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Peach Slow Cooker Jam Recipe

By July 23, 2013 October 4th, 2017 Recipes, Slow Cooker, Vegetarian

If you’ve never made homemade jam before, then this is the recipe for you. Super quick and easy to prep.

Fresh, local peaches are on sale for $.99/pound in Pittsburgh right now and this is the perfect way to take advantage of them while they’re ripe and enjoy them year-round.

When you see how easy it is to make jam in your slow cooker you won’t go back to making it on your stovetop. Simply combine FOUR ingredients in your slow cooker and let it do all of the work for you.

Slow Cooker Peach Jam Recipe

I use “no sugar needed fruit pectin” in my homemade jams to cut down on the amount of sugar needed.

No sugar fruit pectin doesn’t contain any type of artificial sweeteners – it’s simply a premium pectin that doesn’t require sugar to thicken jam (the way classic fruit pectin does).

In fact, using no sugar needed fruit pectin means you can use half as much sugar as traditional homemade jams and store-bought jams and jellies! (You can find no sugar needed fruit pectin at most big grocery stores or on Amazon.com here)

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Peach Slow Cooker Jam Recipe


  • Author: Kelly McNelis
  • Yield: 5-6 8oz jelly jars 1x

Description

Store your peach jam in your refrigerator for up to a week or use my canning instructions for beginners to preserve in jars for the rest of the year. When I can this peach jam, it fills 5-6 8oz jelly jars (depending on how much I eat before canning!).


Ingredients

  • 4 pounds of fresh, ripe peaches
  • 3 cups sugar
  • 6 tablespoons of “no sugar needed” fruit pectin (I use “Ball Low or No-Sugar Needed Pectin”)
  • The juice from one lemon (about 1/4 cup)

Directions

  1. Peel, pit, and slice your peaches. Add them to your slow cooker.
  2. Add sugar, fruit pectin, and lemon juice to your slow cooker.
  3. Cover, and cook on “low” for 8 hours.
  4. Mash to desired consistency. (I use a simple hand potato masher.)
  5. Cool, and serve.

Slow Cooker Peach Jam

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Erica
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Erica

Hi. Is this recipe ok in the crock pot if it’s scaled down?

Carrie Wilkerson
Guest

Tried it…. Couldn’t get it to set, but the taste was great! Poured it into stockbot and boiled for 10-12 minutes on stove and added a bit more pectin. Delicious!

Kristy Marsh
Guest
Kristy Marsh

I couldn’t get mine to set either. Still amazing taste. I’m just going to use it like a peach butter or syrup for waffles or pancakes.
With extra pectin and boiling did that help?

Jill Petrush Rogers
Member

Kristy, I love the idea of using it for pancakes and waffles!

Kristal
Guest
Kristal

Yes it did help! I transferred to a pot, added more pectin, sugar, lemon juice and some water then boiled. It thickened up nicely!

cheryl
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cheryl

can you can this once its cooked in crockpot?

marg leee
Guest

can i use Splenda instead . can i use Loquat fruit with the papaya

Patricia McCullough
Guest

Yes, prepare canning jars as you normally would but leave a quarter inch air space. Make sure you label and date. .Usually shelf time is about 6 months. But I doubt it will last long.

Cindy Reece
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Cindy Reece

Can this be made with Splenda instead of sugar?

Julie Osborn
Guest
Julie Osborn

I tried Splenda and Stevia. Both had a horrible after taste. Not sure how else to make it low sugar and taste good.

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Jennifer P
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Jennifer P

Can you double this recipie?