This peach jam tastes like the pure fruit jam it is, without the taste of refined white sugar to mask the taste.
This jam 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 sweetener.
Jar size choices: Either 125 ml (1/2 cup / 4 oz) or quarter-litre (1/2 US pint / 250 ml / 8 oz)
Processing method: Water bath or steam canning
Yield: 4 x quarter-litre (1/2 US pint) jars
Headspace: 1 cm (1/4 inch)
Processing time: 10 minutes
Maple Peach Jam
Yield: 4 x quarter-litre jars (1/2 US pint / 8 oz / 250 ml)
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 1/4 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 (1/2 US pint / 8 oz) jars.
Leave 1 cm (1/4 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.
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.
- 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 1/4 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.
Maple-Vanilla-Peach Jam. In: Duffy, Allison Carroll. Preserving with Pomona’s Pectin. Beverly, MA: Fair Winds Press. 2013. Page 59.
- Added additional sweetener option, in the form of liquid stevia or honey;
- Changed pectin process to avoid blender cleanup.
Serving size: 2 tablespoons
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.