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. Ann Post author

      Anita, I haven’t used liquid pectin but there is likely a conversion on the package. In case you don’t see this, I did some quick investigation, and it looks like the general recommendation for substituting liquid pectin for powdered pectin is the following : 2 pouches liquid = 4 tablespoons or 1 (1.75oz) box powdered pectin. I have also read that liquid pectin is not added at the beginning of the recipe, as is done with powdered pectin, but rather at the end, after the fruit, sugar, and other ingredients have cooked. Again, consult the instructions that come with the liquid pectin, and I hope this helps!

      Reply
  1. Mom of 2
    (5/5)

    I made this yesterday and had some on my toast today. It was perfect! The directions were easy to follow. This was my 1st time making peach jam and it was so easy. I will be saving this recipe.
    Thank you!

    Reply
    1. Ann Post author

      Fabulous news! I’m delighted the jam was a success and hope it makes your toast extra special for many mornings to come!

      Reply
    1. Ann Post author

      Pectin (which is what Sure Jell is) is very tart, so the sugar balances that. You could cut the sugar, but the finished jam may not set up quite as well.

      Reply
  2. Kate

    I love peach anything but peach jam is my go too even to calm my nerves on English muffin. Question to I flip the jars upside down when cooling and setting up ? Thankyou

    Reply
    1. Ann Post author

      Hi Kate, I get that! The simple combination feels like comfort food at its best. As for your question, my grandmother used to flip the jars after putting the hot jam in them, and I’ve done it too over the years. People used to do this instead of completing the actual canning process, and though the jars usually seal if everything is very hot, for food safety reasons it’s no longer recommended. Even after removing the jars from the canner, it doesn’t seem to aid the setting process, which can take up to two weeks for peach jam…although the jam is delicious even if you don’t wait that long to open a jar.

      Reply
  3. Aaron S
    (5/5)

    A Beautiful Jam! I followed to a T except, I only added 3 1/2 Cups of Sugar as I am already sweet enough! This is gonna be so good on my ice cream later!

    Reply
  4. Karen
    (5/5)

    This recipe looks amazing and I will be trying this weekend? How long does this jam stay good for once canned?

    Reply
    1. Ann Post author

      Hi Tracey, It is grams. It’s the standard size package, at least in the US. That said, I do believe they sell a bulk option, so weight can be helpful.

      Reply
  5. linda lumley

    made this today and it was super easy and tasted better than any i’ve had. only problem was it was 113 with the heat index outside and toward the end felt like that in the kitchen but worth it

    Reply
    1. Ann Post author

      I’m thrilled the jam is the best you’ve had, Linda, and feel for you with the heat. Every time you enjoy some of the jam, you should feel especially accomplished!

      Reply
    1. Ann Post author

      Hi Marjorie, For best quality and flavor, the recommended maximum storage time for jellies and jams is one year. I’ve kept a jar for longer, and eventually the color started to darken. The flavor was fine, but not quite as fresh and delicious at that point.

      Reply
  6. Alyssa

    Hello! How much headspace do you leave when processing? Other preserves have been 1/4” but just checking since I’m new to canning. Thanks!

    Reply
  7. Lex
    (5/5)

    Wow, oh wow! This was easy and delicious! I followed the recipe to a t. Except, because I had more than 3 pounds of peaches, I did add a packet of gelatin. This is just an amazing recipe. I also added half of an apple. I just didn’t have faith in the pectin that it would be fixed thick enough. I’m going to separate out a jar and hold until it is two weeks in the cupboard. That will let me know it all set up well.

    Reply
    1. Ann Post author

      So happy you love the jam, Lex. It’s such a great way to enjoy the flavor of fresh peaches well after the season is over. Enjoy and thanks for your comment!

      Reply
  8. Angela McGraw

    Everything worked out in this recipe to a T! I was wondering how long I should wait to crack open a jar and try?!

    Reply
    1. Ann Post author

      Wonderful, Angela! The jam will continue to set for up to two weeks, but I often use a jar right away. There’s something about the just-canned jam that tastes especially good. At the beginning, it can be a touch soupy, but I enjoy it that way too!

      Reply
    1. Ann Post author

      Hi Anna, I’ve had batches that take up to two weeks to fully set, so if you followed the recipe, you should be just fine. Sometimes, I open a jar before it’s set completely and it still tastes fantastic

      Reply
    1. Ann Post author

      Hi Rachel, The small amount of butter is used to reduce the amount of foam that develops when simmering. You could omit it and simply skim any excess foam from the surface.

      Reply