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Low Sugar Spiced Peach Jam


  • 6 pounds peaches
  • 3 cups sugar divided
  • 1 tablespoon calcium water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 lemon zested and juiced
  • 1 tablespoon Pomona's Pectin


  • Peel peaches and roughly chop them. Toss them with 1 1/2 cups of granulated sugar and let the peaches macerate at least two hours and up to 72 hours.
  • When you're ready to cook, combine the fruit and their juices with 1 tablespoon calcium water in a low, wide pan. Bring to a boil and cook until the fruit is tender and the syrup thickens. Add cinnamon, nutmeg, and lemon zest and juice.
  • Whisk the pectin into the remaining sugar and stir into the softened fruit. Cook for another 3 to 4 minutes, until the jam starts to thicken.
  • Funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from the canner and set them to cool on a folded kitchen towel.
  • Once jars are cooled, check to ensure jars sealed. Any unsealed jars should be refrigerated and used promptly.