One of the hardest products to find in grocery stores is organic sugar free jams. For a long time I would try to find jams and jellies that were made with clean ingredients that didn’t have a ton of additives, but I always failed. Almost every ingredient list has some sort of sugar, usually the worst kinds, and a ton of other additives that I try to avoid. With fruits being naturally sweet I never understood why this was so difficult to come by, so I decided to start making my own jams! After many trial and errors I have found what works, and what doesn’t work, to make perfect paleo jams.
My go to jam in the past was my wild blueberry paleo jam. But this year my blueberry bushes were not as abundant as they typically are, leaving me with only a few bottle of homemade blueberry jam. I am on my last bottle currently, so I decided to give peach jam a shot, and it is 10x better in my opinion!
I used pears that I had frozen from when I got them organic and during peach season this past summer. But you could also use frozen peaches or canned since they are frozen/canned when they are perfectly ripe. I really enjoy this peach jam because it is naturally sweeter than blueberry, and its a good change to my typical toast with blueberry jam. It also reminds me of my time in Italy because peach and nectarine jams are extremely popular there where they have an abundance of pit fruits growing. I love to put it on my almond butter sweet potato toast, on flax crackers, or just about anything since it is so good! Was super simple to make and stores easily and for a long time once opened in the fridge.
Ingredients:
- 4-8 sliced peaches
- 1 lemon, zested and juiced
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp stevia (if you want it less tart)
Will need: immersion blender, sauce pot/pan, jar for storage
Instructions:
1. Place your sliced peaches, lemon zest, and juice of the lemon into your pot over medium heat. Let it cook for 5 minutes, or until the peaches are easy to break down. You will see this in the picture below, the peaches appear more mushy and softer. At this point add your nutmeg, cinnamon, and stevia.
2. Use your immersion blender to break down the peaches and mix the spices. I like my jams smoother without too many chunks, so I blended for around 5 minutes until the jam was no longer chunky. Below you can see how smooth I blended it to.
3. Lastly, after I blended the jam, I reduced the heat down to a simmer (make sure you don’t put a lid on the pan, this wont produce a reduction) and allowed the jam to reduce, aka shrink and thicken up. Make sure to stir every 10 minutes or so, scraping the edges. You will know the sauce has reduced enough when it is nice and thick and no longer as runny. Once it hits this point put the jam into a mason jar or glass jar for storage and enjoy!
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