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Turn the abundance of peaches into this delicious homemade low-sugar peach jam without using pectin.
This peach jam is versatile and can be enjoyed in various ways. Spread it on toast, swirl it into yogurt, or use it as a filling for pastries and cakes. Its vibrant peach flavor and smooth texture make it a delightful treat that brings a touch of summer to any dish.
Why made your own jam
Yes, buying one is much easier, but here are some of the reasons why I think homemade jam is way better than store-bought one:
1. High quality
You can choose the freshest, ripest fruits and avoid preservatives, artificial colors, and flavors. Homemade jam often has a fresher, more vibrant taste than many store-bought versions, as it captures the essence of ripe fruit without excessive processing.
2. You can control the sweetness
You can adjust the amount of sugar to your taste, or use natural sweeteners or less sugar for a healthier option. I haven’t tried it with natural sweeteners like stevia, so I can’t comment much on how it will turn out, but I did cut down on the sugar by more than half the amount used in making jam. You don’t want to cut down too much as the jam may not gel properly too
3. Add your flavor of choice
Add your twist with spices, herbs, or other fruits to create unique flavor combinations.|
4. Great way to preserve fruit
Homemade jam allows you to preserve the taste of your favorite seasonal fruits so you can enjoy them throughout the year.
Easy Peach Jam without pectin (with agar agar)
Ingredients
- 454 g peaches use the ripe peaches
- 100 g sugar
- Juice of 1 lemon
- ½ tsp agar agar powder see my post below on using gelatin powder
- 1 Tbsp water
Instructions
- Please note that the exact yield can vary slightly depending on how much the jam is reduced during cooking and the water content of the peaches.
- You can peel or not peel the peaches. I didn't peel the peaches and that's why the jam is reddish in color
- Use a peeler to peel the skin. Cut around the stone to get the flesh and cut into cubes
- Place the peach cubes with sugar in a saucepan and toss and let it sit for about 30 minutes. The sugar helps to macerate the peaches.
- Put this on the stove and turn on the stove to medium. Add lemon juice. Let it cook until sugar melts and then lower the heat a bit to let it cook until the mixture is reduced and thickens, this may take about 30-40 minutes
- Use an immersion blender to puree the peach mixture if you prefer a smoother texture
Test the jam consistency:
- You can test the consistency by using instant-read digital thermometer to check the temperature. When it has reached 220 F (104 C), the jam is done cooking.
- If you don't have a thermometer, Dip a clean, cold spoon into the jam and lift it out. Let the jam on the spoon cool slightly. Turn the spoon sideways and watch how the jam falls off. If the jam runs off the spoon in a thin, liquid stream, it needs more cooking. If it drips off slowly in a thicker sheet or forms a gel-like drop that hangs off the edge, the jam is done.
Thicken the jam with agar agar:
- Mix agar agar with 1 Tbsp of water and then pour into the jam mixture and turn the heat to medium-low and keep stirring and let it cook for another 5 minutes until the agar agar dissolves. If the agar agar doesn't dissolve, the jam won't gel properly
- It may still seem runny when it's warm, but it thickens considerably when it cools down and after you put it in the fridge too. So keep that in mind.
Storage:
- Let the jam mixture cool down completely and then store in a clean sterilized jar and it can keep for 2 weeks in the fridge, 6 months in the freezer
*Nutrition facts are just estimates and calculated using online tools*
Can I use gelatin powder instead of agar agar ?
I haven’t personally tried this with gelatin but in a nutshell, Yes, you can use gelatin instead of agar agar to make jam, but there are some important differences to consider:
1. Texture
Agar agar provides a firm, almost gel-like set, which is more heat-stable and can hold its texture at room temperature.
Gelatin creates a softer, more wobbly set and is less stable at higher temperatures. Gelatin-based jams needs to be kept refrigerated at all times
2. The strength
Agar agar is generally stronger than gelatin, so you must adjust the amount. This recipe calls for 1/2 teaspoon of agar agar powder, you would typically use about 1 1/2 teaspoons of gelatin powder to achieve a similar firmness.
3. Different ways of preparation
Agar agar needs to be boiled to activate its gelling properties. Gelatin should be bloomed (soaked) in cold water first, then gently heated to dissolve. Avoid boiling gelatin, as this can weaken its setting ability.
How to use gelatin powder in Peach Jam
If you decide to use gelatin, here’s how you can adjust the recipe:
1. Bloom the Gelatin: For this recipe, use about 1 1/2 tsp of gelatin powder. Sprinkle it over 1/4 cup of cold water and let it sit for about 5 minutes to bloom.
2. Dissolve the Gelatin: After the gelatin has bloomed, gently heat it until fully dissolved, but do not let it boil.
3. Incorporate into the Jam: After cooking the peaches and achieving the desired consistency, remove the jam from the heat and stir in the dissolved gelatin.
4. Store the Jam: Pour the jam into sterilized jars while still hot, seal, and allow to cool before refrigerating.
