Peach No Sugar Jam

Peach No Sugar Jam

Peach No Sugar Jam

Preserving Method: Water-Bath-Canning 

Makes about 4 (8 oz) half pint jars  

Fresh sugarless peach jam is easy to create with the Ball® FreshTECH Automatic Jam & Jelly Maker and Ball® RealFruit™ Low or No-Sugar Needed pectin. Just add the fresh ingredients and it does the rest in under 30 minutes! For a sweeter flavor, try our low sugar recipe. 

You will need

  • 5 cups crushed peaches (about 3 lbs or 9 med)*  
  • 3 Tbsp Ball®RealFruit™ Low or No-Sugar Needed Pectin 
  • 2 Tbsp bottled lemon juice 
  • 1/2 tsp butter or margarine 


  1. WASH, peel and pit peaches. Coarsely chop and then crush with a potato masher. Measure required quantity of crushed peaches and remaining ingredients for your recipe; set aside.  
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed peaches evenly over pectin. Pour lemon juice evenly over peaches. Add butter/margarine to help reduce foaming.  
  3. PRESS Jam button – the cook time will automatically default to 21 minutes. Press enter.  
  4. WAIT 4 minutes for appliance to sound 4 short beeps.  Place the Glass Lid on the Pot.  
  5. THE APPLIANCE will automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.  
  6. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.  
  7. PRESERVE jam immediately. 
  8. LADLE hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.  
  9. PROCESS Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

* CAUTION: Do not use this process to can white-flesh peaches.  Some varieties of white-flesh peaches are higher in pH (i.e. lower in acid) making them a low-acid food for canning purposes.  At this time there are no low-acid or acidification procedures for white-flesh peaches.