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๏ผwe called it “jelly bread”๏ผand 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.
Canning at altitude?
To compensate for the lower boiling temperature at higher altitudes, the processing time for high-acid foods (fruits, pickles, jams, jellies) must be increased as follows:
- 1,001-3,000 feet: Increase time by 5 minutes
- 3,001-6,000 feet: Increase time by 10 minutes
- 6,001-8,000 feet: Increase time by 15 minutes
- 8,001-10,000 feet: Increase time by 20 minutes
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Classic Peach Jam
Clear, simple instructions make canning your own peach jam a breeze. Perfect for enjoying the sweet taste of summer all year long!
Ingredients
- 3 pounds yellow peaches*, peeled, pitted and finely chopped (about 4 to 4ยฝ cups, finely chopped)
- 5ยฝ cups sugar
- 2 tablespoons fresh lemon juice
- ยฝ 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
- 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๏ผadd 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.
- *White peaches are lower in acid than yellow peaches, so the hot water bath method of preservation is not considered safe. Freezing is a better option for jam made with white peaches.
- 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 โ longer than strawberry and other varieties of jam. So, donโt be discouraged if the mixture initially looks soupier than youโd like. (That said, it’s still fine to enjoy right away โ and quite delicious even when still a touch thin!)
- Frozen peaches work beautifully. Once they are partially thawed, I chop them. (They are easy to chop when still somewhat frozen. Also, when fully thawed, you will lose some of their juices, and you want that in your jam.) Then I place them in the pot and mash once they are thawed enough to easily do so.
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