Homemade Peach Jam

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Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon, Homemade Peach Jam has been a staple in our home for about 15 years.

Every year, I wait until we can order peaches by the case. Then I roll up my sleeves and set to work making and canning a year’s worth of delicious jam.

Homemade Peach Jam

Several years ago, about the time I started this website, the peaches were very late getting to our area. They finally arrived the day before I was headed out of town. I was looking forward to making jam just as soon as they were at the perfect stage of ripeness.

I glanced around at all my wonderful peaches and panicked because I knew they were going to be way past perfect by the time I returned home. I was on my way to being disappointed; when Sean very casually told me that he’d take care of it.

Now, I admit that jam making is not difficult. It is actually quite easy. However, it can also be time-consuming (especially, when you are not familiar with it all) and it is not a simple thing to accomplish with three small children running through the house all weekend.

I assured him that he shouldn’t worry about it, but if he really wanted to do it, I would set out the recipe and the jars for him.

Well, I came home a couple of days later to 24 jars of peach jam. Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon.

Did Sean really want to spend his time making jam this past weekend? That’s doubtful. But he did it to make my life easier and that makes every bite of this delicious jam taste even more delicious.

When I first posted this recipe on the site in 2011, it was just the photo of those jam jars. I’ve since updated the post with a video, and plenty of step by step photos. I hope it’s helpful to you in your jam making endeavors!

Get the tips for EASY peach peeling at barefeetinthekitchen.com

Peach Jam

Store-bought jams and preserves just can’t compare with the taste of the homemade stuff and this peach jam is no exception.

Nothing says “summer” like biting into a fresh, sweet, juicy peach at the perfect stage of ripeness. This jam manages to capture all that spectacular warm weather flavor in a jar for eating any time of the year.

Peach Jam jam is phenomenal on all kinds of breads, muffins, and scones.

Toast a slice of Tender High Rising Gluten Free Sandwich Bread   or English Muffin Bread and spread with a thick layer of peach jam for a sweet way to start the day. Blueberry Bran Muffins and Peach Jam are another great breakfast pairing to enjoy with your morning cup of coffee or tea.

Did you know you can also put peach jam in homemade ice cream? I found this out after a happy accident with a jar of peach jam lead to a surprising frozen treat in the form of Strawberry Peach Jam Ice Cream. 

Simmering fresh peaches for jam making - get the recipe at barefeetinthekitchen.com

Peach Jam Recipe

There are so many peach jam recipes out there but this one is my go-to for a daily spread. Like many recipes, it starts with plenty of fresh peaches, sugar, and pectin. Lemon juice adds both a tart flavor and acidity that helps with the “preserving” part of homemade preserves.

I add just a touch of with cinnamon or allspice to the recipe for the perfect amount of spice. It’s enough to give this jam a hint of something special without totally overwhelming that incredible peach flavor.

When you serve this jam, don’t be surprised if you’re peppered with questions about what that secret ingredient is that makes it so darn good.

Skim the froth off the boiling jam, but don't throw it away, it's delicious!

Canning Peach Jam

This is a fairly standard and easy recipe for canning jam but, as I mentioned before, it is time-consuming. Set aside a good chunk of time for getting the jam prepared and processed and make sure all your equipment is clean and ready to go before you get started.

For this recipe, I use the hot water bath method of processing jars. You don’t need any fancy canning equipment!

Funneling jam into jars for canning - get the recipe at barefeetinthekitchen.com

Don’t be intimidated if you’ve never canned your own preserves before. It’s easy to learn and a fantastic skill to have in your toolbox. My friend Rebecca has a good Canning Basics guide here with more tips!

Once you get started making your own homemade jam, there’s a whole world of recipes out there for you to explore.

Don't forget to wipe any spills on the jar rims before processing and sealing - get the recipe at barefeetinthekitchen.com

Habanero Peach Jam is a spicy hot pepper jam spin on this recipe that’s delicious on toast, crackers, and any which way you eat it. Cranberry Pepper Jam is another sweet and spicy variety that’s perfect to give as a gift and enjoy yourself.

Not all jams have to be sweet! Tomato Jam is a savory preserve (with just a touch of sweetness from fresh ripe tomatoes) that I especially love to eat spread on fluffy biscuits and cornbread. 

But if you only make one jam recipe in your life, this Peach Jam is an excellent choice. Full of fruity, peachy goodness and simple and straightforward to make, this is one recipe you’ll want to make every peach season for years to come. 

Homemade Peach Jam on toast is a treat! get the recipe at barefeetinthekitchen.com

Peach Jam Recipe

  1. Sort and wash fully ripe peaches. Remove stems, skins, bruises, and pits. Chop peaches and add to a large pot.
  2. Crush or smash the peaches. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.
  3. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
  4. Remove from heat; skim the foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
  5. Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.

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Homemade Peach Jam

4.9 from 65 votes
Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.
Pin Print Review
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Course: Condiment
Cuisine: American
Servings: 6 half-pint jars

Ingredients 

  • 3 pounds fresh peaches – 4 cups crushed this was about 7 medium size peaches
  • 1 package powdered pectin (approximately 1.75 ounces)
  • 2 tablespoons lemon juice
  • 5 cups sugar
  • 1/2 teaspoon cinnamon or allspice

Instructions

  • Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
  • Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
  • Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
  • Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.

Nutrition

Calories: 735kcal · Carbohydrates: 188g · Protein: 2g · Sodium: 2mg · Potassium: 430mg · Fiber: 3g · Sugar: 185g · Vitamin A: 740IU · Vitamin C: 16.9mg · Calcium: 14mg · Iron: 0.6mg
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{originally published 9/26/11 – recipe notes and photos updated 7/20/20}

Homemade Peach Jam

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Marie labroad says

    Better taste than when using sure jell directions. Can this be used for strawberry jam as well5 stars

  2. Shej says

    Hello, I really want to try this recipe but I only have agar agar on hand, no pectin. Can I sub the pectin for agar agar?

  3. Adriana Pomatto says

    This is a great recipe. I’ve never made jam until now. Very easy to follow and it all went so well.5 stars

  4. Cynthia JUDD says

    In this recipe you say 3 pounds is equal to 4 cups of peaches. Yet in the Peach Habanero Peach Jam recipe you have linked, it states 2 pounds of peaches is equal to 5.5 cups. I am confused. That doesn’t make sense. Should I use the pound measurement or the cup one?

    • Mary Younkin says

      Hi Cynthia, it took me a moment to figure this one out! In this recipe, the peaches were measured after being chopped and then crushed. And in the other one, they were simply measured after being chopped. (Sorry for the confusion!) I’ll make a note of the chopped measurement next time as well for this recipe. You’ll want to use the pound measurement if there is confusion.

  5. Darla Parker says

    When I printed your recipe I doubled the recipe which was very handy. The problem was it doubled the peaches by weight but not by the cup measurement…..which I used. Will try again now that I discovered the problem.

  6. Jennifer Bohannon says

    I made this jam last year and everyone loved it so I wanted to make it again. Because there was so much demand for it from my friends and family, I decided to double the recipe. I cooked it exactly to the directions, but it didn’t set up. I don’t know what I might have done wrong. Is there any way to salvage the jam or will it have to just be sauce or topping now?

    • Mary Younkin says

      Unfortunately, jam recipes are finicky and they simply don’t set when multiplied. It sounds like you have some peach sauce for ice cream on your hands now. What a bummer – but a delicious one at least.

  7. Yvette Reaume says

    This was my first time canning jam ever! I tried my best to have everything organized and ready so things went pretty smoothly…now I’m having a glass of wine to relax my nerves. My jam has a whitish look to it, I’m not sure, but they may be a bunch of air bubbles. They are sitting on a board waiting for the 24 hours. Is this normal? Mine made just shy of 5 – 1/2 pint bottles. I measured out the crushed peaches as per your recipe. Why would mine make less jam? If you can help me answer these questions, hopefully my next batch will be a breeze! Thank you for the recipe.5 stars

    • Mary Younkin says

      I’m so glad you liked it! It sounds like the measurement may have been a little off for the peaches or possibly it just cooked down a little more. If it tastes great, you’re good to go. Enjoy!

  8. Tonya says

    This is such an incredible recipe! This was my very first canning ever. Easy to follow recipe & directions. Don’t hesitate to make this! 🙂5 stars

  9. Mary Beth says

    Very easy recipe. My peaches were perfectly ripe and very sweet. I reduced the sugar to 3 cups. Jam sweetness was perfect for my taste.4 stars

  10. Dianne says

    Brenda Gannt made pear preserves and didn’t do a water bath. She sat them on the counter and the jars sealed. Could you do this with the peach preserves? What would the difference be?

    • Mary Younkin says

      While many of our grandparents canned that way, it isn’t recommended today for food safety reasons. (And yes, I’ve done that myself in the past. I don’t any longer.)

  11. Trish says

    will try this in a few days – first time!
    for a hot water bath – is the water already warm before you add the pint jars?
    of do you start with room temp or cold water ?

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