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}
CathyO says
Mary, I couldn’t wait to tell you…….I asked last week about using my frozen peaches for jam, however, you did not recommend for jam, perhaps only for cobblers, etc. but since I had already defrosted them and I did not want to make a humongous cobbler, I thought…..what the heck, I’ll try the jam. Worse case scenario, I waste the peaches (3 quarts frozen)which if I did not make jam, they would have been tossed out anyway . Well, I drained them super well and went ahead with recipe and it turned out amazing and delicious. I did cut the sugar to 3 cups and still so fabulous. I will never freeze peaches again but I will certainly make this easy and delicious jam when peaches are in season and we have more than we can eat. One other little thing that I added at the end of cooking time was some Amaretto di Saronno liquor to the pot. Yum!
Mary Younkin says
You did fabulous, Cathy! Sometimes you just have to go for it; I am so happy it worked out and that you told me. I will be sure to share your tips if anyone asks again.
Mr Betty Crocker says
If you put part of a teaspoon of butter or margarine in the jam towards the end of the boil, it will stop most of the foam from forming.
Mary Younkin says
That’s a great tip!
Andrea Ball says
Best jelly I have EVER made. I did adjust the sugar and spices a little but it was delicious. Thank you so much for the recipe.
Mary Younkin says
I’m thrilled that you love it, Andrea!
Marsha McAllister says
Mary,
I’ve never made peach jam, moly blueberry and strawberry. I like the reduced sugar recipes. Have you made this with less sugar? Thanks!
Mary Younkin says
I have not done that, Marsha.
Julie says
Can I serve/freeze this in place of the canning process, for short term use?
Mary Younkin says
Hi, Julie! This jam should keep in the refrigerator for a few weeks. I wouldn’t recommend freezing it, though, as the jam won’t thaw/reconstitute properly. Enjoy!
Kristin G says
Made 46 half pint jars yesterday. This is my forever recipe! Made it as a newbie and I will never use another – my neighbors and friends look forward to it every year and my husband gets upset when I give it away! Definitely make separate batches in order to get the right consistency. I measure everything out and once the jars are sterilized, peaches mashed, and the sugar, lemon juice, and spices (I use cinnamon) are measured out, each batch only takes about 30 minutes, start to finish. 46 Christmas gifts are done in July!
Mary Younkin says
I’m happy to hear that you’re loving the peach jam, Kristin. It’s easy to make batches in bulk, isn’t it?
Missy James says
This is the first time I have made peach jam and all I can say is that it is my family’s new favorite jam! The cinnamon touch I think elevates it to the next level. So delicious! I will definitely be making more of it. Thanks for sharing this recipe, Missy
Mary Younkin says
I’m so glad you and your family are loving the peach jam! Adding cinnamon develops the flavor wonderfully. Enjoy, and happy cooking!
BettyS says
I made 3 batches of this jam yesterday, 2 of them I left the cinnamon out, I added it on the 3rd. I wish I would have done 2 with! It adds just a little extra, and the color is beautiful! Of course the jam without is also delicious. I plan on giving these at Christmas, and I am very happy with how they turned out. Great recipe!
Mary Younkin says
I’m so glad you’re enjoying the jam, Betty! I hope everyone receiving gifts also loves the recipe. Happy cooking!
Tulip Pretzel says
Easy recipe to follow. Jam consistency is perfect. Thank you for this great recipe. I also added 1tsp butter at the end and it definitely controls the foaming.
Mary Younkin says
You are welcome! Happy to hear that the peach jam turned out so well for you.
Nancy Jane Davis says
can you use liquid pectin instead of powered?
Mary Younkin says
I haven’t tested it that way. The proportions would be different, so I can’t speak to that substitution.
Elizabeth Donaldson says
Holy crap this recipe is delicious!! I actually used liquid pectin and the box was so similar to what this recipe called for that I just kept it the same. I made this recipe 4Xs and it made the perfect amount for Christmas gifts this year. Thank you for sharing!
Mary Younkin says
You are welcome, Elizabeth. I’m happy to hear that you loved the jam; hopefully everyone else will, too.
MK says
I’m giving this 5 stars for the taste. So good! This was my first time making jam and so I tried the recipe exactly. It didn’t set so I ended up with the most amazing peach syrup. In retrospect my peaches were so juicy (today was the peak day for these peaches) I suspect I probably needed to boil away more of the liquid …. but I’m not sure. I’ve decided to embrace the uncertainty and I’m telling my friends that I’ve made them the most amazing peach syrup for their pancakes and ice cream sundaes.
Mary Younkin says
I’m glad you found a way to make the recipe work well for you! I think you may be onto something with the peaches; if they’re really juicy, that may affect the consistency of the final result. Enjoy, and happy cooking!
Kelly says
How long is this jam good for once canned?
Mary Younkin says
Hi, Kelly! If it’s canned and sealed properly, this jam should keep for at least a couple years.
Maxine Mc says
I’m 70 years old and with all the new gadgets available today, I’d like to know that if you happen to be using a device that will vacuum seal your jars, do you still need to put your jars into a hot water bath? I’m thinking no, because the reason for the hot water bath is to seal the jars. I would appreciate any suggestions you may have. Thank you and God bless you and your family.
Mary Younkin says
Hi, Maxine! I typically just seal my jars with a hot water bath. If you happen to have a device that will vacuum seal the jars for you, then you probably won’t need to put the jars through a hot water bath, too. Enjoy the jam!
Lexi says
DEEEEElicious! That little bit of cinnamon adds something special to the flavor. Mine did not set up though. 🙁 Not “soupy”…thick, but moves in the jar when I tip it. Any suggestions? Should I dump the contents all back into a pot, reheat and reprocess? TY!
Mary Younkin says
Hi, Lexi! If you used really juicy peaches, that might have led to a runnier texture in the final product. Reducing the jam on the stove might work; worst case scenario, you can jar it again. I’m glad you’ve been enjoying the recipe anyway; happy cooking!
Kino says
Hi thanks for the recipe – I had a question around the boiling can processing. I read that processing for 10 minutes can skip the sterilization process and I made the mistake of only sanitizing (using starsans) my jars. However I did process for 10 minutes instead of 5, should my jam be ok? It sealed correctly.
Thanks!
Mary Younkin says
While I’m not an expert here, I wouldn’t hesitate to use and enjoy the jam myself. If anything looks off or smells off when you open a jar, you’ll know it isn’t okay. It sounds fine to me, Kino.
Avery says
Hi Mary, thanks for this recipe I like it because it uses less sugar especially now we are not able to get Kraft Certo Pectin light, I always added a touch of chennin blanc near the end and as you suggested will now add cinnamon. Great idea.
Mary Younkin says
I’m thrilled the jam is a hit, Avery.
Pam Williams says
When you adjust the amount of jam you are making with your calculator the directions themselves do not change are therefore not accurate. For example when I double the amount of pounds of peaches the directions continue to say: “4 cups crushed this was about 7 medium size peaches.” It should now say 8 cups crushed this was about 14 medium size peaches. Just pointing this out in case someone gets confused.
Mary Younkin says
You are correct. It’s FAR from a perfect system. I’m glad you read carefully and saw what needs to be adjusted, Pam!
Terri says
Do you use juice from fresh lemons or the bottled lemon juice and do you think it makes a difference which is used?
Mary Younkin says
Hi, Terri! When I use lemon juice, it’s from fresh lemons, but as long as the bottled lemon juice doesn’t have added ingredients, either should work nicely. I hope you love the peach jam!
Anne Mahaffey says
First time making jam!Very good but I will have to adjust the amount of sugar because it was WAY TOO SWEET! Other than that it came out top notch!
Mary Younkin says
I’m glad you’re loving the peach jam, Anne! Everyone’s sweet tooth is a bit different, but I’m glad this recipe was a hit for you. Enjoy!