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!

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
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. Pamela Shearer

    Hi Ann! Thanks for sharing your recipe. My dad loves peach ANYTHING
    I was wondering about how many pints this recipe yields? Sorry if you already answered this question. I scrolled for a little while then just decided to send a message.

    Reply
    1. Ann Post author

      Hi Pamela, Love that our dads are in agreement on that! The yield for this recipe is approximately seven cups, so three pint-size jars and one 8-ounce jar, or seven 8-ounce jars. Often, I end up with a bit of extra that’s perfect for immediate use. Most of my recipes include the yield at the top of the recipe card so you don’t have to hunt for it, but never hesitate to ask!

      Reply
  2. sandra

    hello ,can we leave the skin on the peaches ? I have never done peach Jam. I did kiwi a week ago and it turned out wonderful. I didn’t followed a recipe . I am a little hesitant on the peaches. lol

    Reply
    1. Ann Post author

      Hi Sandra, I don’t recommend leaving the peach skins on for this recipe. Without testing, I’m unsure about the texture and if the final set would be affected. I highly recommend the recipe as written though!

      Reply
    1. Ann Post author

      Hi Gail, The 10-minute guideline generally applies when using 4-, 8- or 12-ounce jars. Some people say to increase the time to 15 minutes when using 16-ounce jars, although I stick with 10 minutes for basic jam recipes and do 5 minutes on the occasion I process 4-ounce jars.

      Reply
  3. Sherri

    Hi! I’d like to use my immersion blender to smooth the jam as I don’t like chunkiness in my jam. At what point would I do this? Thanks!! Sherri

    Reply
    1. Ann Post author

      Hi Sherri, You could follow a recipe for peach jelly, which does require straining the peaches (in this case, I recommend Ball’s recipe). If you’d like to make use of the whole fruit, however, I’d purée the mixture before adding the sugar. The peaches will have softened by this time but you won’t disrupt the final step, which is more precise. If you try, I’d love to know how you make out!

      Reply
  4. Jacqueline Baldridge

    Is this recipe to be 3lbs of peaches AFTER being pitted? I’m used to measuring in cups and the 4-4.5c made me hesitant lol. I want to make sure these set right!

    Reply
    1. Ann Post author

      Hi Jacqueline, It’s 3 pounds of peaches that are then peeled, pitted and finely chopped to yield 4 to 4½ finely chopped cups. I try to provide several measurements, as some people prefer weight and others don’t know it. As a general rule, if a recipe required 3 pounds after pitting and peeling, it would state 3 finely chopped pounds of peaches. I can be confusing, I know! Thanks for taking the time to ask and I hope you enjoy the jam!

      Reply
        1. Ann Post author

          Hi Beth, In order to ensure that the jam sets properly, it’s best to follow the steps precisely. If you missed the pectin, I’d go ahead and add it right away, making sure it fully dissolves before proceeding. I hope that helps and that you’re happy with the jam!

          Reply
    1. Ann Post author

      A hint of heat would be wonderful and don’t think it would affect the jam’s ability to set. I do note this in the post, but peach jam does take longer to fully set than strawberry and many other varieties, so don’t be discouraged if it initially looks soupier than you’d like.

      Reply
    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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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. Whitney
        (5/5)

        Can’t wait to make this. So if I skip the canning process, thus can go straight to freezer after cooling? Doing this on my own for the first time. And how long should it last freezer? Sorry for ridiculous questions.

        Reply
        1. Ann Post author

          Your questions aren’t ridiculous at all, Whitney! Before making jam the first time, it may feel daunting, but after you do it once you’ll realize the steps are easy – and it tastes so good! You are right on the freezing. Just let the jam cool first and make sure you leave some headspace (about ¾ inch) because it will expand slightly when frozen. It will keep for six months, possibly longer. And though you’ll often read that jam keeps for about a week in the fridge once opened, I’ve found it stays fresh for quite a bit longer. Hope that helps and that you enjoy!

          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
      1. Stefanie
        (5/5)

        How much sugar do you think could safely be cut? This is going to be my first canning project and I’m not a fan of super sweet jams.

        Reply
        1. Ann Post author

          Hi Stefanie, Cutting the sugar is tricky, because it’s likely to affect the jam’s ability to fully set. That said, if you don’t mind a looser jam, you could probably cut out a cup or so. If you try, I’d love to know what you think.

          Reply
          1. Stefanie Post author

            Hello,
            I cut the sugar down to 3 cups by using instructions from the pectin package for low sugar recipe. It’s almost identical to your recipe, but it gives instructions on amounts of lemon juice and pectin per cup of fruit. It turned out beautiful and set up perfectly.

          2. Ann Post author

            Great feedback, Stefanie. Thanks so much for mentioning the low-sugar adaptation. I’m delighted the jam was a success!