Yet another Peach Jam/Sugar Question

6 years ago

last modified: 6 years ago

I prefer making no pectin jams. But I also don't usually consume much sugar (what a quandary)! So I'd like to make my peach jam today with the lowest amount of sugar necessary to get it to set.

I usually follow the NCHFP's recipes. The peach recipe calls for 5.5 - 6 cups of peaches and 4 - 5 cups of sugar.

Has anyone successfully reduced the sugar?

I'm thinking of adding some minced ginger root for flavor. Does that effect the safety and has anyone does this?

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Also, my last batch of peach jam didn't set even though I used the full amount of sugar. Dave and his wife helped to trouble shoot why (I used an immersion blender which reduced the pectin levels and didn't get it up to full heat). Anyway, Dave or anyone else . . . are my 12 jars of processed peach "sauce" safe even though it didn't jam up? I assume it is, but you know what they say about those that assume.

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Comments (2)

digdirt2
6 years ago
Yes they are safe and will have a normal storage life, they just won't be jam. There are seldom any safety issues with jellies/jams regardless of set unless you use one of the low acid fruits OR if you substantially reduce the sugar. Unlike with vegetables, sugar has a safety roll in jellies and jams - free water binding and shelf life.

As to your quandary - I have to admit I have never understood this one. It is one of those "you can't have the cake and eat it too" situations IMO.

First, you are far from alone in asking about it but jam and jelly are by their very nature - sugar. If one is on a sugar free diet then jams/jellies shouldn't even be on the list for consideration. Why even go to all the work and expense of making them? If you want the fruit to eat and the natural sugars in the fruit are of no concern then can the fruit plain.

Second, one doesn't normally eat them by the jar full. They are used in very small amounts so the amount of sugar consumed in the normal setting is minimal.

Third, low/reduced sugar jams and jellies aren't really that - jam or jelly. They are low/no sugar fruit spreads that do not set with a very short shelf life and a very different mouth feel and flavor due to all the lemon juice or added acid they require to make them safe. If that is sufficient then yes, NCHFP provides instructions for making them in their Reduced Sugar Recipes under Jams and Jellies. For example for the Peach they add quite bit of pineapple for acidity.

The alternative is to use pectin - specifically the Ball Lo-No Sugar pectin that allows for reducing the sugar substantially.

But no, you can't have a safe peach jam with no pectin, reduced sugar, and a normal non-acidic flavor. There is always a price that has to be paid in one form or another. ;-)

Good luck.
Judy thanked digdirt2
Judy
Original Author
6 years ago
Thanks Dave. We're not on a no sugar diet but just don't consume much aside from my jams. And yes, it isn't eaten by the jarful!

I only tried canning halved peaches once and they turned out awful, so I never tried again. Maybe I'll try again one of these summers.

I do love them slices and dehydrated though, and we freeze peach halves for smoothies.
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Yet another Peach Jam/Sugar Question

Comments (2)

digdirt2

Judy
Original Author

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Yet another Peach Jam/Sugar Question

Comments (2)

digdirt2

JudyOriginal Author

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Judy
Original Author