Easy Honey Sweetened Peach Jam Recipe
This Honey Sweetened Peach Jam is a naturally sweet, refined sugar-free preserve made with ripe peaches and honey—perfect for summer spreads !
Ingredients
- 4 cups chopped ripe peaches (about 8 medium peaches)
- 3/4 to 1 cup honey (raw or pasteurized)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon low- or no-sugar pectin (optional, for firmer jam)
Instructions
- Prepare the peaches: Blanch peaches in boiling water for 30–60 seconds, then transfer them to an ice bath. Peel the skins off, remove the pits, and chop the peaches. Lightly mash for a chunky jam or puree for a smooth texture.
- Cook the fruit: In a large saucepan, add the peaches and lemon juice. Cook over medium heat for 10–15 minutes, stirring frequently, until the peaches soften and start to break down.
- Add honey and optional ingredients: Stir in the honey gradually. Add vanilla extract, cinnamon, and pectin if using. Simmer for another 15–20 minutes, stirring often.
- Check for doneness: Place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it’s ready. If not, continue simmering and test again.
- Skim foam: Use a spoon to skim any foam from the top for a clearer jam.
- Preserve the jam: Pour hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and process in a boiling water bath for 10–15 minutes.
- Cool and store: Let jars cool for 24 hours. Check that the lids have sealed before storing in a cool, dark place for up to 1 year.
Notes
- Frozen peaches can be used if fresh are unavailable. Just thaw and drain before cooking.
- To enhance the flavor, use wildflower or orange blossom honey, which pairs well with peaches.
- If your jam is too runny, return it to the pot and simmer longer until thickened.
- No need to use pectin if you prefer a looser, rustic-style jam.