Classic Peach Jam
Yield: 7 cups


  • 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)


  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.


  • 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.

More recipes at