Peach Vanilla Bean Jam (Low Sugar)

5 cups
1 hr 10 min

How to make a delicious lower sugar peach vanilla jam canning recipe. This uses a pectin that's made for reduced sugar recipes, so you're able to reduce the sugar and still get a good set.

This peach vanilla bean jam recipe is a lower sugar recipe. It uses the pink box of Sure Jell for low sugar or no sugar recipes. It does still have sugar in it. The sugar is necessary for a gel and for a preservative. Yes, I'm aware that it has sugar in it. It has less sugar than a traditional recipe. In the canning world, this is considered a low sugar jam.

Since it's a reduced sugar jam, it will only last for about a year on the shelf. Once it's opened, use with one to two weeks because it doesn't have as much sugar as full sugar jam.

I like to use vanilla paste or a vanilla bean, but you can also use real vanilla extract.

Peach Vanilla Bean Jam (Low Sugar)
Recipe details
  • 5  cups
  • Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min
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Ingredients

  • 4 1/2 cups freshly chopped peaches
  • 2 tablespoons fresh lemon juice
  • 3 cups sugar
  • 1 box Sure Jell No Sugar or Low Sugar Pectin
  • 1 vanilla bean or 1 teaspoons pure vanilla extract or 2-3 teaspoons vanilla bean paste
Instructions

Wash the peaches. Remove the skins if desired. Crush them to get 4 1/2 cups of peaches. Place them in a large saucepan. Scrape the vanilla bean and add that to the peaches. If you are using vanilla paste or vanilla extract, you can add that now.
Measure the sugar and place in a separate bowl.
Combine 1/4 cup of the prepared sugar and the contents of the Sure Jell in a small bowl. Stir well. Add to the crushed peaches and stir.
Bring the peach and pectin mixture to a boil. It should be a full boil that can't be stirred down.
Add the rest of the sugar and stir. Bring it back to a boil and boil for exactly 1 minute while stirring constantly. You should not be able to stir down the boil. Remove from heat and skim off any foam.
Ladle the peach and vanilla jam into jelly jars, leaving a 1/4 inch headspace. Wipe the jar tims and add lids and bands.
Place the jars into hot water on a canning rack in the water bath canner. Add hot water as needed so the jars are covered by 1 to 2 inches of hot water. Process jam for 10 minutes When the time is up, remove the lid from the canner and turn off the heat. Let sit for 5 minutes. Use a jar lifter to remove the jars and place on a heat proof surface. Let cool completely before testing the seal.
Cari
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