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
- 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.
- 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.
- PRESS Jam button – the cook time will automatically default to 21 minutes. Press enter.
- WAIT 4 minutes for appliance to sound 4 short beeps. Place the Glass Lid on the Pot.
- 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.
- REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
- PRESERVE jam immediately.
- 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.
- 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.