Honey-Sweetened Peach Jam

I transform ripe, fragrant peaches into a luscious honey-sweetened jam, gently cooked down with lemon and pectin. The result is a naturally sweet, golden preserve that celebrates the pure flavor of summer peaches.

Why You’ll Love This Recipe

I love how this jam skips added sugar and leans on honey’s natural sweetness and floral depth. It’s easy to make and perfect for canning—each jar bursts with fresh peach flavor and just a hint of honey. No refined sugar, yet still delightfully rich.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4½ lb yellow peaches (peeled, pitted, diced)

• 2 cups honey, divided

• 2 Tbsp fresh lemon juice

• 1 Tbsp calcium water (if using Pomona’s Pectin)

• 1 Tbsp Pomona’s Pectin

directions

1. Sterilize jars and prepare a boiling-water-bath canner.

2. In a wide, non-reactive pot, combine peaches, 1½ cups honey, lemon juice, and calcium water. Stir and let sit until juice forms, about 30 minutes.

3. Bring the mixture to a rolling boil over high heat. Reduce to med-high and boil vigorously for 20–25 minutes, stirring regularly, until reduced by at least one-third.

4. Mix the remaining honey with the pectin until smooth. Gradually whisk it into the boiling jam. Return to a boil and cook for 2 more minutes until thickening appears.

5. Remove from heat. Ladle jam into hot, sterilized jars, leaving ½ inch headspace. Wipe rims, seal, and process in boiling water for 10 minutes. Cool and check seals.

Servings and timing

• Yield: About 4 pints

• Prep time: ~15 minutes (plus resting)

• Cook time: ~25–30 minutes active boiling

• Total time: ~60–90 minutes, including cooling

Variations

• I replace 1 Tbsp peaches with a split vanilla bean for a peach-vanilla version.

• I stir in ½ tsp ground ginger, cinnamon, or cloves for a spiced peach jam.

• For a rustic texture, I gently mash the peaches instead of pureeing. Blending after cooking gives a smoother spread.

storage/reheating

• Shelf-stable: Sealed jars last up to 1 year in a cool, dark pantry.

• Refrigeration: Once opened, keep in the fridge and enjoy within a few weeks.

• Freezing: Jam can be frozen in jars (leave headspace) or freezer-safe containers for up to 12 months.

FAQs

Do I need to peel the peaches?

Yes—I peel peaches to ensure a smooth texture and better consistency in the finished jam.

Can I use another sweetener instead of honey?

You could try maple syrup or agave, but honey gives a unique flavor and texture. If skipping pectin, simmer longer until thickened.

What does Pomona’s Pectin and calcium water do?

Pomona’s is low- or no-sugar pectin, and it needs calcium water to set. It lets me use less sweetener while still achieving a proper gel.

How do I know when jam is done?

Jam is ready when it thickens and gels quickly. You’ll see it reduce by about one-third and hold its shape when tested on a chilled spoon.

Can I halve the recipe?

Absolutely! Just maintain the proportions. Cooking time and jar count will adjust accordingly. Several users report successful small batches.

Conclusion

I adore this Honey-Sweetened Peach Jam for its pure fruit flavor and simple sweetness. It’s a wholesome, sugar-free way to capture peach season, perfect for toast, yogurt, or gifting. Whether I make a standard version or experiment with vanilla or spices, each jar feels like sunshine in a jar. Enjoy!

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