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}
Becki Jacobs says
Wow, I am very impressed! I am trying to think of what my husband would have done. I am thinking i would probably have a freezer full of sliced peaches, but no Jam. This looks wonderful and love the spices.
Grace In Full Measure says
Awwww, how sweet of your husband 🙂 Those peach jams look delicious! And wow, how fresh! Peaches don't grow in the Philippines but I did make some mango jam over the summer. Mango with a bit of grated ginger worked really well.
Ellie | Gourmand Recipes says
How sweet! Lucky you. The jam looks perfect.
The Starving Student says
Awww, how sweet! Literally I suppose in this case!
Demandra says
Hey, can I borrow your husband? I got some stuff I need to take care of around the house and mine just plays computer games all day long. I pay in back talk and grief!
Mary says
Aldra, you crack me up. I can't share him though. My husband is due for a whole lot of computer game time now too!
Amanda Husband says
I made jalapenos peach jam it was really good
Amanda Husband says
I made jalapenos peach jam it was really good
Crossed Hooks Paddlers says
The Georgia Elberta peaches were harvested the past two weeks, got me a case last week and made 2 batches of jam… They came out really really GOOD!!!
I'll adjust my recipe with less sugar, because it called for 6 cups, and I thought it was a tad sweet
THankss
Anonymous says
just tried your recipe today. Soooooo good. Thank you for posting it. And that was a wonderful thing your hubby did for you. Again thank you
Kim says
Hello, do you have a recipe for pear preserves?
Mary Younkin says
I do not have a recipe for pear preserves on the website, Kim.
Laura crowley says
This is a crazy question, but you didn’t mention peeling the peaches. Do you peal them?
Susann Minall says
I peel my peaches before canning. I find if the peel is left on the fruit is chewy.
Laura crowley says
I’ve lost my mind. I reread and saw you said remove the skin. Thanks
Mary Younkin says
No worries at all, Laura. Enjoy the jam!
Cheryl Ridenour says
Can frozen peaches be used in this recipe?
Mary Younkin says
Frozen peaches should work, Cheryl.
Sheri says
Can you invert them for 5minutes instead of water bath?
I don’t have a canned Pott.
Mary Younkin says
While the inversion canning method is much debated for safety reasons, you can simply store the jam in the refrigerator until ready to use. Alternatively, if you use shorter jars, you can process the water bath in a soup pot as pictured in the video.
Robin says
This is like peach pie in a jar!
So good
Mary Younkin says
I’m so happy you’re enjoying the jam, Robin!
Audrey von Gease says
can i double this recipe?
Mary Younkin says
I don’t typically double jam recipes, Audrey. They don’t always set as well.
Audrey von Gease says
Thanks for the tip. My peaches needed to be dealt with immediately. They were about to morph into something out of a science fiction novel. My double batch is not only extremely delicious, I must have lucked out, as the jam has also set well. I might add that I to wouldn’t recommend the double batch not only for the setting problems but also for safety reasons. It seems that when you have that much molten peach sugar lava boiling and splashing… need I go on? I do thank you for the recipe, and I will be making it again in the future. Just in single batches and of course while wearing heat resistant recommended welding gear.
Mary Younkin says
Hi Audrey! I’m so glad you like the jam and it turned out well. Your tips are noted!
Ken Campbell says
My wife and I made some peach jam this summer it was our first time using recipe. I think we did something wrong cause after 2 weeks on sleffe they started molding, then we tried another batch and tried putting them in the cooler and about 3 weeks later they started molding. can you give some advice please? we used 4 lbs. of fresh peaches, sugar, lemon juice
Mary Younkin says
Hi Ken, I’m not sure which recipe you used, but I’ve never had a batch mold on me. The only thing I can guess is that the jars or lids might not have been sterile. Did you boil them prior to adding the hot jam? I wish I could be more helpful!
Ashley Sanchez says
Do I have To adjust anything for high elevation?
Mary Younkin says
You don’t need to adjust anything, Ashley.
Carrie Peck says
When you say 1 package of pectin…is that the SureJell 1.75 oz? The Ball 4.75 oz? I’m a newbie and have no idea!
Mary Younkin says
I’ve only used SureJell for this recipe. So, I’m going with that measurement. I don’t think I’ve ever tried the ball pectin.
Millicent Masi says
How much is one package in ounces of dry pectin?
Mary Younkin says
My pectin package says 1.75 ounces. I hope that helps, Millicent.