I tried the following recipe this year instead of my usual Certo recipe and I love the results. It’s a small batch jam that requires less sugar. Be sure to use pectin that is low or no-sugar needed in this recipe. Low or no-sugar-needed pectin binds with calcium instead of sugar to help a jam set property. I find the result to be a less gelled, more fresh tasting jam. Enjoy the taste of fresh peaches long after the season is over.
Makes 6 (4 ounce each) quarter pints; 3 (8 ounce each) jelly jars; or 1 pint (16 ounces) + one half pint (8 ounces)
• 4 cups peeled and sliced peaches about 4-6 peaches
• ¼ cup bottled lemon juice
• ⅔ cup water
• 4 tablespoons low or no-sugar needed powdered pectin
• 4 cups granulated sugar
Place peach slices in the bowl of a food processor and pulse until peaches reach your desired consistency (depends on if you like big chunks or little chunks of peaches in your jam). Combine mixture with lemon juice, water, and pectin in a large medium saucepan. Bring mixture to a hard rolling boil. Stir in sugar. Return to a boil and continue to boil for 1-2 minutes, stirring frequently, until jam reaches desired consistency. Remove pan from heat. Skim foam if desired. Jam should continue to thicken for up to 48 hours. Jam can be store in the fridge for one month, frozen for six months, or canned and stored in a cool, dry place for up to a year.