Sweet & Tangy Peach Jam!
This jam is easy to make, even if you’re new to canning. The recipe is a small batch meant to be used within 2-3 weeks so I don’t do a hot water bath which would be needed if you wanted to keep this jam stored for up to 1 year. Just refrigerate the jam and eat within a couple weeks. You can double the recipe to get 6 jars if you want some to share with friends and family.
Most jams include tons of sugar. Instead of cane sugar I’m using coconut sugar which is low glycemic, contains more fiber and B vitamins than cane sugar. Spread this peachy jam on your muffins, toast, oatmeal, over coconut ice cream or on top of crackers.
Spiced Peach Jam
Sweet & Tangy Jam
Refrigerate after opening – use within 2-3 weeks. This recipe does not include a hot water bath, which is needed if you want to keep it shelf stable for up to 1 year.
Use your jam on toast, muffins, oatmeal, on ice cream, or on top of crackers. There are so many ways to enjoy it! Double the recipe to get 6 jars.
- Prep Time5 min
- Ready in40 min
- Yield3 (8 oz) jars
- 6 3/4 cups organic frozen sliced peaches (buy 4 frozen 10 oz bags of peaches)
- 2 1/4 cups organic coconut sugar
- 1/2 organic lemon - juiced
- 1/2 tsp cinnamon
- 3/4 tsp allspice
- 1/4 tsp cloves
- (3) 8 oz canning jars
- Wooden spoon
- Potato Masher
- Funnel (recommended)
Wash the canning jars (not lids) in the dishwasher to sterilize them. Wash lids by hand. Have your jars clean and ready before making the recipe. Keep in dishwasher until you’re ready to fill them to keep them as clean as possible. You want them to be warm when you fill them with jam.
In a large stainless steel stockpot or cast iron/enamel pot, add the frozen peaches, coconut sugar, juice of half a lemon (don’t get any lemon pieces or seeds in it) and the spices.
Cook on high heat until it comes to a boil. Stir frequently to prevent burning with a wooden spoon (much sturdier and doesn’t get hot to touch). Once boiling, reduce heat to medium and continue stirring frequently. Cook for additional 25-30 minutes until it’s a jam consistency.
Place the canning lids (not rings) in a small pot with enough water to cover the lids. Boil the water to sterilize the lids. Can turn heat to low once they boil. You want the lids hot so that it creates a seal when you place it on the jar.
Very gently mash the peaches with the potato masher. Use a potholder to hold one side of the pot while you mash the peaches.
Use a funnel (highly recommended) or a spoon to transfer the jam from the pot to the canning jars. Leave about 1/4 inch space from top of jar. Wipe off any excess jam that might get on the edges.
Use tongs (or a magnetic canning tool) to place the hot lid onto the jar. Then tighten the ring around the lid. Allow the jars to cool before placing in the refrigerator. Enjoy!