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](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-1-1-of-1.jpg)
Several years ago, about the time I started this website, the summer’s 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](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-7-1-of-1-731x1024.jpg)
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](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-6-1-of-1-731x1024.jpg)
How to Make Peach Jam
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 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!](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-5-1-of-1-732x1024.jpg)
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](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-4-1-of-1-732x1024.jpg)
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.
Peach Jam Recipe
- Sort and wash fully ripe peaches. Remove stems, skins, bruises, and pits. Chop peaches and add to a large pot.
- 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.
- 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 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!)
- Pour immediately into sterile canning jars. Fill the jars to ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.
![Don't forget to wipe any spills on the jar rims before processing and sealing - get the recipe at barefeetinthekitchen.com](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-3-1-of-1-732x1024.jpg)
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](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-2-1-of-1.jpg)
![](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/jam-jars-close-up-small-size-346x346.jpg)
Homemade Peach Jam
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 ¼ inch from the top. Seal them and process 5 minutes in a boiling water bath.
Nutrition
{originally published 9/26/11 – recipe notes and photos updated 7/31/23}
![Homemade Peach Jam](https://barefeetinthekitchen.com/wp-content/uploads/2011/09/peach-jam-488x1024.jpg)
Cynthia Palen says
Can I substitute apples for peaches? Peaches are impossible to find right now fresh and frozen….TIA![5 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
Mary Younkin says
Hi, Cynthia. I haven’t tried substituting apples for peaches in this recipe before. The basic cooking methods should be the same, but you’d probably need to adjust the other ingredients to work with the apples’ consistency/sugar content. If you decide to try making the recipe that way, let me know how it turns out! Happy cooking.
Missy says
What if there is no foam..is it still going to set
Mary Younkin says
Yes, it should still set.
Rdf says
Sorry to report but the jam was way too sweet for my taste, even reduced the sugar by one cup. Would 2 cups of sugar work, re preservative, or maybe add more lemon as that is a preservative I believe.![3 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-3.svg)
Mary Younkin says
This is a traditional jam, and yes, it’s quite sweet. Unfortunately, reducing the sugar will change the consistency and likely alter the results. There are low sugar and sugar free jam options available, but they require different pectin options.
Jennifer Hardesty says
Urgent question – I put the lid and ring on my jams and did the boiling water bath as directed. I pulled them out to let them set. They’ve only been sitting for about 15 minutes and 4 of my 6 lids have “popped up”. What does this mean?
Mary Younkin says
Hey Jennifer, without being in your kitchen with you, it’s difficult to guess what might have happened. The lids popped UP and unsealed? They should make that popping sound when they seal. This article has several tips for how to handle the jars if they didn’t seal: https://foodinjars.com/blog/my-jars-didnt-seal-what-happened/
“The best way to handle jars that failed to seal depends on the product you’re dealing with and how many jars have failed. If you have just one or two jars that failed, the easiest thing to do is to put them in the fridge and eat or share them promptly. If the entire batch has failed to seal, the best method is to open the jars, reheat the jam, prep the jars, use new lids, and reprocess.
If you have just one or two jars that didn’t seal and you don’t want to go with the refrigeration plan, there’s another way. Once the jars have cooled completely, put new lids on the jars (taking care to wipe the rims and make sure that you’re getting the rings tightened properly). Place those room temperature jars in a canning pot of cold water. Bring that pot of water to a boil slowly, so that the contents of the jars heat along with the water. Once it reaches a rolling boil, process as you always do. The jars should seal properly this time around.”
Kevin says
7 medium peaches is 6 pounds??? Those are some huge peaches!!!
Mary Younkin says
Around here, they typically are ridiculously large. That’s why I always try to include the weight as well, Kevin. It’s probably more like 10-12 regular size peaches.
ArtistCreek says
The recipe says 3 LBS = about 7 medium size peaches….not 6lbs
Sandra Clark says
Can I use lower sugar pectin with this recipe?
Mary Younkin says
You’ll want to follow a recipe specifically written for that purpose, Sandra.
Thomas Newbern says
This is the same recipe on a box of sure jell. What the furk?
Mary Younkin says
Jam recipes tend to be very much the same overall, as it’s a bit of a science, Thomas. If you change much of it, it may set too firmly or not set at all. This is a family favorite for us, and for plenty of others as well. You can change it up a wee bit by adding spices or even hot peppers – as shown here: https://barefeetinthekitchen.com/habanero-peach-jam-recipe/.
Jackie Johnson says
Can you freeze this peach jam recipe?
Mary Younkin says
Yes, jam can be frozen without issue.
Lauren says
It tastes good, but I feel like mine is a little thin. Not runny, but not fully set either. Did I do something wrong?![4 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg)
Mary Younkin says
It should set more firmly as it cools. If it still is too runny, it’s possible that it wasn’t heated to a full rolling boil and then cooked long enough. In that case, it can be reheated and should work as described.
Darlene Singleton says
What about just juice? How much?
Mary Younkin says
I’ve never used juice to make a jam like this, Darlene.
DML says
I had just enough extra peaches to try this recipe. It was easy & tasted good but too sweet. I even reduced the sugar to 4 cups instead of 5 but it was still very sweet. I didn’t want to reduce more b/c I saw where you said it would change the structure & since I had trouble with my cherry jalapeño jelly not setting I didn’t want to reduce any more. If there is someway to make this less sweet, I would make again. Thanks![3 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-3.svg)
Mary Younkin says
You might want to try a recipe specifically written for less sugar, as there is a bit of science to that. There are pectins designed for that too. Good luck!
Lauryn G says
Hello! I am wondering how many jars this makes? it does not say anywhere that I can see, and It would be great to know as a guide how many jars to sterilize.
Mary Younkin says
(6) half-pint jars
Sandra Clark says
I like the taste but the peaches I used may have been the problem. I had cling peaches and they were difficult to prep. mY jelly looks pretty and tastes good but it is runny. I just finished it about an hour ago. Maybe it will jell later on??![4 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg)
Mary Younkin says
Hi Sandra! Jams will typically thicken as they cool. Hopefully yours will too!
Sav says
Help! I made this jam yesterday followed the recipe and my jam didn’t fully set, seems to have more the consistency of applesauce. What should I do?![4 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-4.svg)
Mary Younkin says
I’d give it an additional 24 hours, because it really can take a while to set. However, if it is still runnier than you like, you can re-process it following these directions: https://foodinjars.com/blog/canning-101-how-to-save-runny-jam/
Anna says
Loved it. I didn’t have lemon so did 1 T apple cider vinegar for the acidity and it turned out perfect without altering flavor. Thank you for sharing such an easy recipe. First time making jam was a success!![5 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
Mary Younkin says
Thanks so much for taking the time to rate the recipe and let me know you love it, Anna!
Annette says
What do you do for storing them? I made this recipe last year and everyone including myself loved it so it didn’t leave any extras but this year I’d like to make more to have throughout the year. So my question is what’s the best way to store for later use without affecting the consistency and taste or it spoiling. TIA![5 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
Mary Younkin says
Hi Annette- Thanks for taking the time to rate the recipe and let us know you love it! If you are processing the jars in the boiling water bath the way the recipe specifies, you can store these at room temperature on a shelf out of direct sunlight. I recommend removing the rings before storing them and keeping them in a room that doesn’t have a lot of temperature fluctuations and is on the cooler side, if at all possible.
Jolene Nemev says
It’s easy to make and I like the cinnamon touch. Reminds me of peach cobbler.![5 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
Mary Younkin says
I’m thrilled that you’re enjoying the jam, Jolene!
Jamie says
Really sweet. I’m going to back off on the sugarnext time![3 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-3.svg)
Tonya says
Can I prepare peaches and put in fridge to start again the next day?
Mary Younkin says
Definitely!
Marya says
Have you ever tried adding bourbon? I’m looking for a good peach/bourbon jam.
Mary Younkin says
A tablespoon or two of bourbon should provide great flavor and shouldn’t affect the results. I recommend adding it at the end of the cooking process.
Meagan says
I make this every year and its always a hit! I use the low sugar pectin and follow the sugar on that.![5 stars](https://barefeetinthekitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg)
Can I freeze this instead of canning it or would I need to change something to do that? I am making buttermilk peach ice cream and the fruit base, I use is 1 1/2 Cups pureed peaches and lemon juice and 1/2 Cup peach preserves. Last year I had already canned my preserves. This year I’m making several pints of this fruit base and I’d like to skip canning the preserves and just put it straight into my fruit base to go into the freezer.
Mary Younkin says
I’m so happy to hear that you love the jam, Meagan.
Carol Reeves says
Mary, Hope you can help me. My peach jam ended up too soupy. What can I do to help it be a better consistency? Please help. Lovely site.
Mary Younkin says
I’d give it an additional 24 hours, because it really can take a while to set. However, if it is still runnier than you like, you can re-process it following these directions: https://foodinjars.com/blog/canning-101-how-to-save-runny-jam/