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 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.

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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

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!

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.

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 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

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

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Homemade Peach Jam

4.82 from 144 votes
Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 6 half-pint jars


  • 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


  • 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.


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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 9/26/11 – recipe notes and photos updated 7/31/23}

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. Melanie Nelson says

    Oh Em Gee!! So so good! I made one batch as written and a second batch with a pound of strawberries with two pounds of peaches. Incredible flavor! 👍🏻 Super easy directions too which I appreciate, thank you

  2. David Place says

    Thanks for your clear and enthusiastic instructions. First time I’ve done any canning since 1983 – when I was 30! Used your basic instructions, and tonight I finished my second batch. I used the “pink” box of Sure•Jell for use in less sugar recipes, and have successfully done 4 and 3½ cups sugar batches. I used Meyer Lemons because they add more flavor. But my little touch is fresh ginger. In the first batch I used peeled ginger that I pressed through my “industrial grade” garlic press, but the jam was a bit cloudy. Tonight I grated two inches of the root on a MicroPlane, and mixed it with the Meyer lemon juice while the peaches were being peeled and chopped. Then I strained the mixed lemon and ginger juice to get rid of the ginger fibers, so I wouldn’t have a cloudy jam. Wow! Next batch… maybe I’ll include a mango! And cinnamon, like you suggest.5 stars

  3. Anne says

    Thanks for this recipe! It smells and tastes delicious – but my jam didn’t thicken/set up. Any suggestions on what to do to make it thicker?5 stars

    • Mary Younkin says

      It sounds like it may not have boiled long enough, Anne. Sometimes you can reduce it further, but that doesn’t always work. Have you cooled it completely? It typically thickens as it rests.

    • Anne says

      Thank you for replying! I just boiled for one minute and definitely let us set – it’s been 2 weeks now. It’s still delicious… I’m trying another batch tonight and I’m going to let it boil for an extra 5-10 mins per your recommendation to someone else below.

  4. Amarie says

    Hello. Taste is great. But it didn’t gel. Even boiled it longer. There was a lot of juice when I crushed the fruit. Could this be the issue? Not wnough pectin! I’ve made jams without pectin with no problem. Can I cook it again adding additional pectin?2 stars

    • Mary Younkin says

      If it still hasn’t set after a day or two (yes, it really can take that long) you can recook it to force it to set. Doubling the recipe or otherwise multiplying any jam recipe can cause issues, so you’ll want to keep that in mind. I don’t recommend trying to re-cook more than 4 cups at a time. For every 4 cups of jam that needs to be remade, stir together 1 tablespoon powdered pectin with 1/4 cup sugar. Pour the jam into a low, wide pan (I like a deep sided skillet for this task.) and add the sugar and pectin combo. Stir until the sugar and pectin dissolve. Bring the mixture to a boil over high heat and cook for 5 to 10 minutes while stirring frequently. Watch for thickening. When jam has reached the desired thickness, remove pot from heat and process into jars again.

    • L says

      In your recipe you say to let it boil for 1 min and then pour into our jars.
      I’ve done that and it is still liquidy
      Are we supposed to let it thicken up while boiling and then pour into jars because I followed your directions and it hasn’t set
      Mind you I just made 7 jars
      I’m hoping as the days pass I will see some firmness
      Thank you

    • Mary Younkin says

      Without being able to look over your shoulder it is difficult to tell where you might be having an issue. Did you try boiling it a bit longer or reheating what you already made with more pectin?

  5. Lori Stewart says

    This stuff is FIVE STARS all the way! Quick question: can the recipe be doubled so I can use pint jars? I have some of those fancy quilted pint jars that would be perfect for gifting. Thanks in advance.

    • Mary Younkin says

      Jam recipes are notoriously finicky when it comes to adjusting the sugar in them, Pam. It’s hit or miss and you kind of have to play with it and be willing to risk a batch as a syrup if it doesn’t set. I can only speak to how well it works when made as written.

  6. Kris K. says

    Great and easy recipe! I didn’t want it so sweet, so I only used 2.5 cups of sugar. I cooked it a bit longer and it set beautifully. Next time I’ll only use 2 cups as I feel that’s the perfect amount for my pallet.
    Thank you!!4 stars

  7. Debra Haigh says

    I made 2 different types of peach jam – one was the uncooked type and the other one was your recipe – hands down yours was the best – I did not add the spice because I didn’t feel it needed it – I gave a jar of each to my friend and she said yours won both in colour, flavour and texture so I made another batch – thanks for your recipe!5 stars

    • Mary Younkin says

      Without being in your kitchen with you, it’s hard to guess what might have gone wrong. We make this almost every year exactly as written, so I don’t know why it wouldn’t have worked.

  8. Jennifer Dowley says

    Horribly sweet. Cut the sugar back to no more (maybe less than) 1:1 with the mashed peach. Definitely not 5 cups sugar to 4 cups peaches.2 stars

  9. Grace says

    I was wondering if I could use this recipe with store bought canned peaches? I have a ton but want to do something different with them than just canned peaches.

  10. Rana Kearns says

    Easy to follow directions and wonderful taste! I made my 15 lbs of peaches in 3 patches and I was able to cook to finish canning in less than 3 hrs. 5 qts and 3 pints5 stars

  11. Michelle Guerra says

    Your pickled garlic recipe is awesome, great way to preserve my garlic that I love so much. Thank you. Can’t wait to try this peach jam!!

  12. Karen Walters says

    My first time canning and it turned out perfect! Leftover amount made a great peanut butter and jam sandwich.5 stars