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.

🍽️ Pairs With
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

- To begin you need fresh peaches
- Peel the Peaches (optional based on your preference)
- Remove the pit from each peach and dice into small peach chunks about the size of a quarter.
- Combine peaches, maple syrup, vanilla, and lemon juice in a bowl
- Let sit for 10-15 minutes
- 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
- Pour the peach mixture into a saucepan with the low-sugar sure-jell and butter on medium-high heat
- Stir constantly
- Heat until it comes to a rolling boil
- Boil for 1 minute, stirring constantly
- Remove from heat
- 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
Peaches are classed as medium in pectin content.
Peeling peaches for jam is a personal preference. Some people prefer to include the peach skins in the jam. My own personal preference is that it adds a less smooth texture and more earthy flavor than I prefer for my jams. But again, it is all about personal preference in the flavor and texture.
You can always peel with a knife and very carefully peel away the skin. Or you can do it the faster method by blanching peaches. This is my preferred method and goes much faster.
If too much sweetener is added to the jam, it can affect the set of the jam and lead to a firmer, more crystallized texture. Additionally, it can also cause your jam to be overly sweet masking the taste of the fruit. In extreme cases, the jam can become too thick or hard, making it difficult to spread.
Yes, if your jam doesn’t set properly after it has cooled, you can reboil it to attempt to achieve the desired consistency. Follow the instructions outlined above for fixing runny jam.
If the jam has a foul odor, mold, or other foreign growths, changed color or texture, your jam has probably spoiled. If you see any of these signs, it is best to throw it out to avoid food poisoning.
When you freeze jam, it expands. If you don’t leave headspace, the jam can push the lid off the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
Absolutely. While I prefer to use seasonal produce when it’s fresh, the fact that the peaches are cooked down in this recipe means that it doesn’t matter at all – using fresh or frozen fruit will have no impact on the final result.
If your canned jam did not seal properly, it is generally not recommended to reprocess the jars. Instead, treat it as if it is fresh jam. It can be used for up to 7-14 days If stored in the refrigerator.
A thick white film on your canned jam jars is likely caused by a process called “scaling.” This is a common occurrence if you have hard water. This is a cosmetic issue and should not affect the safety or quality of the jam. To prevent scaling, you can use distilled water for canning or add a small amount of vinegar to the canning water. To remove the white film, simply wash the jars with a mixture of vinegar and water.
Butter acts as an anti-foaming agent and helps prevent excessive foaming, making it easier to skim off any foam that does form. Butter can also contribute to the texture and mouthfeel of the jam. It adds a touch of richness and smoothness to the final product. It’s important to note that adding butter is completely optional, and it is ultimately up to your preference.
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Natural Maple Peach Jam Recipe

This homemade peach jam is sweetened with maple syrup and includes easy canning and freezing instructions. The best low-sugar jam with flavors so fresh and vibrant, you can almost taste the sunshine.Yields about 7 half-pints
Ingredients
- 4 1/2 cups peeled, pitted, and sliced Peaches
- 1 cup pure 100% Maple Syrup
- 2 Tablespoons Pure Vanilla
- 2 Tablespoons Lemon Juice
- 1 box low sugar/no sugar Sure-jell Pectin
- 1/2 teaspoon butter (optional)
Instructions
- Thoroughly wash the peaches
- Blanch the peaches to remove the skins (optional based on your preference)
- Remove the pit from each peach and slice into small bite-size pieces
- Combine peaches, maple syrup, vanilla, and lemon juice in a bowl
- Let sit for 10-15 minutes
- 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
- Pour the peach mixture into a saucepan with the low-sugar sure-jell and butter on medium-high heat
- Bring to a rolling boil
- Boil for 1 minute
- Remove from heat and place in prepared jars
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 Instructions
- Ladle into freezer-safe airtight containers leaving 1” headspace.
- Place lids on top.
- Label jams with contents, month, and year it's made.
- Let sit for 30 minutes before freezing or using it to allow the jam to set.
🫙 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 of 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 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 has 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.
Notes
You can use up to 3 cups of maple syrup, depending on how sweet or tart your peaches are. Start low and add more as needed until you reach your preferred sweetness level.
🌶 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, just follow the original recipe.
⚖️ This makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as:
- How long it cooks
- The amount of time it takes to reach boiling point - sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is "cooking" for different amounts of time as you wait for it to reach boiling point.
- How much the fruit breaks down depends on the ripeness and cooking time.
But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.
Do Not Double The Recipe! Jam relies on a precise balance of fruit, sweetener, and pectin to set properly. When you double a recipe, it can be challenging to maintain this balance, resulting in a longer cooking time and potential inconsistencies in the final product. Thus each batch must be made individually.
🧈 Adding the butter is completely optional. But it will definitely help decrease the amount of foam your jam will produce. You don’t want foam at all in your jam. It messes with the texture and canning process.
Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam.
🥄 It is crucial that you stir the jam constantly once it begins cooking. If you don't stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly.
Freezing headspace: When you freeze jam, it expands. If you don't leave enough headspace, the jam can push the lid off the jar or burst the jar and make a mess. The amount of headspace you need will vary depending on the size of the jar and the amount of jam you are freezing. A good rule of thumb is to leave about 1/2-1 inch of headspace.
🏺 Storing:
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.
⛰️ 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Butternut Mountain Farm Pure Vermont Maple Syrup, Grade A, Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt (Prev Grade B)
-
Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 Fl Oz (Pack of 1) - Packaging May Vary
-
Ninja BN801 Professional Plus Kitchen System, 1400 WP, 5 Functions for Smoothies, Chopping, Dough & More with Auto IQ, 72-oz.* Blender Pitcher, 64-oz. Processor Bowl, (2) 24-oz. To-Go Cups, Grey
-
Kitchen Crop VKP Brands Steam Canner, 7 Quart Jar Capacity, Silver
-
McSunley Water Bath Canner with Glass Lid, Induction Capable, 21.5Qt, Stainless Steel
-
Kerr 0501 regular mason jar half pint, 8oz (pack of 12)
-
Ball Freezer Jars 8 oz Half Pint 3pk
-
Sure Jell No Sugar Pectin, 1.75 oz (Pack of 4)
Nutrition Information:
Yield:
28Serving Size:
1/4 cupAmount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 0g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.
Renee Shelstad
Saturday 1st of August 2020
Oh my gosh. This is delicious!! Peach jam is usually pretty boring with the flavor, this is over the top delicious. I used a bourbon aged maple syrup and it was so good!! This is a keeper.
Barbara A Sharpe-Unruh
Saturday 24th of November 2018
Can you use frozen peaches (thawed of course) instead of fresh? I want to make jam for Christmas gifts.
Amber
Thursday 29th of November 2018
Yes you Can! Just make sure to let them fully thaw and drain the excess liquid.
Chris
Monday 10th of September 2018
Do you need an artificial sweetener with the maple syrup?
Amber
Wednesday 12th of September 2018
no artificial sweetener at all. Only maple syrup.
Donna Mccrimmon
Monday 27th of August 2018
whoa! 3 cups of maple syrup!!? The name NO sugar jam is deceiving...maple syrup is a form of sugar. I use 5 1/2 cups crushed peaches to 3 cups sugar, plus low sugar pectin. I am sure the maple syrup is a nice flavor twist. but definitely not a low sugar option.
Amber
Tuesday 28th of August 2018
Hi Donna! Thank you for pulling my attention to this! There is definitely a typo. I generally start with 1 cup maple syrup. Then depending on how tart the peaches are, I'll add more until it reaches my preferred sweetness level. The most I would ever add is 3 cups if the peaches are tart. Beyond that, the sweetener begins to overpower the recipe and you lose the peach flavor.
I mention this as a no Sugar recipe, simply because it doesn't include the traditional granulated sugar like the standard recipes use. And most standard recipes call for about 7 cups of white sugar. As you can image, that's just way too much. So I've tested this recipe over and over and found that it does require Some Sweetener, but sugar is not needed for those that want to follow a more natural food approach. But they can use pure Maple Syrup and use far less than a traditional peach jam recipe.
Again, thank you for helping me see that error!
Lynne
Saturday 30th of September 2017
Why the small amount of butter. Can I omit this ? Haven't tried yet but love the maple sweetener?
Amber
Saturday 30th of September 2017
The butter is for the sole purpose of keeping the jam from frothing as it processes. Otherwise, it produces a lot of foam on the top which has to be removed otherwise you end up with lots of air bubbles in the jam which can ruin it. Just a tiny bit of butter dramatically reduces the froth so you don't have to skim the froth and then wait for it to dissipate after cooking. It makes the Jam texture smoother.
You can omit the butter, but you will need to make sure all froth and foam on the top are removed before processing in the jars. It's an old homemaker hack to make the process go father and easier. But not required to make the recipe set up correctly. You'll just have to add a few extra steps in the middle.