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.
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.
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.
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.
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!
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.
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
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}
Sarah says
I tried this recipe with diff. amounts of sugar. I got it down to 2/5 the sugar and it still set beautifully and tastes delicious!! Below that it was a little soupy- but still good. Thanks for sharing this recipe!
Charlie Bourque says
Morning Mary,
Thanks for the recipe!
I was wondering, can I keep the skin on my peaches?
Mary Younkin says
For jam, I do like to peel mine but you could leave them on as well.
Glen says
Love your easy recipe. The nearby farmers market gave me a deal($10)on about a bushel of less than perfect softball sized peaches ($3.99 lb for the good ones). So far I’ve doubled your recipe twice and have a dozen half pints and seven pints of processed jam and still have enough peaches for at least another single batch. Love the sound of the ping when they seal.
Mary Younkin says
Glen, That is perfect. Around here they call those seconds. They are great for canning, preserving, and baking. Great find!
Kathleen says
Easy and effective, making perfect peach jam
Mary Younkin says
It makes my day that this recipe worked for you, Kathleen.
Sylvia says
The tastiest peach jam I’ve ever had and easy to prepare. The cinnamon gives the difference and I cut the sugar to 2-1/2 cups. Thank you very much
Mary Younkin says
Sylvia – Thank you. I am so glad you like it.
Erica says
So tasty, but mine turned out super super thick. I used the right amount of pectin, may have added an extra cup of sugar – not sure I wasn’t the one adding in. Is there anyways to fix this? If not I’m going to make chocolate candies but would like to possibly save it if possible?
Mary Younkin says
Erica – Help me out are you going to turn this into chocolate candies? You lost me on how the two go together. . . If your jam is too thick and you aren’t sure about the sugar maybe cook up a few more peaches and add the super thick jam to it on the stovetop and see if it thins down a bit. It will be an experiment and not being in your kitchen to look at it I can’t guarantee the results. But this is what I would try.
Ellen E says
I love this recipe! The jam is amazing…Thank you Mary!
Mary Younkin says
I couldn’t agree more, Ellen!
dave laird says
what about no sugar added jam?
Mary Younkin says
Dave – I did a quick check and sorry I don’t have a sugar-free version.
Chloe says
This recipe is amazing! I nearly quadrupled this recipe but it still turned out beautifully. I added pumpkin pie spice as a substitute for cinnamon, it gives it the perfect amount of ‘extra’ without it being overpowered. I wrote it down and hope to pass this down to future generations. Thank you so much!!
Mary Younkin says
That is fantastic, Chloe. Pumpkin Pie spice now you have given me something new to try.
Annmarie Napilitano says
Made it is delicious. Making 60 jars of 4 oz. For baby shower. Confused about the measurements. And pectin, etc.
Mary Younkin says
Hi Annmarie, I’m thrilled that you like the jam. Unfortunately, jam recipes can not be multiplied in the same way as other cooking and baking recipes. There’s a bit of a science to the way you make the jam to allow it to set. When I want to make large amounts, I simply prep all the ingredients and make it one batch at a time.
Amanda says
Hello,
The nutritional value on this recipe, is it per serving or per batch? What is considered a serving?
Xo – Amanda
Mary Younkin says
Amanda – The nutritional value is per 1/2 pint jar. As for the serving size well it depends on how much you use each time. I hope that helps.
Beverly says
Why does the fruit float up to the top of the jam?
Mary Younkin says
Typically when making jam that means there is air trapped in the fruit. Be sure you are skimming off the foam and after doing that stir it a few more times intermittently to get as much air released as you can. Ultimately you can stir it after opening a jar and it will incorporate into the jam and does not affect how amazing it tastes.
Keri morris says
Can I leave the skins in the peaches
Mary Younkin says
I don’t recommend it for jam, Keri.
Dawn says
Can I use liquid pectin?
Dawn
Mary Younkin says
I have not tried it with liquid pectin to know if all the ratios are the same, Dawn.
marge nicaise says
on my second time making this recipe! Love it! And so does everyone I gifted it to! They return the jars and ask for ‘refills’! My question is can I use the pectin that is for low or no sugar recipes? ( but still use the recommended amout of sugar your recipe calls for)
Mary Younkin says
Marge – I have not tried that but I don’t see why it wouldn’t work. Maybe, make a test batch first before you promise any “refills”. That is great they all love it so much.
TJ says
This recipe works great for mango jam. I did add a small red dragonfruit for a beautiful magenta color
Mary Younkin says
That sounds delicious, TJ.
KZ says
I have looked for several types of jam recipes and I have been itching to make yours with the spices for some time! However, I can NOT find peaches around me at all right now! I know they aren’t really in season but if I can find 379 different apple varieties I’d imagine I should be able to find peaches haha In any case, is using frozen peaches possible? I really hate to butcher a beautiful recipe with frozen fruit but it seems all I can access right now and I would hate to have to wait until summer to make it 🙂
Mary Younkin says
It’s definitely not peach season anywhere that I know of at this time. However, frozen peaches should work fine in this recipe. (I’ve made jam with peaches I’ve frozen in the past, so I’m assuming that store-bought peaches will work as well.) I typically thaw the peaches in a strainer in the sink before using them for jam. This allows any excess water to drain off first.
KZ says
Thank you for the reply Mary! (I can’t reply directly to your comment so hoping that you see this) have you ever/is it possible to substitute plums for peaches in this recipe? I have a bunch of those and was going to give it a shot until I get peaches but wanted to see if you or anyone else had tried that yet haha
Mary Younkin says
I have not tried plums before. . . It would be worth a test batch to see how they would go though!
Lisa Blair says
I haven’t tried any of your recipes yet but looking forward to trying them all.
Mary Younkin says
Thank you for stopping by Lisa. I hope you enjoy them.
JoAnne Fletcher says
Do you have a freezer Peach Jam recipe?
Mary Younkin says
This version will freeze just fine, JoAnne.
Cathy says
Can I use my frozen peaches to make this jam? It’s the only thing I can think of so I don’t have to throw them away. I will never freeze peaches ever again. When thawed, they turn so mushy and unappetizing that I can’t seem to find use for them.
I thawed a quart today and thought I would make your recipe for peach coffee cake, however, after they thawed, they looked so mushy that I threw them away. I felt so bad because they were so yummy last summer when I froze them. Never again. I hope your jam recipe will work for me. thanks Mary
Mary Younkin says
I would definitely suggest using fresh peaches for this jam, Cathy. What to do with frozen peaches can be tricky. I find they do work well for baking, making crisps or cobblers as well as putting them into smoothies.