Easy Homemade Peach Jam
This simple peach jam recipe captures summer's essence in a jar, transforming ripe peaches into a versatile preserve that's perfect for breakfast toast, dessert toppings, or even as a glaze for meats. With the perfect balance of sweetness and fruit flavor, this recipe is ideal for both beginner and experienced canners.
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Servings: 8 cups
Calories: 52kcal
Equipment
- Water Bath Canner
- Canning Jars with Lids and Bands
- Large Heavy-Bottomed Pot
- Small Freezer Plate
Ingredients
Main Ingredients
- 4 pounds ripe peaches about 12 medium peaches, preferably freestone varieties
- 3 cups granulated sugar can substitute with 2½ cups for a less sweet version
- 1/4 cup fresh lemon juice from approximately 2 medium lemons
- 1 packet powdered pectin 1.75 oz, optional for firmer consistency
- 1 tsp butter to reduce foaming
Optional Flavor Enhancers
- 1 vanilla bean split and scraped, can substitute with 1 teaspoon pure vanilla extract
- 1/2 tsp ground cinnamon optional for warm undertones
Instructions
- Sterilize your canning jars, lids, and bands by washing in hot, soapy water. Place jars in water bath canner and keep hot until ready to use. Place lids in a small saucepan with water, heat until simmering, then turn off heat and let stand.
- Bring a large pot of water to a boil. Cut a small "X" on the bottom of each peach, then immerse in boiling water for 45-60 seconds. Immediately transfer to an ice bath. When cool enough to handle, slip off the skins.
- Remove pits and cut peaches into ½-inch chunks. For smoother jam, pulse briefly in a food processor, or for chunkier version, crush with a potato masher. You should have approximately 6 cups of prepared fruit.
- In a large, heavy-bottomed pot, combine prepared peaches, sugar, and lemon juice. For enhanced peach flavor, add a few peach pits to the pot during cooking (remove before canning).
- Stir constantly over medium-high heat until mixture comes to a full rolling boil that cannot be stirred down. Add pectin (if using) and butter. Return to a full rolling boil and cook for exactly one minute, stirring continuously.
- Test jam consistency by dropping a small amount on a cold plate (placed in freezer beforehand), wait 30 seconds, then push with your finger. If it wrinkles slightly and doesn't run, it's ready. If not, continue boiling for 2-minute intervals, testing between each.
- Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles, wipe jar rims, apply lids and bands.
- Process filled jars in boiling water bath for 10 minutes (adjust for altitude if necessary). Remove jars and cool completely before checking seals.
Notes
Store properly sealed jars in a cool, dark place for up to 18 months. Once opened, refrigerate and use within 3 weeks. For a natural pectin boost, add one grated apple with peel instead of commercial pectin. Try serving as a glaze for grilled meats or as a filling between cake layers for an impressive dessert.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 0.2g | Sodium: 1mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 2mg
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