Easy Peach Jam with Maple Syrup

This easy homemade peach jam with maple syrup teaches you how to make and preserve a low-sugar jam including canning and freezing methods. The flavors are so fresh and vibrant, you can almost taste the sunshine. Enjoy the sweet symphony of the sweet, juicy peach flavor of summer all year long.

{originally published 7/13/15 – recipe notes and photos updated 8/23/23}

One of the things I look forward to every summer is the arrival of peaches! There are so many things we do with peaches from our Honey Canned Peaches , Low sugar Canned peaches, Peach fruit leather, fresh peach pie, peach butter, and we even freeze peaches without sugar! So obviously we needed to add in a peach jam recipe!

What is so unique about this Maple Peach Jam is that it doesn’t contain any processed sugar. It is sweetened solely with pure maple syrup! And it has such a rich juicy flavor that isn’t overly sweet, so the peach flavor really shines through.

This easy low-sugar peach jam recipe pairs well with a large variety of foods. And there are so many uses for it beyond just a jam spread! Here are just a few ideas:

• Spread on toast, bagel, English muffin, bread, etc.
• Spread on Pancakes, waffles, and French Toast
• Sweet topping for German Pancakes.
• Spread on top of crackers – Ritz, Saltines, Graham Crackers, and all! (always my favorite snack as a kid)
• Ice Cream topping
• Fruit filling for cupcakes
• Fruit filling for yogurt
• Spread on Peanut Butter Muffins
• Use as the filling for jam filled thumbprint cookies
• Spread on breakfast muffins
• Donut injected filling
• Sweet Crepe filling
• Spread on Biscuits
• Spread on Sweet Southern cornbread or Corn Muffins

🍑 Ingredient Notes

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Two of the ingredients are straightforward. You will need fresh peaches and lemon juice (freshly squeezed or bottled). 

Maple Syrup: You want to ensure you are using REAL 100% maple syrup. Not the sugar-filled substitutes.

Vanilla: Again, make sure you are using REAL Vanilla Extract. Not an imitation vanilla. It does affect the flavor of the recipe.

Butter: We use butter when we are canning the jam. If you plan to simply use it fresh or freeze your jam, you won’t need the butter. 

Pectin. To enhance the natural flavor of the peaches while reducing sugar, choosing the right pectin is key. Opt for a low-sugar or no-sugar pectin to let the fruit’s essence shine in this recipe. I usually use Sure Jell No Sugar Pectin.

🌶 Spice It Up!

If you want to really elevate this recipe, you can also add 1/2 teaspoon cinnamon or allspice. This will give it a more comforting, spiced baked peach pie flavor. But if you prefer a fresh peach flavor, use the original recipe.

🍬 Why Low Sugar?

Like I mentioned in our Strawberry Rhubarb Jam recipe, I don’t like really sweet jams. So the sugar levels in my jam recipes are usually about half that of the regular recipes you’ll find on the internet. Most standard Peach Jam recipes call for 7 cups of sugar. That’s a lot of sugar! To me, that is just too much. It masks the flavor of the peaches.

I use less sweetener which means the natural juicy peach flavor really comes through instead of a sugary taste. I tend to start with just one cup of maple syrup for this peach jam recipe.

If the peaches happen to be on the tart side, you may need to add more Maple syrup. You can add up to 3 cups if needed and still have the flavor of the peaches. But obviously, we want to go with as little as possible and still have a great flavor.

🍮 How to make the Jam

1. To begin you need fresh peaches
2. Peel the Peaches (optional based on your preference)
3. Remove the pit from each peach and dice into small peach chunks about the size of a quarter.
4. Combine peaches, maple syrup, vanilla, and lemon juice in a bowl
5. Let sit for 10-15 minutes
6. Put the peach mixture into a food processor and pulse until mostly smooth with a few small chunks for texture. you could also mash with a potato masher if you don’t have a food processor
7. Pour the peach mixture into a saucepan with the low-sugar sure-jell and butter on medium-high heat
8. Stir constantly
9. Heat until it comes to a rolling boil
10. Boil for 1 minute, stirring constantly
11. Remove from heat
12. Skim off any excess foam

If you want to enjoy your jam now, pour it into a jar with 1/2″ headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.

For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.

🧊 Freezing Jam instructions

• Ladle cooked jam into freezer-safe airtight containers leaving 1” headspace. Foods when frozen expand. So you need the extra space for expansion so it won’t break the container. 
• Place lids on top. 
• Label jams with contents, month, and year it’s made.
• Let sit for 30 minutes before freezing or using.
• Place neatly upright in a freezer and store up to 1 year.
• To use; thaw overnight in the refrigerator.

🫙 Canning instructions 

Prepare your jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle in your dishwasher.

Prepare your lids – ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. Once boiling reduce the heat to low and keep them hot until it is time to place on the jar.

Begin heating the water for the water bath in your water bath canner or canning steam bath.

Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim

Wipe the jar rims and threads with dampened paper towels

Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.

With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.

Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)

With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1″ apart to cool.

After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar is not sealed. It will need to be refrigerated and is not shelf-stable. But they can still be eaten for up to 7-14 days when stored in the fridge.

If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.

🫗 How to Fix Runny Jam

It’s a common occurrence even for experienced cooks. The liquid content in fruits can differ from batch to batch, and this variability can impact the gelling ability of pectin.

For every 4 cups of runny jam, whisk together 1/4 cup maple syrup and 1 tablespoon powdered pectin. Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce.

🏔️ High Altitude Adjustments for Canning

• 1.001 to 3,000 feet: Add 5 minutes to the processing time.
• 3,001 to 6,000 feet: Add 10 minutes to processing time.
• 6,001 to 8,000 feet: Add 15 minutes to the processing time.
• 8,001-10,000 feet: Add 20 minutes to your processing time.

🕰️ Storage: 

Peach Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.

Canned Peach Jam lasts for up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure that the jam is safe to eat.

💭 FAQ’s