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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}
Will definitely be doing this. I wish I had some peaches now.
I can hardly wait for this year’s peaches!
Can you use the liquid pectin?
If you’ve used it in the past, I’m guessing it will work fine. That isn’t something I’ve tried myself with this recipe though.
I made the peach jam and added some apricots. It turned out fantastic and delicious!! Loved the hint of cinnamon too!! Thank you!!
I’m so glad that you are enjoying the jam, Susan.
How many pints does this make? Thank you.
If I recall correctly, this makes about 5 1/2 pint jars.
Made this today. I took into account the other comments regarding the sweetness and thin consistency. Used only 2 cups sugar and added 1/4 cup of EZ gel along with the box of Sure gel. If your peaches are really sweet, I think that even 2 c sugar is a bit too much. Making another batch tomorrow with less sugar. Excellent flavor omitted spices.
I’m glad you like the jam, Sandy.
Turned out absolutely delicious I tripled the recipe and made 17 jars of it. How long can the jars last if you store in a cool dark dry area?
They’re good for at least a year, Jeannie. (Although, I know I’ve kept them for 2-3 years myself.) The jam might darken slightly, but I’ve never had a problem with it for a longer time period.
How many pints does this recipe make?
If I recall correctly, this makes 5-6 1/2 pint jars.
My daughter-in-law made this recipe with half the amount of sugar and it was fantastic.
That’s great to know, Jan.
Planning to make this tomorrow! Two questions:
Will it matter if I use the pink box Sure-Jel (low sugar)? That’s what I have on hand.
What will happen if I chop and crush the peaches, but do not peel them? Will it alter the taste in any way? Thanks! Glad to find your recipe……sounds fabulous.
I’m guessing that will work fine, Kelli. I haven’t tried that myself, but it’s worth a shot.
Hi, I’m looking forward to making this jam.
Could you tell me which sugar i should use please. Thank you.
Plain white sugar should work well, Kaye.
Made your recipe yesterday. Very easy and jam tastes wonderful but it did not thicken very much. Any idea why. It’s more like sauce.
Hi, Cindy. Did you by any chance substitute an ingredient? Did it reach a rolling boil? -This means the jelly is boiling so hard that it cannot be stirred down.- Usually, it’s one of those two things.
I just made 3 pints of this jam. And I have to say that the flavor is AMAZING. I’m not inclined to comment on most recipes I find online, but this one stands out as unique. I’m going to make another batch tomorrow!
I’m so happy to hear that you love it, Jean!
can I use this recipe if I only want to use peach juice
I don’t think that will work, Mark.
Made this today –I added plums along with the peaches and added cloves, nutmeg and pie spice along with the cinnamon–YUMMO!! Will be great this winter!
I’m thrilled you liked the recipe, Barb.
I just wanted to say thank you for this recipe! It tastes just like my grandmother’s (recipe lost, unfortunately). The stores in my area only sell one brand of peach jam and it’s not very good, so I’ve always wanted to try making it myself. This was so easy to make and helped thin out the 25lb box of peaches we just got from the Peach Truck. Only downside is my two-year-old ran off with the little bowl of peach foam before I got to try it. She seemed to enjoy it, though. Can’t wait to try more of your recipes!
I’m glad you and your daughter enjoyed the recipe, Emily.
Does this need to be refrigerated?
Not if it’s processed in a water bath, Brandy (to seal the lids).
This is delicious. I am saving it as spiced peach jelly and it is excellent with or without the cinnamon. If you use very ripe peaches, squish by hand (clean, of course), and add just a bit more pectin (another Tablespoon), it makes almost a preserve with the peaches suspended throughout. This was my first attempt at using powdered pectin instead of the liquid and I was very pleasantly surprised. Definitely a saver! Thanks for sharing your recipe.
You are welcome, Kate. Thanks for the tip.
Loved the jam
I’m glad you do, Kathy.
Every concerned agency and canning company is warning people away from using wax to seal jars. There is probably something to that.
You are correct, Mike. I removed that information from this post about eight years ago and missed the line in the recipe card. Thanks for the heads up.
Made this peach jam for the first time today using our homegrown peaches and it turned out amazing. I used the cinnamon but may cut amount in half or omit it entirely next time just to see how it tastes without it. I put a dab on some crackers and jalapeño cream cheese… YUMMO! It set up perfectly and made 8 half pint jars. Can’t wait to share it with the family!
That sounds delicious, Marlene.
You made this look so easy! Ive always wanted to try making a preserve, I’m going to have to try this recipe. Thank you!
Let me know how it turns out! Enjoy.