Pectin-Free Peach Jam with Cinnamon and Vanilla

    Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

I’ve been making Jam for awhile now, and growing up my parents were always canning something – from Jam to Salsa!  It’s basically old hat to me.  Get your produce, get your jars and lids and bring out the box of pectin and the instructions.  Oh boy, those instructions!  They are so exact and require a whole lot of rigorous stirring and not much fun.  It always results in good jam.  Not amazing jam but good.  Better than store-bought that is for sure!

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

Recently though I’ve been experimenting with the old-fashioned route.  It takes a little bit longer, but its easier and results in a jam with a whole lot more character.  It also requires half the sugar (or less!) of the added-pectin versions.  I’ve also been playing around with spices and flavours to really bring out the natural flavour profiles of the fruit.

This pectin-free vanilla spiced Peach Jam is one of my favourites – it really highlights the flavour of peaches and everything about it is just bright and screams of summer.

 

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

Pectin-Free Vanilla Spiced Peach Jam

Ingredients:

12 Medium Sized Peaches, peeled and chopped
1 1/2 Cups Granulated Sugar
1 Tbsp Lemon Juice
1/4 Tbsp Cinnamon
1 Tbsp Vanilla Extract

Directions:

In a large saucepan or bowl, stir together the peaches and sugar then cover and refrigerate overnight.  (12-24 hours is best.)

Sterilize your jars by either boiling in a water bath or by washing and drying in an oven at 210 degrees Fahrenheit for 20 minutes.  Boil your lids for 5 mins and leave in the water until ready to use. 

Place a small plate in your freezer.  This will be used to test your jam.

Heat the peaches and lemon juice over medium-high heat until it just comes to a boil and drop it down to a simmer, stirring to keep it from burning.

At this point you can add in your cinnamon and stir it in well.

Once most of the liquid has cooked off (about 20 minutes in) you can use an immersion blender to get it to the consistency you prefer.  (or use a blender if that’s what you have, just allow to cool first!)

Return your fruit back to your pan and continue to cook, stirring every now and then.

When your jam is getting glossy and has slightly darkened, transfer a small spoonful to your small plate from the freezer.  Allow it to sit about 1 minute then tilt the plate.  If the jam runs like liquid down the plate it isn’t ready.  When it runs slowly down the plate in a “sheet” your jam is good to go.  Please note that during this test you should remove the rest of the jam off the heat.

Add your vanilla and stir in well.

Transfer your jam to the jar(s) using a glass measuring cup and a funnel  leaving about 1/4″ space.

Screw the lids on but do not over-tighten then process in a boiling water bath if you intend to store the jam before consuming.  If you intend to consume right away simply store in your fridge after it has cooled to room temperature. 

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

 

Check out my Youtube Video for the process:

 Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

Pectin-Free Vanilla Spiced Peach Jam
Ingredients
  • 12 Medium Sized Peaches peeled and chopped
  • 1 1/2 Cups Granulated Sugar
  • 1 Tbsp Lemon Juice
  • 1/4 Tbsp Cinnamon
  • 1 Tbsp Vanilla Extract
Instructions
  1. In a large saucepan or bowl, stir together the peaches and sugar then cover and refrigerate overnight. (12-24 hours is best.)
  2. Sterilize your jars by either boiling in a water bath or by washing and drying in an oven at 210 degrees Fahrenheit for 20 minutes. Boil your lids for 5 mins and leave in the water until ready to use.
  3. Place a small plate in your freezer. This will be used to test your jam.
  4. Heat the peaches and lemon juice over medium-high heat until it just comes to a boil and drop it down to a simmer, stirring to keep it from burning.
  5. At this point you can add in your cinnamon and stir it in well.
  6. Once most of the liquid has cooked off (about 20 minutes in) you can use an immersion blender to get it to the consistency you prefer. (or use a blender if that's what you have, just allow to cool first!)
  7. Return your fruit back to your pan and continue to cook, stirring every now and then.
  8. When your jam is getting glossy and has slightly darkened, transfer a small spoonful to your small plate from the freezer. Allow it to sit about 1 minute then tilt the plate. If the jam runs like liquid down the plate it isn't ready. When it runs slowly down the plate in a "sheet" your jam is good to go. Please note that during this test you should remove the rest of the jam off the heat.
  9. Add your vanilla and stir in well.
  10. Transfer your jam to the jar(s) using a glass measuring cup and a funnel leaving about 1/4″ space.
  11. Screw the lids on but do not over-tighten then process in a boiling water bath if you intend to store the jam before consuming. If you intend to consume right away simply store in your fridge after it has cooled to room temperature.

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar recipe compared to pectin-added recipes but full of flavour!

 

 
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25 thoughts on “Pectin-Free Peach Jam with Cinnamon and Vanilla

  1. This jam looks so appetising, not too sure about putting in cinnamon though. I remember my mother making strawberry jam, we all loved helping and licking the wooden spoon 🙂

  2. How much does this recipe yield? What size jars did you use to store it in? How long can it be stored before consumption? I’m assuming once sealed, it can be stored in a cool dry space, but once opened stored in the fridge. This recipe sounds yummy. Thanks for answering questions!

    1. If you do the 12 peaches it yields 1L and a bit. I’ve used both a 1L jar as well as two (and a half) 500 mL jars. If you do not process the Jam you basically want to eat it right away to be on the safe side (it might be OK to just store but I wouldn’t risk it as peaches are low acid). Should be good in the fridge for about 2 weeks (mine never lasts that long!) If you do a full water bath and process it that way, from experience a year stored is fine and then yes, once opened in the fridge it should go.

    1. Yes, you can change out the spices for sure! Just make sure its a spice that works well with peaches, I think nutmeg would work fine.

  3. I made up Blueberry Compote using your recipe. Now I am going to make your peach jam. I stopped using pectin because of the amount of sugar used. Thank you so much for this recipe.

  4. This is an excellent recipe. It is delicious. The only thing I did different was I added a 1/4 cup of lemon juice and I used bottled. Thank you for the great recipe.

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