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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
Erica
8 years ago

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

Eliza
Eliza
6 years ago
Reply to  Kelly McNelis

Hello! If you are using the regular pectin how would that affect the sugar amount?

Adele Blame
5 years ago
Reply to  Kelly McNelis

Can you reduce the amount of sugar or can you use a sugar substitute and how much!!!

Jill Petrush Rogers
5 years ago
Reply to  Adele Blame

Adele, you may be able to reduce the amount of sugar if you use and low/no sugar pectin. Unfortunately, I have not tried doing so. Jam tends to be more of a science (similar to baking) than cooking so I would hate to give you any misinformation. I’m sorry I do not have a more straightforward answer. It may have to be an experiment.

Jo Anne Hunt
Jo Anne Hunt
4 years ago

Jill,
I discovered Pomona pectin, which allows you to determine how much and what sweetener you want to use. It uses calcium in a water solution to jell. You can adjust the set (firm, or runny) by how much calcium solution you use. I wonder if it would work in the slow cooker…. I may have to try it.
Jo Anne

Jackie Prigge
Jackie Prigge
3 years ago
Reply to  Adele Blame

I made this with the low/no sugar pectin and it did not gel/firm up at all. I let it cool before I packed it for the freezer. I’ll use it like a syrup since it’s still so sweet from the sugar. I have a lot to use up in three months!

Carrie Wilkerson
8 years ago

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!

C
C
5 years ago
Reply to  Kelly McNelis

Can you just freeze what you don’t use right away? How long would it keep….not that we wouldn’t eat it up quickly…. 🙂

Jill Petrush Rogers
5 years ago
Reply to  C

I don’t see why not. It should freeze for up to three months.

Kristy Marsh
Kristy Marsh
5 years ago

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
5 years ago
Reply to  Kristy Marsh

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

Kristal
Kristal
5 years ago
Reply to  Kristy Marsh

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
cheryl
7 years ago

can you can this once its cooked in crockpot?

geri
geri
5 years ago
Reply to  Kelly McNelis

so this would have a shelf life of what ?

marcia Shields
marcia Shields
3 years ago
Reply to  geri

You would have to give it a water bath (10 minutes in boiling water) for it to have shelf life. Otherwise, in the fridge.

Judy
Judy
2 years ago
Reply to  marcia Shields

I did my jars in the oven to sterilize, boiled the lids and once they cooled I poured my jelly in and it kept fine at least 6 mo til it was all gone

marg leee
7 years ago
Reply to  cheryl

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

Patricia McCullough
5 years ago
Reply to  cheryl

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
Cindy Reece
7 years ago

Can this be made with Splenda instead of sugar?

Julie Osborn
Julie Osborn
7 years ago
Reply to  Cindy Reece

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
Jennifer P
7 years ago

Can you double this recipie?