It is difficult to find jam that does not contain high fructose corn syrup. The good news is that it is super easy to make so you don't need to shell out money for an organic version.
To make it, you'll need this product:
Ball Instant Pectin
The recipe for peach jam is on the package, but basically you'll be crushing the fruit, adding this mix, some sugar, lemon juice, and letting it sit for 30 minutes.
You will need several small freezer-safe containers to store the jam.
I read a few posts from other bloggers about their peach jam, and several suggested that the peaches be cooked to help the jam set better. So that's what I did. I also wanted to make a smaller recipe, so I cut down the recipe on the package and here's what I ended up with:
Makes 2.5 8 ounce jars
2 cups fresh, peeled, and pitted peaches
3/4 cup of sugar
1.5 tablespoons lemon juice
1.875 tablespoons instant pectin
1. Bring your peaches to a boil in a medium saucepan. Crush peaches.
2. Stir in sugar and lemon juice. Let it sit for 10 minutes.
3. Slowly stir in pectin. Once combined, stir for at least two minutes.
4. Put into your freezer-safe containers and let sit for 30 minutes.
Jam is good for three weeks in the fridge or a year in the freezer.