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Home / Jam / Maple Peach Jam

Maple Peach Jam

Filed Under: Jam, Seasonal Summer Tagged With: Maple, Peaches, Pomona Pectin

Maple Peach Jam 1001

This peach jam for home canning is a true treasure to have on hand on cold, winter days to spread on hot baked goods out of the oven.

Maple syrup adds some sweetness, as well as an underlying warmth. Otherwise, this is not an overly sweet jam — it’s more of a fruit preserve spread —  but you can easily add a little more sweetener of  your choice.

Contents hide
  • 1 The recipe
  • 2 Maple Peach Jam
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Nutrition
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 Nutrition information

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) or quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes

Print

Maple Peach Jam

Yield: 4 x quarter-litre jars (½ US pint / 8 oz / 250 ml)
Course Dessert
Cuisine American
Keyword Jam, Maple, Peaches
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 x quarter-litre jars (½ US pint / 8 oz / 250 ml)
Calories 30kcal
Metric - US Customary

Ingredients

  • 1 litre peaches (peeled, pitted, mashed THEN measured. 4 cups / 32 oz)
  • 1 tablespoon vanilla extract
  • 175 ml maple syrup (¾ cup / 6 oz)
  • 4 teaspoons calcium water (20 ml) (see notes)
  • 4 tablespoons lemon juice (bottled)
  • 3 teaspoons Pomona pectin
Metric - US Customary

Instructions

  • Put the mashed peaches in a large pot.
  • Add the vanilla, maple syrup, and calcium water. Stir.
  • Turn the burner on to start heating the mixture in the pot.
  • Put the lemon juice in a bowl. Add in the pectin powder a half-teaspoon at a time, whisking after each addition, until all pectin powder is in.
  • When the pot mixture hits a boil, add the pectin mixture a small dollop at a time, stirring all the while.
  • When the pectin mixture is all in, let the mixture cook for 1 to 2 more minutes.
  • Remove from heat.
  • OPTIONAL: Taste, and see if you want any more sweetener in it; if so, add maybe ¼ teaspoon of liquid stevia or a teaspoon of honey or maple syrup at a time until it's right for your taste or your crowd. Could be too late to add a solid sweetener such as sugar, splenda, etc, that needs cooking to dissolve.
  • Ladle into 125 ml (4 oz) or quarter-litre (½ US pint / 8 oz) jars.
  • Leave 1 cm (¼ inch) headspace.
  • Debubble, adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process either size jars for 10 minutes; increase time as needed for your altitude.

Nutrition

Serving: 2g | Calories: 30kcal | Carbohydrates: 7.3g | Protein: 0.2g | Fat: 0.1g | Sodium: 9mg | Fiber: 0.6g | Sugar: 6.3g

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Information about Pomona pectin.

More information about Sugar and Salt-Free Canning in general.

Maple Peach Jam 1005

Recipe notes

  • To get the 1 litre (4 cups / 32 oz) of mashed peaches you can use about 1 litre (4 cups) of canned, drained peach slices, or use 1.5 kg (3 ¼ lbs) of fresh fully ripe peaches. If using fresh, peel and pit peaches then mash. If your fresh peaches are hard, then simmer them in their skins in a pot of water for 5 to 7 minutes. Then put in a pot of cold water, let cool, and peel then chop up and mash.
  • Instead of the vanilla extract, you can use 1 tablespoon vanilla paste.
  • Pomona pectin comes with a small pouch of powdered calcium for you to mix with water to make calcium water.
  • The pectin powder will clump if you just mix it straight in; that’s why you mix it with something first.
  • The original recipe wanted the pectin powder mixed in a blender with the maple syrup, so if you wanted to try that, you could, though it’s a fair bit more cleanup with all the blender parts.

Recipe source

Maple-Vanilla-Peach Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 59.

Modifications made:

  • Added additional sweetener option, in the form of liquid stevia or honey;
  • Changed pectin process to avoid blender cleanup.

Nutrition information

Serving size: 2 tablespoons

Peach Maple Jam Nutrition

Per 2 tablespoons: 30 calories, 9 mg sodium

Weight Watchers PointsPlus®:  1 tablespoon, 0 points; 2 to 3 tablespoons, 1 point; 4 to 6 tablespoons, 2 points.

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

Maple Peach Jam 1002

Tagged With: Maple, Peaches, Pomona Pectin

Filed Under: Jam, Seasonal Summer Tagged With: Maple, Peaches, Pomona Pectin

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If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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