Lou McLeod: Peach Jam Recipes – Peach Vanilla and Fuzzy Navel

Tuesday, 30 May 2017

Peach Jam Recipes – Peach Vanilla and Fuzzy Navel – Easy, Less Sugar

Peach Jam Recipes – Peach Vanilla and Fuzzy Navel – Easy, Less Sugar See more on: http://ift.tt/1nr27gs

Low Sugar Peach Jam Recipes With a Twist

Each year we buy a couple of cases of peaches from the local Knight's of Columbus fundraiser. Some are eaten fresh, but quite a few are preserved for later. These low sugar peach jam recipes are an annual tradition. Each year we make up at least one batch of each peach jam – usually two. Peach jam is also a great way to use up peaches that are too soft and ripe to be canned on their own.

I adapted the peach vanilla jam recipe from Grow It, Cook It, Can It. It's on the right in the photo below. If you look closely, you can see the flecks of vanilla bean. This one is the boys' favorite – probably because it's a bit sweeter. It tastes good when it's fresh, but tastes phenomenal once it's had a chance to age.

Note: These peach jam recipes use calcium water, which is made from calcium powder included in the box of Pomona's Pectin. A single box of Pomona's Pectin contains enough pectin and calcium water for several batches of jam.

Low Sugar Peach Vanilla Jam

Turn your ripe, juicy peaches into an awesome low sugar jam with just a hint of vanilla.

Ingredients

4 c. of peeled, diced peaches (about 9 large peaches)
1/3 vanilla bean
juice from 1 lemon (2 tablespoons)
4 teaspoons calcium water (included with Pomona’s Pectin)
3 cups sugar
3 teaspoons Pomona’s Pectin powder

Instructions

Sterilize seven 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.

In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.

In a large, non-reactive pot, combine peaches, lemon juice, vanilla bean and the calcium water. Bring to a full boil.

Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 6-7 cups.

Notes

Sugar may be reduced to 2 cups if preferred.

I found a fuzzy navel jam recipe, but it used peach schnapps, which I didn't have in the house, and more sugar than I wanted, so I used the guidelines on the package insert of Pomona's Pectin and made a recipe up. The fuzzy navel jam is on the left in the photo below.

Low Sugar Fuzzy Navel Peach Jam

Peaches and oranges pair up in a delicious low sugar homemade peach jam recipe.

Author: Laurie Neverman

Ingredients

4 c. of peeled, diced peaches (about 9 large peaches)
1 cup orange juice
1 tablespoon lemon juice
5 teaspoons calcium water (included with Pomona’s Pectin)
2 cups sugar
4 teaspoons Pomona’s Pectin powder

Instructions

Sterilize seven 8-ounce jars, keep hot. Prepare lids and rings. Fill water bath canner and bring to boil.

In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.

In a large, non-reactive pot, combine peaches, orange juice, lemon juice and the calcium water. Bring to a full boil.

Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

*Note: The calcium powder for making the calcium water is included in the boxes of Pomona's Pectin. One box of Pomona's will make several batches of jam/jelly, and it has a shelf life of several years unopened. Last year I bought a case of the pectin and split it with friends. You could use other low/no sugar pectins as well. Just omit the calcium water and follow their cooking instructions.

Peach Freezer Jam Recipe Option

If you prefer, you can follow the directions above and freeze instead of canning. Peaches have some difficulty jelling in a raw jam. To adapt the recipes above for less cooking, follow the instructions below:

Wash and rinse air tight 8 ounce containers.
Peel and chop peaches. Add juice. Bring to boil in pain and boil two minutes, stirring constantly. Turn off heat and cool.
Measure sugar or sugar substitute and set aside.
Bring 3/4 cup of water to a boil. Put water in a blender or food processor. Add pectin powder, open lid vent and blend 1-2 minutes until all powder is dissolved.
Add hot pectin/water mix to fruit mix. Stir until well blended.
Add sugar and mix well.
Add calcium water and stir well. Mixture should start to jell. If jelling does not occur, add one teaspoon of calcium water at a time until jelling occurs. Jam may be softer than cooked jam.
Fill containers to 1/2″ from top. Cover and store in freezer immediately or keep in refrigerator for up to one week. Store thawed jam in refrigerator.

I hope you get a chance to enjoy some peaches this year, and maybe put some away to enjoy this winter, too. If you've enjoyed this post, please pass it along.

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