Summer is in full swing and the peaches and nectarines are perfectly ripe here in Washington State!
One of my favorite places to hang out for the weekend is at my parents house. As soon as I drive into the Skagit Valley I am completely relaxed.
It is also one of my favorite places to cook because their kitchen is so much bigger than mine! They have an abundance of counter space and plenty of room to spread out my ingredients.
When preparing to can or make jam, it is beneficial to have the extra kitchen space.
I love this peach jam recipe because it uses much less sugar than standard jam recipes and it doesn’t use pectin. Pectin is a thickening agent and in my opinion, it taints the flavor of the fruit. To thicken the jam without pectin, you need to cook the jam a little longer to evaporate some of the water out of the fruit.
Peach Jam (low sugar, no pectin)
- 12 cups copped peaches
- 4 cups of brown sugar
- 6 tablespoons lemon juice
- 2 teaspoons cinnamon
- 2 drops coconut oil (to reduce the foam)
- Canning jars and lids
- Canning pot
- Sterilize 8oz jam jars in dishwasher (time this to remove them as the jam finishes cooking on the stovetop so the jars are still warm)
- Simmer canning lids on the stove for 15 minutes to sterilize
- Note: An alternative to sterilizing the jars in the dishwasher is to hand wash them and bake them in the oven for 350 degrees, for 15 minutes
- Start boiling water in a canning pot
- Cook all ingredients, except the cinnamon, at a very mild boil for 45-50 minutes
- Add cinnamon and cook 5 more minutes
- Skim foam off the surface (if you have any)
- Ladle into sterilized jars
- Process in boiling water bath for 10-15 minutes
I had enough peaches left over to make a blueberry peach pie with my family!
Recipe adapted from Nectarine Jam
BPA free Quattro Stagioni jar lids
Canning tongs and funnel purchased at Mrs. Cooks