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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, September 11, 2012

Low Sugar Peach Jam

One of the final products I made while canning peaches was a low sugar peach jam using Pomona's pectin.  Pomona's pectin is a low methoxy pectin that uses calcium water for it's gel rather than sugar.  This means I can greatly reduce the amount of sugar used in a recipe or I can substitute some or all the sugar with honey or maple syrup.  Artificial sweeteners can be used with Pomona's pectin but we don't use these types of sweeteners so I can't tell you how well the work.  The best thing about Pomona's pectin is I can create my own recipes for jams and jellies as well as make gummy candies unlike using other types of traditional pectin (eg. Certo). 

low sugar peach jam
I make a fair number of jams and jellies yet very few are ever used as a spread.  Instead they are used as glazes or as an ingredient for baking and appetizers.  Most jams and jellies pair nicely with cream cheese and brie so the possibilities are endless. They are also great stirred into homemade plain yogurt.

Low sugar peach jam has all the gourmet flavour of peach jam made with Redpath QUICKSET, just less sugar.  The colour is a bit lighter but that could be due to the lemon juice that was added.  It is a delicious jam sure to please whether used as a spread or ingredient, a lovely addition to your pantry.

Low Sugar Peach Jam
recipe by:  Garden Gnome

4 c prepared peaches
¼ c lemon juice
2 c sugar
3 tsp Pomona's pectin
4 tsp calcium water
dab butter (optional)

Wash, skin and pit peaches.  Put in food processor then pulse until desired consistency leaving just a few larger pieces of peach.  Measure out 4 c.  Pour into large stainless steel saucepan.  Add calcium water and lemon juice.  In a separate bowl measure sugar and pectin.  Mix well.  Bring the fruit mixture to a boil.  Stir in the sugar mixture.  Stir to dissolve.  Return to boil.  Remove from heat. Stir in butter.  Ladle into hot jars.  Adjust two piece metal snap lids (or Tattler reusable lids or glass inserts).  Screw bands on jars (adjust accordingly if not using metal snap lids).  Process for 250 ml for 10 minutes in BWB canner at altitudes up to 1,000 feet above sea level.  At higher altitudes refer to altitude adjustment chart on Canning FYI page.  Remove from canner.  Adjust bands if using Tattler or glass inserts.  Allow to cool 24 hours.  Remove bands and test for seal.  Wash and dry bands and jars.  Label and store.


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