Easy Peach Jam
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Do you need to use up some peaches? Making a batch of easy peach jam is one of the best ways to preserve that sweet summer flavor. This classic homemade jam is simple to make and comes together quickly with just a few ingredients.
Peaches are one of my favorite summer fruits. I always look forward to late summer, when farmers’ markets and stores are filled with local, ripe peaches.
This is the best time to stock up on peaches to enjoy making peach cobbler, peach butter, and of course, this yummy peach jam.
One of the best things about this recipe is how beginner-friendly it is. You don’t need any special equipment beyond a water bath canner, and it’s simple enough to make a few batches in an afternoon.
The fruit cooks quickly, and thanks to the powdered pectin, the jam sets up beautifully without needing a long boil.
It’s a great way to use up extra peaches and makes a thoughtful homemade gift.
Ingredient Notes
Make sure to check the recipe card for a full list of ingredients and measurements.
- Peaches – You’ll need about 3 pounds of ripe peaches. Peeling the peaches is optional; most of the time, I leave the peels on and really don’t notice them in the jam. But if you prefer, you can peel the peaches first for a smoother jam.
- Lemon Juice – Helps to balance the sweetness and brightens the flavor and color.
- Powdered Fruit Pectin – Helps the jam to set without needing a long cooking time.
- Butter – The small amount of butter helps to reduce foaming when the jam boils and reduces how much skimming you need to do later. It’s optional, but helpful.
- Sugar – It sweetens and helps to preserve the jam. It might seem like a lot of sugar, but this amount works well with regular pectin, allowing it to set properly. If you want to reduce the sugar, then make sure to use a low-sugar pectin.
How To Make Easy Peach Jam
Wash your peaches, and peel if desired. Cut the peaches in half and remove the pits, then finely dice them.
Place the prepared peaches into a large saucepan and add the pectin and lemon juice. Stir everything together well.
Bring the peaches to a full rolling boil over high heat, stirring constantly. If you want a smoother jam, you can mash it with a potato masher to break up some of the peaches.
Then add the sugar and stir well to mix and dissolve it. Return the jam to a full rolling boil and boil for 1 minute, stirring constantly.
Remove the jam from the heat, stir, and skim the foam. Continue stirring the jam for 5 minutes to prevent the fruit from floating to the top.
How To Can Peach Jam
Ladle the hot jam into your prepared jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth.
Then place the lids and rings on, tightening them finger-tight.
Place the jars into your water bath canner and process for 10 minutes, adjusting the time to your elevation.
When done, remove the jars from the canner and place them onto a towel. Leave the jars to sit undisturbed for 24 hours for the seals to set.
Then check the lids, any jars that didn’t seal will need to be reprocessed or refrigerated.
Remove the rings from the jars and wash the jars in warm, soapy water. Dry and label, then store in a cool, dark place.
More Peach Recipes:
FAQs
Easy Peach Jam
Ingredients
- 4 cups diced peaches (about 3 pounds)
- 2 tablespoons lemon juice
- 1 box powdered fruit pectin (about 5 tablespoons)
- 1/2 teaspoon butter optional
- 5 1/2 cups sugar
Instructions
- Peel (optional) and pit the peaches, then finely chop. Measure 4 cups of prepared fruit into your saucepan. Add the pectin, lemon juice, and butter (optional), then stir them together. Bring the peaches to a full rolling boil on high heat, stirring constantly. Optionally, mash the peaches with a potato masher if you want a smoother jam.
- Add the sugar and stir, then return the jam to a full rolling boil and boil for 1 minute.
- Remove it from the heat and skim off the foam, stir and skim for 5 minutes to help prevent floating fruit.
- Ladle into the prepared jars, leaving 1/4 inch of headspace. Wipe the jar rims clean and place the lid and rings on, tightening them finger-tight.
- Place the jars in your water bath canner and process for 10 minutes. When done, remove the jars and set them on a towel to cool completely for 24 hours.
- Then check the shelves and refrigerate or reprocess any jars that didn’t sell. Wash the jars, dry them, and label them. Then store in a cool, dark place.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
