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

4.89 from 53 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. Lea Ann Smullin says

    Love this!!! I also added a touch of vanilla extract along with the cinnamon! Only used 4 cups of sugar (as that’s all I had, lol) but it is fabulous!! Thank you!5 stars

  2. Koula says

    I am planning on making your peach jam in a day or two. Wondering how do I do the water bath? Seal jars? Water half way up the jars? Place in oven at what temperature? For how long?

    I usually make tomato sauce and I boil the jars sealed jars. Never done them in the oven.

  3. Heather G says

    Could you advise on how to substitute liquid pectin in this recipe? The grocery store was sold out of the powdered pectin, and I would love to try this out while I still have some peaches. Thanks!

    • Mary Younkin says

      Hi Heather, there are approximately 4 tablespoons of powdered pectin in a packet of pectin. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. Happy jam making!

  4. Anita Mcguire says

    Followed the recipe, ending up with hot water bath but doesn’t seem to be thickening. Any suggestions? Should I rebook?

    • Mary Younkin says

      Do you mean that the peaches floated to the top of the jars, Sue? That it can happen if the jam is too hot when poured into jars. Allowing it to settle for 15 minutes or so before transferring it to jars should help. The following info is straight from the Pomona website:

      What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn’t always happen. Other fruits can have fruit float also. You are not doing anything wrong. However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.

      In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.

      If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.

    • Mary Younkin says

      Hi Heather, there are approximately 4 tablespoons of powdered pectin in a packet of pectin. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. Happy jam making!

  5. Courtney says

    This is my second time canning and because I am so new, the whole process makes me nervous. Still, I ordered a box of Utah peaches and used this recipe to make peach jam for the first time. I just pulled them out of the water bath about an hour ago and so far all but two of my ten jars have sealed (I made a big batch because I have A LOT of peaches) and we are DEVOURING the foam, oh my word. If the foam is any indication of how good the jam will be, this recipe is pure heaven. So glad to have found it!5 stars

    • Mary Younkin says

      Hi Judy, there are approximately 4 tablespoons of powdered pectin in a packet of pectin. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. Happy jam making!

  6. Jen says

    I love how simple this is! 3lb cut up peaches, used the immersion blender to do additional rough chopping, and it is the best with spicy cinnamon, great for waffles too!5 stars

  7. Monica Matia says

    I followed your recipe recently for my first time making peach jam, and it was so easy and so delicious! The cinnamon was a huge hit! I am going to make another batch, but my store was out of powdered pectin, so I bought the liquid. Have you had success using this or should I go in search of the powder?5 stars

    • Mary Younkin says

      Hi Monica, I’m so glad that you’re enjoying the jam! I’ve only used powdered pectin myself, but liquid should work fine. There are approximately 4 tablespoons of powdered pectin in a packet of pectin. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup.

  8. Heidi Nansel says

    My mom use to use jello to thicken jams. That is all I have. Can I use this as a thickener? Now I am really worried.

  9. Stephanie McVicar says

    I had never made jam before and this was so easy! I made three pint jars. I used only two cups of sugar and it was perfect for our taste. Thank you!!5 stars

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