ripe peaches, pitted and quartered (5-6 peaches)
1 3/4 cups
unsweetened white grape or apple juice
freshly grated lemon zest
1 1.75-ounce package
“no sugar needed” fruit pectin, (see Tip)
- Coarsely chop peaches in a food processor. Measure out 3 cups. (Reserve the rest for another use, such as a smoothie.)
- Place white grape (or apple) juice, lemon zest and juice in a large saucepan. Gradually stir in pectin; continue stirring until completely dissolved. Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”), stirring frequently. Boil hard for 1 minute. Remove from the heat.
- Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar to taste until dissolved.
- Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes). Cover with lids and let the jam stand at room temperature until set, about 24 hours. Store in refrigerator or freezer until ready to use.
Tip: “No sugar needed” pectin cannot be used interchangeably with regular pectin. Variations: This recipe can be adapted to make other fruit jams. Substitute 3 cups chopped or crushed fruit of your choice for the peaches and follow Steps 2 through 4. Cranberry-raspberry juice can be used instead of apple or white grape juice. Omit lemon zest and lemon juice if desired. Here’s the amount of fruit you’ll need to start with to get 3 cups chopped or crushed: Blueberries: about 2 pounds or 2 1/2 pints; remove any stems, crush with a potato masher Cherries, sweet or sour: about 2 1/4 pounds; remove stems and pits, finely chop Raspberries: about 2 pounds or five 6-ounce containers; crush with a potato masher Strawberries: about 3 pounds; hull and crush with a potato masherVariations provided by Jarden Home Brands. For more information on preserving and more jam recipes visit freshpreserving.com.
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