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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.
Video
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}
Hello. I am planning to make this recipe as soon as all my peaches ripen. It is my first time preserving anything. Would you be able to give me a rough idea of how much jam I would end up with once cooked, per pounds of peaches. I am trying to figure out how many canning jars I just have at hand and ready to use, or even how many peaches to use. Thank you in advance.
You’ll get approximately 3 pints of jam for 3 pounds of peaches (as outlined in the recipe card).
This is the best peach jam I’ve ever had.
YAY! I’m thrilled to hear that.
The flavor was wonderful, but the jam was runny. Disappointed
Did it firm up as it cooled?
My daughter recently made peach jam and it was not as thick as it should have been. However, the taste was fantastic and we use it as a topping on vanilla ice cream! That’s just an idea for you to use this batch on!
This is fabulous! I made some using this recipe and then did a low sugar option from Ball but adding the cinnamon and using honey. I prefer the low sugar option, however both are wonderful. I’m so glad I found this recipe. Putting this jam on a homemade biscuit is like having peach cobbler for breakfast. What a yummy way to start your day!
I’m happy to hear you’re enjoying the jam!
we made this today. It turned out great 👍 👌
I’m so glad you like it! I’m making ours this weekend, Judith.
I’m about ready to make this jam recipe. I’m a newbie. What does it mean to “ Seal them and process 5 minutes in a boiling water bath.” my mom used to melt paraffin on top of jam
My mom and grandmother did the same thing with paraffin. Processing in a water bath simply means to place the jars upright into a pot of simmering water. This creates a vacuum seal causing the lids to seal to the jars. Here’s a video illustrating the process: https://www.youtube.com/watch?v=Ui_5w2pzLGM
I wasn’t ready to post and accidentally posted. I was going to say, I’ve never made peach jam. I got these absolutely beautiful and tasty peaches and if I didn’t do something with them, they’d go bad, so I found your recipe. I loved the cinnamon. It was a great touch and not to overpowering. I don’t think I did everything exactly right, but I think the jam turned out great anyway — it is thickening as I write this review. I also don’t have a canning pot and fabricated my own method of boiling. I also had a lot left over (I weighed the peaches and it was a lot). I’d doubled the recipe and got 12 half-pints and 1 quart. I was freaking out over the quart jar and boiling process, but it turned out okay. My only problem was my kitchen seemed like a sticky mess! I’m still wiping off counters! I’d make this again! It was just wonderful!
I’m thrilled that you are enjoying the jam, Diane. I’m about to set up in the kitchen for a day of jam making as well.
This jam is amazing! I made 2 batches, one with cinnamon, one without, and I got 15 jars. Thank you for such a delicious recipe!
I’m so glad you like it! I made several batches of jam this weekend too.
I made this last year and gave some away as gifts. People loved it as did I. I increased the cinnamon and added ground cloves and it was amazing! I made it again this year and it is not setting up for some reason. I am going to empty all of the jars and reprocess.
That’s strange, Debbie. Did you change anything in the method? Perhaps not cook it as long?
Delicious! Very simple recipe, the hardest part was preparing the peaches!
I’m so glad you’re enjoying the jam!
So happy I came across this recipe! I loved the details on prepping the peaches (boiling first then ice bath for easy peel).
The discarded foam is delicious on fresh bread. This recipe made about 11 quarter pint jars.
My only question is about the shelf life. I made these today today would they still be good and safe to eat come Christmas? I made sure to test the center spot of cover after boiling in water to secure top that it didn’t pop back up when pressed down.
Absolutely! The jam will be great for at least a year without changing at all.
loved this recipe! easy to follow and jam set beautifully. my husband loved the touch of cinnamon. making it again this weekend because the first batch is disappearing quickly!!
I’m thrilled you’re enjoying the jam!
I’m sorry to say that these pretty finished jars of jam are much too sweet. I hope my family doesn’t agree with me!
That’s a bummer. I’m sorry to hear that the jam wasn’t a hit for you. Jam is typically very sweet and this is a traditional recipe. However, you can safely reduce the sugar by up to half if you use a low sugar pectin next time.
Thank you for the tip about the sugar. And I’m happy to report that my husband really liked it!!!!
I’m glad you like it!
Too sweet for us. If I make again I’ll probably try to reduce the sugar.
You can safely reduce the sugar by up to half if you use a low sugar pectin.
can I freeze this instead of seal in water bath?
You bet. If you have freezer space, this will work fine in the freezer.
I can taste the lemon more than peaches why?
I can’t even imagine how that’s possible, Norma. Did you measure just 2 tablespoons of lemon juice? Were your peaches flavorful?
I made this ladt night with peaches from our tree (1st time) it was so easy. When we scraped the pan Ooh soo good!!! Can’t wait to try it on toast!!!
I’m so glad you love it!
I’ve made this twice. First time with Georgia peachesn turned out perfectly. Today I made a triple batch with Ontario peaches and it doesn’t seem to be setting up. Don’t really think I did anything differently? What is the remedy?
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Penny. However, 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.
Perfect recipe I will only use this one from now on. Thank you for sharing your knowledge.
I’m thrilled it’s a hit!
how to get the skin of easily??
I’ve given step by step instructions in this post, however, I’ll admit that most of the time now I just leave the peels on the peaches and they cook down beautifully.
This is my go to recipe for peach jam for the past 4 years. It’s perfect and has never failed me. I do a lot of jam canning and this is the recipe my family gets most excited about me making. Once peaches are in season I try to make two batches but it is always gone by mid-winter! Thank you for sharing such a wonderful recipe.
I’m so glad you like it!