Peach Slow Cooker Jam Recipe

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


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)


  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.