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

4.84 from 143 votes
Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.
Pin Print Review
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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606 Comments Leave a comment or review

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    • Mary Younkin says

      Lori – I have not tried it but I did a quick search and from what I have read it should still set up but the flavor might be slightly different.

  1. Lindsay says

    I have partnered with a local farm that grows peaches, so have been making lots of jam all summer. This recipe is absolutely incredible!

    I am trying to find a good plum jam recipe. I am hoping to use my neighbors plums that just keep multiplying, for sugar plum fairy jam for Christmas. Could I use plums instead of peaches in this recipe? Or do you know of a really good plum jam recipe? Thank you in advance❤️5 stars

  2. Phyllis Grose says

    This jam is the best. It is peach season now in Ohio so will be busy in the kitchen tomorrow. I think the cinnamon puts it over the top. So glad I found this. Thank you5 stars

  3. Patti Beam says

    Sounds wonderful but so much sugar in jams so I don’t make any but wonder if Monkfruit or Coconut Sugar could be used? I have some wonderful peaches and have already canned a lot but would love to make so jam. What do you think?5 stars

    • Mary Younkin says

      While I have not tried it. I do know others have had success substituting monk fruit for sugar. When making changes like that I always suggest making a small batch first to test it and make sure it works and that you like it. Then you can scale from there.

    • Mary Younkin says

      I’m glad you like the jam. (For future reference, jam recipes can be very finicky and I never recommend doubling the recipes. It really is a science.) My fingers are crossed your jam will set perfectly for you!

    • Jess says

      How did your jam turn out after doubling the recipe? I have two bushels of peaches and want to do a big patch of jam…but now after reading her reply to your comment I’m worried?5 stars

  4. Michelle H. says

    Delicious. I made this peach jam recipe today. I followed the recipe. I have only tasted a little bit of the foam, but it was amazing. I am going to buy some croissants tomorrow morning and enjoy life!5 stars

  5. Debby Berteotti says

    When you say a hot water bath , can you use a cold packer . Do you place this in the bath when water is cold or hot water. How long to you cook it once it boils ? Ty !

    • Mary Younkin says

      I have not tried white peaches yet but I don’t see why they would not work. As for the sugar, I have not tried brown sugar. My guess is that it will change up the flavor quite a bit and could overpower the peaches. Let me know how it works if you try it.

  6. Pam says

    Excellent flavor but the crushed peaches rose to the top and clear on the bottom. Did I not crush them enough? I will just stir it when I open it.4 stars

  7. Jess says

    WOW love this recipe! The cinnamon definitely added somethin special in my opinion. And the foam was SO good. I did not end up doubling this recipe as I researched and found the reason they don’t recommend doubling jam recipes is because of the prolonged cooking time and your jam not setting right. So I followed just as is. My peaches are a firm clingstone variety so I ended up chopping chunks of peach and blending just a few pulses in my blender to achieve the crushed peaches consistency. I used 4 of my 12oz jelly jars. Thanks for this recipe!!5 stars

  8. Meghan says

    I’m a risk taker so I doubled this and used only the 8.5 cups of sugar I had (I’d already run to the store for more pectin, I just couldn’t go again!). It turned out fabulous! So tasty and set up perfect. My peaches are straight from the backyard ripe, do they are super sweet anyway, which probably helped. Thanks for an excellent and easy to follow recipe!5 stars

    • Mary Younkin says

      Meghan – Congratulations, you got lucky! Doubling jam and it working is definitely a roll of the dice. I am so happy it worked out and you loved the recipe.

  9. Cindy Munn says

    First time making this. The peaches from our orchard are so amazingly sweet that I used only 3 2/3c sugar & it’s still way too sweet. The other thing I did was put the peaches in my blender so it’s more like peach butter. I like the chunks so next time I’ll have to just dice or chop them. I have more peaches coming. Can’t wait to do more.5 stars

  10. Regan McMaster says

    I’ve made this recipe multiple times now (5+). I think it’s great, and Everyone I share it with tells me how much they love it. I prefer cinnamon to allspice, but both are good.

    Now, every time I’ve made this (as a single batch) I’ve gotten more than six half-pints. It always sets nicely, so I’m pretty sure I’m not undercooking it, and at this point I’ve gotten in the hang of prepping an extra half-pint or two for the extras.

  11. Paul Van Laere says

    Can this be frozen in the jars after it is done setting or does it stiffen up? How long is the shelf life if I don’t freeze or refrigerate it?

    • Mary Younkin says

      Paul – It should continue setting up a bit as it cools. You can freeze it in jars or follow the canning instructions. USDA guidelines state that Homemade jam, water bath canned, and stored in the pantry are good for 1-2 years.

  12. Carmen says

    Hi Mary, I’m new to canning. I was wondering if I could swap out the lemon juice for citric acid, since I have that on hand? Do I need to make any cooking adjustments? Thanks!

    • Mary Younkin says

      Carmen, I have not tried that but I did a quick google search at it appears that 1/4 teaspoon of citric acid is equal to 1 TABLESPOON of lemon juice. If I were adjusting this recipe I would start there or do a bit more googling to make sure this is the swap I wanted. Let me know how it works!

  13. Deborah Altman says

    I’ve been making peach jam for years and have always processed the jam for 10 minutes at the recommendation of the canning company. 5 minutes just not seem to be enough time. Also, I add about 1/2 tsp of butter to the peaches and pectin to alleviate a lot of foam.4 stars