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Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!

 

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.

 

The aroma as the fruit cooks is divine and the process is not complicated. Simply follow the easy steps.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. Enjoy summer in a jar all year long! Save
Peach jam can take longer to set than strawberry jam and other varieties. So don’t be discouraged if the mixture initially looks soupier than you’d like.

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Classic Peach Jam

4.88 from 16 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
Servings 7 cups

Ingredients

  • 3 pounds peaches, peeled, pitted and finely chopped (about 4 to 4-1/2 cups, finely chopped)
  • 5-1/2 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 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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205 responses to “Classic Peach Jam”

  1. Carolyn Demusis Avatar
    Carolyn Demusis

    I’m so glad I happened upon this article… we made peach jam a few days ago and it just won’t gel!
    Now, I hope that after a couple of weeks, it will thicken. We thought we had made 18 jars of peach soup!
    We’d hoped to use it as Christmas gifts for our neighbors. There’s still a couple of weeks to go, but just to make sure, I labeled them “Peach sauce”!

    1. Carolyn, I love your rebranding but do hope your recipe sets up. If it doesn’t, I encourage you to try this recipe the next time. And feel free to report back. Whatever happens, it is a most thoughtful gift!

  2. Misty Harvey Avatar
    Misty Harvey

    How many pints does this make?

    1. Seven cups, so 3 1/2 pints.

  3. can you use clear jell instead of pectin if so how much per batch

    1. Hi Norma, While pectin and clear jell both have thickening properties, they act upon the fruit in jams and jellies differently. So, without testing, I wouldn’t recommend the substitution.

  4. Gina Shmalo Avatar
    Gina Shmalo

    Followed this recipe and created the yummiest batch of jam! Can’t wait to share it!

    1. So glad this was a success, Gina, and how generous of you to share your bounty. I’m sure that will make others very happy!

  5. This is the perfect recipe. Quick and easy. And mm mm good. My husband puts it on pancakes, ice cream you name it.

    1. I’m glad you and your husband have found so many ways to enjoy the jam, Gail. Thanks for your terrific feedback!

  6. Can u use low sugar pectin?

    1. Kari, You can use low-sugar pectin but the proportions of fruit and acid will change and the resulting jam will be a little different. If using low-sugar pectin, consult the package directions to be sure you make the changes needed for best flavor and a good set.

      1. Do you peel the peaches?

        1. Yes, Renee. I mention that in the recipe. The peach skin would detract from the texture of the jam.

  7. Patricia A Wright Avatar
    Patricia A Wright

    Just made peach jam using your recipe! It was really easy and quick!

    1. Wonderful news, Patricia! Thanks for letting me know.

  8. Just a recipe to try canning peaches for the first time. So far it works perfectly and I am really proud of myself. Thank you so much.

    1. Your comment makes me so happy! Thanks for the terrific feedback…and way to go!

  9. Michelle BREWTON Avatar
    Michelle BREWTON

    How many pint jars should I buy to make this recipe?

    1. Hi Michelle, The recipe yield is seven cups, so you could use three pint-size jars plus one eight-ounce jar or seven eight-ounce jars…or any combination that adds up to seven cups.

  10. mom of 3+ Avatar
    mom of 3+

    Have you ever doubled the recipe in the pot? I’d like to make it but want to cut down on time of processing 2 different ones.

    1. “Canning rules” have always dictated not to double a batch, that the jam may not set up properly. The rationale behind this claim is that a larger batch increases the cooking time, which increases evaporation. Also, a bigger batch may cook less evenly. Finally, a faster cooking time is what produces the freshest tasting jam. I hope this information is helpful and that you enjoy the jam if you make it!

  11. If it is on the thin side can you recook it for another minute

    1. Hi Kay, I mention in the recipe notes that peach jam can take up to two weeks to fully set, so I wouldn’t do a thing. A little thin now means it will be perfect soon!