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Peach Slow Cooker Jam Recipe


  • Author: Kelly McNelis
  • Yield: 5-6 8oz jelly jars 1x

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.