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Peach Slow Cooker Jam Recipe

If you’ve never made homemade jam before, then this is the recipe for you. Super quick and easy to prep.

Fresh, local peaches are on sale for $.99/pound in Pittsburgh right now and this is the perfect way to take advantage of them while they’re ripe and enjoy them year-round.

When you see how easy it is to make jam in your slow cooker you won’t go back to making it on your stovetop. Simply combine FOUR ingredients in your slow cooker and let it do all of the work for you.

Slow Cooker Peach Jam Recipe

I use “no sugar needed fruit pectin” in my homemade jams to cut down on the amount of sugar needed.

No sugar fruit pectin doesn’t contain any type of artificial sweeteners – it’s simply a premium pectin that doesn’t require sugar to thicken jam (the way classic fruit pectin does).

In fact, using no sugar needed fruit pectin means you can use half as much sugar as traditional homemade jams and store-bought jams and jellies! (You can find no sugar needed fruit pectin at most big grocery stores or on Amazon.com here)

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Peach Slow Cooker Jam Recipe


  • Author: Kelly McNelis
  • Yield: 5-6 8oz jelly jars

Description

Store your peach jam in your refrigerator for up to a week or use my canning instructions for beginners to preserve in jars for the rest of the year. When I can this peach jam, it fills 5-6 8oz jelly jars (depending on how much I eat before canning!).


Ingredients

  • 4 pounds of fresh, ripe peaches
  • 3 cups sugar
  • 6 tablespoons of “no sugar needed” fruit pectin (I use “Ball Low or No-Sugar Needed Pectin”)
  • The juice from one lemon (about 1/4 cup)

Directions

  1. Peel, pit, and slice your peaches. Add them to your slow cooker.
  2. Add sugar, fruit pectin, and lemon juice to your slow cooker.
  3. Cover, and cook on “low” for 8 hours.
  4. Mash to desired consistency. (I use a simple hand potato masher.)
  5. Cool, and serve.

Slow Cooker Peach Jam

86 Comments

  • Erica says:

    Hi. Is this recipe ok in the crock pot if it’s scaled down?

    • Kelly says:

      I’ve never tried it, but I think it will depend on the size of your Crockpot. I recommend having your Crockpot at least 1/3 full (and not more than 2/3 full). If you have a 4-quart Crockpot – and half the recipe – I think you’ll still be OK. I’d love to hear how it goes if you try it!

      • Eliza says:

        Hello! If you are using the regular pectin how would that affect the sugar amount?

        • Kelly says:

          I think you would have to use double the sugar to thicken the jam, but I’ve never tried it myself so I don’t know for sure.

      • Adele Blame says:

        Can you reduce the amount of sugar or can you use a sugar substitute and how much!!!

        • Adele, you may be able to reduce the amount of sugar if you use and low/no sugar pectin. Unfortunately, I have not tried doing so. Jam tends to be more of a science (similar to baking) than cooking so I would hate to give you any misinformation. I’m sorry I do not have a more straightforward answer. It may have to be an experiment.

          • Jo Anne Hunt says:

            Jill,
            I discovered Pomona pectin, which allows you to determine how much and what sweetener you want to use. It uses calcium in a water solution to jell. You can adjust the set (firm, or runny) by how much calcium solution you use. I wonder if it would work in the slow cooker…. I may have to try it.
            Jo Anne

  • Tried it…. Couldn’t get it to set, but the taste was great! Poured it into stockbot and boiled for 10-12 minutes on stove and added a bit more pectin. Delicious!

  • cheryl says:

    can you can this once its cooked in crockpot?

  • Cindy Reece says:

    Can this be made with Splenda instead of sugar?

    • Kelly says:

      I believe so, but I’ve never tried. I would follow the sugar substitution directions on the Splenda bag.

    • Julie Osborn says:

      I tried Splenda and Stevia. Both had a horrible after taste. Not sure how else to make it low sugar and taste good.

      • Kelly says:

        As written, it contains half as much sugar as store-bought jams and jellies. I think that’s as good as you’re going to get. So sorry to hear that your experiments didn’t work out. Thanks for letting me know!

  • Jennifer P says:

    Can you double this recipie?

  • Jennifer P says:

    And can you do this same thing with other fruit? What would be the fruit / cup ratio?

    • Kelly says:

      Yes! I’ve also made it with strawberries and blackberries. Just use the same number of pounds of fruit.

  • L.L. says:

    What are jelly jars and where can u get them? Can u re-use store bought jams jars with new lids to can?

    • Kelly says:

      Here’s an Amazon affiliate link for the jars that I use: http://amzn.to/1rNHEC8

      You can find them at most grocery stores as well as Target, Walmart, etc. I’m not sure if it’s possible to reuse jars from the store. If you don’t want to buy jars to can, I’d probably just reuse the jars from the store and refrigerate the jam or give some away to friends. It might freeze well, too!

      • Jane says:

        I have made dozens of jars of jellies, jams and fruit butters. You can reuse the 8 ounce canning jars that “boutique” jellies/jams come in. Discard the covers and use the lid and rims you use with new jars. I have friends who give me BACK my jelly jars and donate the other jars they buy in the correct size. If the rim and lid from the 8 ounce jars fits, you can use the jar.

    • judy says:

      you can usually find the jars at the grocery store or at Walmart, near the plastic food storage containers(rubbermaid, glad) . Jars are Atlas, Mason, Ball or berNARdin, depending on where you live.

  • Sue Hatfield says:

    I’ve gotten a bucket of peaches from my neighbor, and I don’t have a kitchen scale. So, that being said, how many cups would you say you use after you’ve peeled and pitted your peaches? I know, i really need to get a scale!!!

    • Kelly says:

      Ugh, I’m really not sure. I always weigh mine at the grocery store. I would try googling how many peaches are in a pound…or go to a grocery store and weigh some. Haha. It doesn’t have to be exact.

      Sorry I can’t be of more help!

  • Daniel says:

    Is this recipe a low acid recipe? If so, isn’t this supposed to be canned using the pressure canning method?

  • Duane Kimball says:

    As a native New Englander who has been making and enjoying native peach jam for over 55 years, I cannot imagine peeling the peaches. I learned not to do this from my grandmother when I was a child. All the bacteria is killed by the cooker while still, I believe, leaving a much higher nutritional content than traditional canning. The recipe, however, is excellent.

  • […] shared a recipe for slow cooker strawberry jam in my Easy & Healthy Slow Cooker Cookbook and slow cooker peach jam on my New Leaf Wellness […]

  • Mindy says:

    Turned out very runny and I had to add more pectin and boil it down anyway. Made the color too dark and not fresh looking. I’ll probably stick to the regular boil down method.

  • Julie says:

    This sounds so easy, I really want to try it. Think it would be good with a cinnamon stick thrown in while it’s in the crockpot?

  • Cari says:

    Could you do any jam or jelly this way? I’ve been wanting to try a hot pepper jelly? I’m going to go cruise your site to see if you have a recipe too!

    • Kelly says:

      Oh, I love hot pepper jelly. Amazing idea! I’m not sure which ingredients are required to make it, so I’m not 100% sure how it will turn out. If you try it, please let me know.

  • Sol says:

    I used lime juice! I didn’t have any lemon juice :(. Hope it works, tried to figure out online if the substitution would be ok but not sure 🙁

  • Suzanne says:

    Do the peaches have to be ripe?

  • Jessica says:

    Hi there, I am new to a lot of your cooking methods and I have a severe allergy to lemons and lemon juice (oddly it’s the only citrus fruit that gives me problems)
    what would you recommend instead of lemon juice?
    Thank you in advance
    Jessica

    • Kelly says:

      I think you need a citrus. Maybe lime juice?

    • Lynn says:

      Try apple cider vinegar. It’s the acid that you’re trying to replace and something like apple cider vinegar is mild and fruity still.

    • Corinne says:

      Try drops of a therapeutic grade lemon essential oil. Not sure if we can name brands so make sure it’s one that is safe to ingest. The one I use is made from the rind and people are not supposed to be allergic. Of course, always test first.

  • brandy says:

    hi i used the peach recipe last night followed all directions and it has good taste but it was dark?

  • Brandy says:

    I did the peach jam it has a good taste but it is real dark I cooked for 8 he’s on low can you tell me what happened.

    • Kelly says:

      I’m thinking it might have cooked too long. I cook mine for 8 hours, but I use my 4-quart slow cooker and it’s not very strong.

  • Patti Angeles says:

    Can I freeze the jam rather than canning it?

  • Kathy says:

    Hi Kelly,
    I followed this recipe as written and it wouldn’t set. I transferred it to a pot on top of the stove and boiled it for 10 minutes. It still wouldn’t set. I finally added 4 tbsp of “Ball Low” and boiled for 10 minutes. This did the trick. I don’t know what went wrong. I am undecided about trying this recipe again.

    • Kelly says:

      Hmmm, did you let it cool? I’m not sure what could have happened if you followed it as-written. I’m glad you figured out a way to salvage the jam though.

  • Patrice says:

    Hi, I want to half the recipe but I wanted to try only using 1 cup of sugar rather than 1.5 cups. Will that make a big difference do you think?

  • Lynn says:

    is that 4lbs of peaches before you peel and pit them or after they are pitted?

  • Matt says:

    Hey there,

    I tried this recipe last night and came out with similar results as the others who have has this too dark and runny. After following the recipe to a “T”, I made sure to cool it after 8 hrs on low. It rested for 7hrs in the fridge and still very much a liquid. I tasted it to see if I wanted to salvage it and to my surprise I’m not quite sure what I tasted but it was off. I haven’t made jam before so I can’t say what exactly went wrong but it’s so few ingredients and instructions, it’s pretty hard to mess up. Debating where to go from here now.

  • Nancy says:

    I made this recipe today, I doubled the recipe and ended up using 2 whole packages of liquid pectin. The darkness of the jam is related to the caramelizing of the sugar in the recipe. Mine was quite dark but still tasty, maybe a little deeper flavor.

  • Pam says:

    I have read all the comments and wonder if slow cookers are not all created the same. Some keep a higher steady temperature than others. I have used mine to cook down tomatoes, peaches, apples etc. The brand is Hamilton Beach 8 quart model. With no lid and setting on high I can cook down anything to half the volume from 8am to 9pm. Then, I can add any flavors, let it melt in and can it. Currently I am cooking the peaches down and foresee no problem. However, I am not adding any pectin because I think it will become peach butter without the added pectin. An experiment today I will come back and report on. Just wanted to add this to let people know the slow cookers work very well without creating a ton of heat in the kitchen summertime but need the HIGH setting and NO LID.

    • Pam says:

      Turns out the pectin was indeed needed for peach jam. Slow cooker jam is so easy!

      • Kelly says:

        Thanks for the update, Pam!

      • Kathleen says:

        Im having a hard time with the ratio on this my peaches are already picked and very small and soft, the recipe asks for whole peaches, I need to find a ratio for the peaches by cups, for instance 4 cups of mashed Peachs, needs how much pectin??

  • Lara says:

    I seldom have bad results when it comes to Pinterest recipes. This is the 2nd FAIL. (The only other fail was an at home hair mask which resulted in cooked egg whites in my hair). Followed this as most did to a “T.” I was super excited about it, especially the crockpot part! I woke up extra early to turn off the pot… only to find my peaches dark brown. I did read ALL comments before starting this, and I realize that its the sugar carmelizing. It was also super liquidity. I taste tested it and ….. meh. Its almost tasting like carmelization! I completly cooled it in hopes it would juat get right. It did not. I am now in the process of the good old fashioned boil down. But, after adding an entire packet of pectin more and being in the boil down process for an hour and a half….. it is still not thickening. And the taste isnt too swell. I am disappoimted thus far because in all reality, making your own jam isnt CHEAP! I am going to give it another 20 mins. And try the plate test. My gut is saying the ants will enjoy this failed recipe thrown out in the backyard. My opinion…. although the crockpot part got me sooo excited… keep to the tried and true of stovetop. Unfortunate, thus far… fail.

    • Kelly Sanchez says:

      I also made this yesterday. I left it in the crockpot on low overnight and it had a timer so it turned off after 10 hrs because it was still runny at 11 pm. I woke up ready to cool it off and can it. Yuck it turned out brown and still runny and didn’t taste good. Im super bummed as it was the last batch from my tree. Oh well easy isn’t always the best way I guess.

      • Kelly says:

        Ugh. I’m so sorry about that. It sounds like it was overcooked, but I’m not sure why it didn’t gel.

      • DeAnna says:

        Mine turned it the same . A waste of money

      • Cassandra says:

        I followed instructions exactly this is more like a Jelly not a jam ( thick consistency) so i tried another batch with more pectin and added gelitan much betteri like thick jam not loose jelly

      • Sandr says:

        I did this recipe. Took much longer than 3 hours. Did finally thicken but I don’t like the dark color. Will go back to the quick method.

    • Leandra says:

      Same thing for me. Super excited to be let down. Oh well.

  • jay says:

    I agree with Pam, every slow cooker cooks differently. I have two, one ceramic and one that has a fake teflon interior. My teflon one gives reliable results and cook at least 1.5 times faster than my ceramic one. I love my ceramic one b/c it’s well ceramic and a HamiltonB. Pam is correct, cooking with the top off on high does reduce the liquid. I think it’s a good recipe, you just have to know your slow cooker.

  • Betty says:

    Hi, made this today. It tastes wonderful! But unfortunately it didn’t set up. I would probably do the last hour on high, lid off next time. I have a wonderful ceramic crock pot, the lid is very tight, all the moisture runs down into the pot, so it is thinner. No worries, will be wonderful ice cream topping!

    Great recipe!

  • DeAnna says:

    I made the recipe exactly as dir cited and it was a disaster. Waste of money buying everything and it’s just a liquid mess. Looks nasty and not edible . Never making this again

  • Sharon says:

    Hi Pam, this is a great recipe! I made a batch yesterday for the first time & used peaches from our own tree. The peaches are smaller in size & I don’t have a scale to measure the weight. I figured about 9 cups of sliced peaches would work…. found a web site that calculates measurements. I canned the jam after it was done. I had a small amount left, so I put that in a jar I the fridge. Just had some on an English muffin this morning & it tasted great! However, the consistency was not completely set….. it wasn’t runny though like some have said. I would like to can more since our tree was loaded this year! Should I add a bit more pectin to make it thicker?

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