches, a little apple juice, bottled lemon juice, some spices, and the sugar free pectin, produced a really balanced and beautifully set sugar free peach jam.
With any peach jam, I started by peeling peaches (four pounds, to be precise). I cut them in half, removed the pits and arranged them cut side down on a deep baking sheet. Then I poured water from a freshly boiled tea kettle over the peaches and let them sit for two minutes. When the time was up, I carefully drained away the hot water and ran cool tap water over the peaches. The peels (mostly) slide right off.
Once the peaches were peeled, I slid them into an 8 quart Dutch oven and used a potato masher to break them into small bits. I added 1 cup of apple juice, 1/3 cup bottled lemon juice, and one packet Mrs. Wages Sugar Free Fruit Pectin Home Jell and let it sit for ten minutes.
Normally, when you add sugar to fruit, it draws out the liquid and helps to prevent burning. But sugar-free sweeteners don’t have the same effect and what’s more, you don’t want to boil them for long, as that can render them bitter. So the juice is a critical element in getting a sufficiently cooked peach consistency. I made a couple of really unsatisfying batches before I figured out this trick.
Once the fruit had a chance to sit and mellow with the pectin, I set the pot on the stove and brought it up to a hard boil. As it worked its way up to a boil, I added 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, and 1/2 teaspoon freshly grated nutmeg.
When it reached a hard boil, I set a timer for 1 minute and removed the pot from the heat the moment the time was up (the Mrs. Wages instructions stress the importance of not overcooking the pectin, as that could hinder its ability to set).
Finally, with the pot off the stove, I stirred in 1 1/4 cups Swerve (though you can obviously use your non-sugar sweetener of choice). Then, it was just a matter of funneling the jam into hot pint jars, leaving 1/4 inch headspace. Wipe the rims, apply new lids and rings, and process in a boiling water bath canner for 10 minutes (adjusting for altitude if you live above 1,000 feet in elevation).
After the processing time is up, turn off the heat, remove the lid and let the jars rest in the cooling water for five minutes. Then remove the jars and set them to cool on a folded kitchen towel or wooden board. Let them sit until they are completely cool and then check seals. Sealed jars can be stored in your pantry, any with failed seals should be refrigerated and used promptly.
Troubleshooting Sugar Free Jam
Don’t worry if you notice that the jam looks a little runny when it first comes out of the canner. Mine took a full day to reach set. Also, remember that sugar-free jams spoil more quickly than those with traditional portions of sugar. If a pint jar is too much for your household to use within a couple of weeks, consider using half pint or even 4 ounce jars. That way, you’ll be able to eat through the jar before it starts to get moldy.
I am delighted to have found a way to make a satisfying and delicious sugar-free jam. I hope you like it just as much as I do!
More Peach Preserves
Classic peach jam
Peach cardamom jam
Spicy peach preserves
Low sugar spiced peach jam
Peach vanilla drizzle
Slow cooker peach vanilla butter
Sweet cherry and yellow peach preserves
Brown sugar peach jam with salt and bourbon
Honey sweetened peach jam
Honey sweetened gingery peach butter
Honey sweetened peach vanilla jam
Date sweetened peach drizzle
Disclosure: This post is sponsored by Mrs. Wages. They provided product and financial compensation. All opinions remain my own.
Sugar Free Peach Jam
- 4 pounds peaches, peeled and mashed
- 1 cup apple juice
- 1/3 cup bottled lemon juice
- 1 packet Mrs. Wages Sugar Free Fruit Pectin Home Jell
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1 1/4 cups Swerve, or other non-sugar sweetener
- Prepare a boiling water bath canner and enough jars to hold 4 pints of product.
- Place peeled and mashed peaches in a large, non-reactive pot. Add the apple juice, bottled lemon juice, and Mrs. Wages Sugar Free Fruit Pectin Home Jell. Stir to combine.
- Let the fruit rest for ten minutes.
- Place the pot on the stove and bring to a hard boil. Add cinnamon, cloves, and nutmeg as the fruit is working its way to a boil. Once it is bubbling vigorously, set a time for 1 minute.
- Remove the pot from the heat and stir in the non-sugar sweetener that you're using.
- Remove a jar from your canner. Funnel the jam into the jar, leaving 1/4 inch headspace. Wipe the rim, apply a new lid and ring, and return the jar to the canner. Repeat with remaining jars and jam.
- Process the full jars for 10 minutes (setting timer once the pot has returned to a rolling boil). When time is up, remove lid and turn off the heat. Let the jars stand in the cooling water for five minutes.
- Remove jars from canner and set them to cool on a folded kitchen towel or wooden board.
- When jars are completely cool, check seals. Sealed jars are shelf stable for up to a year. Any unsealed jars should be refrigerated and used promptly.
What are you using for small batch water bath canning? And how do I sign up for your blog? I’m not sure I’m getting any emails from you. ???
I use whatever stock pot feels like the right size as my small batch water bath canner. I send my newsletter out monthly and you can subscribe down in the footer of the blog.
Recipe looks good. Have you worked out nutrition specs?
That’s not something I do.