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}
Emily says
How long should this jam keep for in the fridge?
Mary Younkin says
This jam will keep nicely for months, if unopened, Emily. Once opened, I typically try to use it within a few weeks.
Dora Sleigh says
Can I substitute liquid pectin in place of crystal pectin I f so what quantity
Mary Younkin says
I’m guessing that will work fine, but I have no idea how much you’ll need. I’d try using the recommended amount for a standard jam recipe. (i.e. whatever is comparable to a package of pectin) This is what google says about it: If your recipe calls for 1 pouch of liquid pectin, you can use dry pectin instead. The average dry pectin comes in a box with a 1.75 ounce (49 grams) packet. (Also worth noting that liquid pectin is typically added at the end of the boiling process.)
Garden says
Peach jam is the best!
Mary Younkin says
I love it too!
Henriette Hall says
Mary
I love sharing tips and truly love each one I have from you. I thought you would like this one. I learned Peach Jam from my Grand Mother–instead of using packages pectin–she used the peach pits ( this is where the natural pectin is located ) She would drop the pits in and stir and stir–the jam would thicken using the pits–then spoon the pits out–DO COUNT PITS BEFORE YOU ADD THEM….I learned that hard way–took me forever to fish out the pits and make sure none ended up in the jars.
Kay Lathrop says
What is an easy way to remove skins?
Mary Younkin says
I typically blanch the peaches – boil for just a few seconds, remove to ice water bath, then the peels slide off. That said, about half the time I leave the peach skins on when I dice the peaches. They don’t bother me a bit in the jam.
Rita says
have you ever heard of brandied peaches? it’s been a traditional recipe that my family makes every holiday, going back to my great-grandmother, and probably farther back. anyway, i still have 3 quart jars in the fridge, (about 4 or 5 canned peach halves, not fresh, in each jar along with cloves, cinn sticks, and a syrup made up of a bit of brandy, sugar and syrup from the can). do you think there is a way to convert my brandied peaches into this peach jam recipe? i don’t want to add any water or lemon juice to the sauce which would dilute/change it, but if i removed the cloves and cinn sticks, crushed the peaches, then heated them and the sauce , how much pectin should i add to get the peaches to gel into a jam? email me separately if you need to see my brandied peaches recipe. thanks!
Mary Younkin says
oh, man, I have no idea. I make bourbon peaches, but I’m not sure how it would convert or how safe it might be to use a previously canned recipe in another one. Sorry I can’t be more helpful, Rita!
Fran says
I can’t wait to try the peach jam this summer…..
Mary Younkin says
I hope that you love it as much as we do, Fran!
Brian Bollom says
Tried your recipe tonight, sure smelled great! If it taste half as good we will be in business
Mary Younkin says
I hope that you love the jam, Brian.
Kahla says
So if I do the process of the water bath for 5 min I can leave them unfrigerated? And for how long?
Mary Younkin says
Jam that has been processed is usually fine to be stored for up to a year, Kahla.
Jennifer Terry says
How do I store this once finished? Is it shelf stable??
Mary Younkin says
If you use process the jars to can them, then yes, you can store it on the shelf. If you just pour the jam into jars and cover with a lid, you’ll need to refrigerate it.
Jenni says
How long will they last if I don’t can them but just store them in the refrigerator? Looking forward to making this recipe soon!
Mary Younkin says
I would say no more than two weeks, just to be safe. For what it’s worth, a water bath canning process isn’t difficult. It’s worth trying if you’re making more than a jar or two.
E says
Great recipe, easier than most.
Mary Younkin says
That’s great to hear!
Jenn Terry says
OMG! This is THE BEST peach jam ever!
Mine turned out more like a peach butter but I think that’s because I used a food processor to mush the peaches. No regrets though!
I also cut the sugar in 1/2 and it was totally perfect!
Mary Younkin says
I am so glad that you love it, Jenn!
Connie Jenkins says
Hi Mary,
Your recipe sounds delicious, and I’m going to make it tomorrow! I haven’t made peach jam in about 10+ years because the last time I did, all the peaches rose to the top of the canning jars. Do you have any tips to share to prevent this from happening again?
Mary Younkin says
Hi Connie! I’ve been told that it can happen if the jam is too hot when poured into jars. Allowing it to settle for 15 minutes or so before transferring it to jars should help. The following info is straight from the Pomona website:
What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn’t always happen. Other fruits can have fruit float also. You are not doing anything wrong. However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.
In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.
If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.
Connie Jenkins says
Hi Mary!
I made two batches of your jam yesterday! I was vetoed by my family to not put the cinnamon in though.☹️But!! Your jam recipe is ABSOLUTELY delicious I must say!!! Super easy and not complicated at all. I took your advice and let the mixture sit for 15 min after all the cooking ended to see if that would help with “fruit float”. I skimmed off the foam during this time period. EVERY jar turned out perfect!! I am SO excited!! You restored my faith in making peach jam again after all these years! Thank you! Thank you!
Mary Younkin says
This is awesome to hear! I’m so glad that it turned out perfectly, Connie.
tina says
Is it gonna get thicker when it sets? Seems liquidy?? Followed recipe, EXACTLY
Mary Younkin says
Yes, jam thickens as it sets, Tina.
Andrea says
Very good!! Turned out amazing!
Mary Younkin says
I’m so glad that you like the jam, Andrea!
Amy says
I made this jam from super ripe peaches I had & what I licked out of the pot & off the spatula is delicious!!! Can’t wait to use it on ice cream & sandwiches!
Mary Younkin says
I am so happy to hear that you love it, Amy.
Rebecca L. Triesch says
Hi, does the size of the jar matter as far as processing time is concerned? Or will it always be 5 minutes? I checked out your friend Rebecca’s,article and it mentioned that processing time depends on “the recipe and size of jars” but no specifics. I’ve only made freezer jam before, so I’m new to this.
Thank you!
Mary Younkin says
I always process jam for 5 minutes regardless of size, Rebecca.
Niki says
This was my first time making jam and it was so easy! It’s a little liquidy, I may have smashed it too much or because I only put in 2 cups of sugar, but it tastes great and the canning worked too. It firmed up a bit when I put the extra jam in the refrigerator. Thanks so much!
Mary Younkin says
I’m glad you like the jam, Niki!
Suzette Gresham says
Hello!
I’m going to use your Peach Jam recipe, but where is your recipe for the Peach Jam with Bourbon?
I’m engaging in this fiasco as we speak, so I’ll go ahead and add a little at the beginning and at the end… hope it sets up! and that you can still taste the Bourbon.
Otherwise, I’ll just have to finish that bottle of Bourbon in a different manner… by myself. : )
Thanks!
Suzette
Mary Younkin says
Hi Suzette. I have a recipe for Bourbon Peaches here: https://barefeetinthekitchen.com/bourbon-peaches-recipe/ (They’re heavenly over ice cream!) However, I haven’t made a jam with bourbon in it.
Rhonda says
I may have missed it…. how many jars does this yield?
Mary Younkin says
It will depend on the size of your jars. If I recall correctly, I typically get 5-6 half pint jars, Rhonda.
Bonnie says
Your recipe sounds wonderful and i’m Looking forward to trying it. I’ve been looking for a recipe for peach raspberry jam, but haven’t found one that will work for the amount of peaches and raspberries I have. Do you have any suggestions?
Mary Younkin says
This should work nicely with both peaches and raspberries, Bonnie. If you swap in the same amount of fruit, it will still work.
Lisa hill says
Hi. This sounds so yummy , can this be frozen?
Mary Younkin says
I’m never tried freezing it myself, but most jams can be frozen.