3 Ingredient Peach Jam- No Refined Sugars or Pectin

Coming home from the Okanagan Valley this year I could not resist stopping into my favourite farm and grabbing myself a 20-pound box of peaches. However, I think by the time we made it home it was about a 15-pound box after being in the backseat with the kids. Once home, I placed the box on my kitchen counter and could not resist leaning in and inhaling the smell of their delicate perfume. There is a great pleasure in eating one of these soft peaches over my kitchen sink while juice runs down my neck and arms in a very satisfying manner. But if a peach is not juicy, well it’s just not worth eating in my opinion.

[vc_empty_space height=”20px”]
Making jam is a must for me when I bring back fruits back from the Okanagan. My son loves it on morning toast, I love a spoonful on my morning porridge with nuts and I scoop it into jars to make my own Fruit-Bottom Yogurt jars for quick on-the-go healthy snacks. Jam has had a bad rap for being full of refined sugar and chemical thickeners. This recipe works well for me as I replace the sugar with dates, which adds caramel notes to the jam, along with its natural sugars and fiber. It also takes only 30 minutes to cook on the stove, which I love, so making jam is not an all-day event.

3 ingredient Peach Jam

A very simple and easy jam recipe with no pectin and no refined sugar. Just 3 ingredients and under 30 minutes cooking time. Use this recipe with your fruit combinations.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings 6 cups

Ingredients

  

• 3 pounds fresh peaches about 12 peaches
• 1 cup date puree (1 cup pitted dates & 1/2 cup of warm filtered water)
• 1/4 cup fresh lemon juice

Instructions

 

• Chop peaches into bite size chunks and place in a large thick-bottom pot
  
• Add the lemon juice and mash the peaches with a potato masher
  
• Place the pitted dates and 1/2 cup of warm water in a food processor or blender and process till well combined. Add date puree to the pot and stir.
  
• Bring the pot to a boil over medium-high heat, stirring often so it does not burn.
• Turn the heat down to medium and let it cook for 25-30 minutes, continuing to stir every few minutes.
• Take the pot off the heat and let it cool.
• Consistency is a preference; you can leave the jam as it is, or use an immersion blender in the pot and process for a smoother consistency.
• Scoop your jam into mason jars and enjoy!

Notes

Place the unprocessed jam in the fridge for 1-2 months; or, you can preserve them by placing them into a boiling water bath for 10 minutes and they will keep in your cupboard for up to a year. Another option for unprocessed jam is to store in the freezer until you are ready to consume it, which my grandma used to do.