If you have a bounty of fresh peaches and a love for homemade goodness, you’re in the right place.
Making and canning peach jam is easier than you might think, and the result is a jar full of sunshine you can enjoy year-round.
Today, we’ll walk you through the simple steps to create your own batch of delicious peach jam.
Let’s get started!
Ingredients
To make a batch of peach jam, you’ll need the following ingredients:
- 4 pounds of fresh, ripe peaches
- 1/4 cup lemon juice
- 7 cups granulated sugar
- 1 packet (1.75 ounces) fruit pectin (such as Sure-Jell)
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Equipment
- Large pot
- Canning jars with lids and bands
- Jar lifter or tongs
- Canning funnel
- Ladle
- Large mixing bowl
- Blanching pot or large saucepan
- Ice bath (large bowl filled with ice water)
- Clean kitchen towels
- Canning pot with rack
- Wooden spoon or heatproof spatula
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Make Peach Jam
- Prepare the Peaches: Start by washing the peaches thoroughly. To easily peel the peaches, blanch them by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Pit and chop the peeled peaches into small pieces.
- Crush the Peaches: In a large mixing bowl, crush the chopped peaches using a potato masher or the back of a spoon until you have a chunky puree. If you prefer smoother jam, you can use a blender or food processor.
- Combine Ingredients: In a large pot, combine the crushed peaches, lemon juice, and fruit pectin. Stir well to combine.
- Cook the Jam: Place the pot on the stove over medium-high heat. Stir constantly to prevent sticking and bring the mixture to a full rolling boil that cannot be stirred down.
- Add Sugar: Once the mixture is boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
- Skim Foam: If any foam has formed on the surface of the jam, skim it off with a spoon. This will help ensure a clearer jam.
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Canning Peach Jam Step by Step
- Prepare Canning Equipment: While the jam is cooking, prepare your canning equipment. Clean your jars in warm, soapy water, and keep them warm until ready to fill. Simmer the lids and bands in hot water (not boiling) to soften the seals.
- Fill the Jars: Using a canning funnel and ladle, fill the hot, sterilized jars with the hot peach jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Seal the Jars: Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten.
- Process the Jars: Place the filled jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Cool and Store: Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.
Tips for Success
- Use Ripe Peaches: For the best flavor, use fully ripe peaches that are free from bruises and blemishes.
- Consistent Stirring: Stir the jam constantly while cooking to prevent sticking and burning.
- Altitude Adjustments: If you live at a high altitude, you may need to adjust the processing time. Check guidelines here for your specific altitude.
- Label and Date: Label your jars with the date of canning so you can keep track of their shelf life.
There’s nothing quite like the taste of homemade jam, especially when you know it’s made with love.
I’m sure you’ll enjoy spreading this on toast or adding it to your favorite dishes.
It’s especially good as a flavoring for oatmeal and yogurt. Give that a try if you haven’t already. Enjoy!
Print
Homemade Peach Jam
Using fresh, ripe peaches, lemon juice, sugar, and pectin, this peach jam creates a sweet, tangy spread perfect for toast, yogurt, oatmeal, and more.
- Total Time: 50 minutes
- Yield: 6 half pints 1x
Ingredients
- 4 pounds of fresh, ripe peaches
- 1/4 cup lemon juice
- 7 cups granulated sugar
- 1 packet (1.75 ounces) fruit pectin (such as Sure-Jell)
Instructions
- Start by washing the peaches thoroughly. To easily peel the peaches, blanch them by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Pit and chop the peeled peaches into small pieces.
- In a large mixing bowl, crush the chopped peaches using a potato masher or the back of a spoon until you have a chunky puree. If you prefer smoother jam, you can use a blender or food processor.
- In a large pot, combine the crushed peaches, lemon juice, and fruit pectin. Stir well to combine.
- Place the pot on the stove over medium-high heat. Stir constantly to prevent sticking and bring the mixture to a full rolling boil that cannot be stirred down.
- Once the mixture is boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
- If any foam has formed on the surface of the jam, skim it off with a spoon. This will help ensure a clearer jam.
- While the jam is cooking, prepare your canning equipment. Wash the jars with soapy water, then keep them warm until ready to fill. Simmer the lids and bands in hot water (not boiling) to soften the seals.
- Using a canning funnel and ladle, fill the hot, sterilized jars with the hot peach jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten.
- Place the filled jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours. Check the seals by pressing the center of each lid—if it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a few weeks.
- Prep Time: 30 minutes
- Canning Time: 10 minutes
- Cook Time: 10 minutes
