This Peach Jam is not loaded with sugar and pectin like so many recipes out there. Besides that, this jam is paleo-friendly, has just the right amount of sweetness, and allows me to prolong my love for all things stone fruit after Summer ends for quite a bit longer.
If you're like me and you tend to overdo it at the farmer's market this time of year, buying up all the fresh, juicy peaches and stone fruit you can get your hands on, then realizing you can't possibly eat it all, this Peach Jam recipe is your solution.
I can't help it, I love peaches. And I'm the only one in my family who eats them, so this causes a bit of an issue when I see how many I actually bought versus how many I can actually eat.
Instead of doing the unthinkable, aka throwing out summer's bounty, I found a way to preserve my ripe peaches in the form of jam.
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Low Sugar peach jam recipe
As you can see from the recipe, this peach jam could not be any easier to prepare:
- It allows me to use up my ripe peaches before I can eat them all
- Keeps really well in the freezer so I can enjoy it even as the weather starts to get cooler
- Paleo-friendly so I don't have to worry about loads of added sugar
Two ingredient Peach Jam
This recipe is just two simple ingredients - ripe peaches and coconut sugar. That's it! How easy is that? So honestly, the hardest part is peeling the peaches and if you don't mind the added texture of it in your jam, you don't even need to go through the hassle of peeling. Bam!
Just like that, you have captured one of the best flavors of late summer. Spread it on toast, muffins, top your ice cream, eat it by the spoonful. I won't judge. I'll just be over here licking the jar : )
If you're interested in more Paleo-ish breakfast or snack recipes, check out my easy recipe for Granola - it's gluten-free and nut-free!
Ingredients
- 1 ½ cups ripe peaches peeled and chopped
- 1 tablespoon coconut sugar
Instructions
- Place the peaches and coconut sugar in a small saucepan and heat over medium, mashing to break down the peaches.
- Continue to cook about 5-10 minutes until consistency is thicker and more jam-like. If mixture begins to burn or stick to the pan, add a bit of water (up to 1 teaspoon).
- Allow jam to cool. It will thicken more as it cools. Spread on your favorite toast or eat by the spoonful!
Notes
- This recipe makes about ⅓ cup of jam. It can be easily doubled or tripled
- Jam can be stored in the fridge for 2-3 weeks or frozen. If freezing, be sure to leave about ½ -1 inch headroom to allow for expansion. Jam will keep in the freezer for about a year
- Adapted from Paleo Running Momma
Nutrition
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Shelly
Hi there! I love how simple this recipe is. I’d love to try it but I hate peaches.... like loathe peaches. Can’t stand ‘em. Do you have a Kickass alternative for me?
Kim
You can definitely substitute the peaches for another seasonal fruit! Give it a try and let me know how it comes out 🙂