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Pectin-Free Peach Jam with Cinnamon and Vanilla

Pectin-Free Peach Jam with Cinnamon and Vanilla – this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

I’ve been making Jam for awhile now, and growing up my parents were always canning something – from Jam to Salsa! 

Recently though I’ve been experimenting with making old-fashioned jams without added pectin.  It takes a little bit longer, but requires half the sugar (or less!) of the added-pectin versions. 

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.

It is a very small batch recipe but you can easily double it depending on how many peaches you can get your hands on.

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!
Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

Can I use this recipe to make Peach Jam?

Yes! Simply omit the cinnamon and vanilla for a classic peach jam.

Do try it with the vanilla and cinnamon though, it adds such a lovely and complex flavour to the bright flavour of the peaches without overpowering them.

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

What Equipment do you need to make Jam?

Blender – To Puree the fruit. I use a Blendtec, and while it is an investment, mine is going on 10 years old and still runs like new.

Mason Jar – This recipe makes a small batch – so you only need a 1/2 pint jar unless doubling the recipe.

Stock Pot – A large, tall pot is best when making jam to contain all the delicious fruit bubbling up.

Large spoon – I like to use a wooden spoon for jam making.

Funnel – Provides a mess-free way of filling your jars.

Glass Measuring Cup – The perfect way to scoop your jam when making large batches.

Canning Pot (if processing in a water bath) – If you are making a large batch of jam your can can or freeze.

Jar Lifter (if processing a water bath) – This thing will make your life so much easier if you choose to water process your jars.

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

Can frozen fruit be used to make jam?

Fresh fruit is best but you absolutely can make jam using frozen fruit. Using frozen fruit means you can make jam any time of the year.

In general you do not thaw your frozen fruit before making jam. Your fruit will defrost faster in the pot which results in less juice escaping and makes for a thicker jam. For this recipe though, you will want to mix the frozen peaches with the sugar and allow it to defrost overnight.

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

Looking for more Homemade Preserves?

Check out some of my favourite recipes for homemade preserves:

Make Perfect Pickled Jalapeño Peppers with this easy canning recipe. These are super hot and spicy with a bit of zip!

This Blueberry Compote recipe is perfect served over pancakes, ice cream, yoghurt, pound cake, cheesecake. The options are as endless as they are delicious!

This Homemade Ketchup Recipe is one of the easiest diy recipes you will find and it tastes just like store bought!

Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

How to Make Pectin-Free 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. 

Check out my Youtube Video for the process:

Pectin-Free Vanilla Spiced Peach Jam
Yield: 1/2 Pint

Pectin-Free Vanilla Spiced Peach Jam

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Pectin-Free Peach Jam with Cinnamon and Vanilla – this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

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.

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Nutrition Information:

Yield:

16

Serving Size:

1 Tbsp

Amount Per Serving: Calories: 119Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 30gFiber: 2gSugar: 28gProtein: 1g

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Pectin-Free Peach Jam with Cinnamon and Vanilla - this is a low sugar jam recipe compared to pectin-added recipes but so easy to make!

Tara

Monday 30th of August 2021

This is absolutely amazing! Peach cobbler in a jar! I added rum to one batch - wow! Highly recommend this recipe - I’m completely hooked. Glad I’ll have some for the winter!

Elizabeth Lampman

Wednesday 1st of September 2021

Glad you enjoyed this recipe!

Shirley O

Thursday 12th of November 2020

I can't wait to try this, looks yummy!

Courtney

Wednesday 3rd of October 2018

Can this be used as a freezer jam? New to this and water baths make me nervous.

Deb

Thursday 23rd of August 2018

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.

Wanda Tracey

Sunday 11th of September 2016

O h my goodness this spiced peach jam looks so good.I want to try this asap.Thank you :)

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