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

4.79 from 152 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

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

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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    • Mary Younkin says

      Hi, Cynthia. I haven’t tried substituting apples for peaches in this recipe before. The basic cooking methods should be the same, but you’d probably need to adjust the other ingredients to work with the apples’ consistency/sugar content. If you decide to try making the recipe that way, let me know how it turns out! Happy cooking.

  1. Rdf says

    Sorry to report but the jam was way too sweet for my taste, even reduced the sugar by one cup. Would 2 cups of sugar work, re preservative, or maybe add more lemon as that is a preservative I believe.3 stars

    • Mary Younkin says

      This is a traditional jam, and yes, it’s quite sweet. Unfortunately, reducing the sugar will change the consistency and likely alter the results. There are low sugar and sugar free jam options available, but they require different pectin options.

  2. Jennifer Hardesty says

    Urgent question – I put the lid and ring on my jams and did the boiling water bath as directed. I pulled them out to let them set. They’ve only been sitting for about 15 minutes and 4 of my 6 lids have “popped up”. What does this mean?

    • Mary Younkin says

      Hey Jennifer, without being in your kitchen with you, it’s difficult to guess what might have happened. The lids popped UP and unsealed? They should make that popping sound when they seal. This article has several tips for how to handle the jars if they didn’t seal: https://foodinjars.com/blog/my-jars-didnt-seal-what-happened/

      “The best way to handle jars that failed to seal depends on the product you’re dealing with and how many jars have failed. If you have just one or two jars that failed, the easiest thing to do is to put them in the fridge and eat or share them promptly. If the entire batch has failed to seal, the best method is to open the jars, reheat the jam, prep the jars, use new lids, and reprocess.

      If you have just one or two jars that didn’t seal and you don’t want to go with the refrigeration plan, there’s another way. Once the jars have cooled completely, put new lids on the jars (taking care to wipe the rims and make sure that you’re getting the rings tightened properly). Place those room temperature jars in a canning pot of cold water. Bring that pot of water to a boil slowly, so that the contents of the jars heat along with the water. Once it reaches a rolling boil, process as you always do. The jars should seal properly this time around.”

  3. Lauren says

    It tastes good, but I feel like mine is a little thin. Not runny, but not fully set either. Did I do something wrong?4 stars

    • Mary Younkin says

      It should set more firmly as it cools. If it still is too runny, it’s possible that it wasn’t heated to a full rolling boil and then cooked long enough. In that case, it can be reheated and should work as described.

  4. DML says

    I had just enough extra peaches to try this recipe. It was easy & tasted good but too sweet. I even reduced the sugar to 4 cups instead of 5 but it was still very sweet. I didn’t want to reduce more b/c I saw where you said it would change the structure & since I had trouble with my cherry jalapeño jelly not setting I didn’t want to reduce any more. If there is someway to make this less sweet, I would make again. Thanks3 stars

    • Mary Younkin says

      You might want to try a recipe specifically written for less sugar, as there is a bit of science to that. There are pectins designed for that too. Good luck!

  5. Lauryn G says

    Hello! I am wondering how many jars this makes? it does not say anywhere that I can see, and It would be great to know as a guide how many jars to sterilize.

  6. Sandra Clark says

    I like the taste but the peaches I used may have been the problem. I had cling peaches and they were difficult to prep. mY jelly looks pretty and tastes good but it is runny. I just finished it about an hour ago. Maybe it will jell later on??4 stars

  7. Sav says

    Help! I made this jam yesterday followed the recipe and my jam didn’t fully set, seems to have more the consistency of applesauce. What should I do?4 stars

  8. Anna says

    Loved it. I didn’t have lemon so did 1 T apple cider vinegar for the acidity and it turned out perfect without altering flavor. Thank you for sharing such an easy recipe. First time making jam was a success!5 stars

    • Mary Younkin says

      Thanks so much for taking the time to rate the recipe and let me know you love it, Anna!

  9. Annette says

    What do you do for storing them? I made this recipe last year and everyone including myself loved it so it didn’t leave any extras but this year I’d like to make more to have throughout the year. So my question is what’s the best way to store for later use without affecting the consistency and taste or it spoiling. TIA5 stars

    • Mary Younkin says

      Hi Annette- Thanks for taking the time to rate the recipe and let us know you love it! If you are processing the jars in the boiling water bath the way the recipe specifies, you can store these at room temperature on a shelf out of direct sunlight. I recommend removing the rings before storing them and keeping them in a room that doesn’t have a lot of temperature fluctuations and is on the cooler side, if at all possible.