Honey-Sweetened Peach Jam

Published on Sep 15, 2013
Updated on Nov 16, 2018

Honey-Sweetened Peach Jam // This recipe is sweetened with honey instead of white sugar. Healthier and still so tasty! | Tried and TastySo by now you’ve seen the Peach Butter and Canning Peaches. In addition to this post there is one more peach recipe that I would like to share with you. Peach Syrup. I saved the best for last, although this probably ties for first place. Since we had so many peaches to work with – I decided to split it up and make several different things rather than just making a whole bunch of one thing. Plus, since it’s just the two of us, we don’t need a hundred quarts of sliced peaches. The obvious thing that I love about this recipe is that it is sweetened with honey instead of white sugar. That’s a double bonus. If you’ve got peaches left, or you are going to get some – I highly recommend this recipe.

Honey Sweetened Peach Jam

Course: Side Dish
Cuisine: American
Keyword: Honey Sweetened Peach Jam
Prep Time: 20 minutes
Cook Time: 2 hours 55 minutes
Total Time: 3 hours 15 minutes
Servings: 72
Calories: 59 kcal
Author: Yvonne

This Honey Sweetened Peach Jam is perfect on toast!

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Ingredients

  • 12 lbs. peaches
  • 3 c. honey
  • 1/4 c. fresh squeezed lemon juice

Instructions

  1. Prepare a boiling water bath canner and half-pint jars. Place lids in a small saucepan and bring to a bare simmer.
  2. Peel peaches and dice. In a large stock pot, combine peaches with honey and lemon juice. Cook on high heat, stirring regularly until the peaches have broken down. Taste to decide if you'd like to add more honey. Simmer on medium-low for 2-2 1/2 hours until desired consistency (mine took just over 2 1/2 hours).
  3. Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more jam. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process half-pint jars for 10 minutes. Remove canner lid. Remove jars from the canner and place them on a folded kitchen towel to cool. When the jars are cool enough to handle (let them rest at last an hour or two), remove rings and test seals.
  5. Unsealed jars should be refrigerated and used promptly. Sealed jars are shelf stable for up to a year.

Recipe Notes

Adapted from Food In Jars

Nutrition Facts
Honey Sweetened Peach Jam
Amount Per Serving
Calories 59
% Daily Value*
Potassium 149mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 14g16%
Vitamin A 245IU5%
Vitamin C 5.4mg7%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Honey-Sweetened Peach Jam // This recipe is sweetened with honey instead of white sugar. Healthier and still so tasty! | Tried and TastyHoney-Sweetened Peach Jam // This recipe is sweetened with honey instead of white sugar. Healthier and still so tasty! | Tried and TastyLinking up with: Mandy’s Recipe Box, Chef in Training, Moonlight & Mason Jars, SNAP Creativity, Artsy Fartsy Mama, Whipperberry, Link Party Palooza, Six Sister’s Stuff, and Dessert Now, Dinner Later

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27 comments about “Honey-Sweetened Peach Jam

  1. Latia Daquila

    Thank you for such a delicious jam recipe! I halved the recipe and it made three and a half pints. I canned three and just kept the half one in the fridge and started eating it right away. The next morning, I couldn’t wait to have a piece of toast with my jam. Sadly, they all turned an unappetizing color of brown. My friend tells me that it just needed some citric acid or something but your photos don’t show that issue. I did include lemon juice, 2 tablespoons. Oh, well. I still love it and will investigate that issue if/when I decide to make peach jam again.

  2. Yvonne

    Hi Carol! So happy you are making this! I actually am not sure how to convert the measurement – I googled it and here’s what I found: “Pounds are weight and cups are volume (size). They are not convertible to each other. Yes, they both use ounces but it is a common mistake to assume that fluid ounces (8 per cup) and regular ounces (16 per pound) are the same thing. A cup of water weighs approx. 1/2 pound and is a full 8 fluid ounces. A pound of water is about a pint (2 cups). A pound of breadcrumbs will be much bigger than a pound of water and a cup of breadcrumbs will weigh less than a cup of water. The answer to your question will be different for each food.” Hopefully that kinda sorta maybe helps :)

  3. Amanda

    This looks delicious- always looking for no sugar, no pectin recipes. How long should the water bath be for pints? Just double the time? Thanks again!

  4. Lauren Cox

    I’m getting ready to try your peach jam and can it. Are the 12 pounds of peaches measured before you skin and cut pits out or after you dice the peaches? Thank you. Going to try a half batch. Very excited!

  5. Jenny

    2 questions… Could you replace some of the peaches with strawberries to make a blended peach strawberry jam? Also, what’s the shelf life? Thanks for the recipe! So happy to find one that doesn’t use pectin or sugar!

    1. Yvonne

      Oh I bet! That sounds yummy! I honestly don’t know the shelf life – I would say (to be safe) not much longer than a year.. but I’m a canning newbie, so I can’t be certain!

  6. Amanda

    I’m going to try this but I just want to make a very small batch to try it. I’m quartering the recipe and was wondering just how long i should cook it.

    1. Yvonne

      I would say start with half-time and then check out the consistency, if it looks similar to what is pictured here you will probably be good to go. Just keep an eye on it and I’m sure you will be fine!

  7. Jaimie Chapman

    Hi! I am going to try this with peaches I froze a month or so ago. Since you are using honey, what is the shelf-life of the jam (when sealed)?

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