Classic Peach Jam

By Ann Fulton
161 Replies
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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!

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.

Classic Peach Jam
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min
Yield: 7 cups
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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.
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Comments

    1. Ann Post author

      Hi Jeanine, If you have a big stock pot and a rack that can be placed on the bottom, you could use that like a canner.

      Reply ↓
  2. Judie

    I just made this, following the recipe exacting. The jars are still warm, but I am concerned about it setting up. How long should it take before I can see success? Thanks so much!

    Reply ↓
    1. Ann Post author

      Hi Judie, The jam starts to set right away but will continue to do so for the first two weeks or so. I actually prefer the jam when it seems looser at the outset. If you have further questions or concerns, feel free to check back in!

      Reply ↓
  3. Michael

    Hi. We bought 25 lbs of Georgia Peaches. Tomorrow will be my 1st attempt at canning by myself. I have tried it with a very close family friend, but never on my own. Your recipe looks pretty straightforward, but I keep seeing discrepancies between recipes as to the amount of sugar to use. How do I know which is correct?
    Also, can you recommend any good simple recipes for cobbler, crisp, pie and how to store/freeze peaches for eating over the winter?
    Thanks.
    Mike the Canning Newbie

    Reply ↓
    1. Ann Post author

      Hi Michael, You will have a busy but very productive day! I rely on time-tested canning guidelines in this recipe. In terms of canning, peaches are one of the more finicky fruits, so in my experience, following these instructions in the surest way to produce a jam that sets up well, doesn’t have floating fruit, etc. That said, if either of those things happen, you can be assured the jam will still taste terrific. (Also, peach jam will continue to set up over the first two weeks or so.) Sometimes people play with the sugar and still have good results. It comes down to how much natural sugars are in the peaches to start with (or how ripe they are). Bottom line, I have found the most consistent results with this recipe.

      As for recipes, this cobbler has been a hit with family, friends, and readers: https://fountainavenuekitchen.com/cuppa-cuppa-cuppa-cobbler/. If you search peaches, on this site, you’ll find some other options, from baked oatmeals and peach tea to cakes and salads.

      For freezing, I like to peel and pit the peaches and then slice (although you can chop or quarter if preferred) and then place them in a single layer on a parchment paper-lined baking sheet. Freeze until solid, at least 4 hours or overnight (no need to cover), and then transfer the frozen peaches to a freezer bag, removing as much air from the bag as possible before sealing. For easier transfer from baking sheet to freezer bag, try not to have a lot of juice on the parchment paper.

      Hope this helps and you enjoy every ounce of those peaches!

      Reply ↓
  4. Patti Betz

    This was fabulous! I doubled the recipe since peaches are $.99 a lb right now here. And I cut the sugar by a cup. It made 17 pints. This recipe is the perfect combination of tart and sweet. Thank you!

    Reply ↓
    1. Ann Post author

      Patti, I’m so happy this was a hit － and how fabulous that you now have 17 pints. You must feel so accomplished. Thank you for taking a moment to let me know!

      Reply ↓
    1. Ann Post author

      My grandmother did that as well, Kate, and I always loved to pop the paraffin rounds off the top of a new jar! It worked well, but it’s technically not an approved method so I can’t recommend it in place of the hot water bath.

      Reply ↓
  7. Heather

    Just finished my first batch! I woke up this morning and its still very liquidy. It’s not like jelly yet‍. Will it still set up? I used one pkg 1.75oz sure jell like recipe states. Plz advise. Is there hope?

    Thanks
    Heather

    Reply ↓
    1. Ann Post author

      Hi Heather, The only time I’ve had my peach jam turn out soupy was when I under-measured the sugar. That said, unlike other jams that tend to set up quickly, peach jam will continue to set over a couple of weeks. So I wouldn’t fret yet! Also, the time I ended up with a slightly soupy batch, it still tasted delicious. Again, I think you’ll be ok, but even if the consistency is somewhat looser than usual, I think you’ll still be able to enjoy it. Feel free to check back in a week or two if you have lingering questions or there’s a need to troubleshoot further.

      Reply ↓
    1. Ann Post author

      Kathy, I haven’t made traditional jam or jelly with stevia sugar substitute. If you use an equivalent amount in terms of sweetness, the taste should be fine. My only concern would be whether the jam would set properly. Worst case scenario, you may have a slightly soupy end result. If you do try, note that the jam may continue to set up over several days, or even a few weeks. I’d love to know how you make out if you give it a go!

      Reply ↓
  9. Ronnie

    I have made every other kind of jam, jelly and preserves, but never peach. I did not know what I was missing. This recipe is great. Just finished a batch. I think I have enough peaches for another batch. It want last long at our house. Definitely a keeper. Thanks!

    Reply ↓
    1. Ann Post author

      Ronnie, I’m thrilled you discovered the fabulousness of peach jam. It is SO good! Thanks so much for your comment, and enjoy every last spoonful!

      Reply ↓
  10. Bonnie Lee

    I love canning. I just seen this recipe and we have a peach truck coming to town in a couple weeks. They sell 40 lb. boxes, so I plan on canning peach pie filling, canning just peaches and I want to make peach preserves/ jelly. My red raspberry jam and blueberry jam turned out great, but strawberry jam not so much. It wouldn’t thicken. My husband used it on top of ice cream. I’m hoping this recipe will turn out thick enough. But my question to you is this; I would like to double or triple this recipe as I have a large family. Will all measurement be doubled or tripled exactly or will there be any changes ? I’m not sure I asked that right but I hope you understand what I’m trying to ask. Thank you for this lovely recipe.

    Reply ↓
    1. Ann Post author

      Hi Bonnie, I’m sure that 40 pound box will keep you busy! Even though it seems more efficient, I wouldn’t recommend doubling or tripling the recipe. Jams and jellies are less likely to set up properly when the recipes aren’t followed exactly. Also, I find that peach jam can take a few weeks to fully set. So if it seems a little runny initially, don’t worry. If you follow the basic instructions, the end result should be great. Good luck and enjoy all those peaches!

      Reply ↓
  12. Dena

    I saw below that you cannot use liquid pectin. If I have powdered pectin for “low sugar” recipes, how much should I use? (Ball low sugar pectin, it comes in a container rather than a box). I tried this recipe with “1 box of sure-jell” pectin, but it didn’t work. It was liquid pectin and from reading the comments, it seems that you box was powdered and my box was liquid. Please help, it never set.

    Thanks!

    Reply ↓
    1. Ann Post author

      Hi Dena, I’m sorry you used the liquid pectin and that the jam didn’t set. I’ve only ever used powdered pectin, and there are adjustments that would need to be made when using liquid or low-sugar formulations. I’ve attached a more obvious note to the recipe to hopefully eliminate any further confusion. You may find that the jam firms up over the next week or two and that it still tastes quite good. Please let me know if you have any more questions!

      Reply ↓
      1. Dena

        Thanks Ann. I’m going out to buy the regular powdered pectin that you listed. The liquid pectin calls for much more sugar and although I do not want to eliminate or drastically lower the sugar, I just want to use less. I want more of the peach flavor to come through. This is the only recipe that calls for the proportions I am looking for. I am trying again today!
        Thank you so much

        Reply ↓
        1. Ann Post author

          Thanks for the follow up and good luck. I think you’ll find that the peach flavor really shines with this recipe, and I hope you’ll be enjoying it all winter long!

          Reply ↓
    1. Ann Post author

      Hi Christopher, The tiny bit of butter is an optional way to reduce foaming and is considered safe according to the Ball canning experts. I also just double-checked to make sure the food safety guidelines haven’t changed, and I don’t believe they have. That said, it is not safe to can just butter. If you have further information on this, please feel free to share it.

      Reply ↓
  14. Kelly

    Hello from KY! Your jam looks amazing!! I have made some jam without the pectin and although it did turn out really good it was not as thick as I had hoped for. I would love to try your recipe with the pectin but am unsure of how much to use. The Ball brand of pectin I purchased came in a 4.7 oz jar. Just don’t want to use too much! Thanks in advance

    Reply ↓
    1. Ann Post author

      Hi Kelly, 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. I got that information from Ball, so it should be accurate. Good luck and enjoy the jam!

      Reply ↓
  15. Stephenie Laughlin

    This is the first time I’ve ever tried making jam. If my jars do not seal, may I freeze them in the jars? And for how long will they be good in the freezer?
    Thank you,
    Stevie

    Reply ↓
    1. Ann Post author

      Hi Stevie, Your jars will likely seal, but if they don’t, you can absolutely freeze the jam. Because the jam will expand when it freezes, you need to have enough headspace, or room under the lid. If you’re not sure that you have enough, you could remove a small amount to be sure. Good luck…and enjoy!

      Reply ↓
  17. Linda Ardo

    This is the classic recipe that I was looking for for me and My Sister to do during the weekend, we are probably doing two baskets of peaches. But the real question is, is it thick? My other Sister made hers, didn’t use pectin and you can’t even keep it on the knife to spread, I always used pectin, I thought that it was important to keep the color and for it to thicken the preserves? We are also skipping the water bath and using the wax, but will still seal with a simmered lid in water and the ring.

    Reply ↓
    1. Ann Post author

      This does have a nice, thick consistency, Linda. The photograph was taken right after making that particular batch, and it definitely thickens as it sits over the first week or so. The color also stays quite nice, and I do think the pectin helps in both regards. I hope that answers your questions and that you have a fun day canning with your sister!

      Reply ↓
  18. Sandra

    I didn’t weigh my peaches before I peeled and cut them up. Do you know how many cups of peaches you got out of 6 lbs. of peaches? I want the proportions of sugar, pectin and lemon juice to peaches be correct.

    Reply ↓
    1. Ann Post author

      For an option to the weighted measurement, 3 pounds of fresh peaches will yield approximately 4 to 4-1/2 cups of finely diced, peeled and pitted peaches. So if you begin with 6 pounds, you’ll get about 8 to 9 cups. Hope that helps, Sandra!

      Reply ↓
  19. Candace

    Hi Ann Your peach preserves/jam looks divine. I am wondering if this recipe has a runny consistency (looks like from picture), or does it thicken up? A thicker jam is what I want. If thinner, could I add a bit more pectin. Thank you. Candace

    Reply ↓
    1. Ann Post author

      Hi Candace, This jam does thicken up nicely. The photo was taken when it was fresh out of the pot and still a bit runny. I’ve made this recipe many times and, if you follow the measurements, cooking time, etc., you shouldn’t need more pectin to achieve the desired result. Enjoy!

      Reply ↓
    1. Ann Post author

      The recipe yields seven cups of jam, so you could use seven 8-ounce jars or 3 pint jars plus one 8-ounce jar.

      Reply ↓