Classic Peach Jam
There is something special about homemade jam. The smell of fruit cooking is sweet and delicious and the aroma truly takes me back to my grandmother’s kitchen.
As someone who lived through The Great Depression, my grandmother always served bread with dinner as an inexpensive filler. Her homemade jam made even simple sandwich bread taste like a million bucks!
Classic Peach Jam
- 3 pounds peaches, peeled, pitted and finely chopped
- 5 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon butter
- 1 box fruit pectin (I use Sure-Jell)
- Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit.
- Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter.
- Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate.
- Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove the pot from the heat.
- Skim any foam from the surface.
- Ladle quickly into clean jars. (I like to use a wide funnel.)
- Wipe the rims of the jars with a clean cloth.
- Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands.
- Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner.
- Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.
Notes
If you prefer to skip the processing step, simply store your jam in the refrigerator or freeze.
© The Fountain Avenue Kitchen
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
It is funny, I am always amazed at how simple, but time consuming canning is. I seriously thought canning was so hard. Now that I know the truth, it is time for me to go for it. I didn’t know i could bypass the boiling portion, how long would the jam last in cooler or freezer, do you know? Looks fantastic! Hugs, Terra
Hi Terra,
It truly is simple! If I get all the jars, lids, sugar, etc., organized ahead of time, the process is that much easier. The jam will last for many months if frozen, weeks in the fridge. My grandmother used to melt paraffin wax (sold near the canning jars) and pour enough over the jam to completely seal, then screw on the lid. The wax hardens and can be popped off prior to eating. She would reuse all sorts of old jars this way and save herself the hot water bath step. It makes an air-tight seal and the jars can be stored at room temperature. I almost forgot about this until someone mentioned it recently. So, you could try that! Let me know if you have any questions! xo
I love this recipe Ann and will be making some next week! The peaches are beautiful here and I LOVE peach jam! Thank you for sharing this! xoxoxo
This looks so amazing! This might have to be my first foray into making jam!
Go for it, Sonali!
What is the reason for the butter?
Good question, Ani! The small amount of butter actually helps to reduce the foam on the surface. You may omit, if desired.
There’s something warm and comforting about seeing your homemade canned products lined up in your pantry. Your jam looks not only beautiful but delicious!
Thank you, Jackie, and I agree. I always feel satisfied and accomplished after putting away the jars!