Classic Peach Jam

By Ann Fulton

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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.

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!
Classic Peach Jam
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Yield: 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
  • 1 box fruit pectin (I use the 1.75 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.
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Comments

    1. Ann Post author

      Hi Wendy, You can definitely use frozen peaches. I would use them straight from the freezer rather than thawing first. That way, they’ll maintain their color better and you won’t lose any of the juices.

      Reply
  1. Cathy Layendecker

    This was absolutely delicious but a little syrupy. Too mch sugar? I did the canning processing but the one I opened and tasted I put in the fridge to see if it gets a little thicker but the flavor OMG. This was my first time canning anything! Any suggestions?

    Reply
    1. Ann Post author

      Hi Cathy, I’m thrilled the flavor is perfect and am happy to report that the jam will continue to set up. It tends to be more syrupy, as you say, soon after canning and will continue to set over the first week or two. (I actually notice this more with peach jam than other flavors, such as strawberry.) Let me know if this isn’t the case, but I think you will find the consistency to be as you expected soon!

      Reply
    1. Ann Post author

      You should be just fine, Gail. The lemon juices adds a touch of acidity to balance the sweetness, but I think the jam will still taste delicious.

      Reply
  2. Colleen

    Making this on either Friday or Saturday when I get my Georgia Peaches! Could you tell me how many Tablespoons or teaspoons you use for the powdered pectin? Mine is in a container and no directions as to how much to add. Thank you in advance!

    Reply
    1. Ann Post author

      Hi Colleen, Depending on the type of powdered pectin you purchased, the proportions will vary. There should be a conversion on the label of your jar. For Classic Pectin – 6 tablespoons equal a box. For Lo/No Sugar Pectin – 3 tablespoons equal a box. For Instant – 5 tablespoons equals a packet. This information is from Ball, so it should be accurate. Hope you enjoy the jam!

      Reply
  3. Gena

    I’m making the jam tomorrow and I’m confused because some recipes say finger tighten the lids and others say tighten lids .

    Reply
    1. Ann Post author

      Hi Gena, Hot air needs to escape from the jar after processing in order to create a vacuum when the jar cools. If the ring is too tight, this release can’t happen. Finger tight refers to using the fingers to gently tighten as opposed to using a full hand grip to muscle it as tight as it will go. In other words, once the ring stops turning freely, it is tight enough. I hope this explanation helps and that you enjoy the jam!

      Reply
  4. Janet L

    Hi Ann,
    Just made this from a gallon sized bag of peaches frozen this summer. I was only looking to make a little bit for a dessert so I had no jars at the ready. Well, no shortage with the dessert! It’s delicious beautiful, btw.

    Reply
  5. Rosemarie Pineda

    I used your recipe and my jams came out perfect – thank you so much. The first batch, I did not measure the peaches. The second batch I did and the second batch came out perfect while the first batch came out very good but a little runny.

    Reply
    1. Ann Post author

      Rosemarie, I’m delighted the jam came out perfectly and that you made several batches. For the batch you didn’t measure that was slightly runny, I am certain it will taste fantastic and it will likely set up a bit more over time.

      Reply
    1. Ann Post author

      Hi Mary, I’ve only used two piece lids, so I just did some quick checking to see if there was a new lid that I wasn’t aware of. It looks like the standard two piece lid is still the recommended at-home option. One piece, screw-type canning lids aren’t designed or approved for home canning use. This type of lid is generally used in commercial food processing under very strict time and temperature controls. I hope this helps and that you enjoy!

      Reply
    1. Ann Post author

      Hi Marcia, One box of Sure-Jell dry pectin is 1.75 ounces (or 50 grams) which is equivalent to 4 tablespoons (plus about 1/2 gram more to be technical). Hope that helps!

      Reply
    1. Ann Post author

      Thank you for your feedback, Carol. Traditional jam recipes tend to be sweet, and they are finicky as well. So, while you can absolutely reduce the sugar, you run the risk of the jam not setting up properly.

      Reply