Classic Peach Jam


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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. It was simple sandwich bread-we called it “jelly bread”-and her homemade jam made it taste like a million bucks!

For a few extra jam-making tips, click on this link to my Classic Strawberry Jam recipe.

Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!Save
The aroma as the fruit cooks is divine and the process is not complicated. Simply follow the easy steps.
Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!Save
Peach jam can take longer to set than strawberry and other varieties of jam. So, don’t be discouraged if the mixture initially looks soupier than you’d like. It can take up to two weeks to fully set but may absolutely be enjoyed before that. I really like the jam when it’s still a touch thin!
Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!Save
A reader recently commented that she loves this recipe and has made it with one the following additions: either 2 tablespoons orange zest OR 1 scraped vanilla bean. When using the vanilla bean, she removes it after sugar comes to boil. While I haven’t tried yet, I think both flavors would complement the peaches nicely. The orange zest is especially appealing to me!
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Classic Peach Jam

4.92 from 25 votes
Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 7 cups

Ingredients

  • 3 pounds peaches, peeled, pitted and finely chopped (about 4 to 4½ cups, finely chopped)
  • cups sugar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon butter (this helps reduce foaming)
  • 1 box fruit pectin (I use the 1.75 ounce/49 gram box of original Sure-Jell powdered pectin; see notes)

Instructions

  1. 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.
  2. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter.
  3. 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.
  4. Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly.
  5. Remove the pot from the heat.
  6. Skim any foam from the surface.
  7. Ladle quickly into clean jars. (I like to use a wide funnel.)
  8. Wipe the rims of the jars with a clean cloth.
  9. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands.
  10. 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.
  11. 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.
  • If you choose a low sugar or liquid pectin, consult the directions on the package as adjustments would need to be made.
  • Peach jam can take up to two weeks to fully set – longer than strawberry and other varieties of jam. So, don’t be discouraged if the mixture initially looks soupier than you’d like. (That said, it’s still fine to enjoy right away – and quite delicious even when still a touch thin!)
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Recipe Rating




260 responses to “Classic Peach Jam”

  1. Amazing taste! Really going to enjoy this when it’s set.
    Great Christmas presents

    1. I’m thrilled you love the jam, Dawn. What a thoughtful Christmas gift it will be!

  2. How long can you store the jam? I believe it’s 1 year for unopened jars and 1 month for open and refrigerated.

    1. Dave, Those are precisely the guidelines recommended by the FDA for homemade jams and jellies. I’ve kept unopened jars a tad longer, and they taste fine (maybe not quite as fabulous), but eventually, the color tends to darken and turn brownish. At that point, you know you’re pushing the storage limits. As for opened, when kept in the refrigerator and time on the counter is minimized (i.e., use and it return to the fridge, rather than sitting out long enough to go to room temp and then chill again) the jam will likely keep for several months…if it lasts that long!

    2. Can I prep the peaches and add the lemon juice and then set in the fridge for a day? Still trying to figure out canning. Thank you

      1. Hi Jeremy, I’m concerned the peaches would brown and the flavor and color would not be quite as fabulous as when the peaches are cut and cooked right away.

  3. I made this today but only got 5 pints wasn’t sure how many this was suppose to make but I tasted it it’s sweet but going to be delicious! I used 4.5 cups of peaches after I processed them, hoping I didn’t cut them short! But the recipe was easy to follow thank you

    1. Great news, Julie! I have the yield conservatively listed as 7 cups, so your yield of 5 pints (or 10 cups) was higher. You definitely didn’t go short on the peaches!

  4. Great recipe
    For variations
    Add 1 scraped vanilla bean..remove bean after sugar comes to boil
    OR
    2 T orange zest

    1. So happy you enjoyed the jam recipe, Leslie, and I love both of those ideas. Thank you for mentioning. Orange zest will be added to my next batch!

  5. Can I use bottled lemon juice instead of fresh?

    1. Yes, Martha. Bottled lemon juice will be fine in this recipe!

  6. Donna Eisenkrein Avatar
    Donna Eisenkrein

    hi there ..I see there are using powdered pectin , can I use liquid pectin ? and how many pouches for this recipe ..thanks Donna

    1. Hi Donna, A 3-ounce pouch of liquid pectin is the equivalent of 2 tablespoons dry pectin, and a 1.75-ounce box of powdered pectin (which is what this recipe calls for) contains about 6 tablespoons of pectin. So, you’d need three 3-ounce pouches of liquid. Refer to the package to see if it specifies anything different, but this should be accurate if you have 3-ounce pouches. Hope this helps and that you enjoy the jam!

      1. Donna Eisenkrein Avatar
        Donna Eisenkrein

        thanks for the reply
        I went and found a box of pectin crystals ours are 57g
        1 box should work then ?

        1. I double-checked my Sure Jell box and it is 49 grams, but I did a little investigative work. I’m guessing you have Certo crystals, and they can be used interchangeably with Sure Jell. Also, powder and crystals, for those who may be wondering, are the essentially same.

          1. Donna Eisenkrein Avatar
            Donna Eisenkrein

            Yes it’s certo crystals ..so one box 57 g will be enough ?

          2. Yes, it will be just right!

          3. Donna Eisenkrein Avatar
            Donna Eisenkrein

            Thank you !

          4. Hi there …
            I had to come back and let you all know I made this and it’s absolutely delicious…
            This will be my new favorite recipe…. Thanks for all the info.

          5. Such great news, Donna! I’m delighted the jam is a new favorite and I appreciate that you took a moment to let me know. Enjoy!

  7. Lori Foster Avatar
    Lori Foster

    I am making this today. I have pectin but it came in a bottle rather than packets. How much do I use for a single batch?

    1. Hi Lori, The answer could vary depending on what brand you are using, but the package will likely have a conversion on it. If not, I’d go to the website of the brand and look there. If you’re still having trouble, let me know exactly what you have and I’ll try to help more!

  8. Followed ALL the directions, came out perfect. Jam set up overnight, all jars are sealed! I have made peach jam in the past, and it can take time to set up. Even though I peeled the peaches, the flesh had a lot of red, so my jam looks red, almost like plum jam. There was extra, so I had it on toast, very good. Thank you!

    1. Terrific feedback, Bianca, and I can imagine the shade is beautiful. Thank you very much for your thoughtful comment and rating!

      1. I would like to keep the skin on the peaches as I have in another recipe. Have you talked to anyone who has done this?

        1. I haven’t done this, likely out of habit. The skins would add color, fiber, and some natural pectin, which would further improve the jam’s set and possibly the flavor. The skins could also create a tougher texture and what some may consider a slightly less appealing appearance. But if you’ve added the skins before and liked the outcome, it’s worth a try. For others who may also be tempted to try, I would caution to thoroughly wash the peaches to remove the fuzz, which wouldn’t be an improvement for sure! If you do make a batch with the skins, please report back!