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}
Julie says
One of the comments below you said that if runny you can “jar it again”. What is the process for doing this?
Mary Younkin says
Hi, Julie! You can reduce the jam over the stove-top again to remove some of the excess liquid.
Sue says
Hi. This was my first time making peach jam. I did double the recipe because I had all the peaches. I actually weighed them. I tasted it right from the pan.. and is so good!! I also ate the bowl of foam while still warm.. now just hope they set to the right consistency.. it’s only day1. Also, wasn’t sure about the cinnamon but added it anyways and so glad I did! Yummmm!!! Thank you!! Will use this recipe forever!
Mary Younkin says
Glad to hear that you loved the peach jam, Sue! Enjoy.
Jane says
Juice did not turn to syrup. This is way too time consuming. I wouldn’t use this recipe again. Sorry. Wasted afternoon
.
Mary Younkin says
I’m sorry to hear that the jam didn’t turn out well for you, Jane. Did you substitute and/or omit any ingredients/steps in the process?
Raven says
You don’t address blanching the peaches to remove the skins before chopping them. Or did I miss it somewhere? Can this be made successfully with the skins left on? Thanks!
Mary Younkin says
Hi, Raven! It’s not necessary to remove the skins from the peaches in this recipe. For a while I did remove them, but now I leave them on most of the time.
linda says
do you need to refrigerate – no instructions after water bath
Mary Younkin says
Hi, Linda! It’s not necessary to refrigerate the peach jam after the water bath. The recipe should be shelf stable.
Angela says
I have homemade pectin from my crab apple tree, do you know how much I use with your recipe? Thanks!
Mary Younkin says
Hi, Angela! Roughly six ounces per batch should work, but I’m not an expert in liquid pectin, so it might be good to find a resource to cross-reference. I hope you love the jam!
Ann Heron says
First time making this jam and it did not disappoint, I didn’t find it time consuming or complicated, love the touch of cinnamon. I’m using the foam now with toast the next day, delicious. I will certainly make this again or try one of your other jam recipes.
Mary Younkin says
Glad to hear that the peach jam turned out well, Ann! I hope you continue to love the jam recipe(s) going forward. Enjoy, and happy cooking!
Evelina says
It’s to sweet can i reduce sugar by half, now I’m scared to give away with to much sweetness
Tiffany says
Great recipe,
I’m on my 2nd batch now. Thanks so much!
Mary Younkin says
Happy to hear that the peach jam has been a hit, Tiffany!
Alyssa says
This was my first time making jam, my neighbours gave my family a big bag of peaches that they grew and we decided to make jam! This recipe is amazing and the jam is delicious! Thank you!!!
Mary Younkin says
You are welcome, Alyssa! I’m glad that you’ve been enjoying the peach jam.
Angela says
OMG I am just very thankful for your quick response on using liquid pectin! I just completed my 1st batch and did compare notes on researching powder vs liquid as well, but wanted to follow your recipe! I hope it jells! I should know in the morning. 😄
Mary Younkin says
I hope the peach jam jells perfectly, Angela. Let me know how it turns out!
Angela says
Ok upon further reading the liquid homemade pectin can take 48-72 to set. Although my heat pack method worked, I am waiting on the pectin to set. But if it doesn’t firm up would I just add more pectin and reboil my jam again?? Then of course water bathe them again? Love testing this method either way. It has been fun.
Mary Younkin says
I’m not an expert on different pectin methods, but I’m glad you’re making it work, Angela! Keep me posted!
Raven says
What would happen if I packaged the jam in PINT jars instead of half pint? Thank you! You are THE BEST!
Mary Younkin says
Then…they’d be packaged in pint jars? I can’t think of a reason that shouldn’t work, as long as the preservation process remains the same. I hope you enjoy the jam!
Raven says
GREAT answer!!! LOL!
Lisa says
Can I use liquid pectin?
Mary Younkin says
Hi, Lisa! You can use liquid pectin, but you’ll need roughly 3 fluid ounces of pectin for every two tablespoons of powdered pectin; also, instead of adding/stirring in the pectin early in the recipe, you’ll want to add the liquid pectin at the end of cooking, after adding all the sugar/spices/etc. I hope you love the peach jam!
Toni says
Since it’s summer, I went to our local peach orchard and purchased a case of 2nds which looked better than the grocery store peaches. I followed the recipe, but added 12 jalapenos for 16 cups of peaches, and sprinkled in a bit more cinnamon and 1 more cup of sugar. The ratio given for larger batches of jam was great. I got 15 half pints and 5 pints and a jam jar for the fridge which probably was about another pint. Instructions were easy to follow. Thanks for the recipe, I still have more peaches to process and probably mix it with Mangos for a little different flavor for those fall and winter days you wish it was summer.
Mary Younkin says
That sounds delicious, Toni. My boys would add jalapenos in a heartbeat. I’m glad you’re enjoying the jam; happy cooking!
Raven says
Thanks for all your help, Mary. I just made my first batch of jam in 50 years! WOW! It is delish! In my case, I drained off almost all of the juice from the crushed peaches. These are from my own trees and are very sweet and very juicy. I also used only 3 cups of sugar and I think the jam is just right for my tastes. That’s the only reason I did not give your recipe *5* stars. I made this batch with cinnamon. Think the next and last batch I will try the allspice and only 2 cups of sugar, taste before canning to see if that is enough. THANKS AGAIN!
Mary Younkin says
You are welcome, Raven! I’m glad you managed to make the recipe turn out well in the end. Enjoy the jam!
Qubilah Muhammad says
To much sugar for a fruit that is naturally sweet.
Mary Younkin says
I mean…it is jam. Sorry you weren’t a fan of the recipe; everyone’s sweet tooth is a bit different.
Nikki says
Can you use fresh squeezed lemon juice vs concentrate? Thank you
Mary Younkin says
Hi, Nikki! The recipe calls for two tablespoons of lemon juice/concentrate, which should be equivalent to one medium-size lemon’s worth. Either should work.
Christy says
Just made this jam. I listened to a few comments and adjusted the recipe. I used 5 cups of peaches. I didn’t mash too much because they boil down pretty well. I used liquid pectin, one packet, it worked great. I cut the sugar to 2 1/2 cups and still plenty sweet. The cinnamon made the jam taste like fall and happiness! This was not time consuming at all. I had the cooking and jarring done in 15 minutes! I am giving peach jam as Christmas presents this year!
Mary Younkin says
I’m glad to hear that the jam turned out so well for you, Christy. Happy cooking!
JAMIE L BUTTON says
I used less sugar and it was fantastic! (3 cups and low sugar pectin)
Mary Younkin says
Glad to hear that the peach jam turned out well for you, Jamie. Happy cooking.
Hannah says
I processed it and everything, and it is liquid!! Any way to fix it? I followed all the steps exactly and it didn’t thicken to jam, it’s not even syrup, just liquid. The jars are all sealed already. So sad!
Mary Younkin says
Hi, Hannah! If the jars are already sealed, I’m not sure that there’s anything you can do. Sorry to hear that the jam didn’t turned out as you’d hoped it would.