Low Sugar Peach & Strawberry Jam

Low Sugar Peach & Strawberry Jam combines these delicious summer fruits in a jam that has two-thirds less sugar than traditional jams and jellies. It’s easy to make in a small batch and perfect to spread on bread, croissants and scones.

Why make Low Sugar Peach & Strawberry Jam?

Low Sugar Peach & Strawberry Jam is a classic combination of summer fruits. However, after the success of my Low Sugar Plum Jam and Low Sugar Blackberry & Apple Jam, I am making this low sugar version of Peach & strawberry Jam.
I know many of my readers are conscious of their health and I’ve had a few requests from readers for recipes for jam with less sugar.

How much less sugar is in Low Sugar Peach & Strawberry Jam?

This recipe for Low Sugar Peach & Strawberry Jam has two-thirds less sugar than my traditional recipes. My traditional jam recipes usually have a similar weight of sugar to the weight of the fruit but my low jam recipe has one-third of sugar to the weight of the prepared fruit.

What kind of sugar should I use?

I use granulated white sugar and this works perfectly for jam to eat at home. If you plan to enter a competition with your jam, buy specialist preserving sugar. This type of sugar has larger crystals that dissolve more slowly and create a crystal clear jam with less froth on top. Jam Sugar which has added pectin and gelling agents is not suitable for this recipe.

Do I need to add pectin to the jam?

Pectin is the ingredient that makes jam set or gel. Lemon juice helps the pectin strands to come together and set the jam so there is no need to add extra pectin. As lemon juice is highly acidic it also helps to reduce the growth of bacteria.

What kind of peaches should I use?

Use fresh peaches that are ripe but not too soft. You don’t want them to completely disintegrate. However, they will have more flavour if they are ripe. You can use yellow peaches or white peaches, clingstone or freestone, or even doughnut peaches. It really doesn’t matter.

Can I use canned peaches?

I make this recipe with fresh peaches and have not tested it with canned peaches. However, if you want to give it a try, I can’t see any reason why they would not work.

What kind of strawberries should I use?

Use small sweet fresh strawberries. Smaller strawberries make better jam because they contain less water. Look out for ‘Perfectly Imperfect’ strawberries or value strawberries as they tend to be smaller.

Can I use frozen strawberries?

I make this recipe with fresh strawberries and have not tested the recipe with frozen strawberries. Frozen strawberries hold a lot of water so if you decide to use frozen strawberries, I suggest you reduce the water to 15 ml.

What does Low Sugar Peach & strawberry Jam taste like?

It tastes really fruity and you can taste both the strawberries and the peaches. This low sugar jam has a softer set than traditional jam but firms up in the fridge and it spreads well.

How do I store low sugar jam?

You must store the jam in the fridge because of the low sugar content. You can keep it in a sterilised jar the fridge for about 6-8 weeks. Although it is so good it is unlikely to last that long.

Can I freeze low sugar jam?

It’s a good idea to freeze this jam if you don’t want to eat it right away. Put the cooled jam into a small, clean freezer-proof container. You can keep it in the freezer for up to 6 months. To defrost, place the container in the refrigerator and defrost slowly overnight. Give the jam a stir and use it within a week of defrosting.

Can I make a larger batch of Low Sugar Peach & Strawberry Jam?

You can make double this recipe if you want to make more jam. I would not recommend making any more than double the quantity as it will make it more difficult to get it to the correct consistency.

Do I need to water bath this jam?

No, this is a small batch jam that you store in the fridge, so it does not need to be water-bathed.

Why do I need to sterilise the jam jars?

I always sterilise my jam jars even for a jam that is stored in the refrigerator. It’s important to sterilise jam jars in order to eliminate any bacteria that may be in lurking in the jars. This bacteria could transfer to the jam and make it grow mould which would ruin all your work.

How do I sterilise my jam jars?

• Carefully wash and rinse the glass jars and the metal lids
• Put the wet glass jars on a baking tray upside down.
• Put the baking tray and jam jars into the oven at 150C just as you start to make the jam. The water inside the jars will turn to steam which helps to sterilise the jars.
• Put the lids into a large heatproof jug or bowl and cover with boiling water from the kettle. Drain and lay out the lids to dry on kitchen paper.
• When your jam is ready take the jars out of the oven and fill them with hot jam, then put on the lids.
• When the jars have cooled check that the lids are tight and tighten further if needed.

You can also sterilise your jam jars on a hot wash in the dishwasher

What is a rolling boil?

A rolling boil is a fast bubbling boil You need to get the jam to a rolling boil so that it will set. I had the advantage of watching my mother make jam to see a rolling boil. I made this video clip when I was making Fig and Lime Jam to show you what it looks like.

How can I tell if the jam is ready?

The usual tests don’t really work for Low Sugar Jam. However, I use a test similar to the wrinkle test to check it is set. The jam will not wrinkle as much as it would in a high sugar jam. But if you push your finger through the jam on a cold saucer it should leave a clear space and not run back into the place where your finger has been.

• Before you start to make the jam place 2 saucers or small plates in the fridge.
• After the jam has been at a rolling boil for 10 minutes, take it off the heat.
• Put a teaspoon of the jam onto one of the saucers from the fridge.
• Return it to the fridge for 5 minutes.
• Take the saucer out of the fridge and push your finger across the jam. If it is ready it will leave a clear space and not run back into the space where you pushed your finger (see photo above).
• If it is not ready, bring the jam back to a boil for 5 minutes then repeat the saucer test. Be careful not to burn the jam on the base of the pan.
• Skim off any froth on top of the jam in the pan with a metal spoon, then pour or ladle your jam into sterilised jars and seal.

How do I serve low sugar peach & strawberry jam?

Serve Low Sugar Peach & Strawberry Jam in the same way you serve any other jam. Try it on toast, scones, croissants or on a toasted bagel. Here are some other bakes you could enjoy with Low Sugar Peach & strawberry Jam:

• Scotch Pancakes
• Easy Sourdough Bread in the Bread Macine
• Best Scones Ever – Feast Glorious Feast

More Low Sugar Jam Recipes

Low Sugar Plum Jam is a fresh and fruity spread that is ideal to serve with bread, scones or toast. It uses much less sugar than traditional jam and is quick and easy to make.

Low Sugar Blackberry & Apple Jam is a classic combination of autumn (fall) fruits with two-thirds less sugar than traditional jams and jellies. 

Low Sugar Blueberry & Raspberry Jam is another great flavour of low sugar jam. It’s easy to make with fresh or frozen berries and with lower sugar, the fresh fruit flavours are front and centre.

Strawberry Jam Recipes

Scottish Strawberry Jam (No Pectin)

Scottish Strawberry Jam is a sweet and delicious preserve. It's the nation's favourite jam and is made with only 3 ingredients and without any added pectin.

Check out this recipe

Rhubarb and Strawberry Jam (no pectin recipe)

Rhubarb and Strawberry Jam combines tart rhubarb and sweet luscious strawberries in a simple preserve that everyone will love. This small batch recipe is a great way to create a gorgeous sweet spread for your breakfast table or afternoon tea.

Check out this recipe

PIN FOR LATER

Low Sugar Peach & Strawberry Jam

Janice Pattie

Peaches and strawberries combine to make a delicious taste of summer in a lower sugar jam.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course jam, jelly, preserves

Cuisine British, Scottish

Servings 14

Calories 32 kcal

Ingredients

• 125 g (1 cups) fresh peaches
• 125 g (1 cups) fresh strawberries
• 90 g (0.5 cups) sugar
• 50 ml (4 tbsp) water
• 1 tbsp (1 tbsp) fresh lemon juice

Instructions

 

• Put a saucer or small plate in the fridge.
• Remove the skin from the peaches by covering with boiling water, then drain off the water and the skins will slip off easily.
  
• Remove the peach stone (pit) and chop the peaches into small pieces.
• Remove the green hulls from the strawberries and cut them into quarters.
  
• Put the fruit in a large saucepan with the water and lemon juice.
  
• Cook for 5 minutes until the fruit softens slightly.
  
• Reduce the heat and add the sugar. Stir until the sugar has fully dissolved.
• Bring the jam to a rolling boil and boil for 10 minutes.
• Take off the heat and put a teaspoon of the jam onto the cold plate. Return to the fridge for 5 minutes.
• Test that the jam is ready to set by pushing your finger across the jam on the saucer or plate. The jam should separate and leave a clear space where your finger has been. It won't wrinkle like higher sugar jam but will definitely leave a clear trail.
  
• If the jam is not set, then bring back to a boil for 5 minutes then repeat the test for set on another cold saucer.
• Pot the jam into a sterilised jam jar and seal with a lid.
  

Nutrition

Calories: 32kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 26mgFiber: 1gSugar: 8gVitamin A: 30IUVitamin C: 6mgCalcium: 2mgIron: 1mg

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