Maple Vanilla Peach Jam

There is no refined sugar in this peach jam recipe. Instead, fresh peaches are sweetened with pure maple syrup and flavored with a hint of vanilla and lemon.

Prep Time15

Cook Time15

Total Time30

Course: Pantry

Cuisine: American

Keyword: peach jam

Servings:

Calories: 10kcal

Author: Grow a Good Life

Ingredients

3 1/2 pounds fresh peaches
3/4 cup pure maple syrup
3 teaspoons Pomona's Universal Pectin powder
1/4 cup lemon juice freshly squeezed or bottled juice
1 tablespoon vanilla extract
4 teaspoons calcium water (see step 1 in instructions below)

Instructions

Mix the Calcium Water

Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well to combine. Set aside.
You will only need 4 teaspoons of calcium water for this recipe. Store extra in the refrigerator for other canning projects.

Prepare the Canning Equipment

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Peel, Pit, and Crush the Peaches

Rinse the peaches well under clean, running water. Peel the peaches by blanching in boiling water.
Bring a large saucepan of water to a boil and fill a large bowl with ice water. Drop the peaches into boiling water for about 30-60 seconds, or until the skins start to loosen. Remove the peaches and plunge them into the bowl of ice water to cool quickly. Drain and rinse the saucepan, and place it on a cool burner while you prepare the peaches.
Once the peaches are cool enough to handle, remove the peelings and pits. Crush the peaches with a potato masher and measure out about 4 cups of mashed peaches.

Make the Peach Jam

Combine the maple syrup and pectin powder in a small bowl. Set aside.
In a large saucepan, combine 4 cups of mashed peaches, lemon juice, vanilla extract, and 4 teaspoons of calcium water.
Bring the peach mixture to a boil over medium-high heat. Add the maple syrup mixture and stir to dissolve. Continue stirring until the jam comes back to a full boil and begins to thicken, about 2-3 minutes. Once it boils, remove the pan from the heat.

Can the Peach Jam

Spread a kitchen towel on the counter. Remove a jar from the canner using the jar lifter. Drain the water back into the canner and place on the towel.
Use your canning ladle and funnel to fill the jar leaving 1/4-inch headspace at the top.
Swirl the bubble popper through the jar to release air bubbles and wipe the rim with a clean, damp towel.
Center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
Once all the jars are in canner, adjust the water level so it is two inches of water above the jar tops.
Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).
When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.
Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within 3 weeks.
Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months. Refrigerate your jam once opened and consume within 3 weeks. Yields about 6 to 7 half-pint jars.

Notes

Recipe adapted from Preserving with Pomona’s Pectin by Allison Carroll Duffy.

All times are at altitudes of less than 1,000 ft. above sea level. Adjustments must be made for altitudes greater than 1,000 ft. For altitudes of 1,001–6,000 feet = 15 minutes, above 6,001 feet = 20 minutes.

Nutrition