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