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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.
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 1/4 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 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/26/11 – recipe notes and photos updated 7/31/23}
Is this shelf stable? How long is it good for?
If you process the jam in a water bath or pressure canner, it will be shelf stable.
I grew up with spiced peach jam and am so excited to try it. I only have a liquid pectin in my pantry, do you know if this recipe will work with that. ?
Yes, it will. However, you’ll want to follow the package directions for converting the amount and, if I recall correctly, you’ll want to add it at the end vs in the cooking process.
Recipe is simple and delicious. We have made a fair amount of jam from the “backdoor peachtree.” The cinnamon is the secret. One batch makes 8 or 8 1/2 half pint jars.
I’m thrilled you’re enjoying the jam, Bruce.
This is a wonderful recipe for peach jam. My husband is a die hard raspberry jelly lover but this won him over. I did not find it any harder to make than most other jelly/jams I have made and I will be making this again and again. Delicious!
YAY! I’m so glad you both enjoyed it.
How many pints does this Recipe make?
This will make approximately 3 pints, Amanda. I typically get 6-7 half-pint jars.
Best peach jam I ever made!! Brava!!!! Blessings
I’m thrilled you like it!
I forgot to mention I did not use pectin and it is perfecto Graze
Delicious! the first time I have ever made peach jam. i used very ripe peaches, took the skin off first. I warmed the jars.In a 250° oven prior to filling, and water bath. i added sweet, ginger preserves to some of the jars and it was wonderful. i’m going to add some bing cherries next time.
I did reduce the sugar by 1/2 and it was still plenty sweet. Thanks for sharing.
I’m thrilled you like it!
Love the addition of cinnamon! I thought it would mask the wonderful peach flavor, not f so, the jam tastes very peachy!
I’m glad you love it!
Can I use frozen peaches?
That should work fine, Theresa.
This was so easy to make, so good, everyone loves it. Made with fresh frozen peaches. Will be making again Thank you!
I’m happy to hear it!
I am not rating this b/c I haven’t made it, however, I have a question…Have you ever made it using low sugar pectin?
I use Pomona’s pectin to make this jelly: https://barefeetinthekitchen.com/cranberry-pepper-jam-recipe/ and I’m guessing it would work fine here too. However, I haven’t tested it that way or noted any adjustments for it.
Update to my last comment. We added the cinnamon to the next batch and my brother said it was “the bomb, best jelly he’d ever eaten”. Thank you for sharing.
Can I substitute liquid pectin for powdered pectin
While you can, I don’t have the measurements for that in the recipe. Typically, 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. If you do try it, let me know how it works out for you.
can you use a regular pot with the water bath? or does it need to be a pressure cooker
A regular pot will work fine.
I just made this recipe and I have to say, this is the best peach jam I ever made. The simplicity, flavor and texture are all perfect. This recipe is a keeper.
I love hearing this! I’m glad you like the jam too.
This is the most delicious peach jam! The cinnamon not only enhances the flavor (you can’t taste it), but it makes the jam a deep rich color. I will make this again!
I’m so glad you love it!
I made this exactly as you it. This was delicious BUT sadly I have jars of peach jam syrup! It didn’t set, how can I fix it? Would I need to reheat and add more pectin? Maybe I crushed my ripe peaches too much? Please help if you can. Thank you!
Hi Jan, if you’ve given it 24-48 hours to set up and it’s still runny, you can try to re-boil the jam with a bit more pectin and/or sugar. For about 4 cups of jam you can add 1/4 cup of sugar and a tablespoon of pectin. Stir the mixture together until dissolved and then bring to a boil for 5 to 10 minutes while stirring constantly. You should be able to see the mixture thickening. When jam has thickened, pour it into clean jars with new lids.
Love this jam and make it every year! Question: can I double the recipe in one pot?
I do not recommend doubling jam recipes that way. Unfortunately, it may not set properly. I always make separate batches when canning large amounts.
This was my first time making peach jam. I have canned for 50 years and made just about every kind of jelly or preserves that we have fruit for. This recipe was so easy and the taste is amazing. This recipe is a definite keeper. Thank you for sharing.
I’m so glad it’s a hit!