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}
Mary Young says
Being a diabetic, do you think it will jell using Splenda for the sugar?
Mary Younkin says
I have no idea how that might work, Mary. It might be better to look for a recipe specifically made sugar-free.
Barbara Kelley says
My grandmother used to make peach jam and it sure was good on hot buttered biscuits. When the weather is cold outside his nice to have something good for breakfast such as this.
Mary Younkin says
What a fun memory, Barbara. I gathered apricots from my grandmother’s trees and we always made jam together too.
Susan says
Mary, I bought a case of Georgia peaches from a trucking company. The peaches in this case are mushy and kind of dry inside. I hate throwing out $46 worth of peaches so I am wondering if I can use them to make jam….or even at the very least smoothies. But I like the idea of jam better if it’s possible.
Mary Younkin says
I would taste the peaches and see if they still taste good. If the flavor is good, the jam will be nice.
deborah roisman says
looking for peach jam and peach chutney recipes
not difficult ones but yummy
thanks
Mary Younkin says
You are welcome, Deborah. I’m glad you’re enjoying the jam.
Dawn says
I’ve used this recipe before and it always turns out great! Just finished two batches this morning. Thank you so much.
Mary Younkin says
You are welcome, Dawn.
Danielle Wilson says
Just made this today and the foam was delicious! How long do i need to wait before the jam is ready to eat?
Mary Younkin says
You can eat it immediately, Danielle. Enjoy.
Tasha says
I’m fairly new to canning. I only have liquid pectin. Can I use it in place of powdered. Also, can I omit lemon juice if I don’t have any or enough? Many thanks!
Mary Younkin says
The liquid pectin should work if you have the appropriate amount, Tasha. You can skip the lemon, if you want, but I would definitely add whatever amount you do have.
Lilia says
Is it possible to make peach jam without pectin?
Mary Younkin says
Yes, you can add a couple teaspoons of lemon juice and cook it a little longer until it sets. Here is an example of a pectin-free recipe, Lilia. https://barefeetinthekitchen.com/habanero-peach-jam-recipe/
Pierre says
This is way too much sugar. I used 4 cups and the jam is still too sweet. Next time I will start with only 2 1/2 cups
Mary Younkin says
I’m sorry to hear that, Pierre. Sweet tastes are different for everyone.
Jen says
Made the jam, love the jam.. How long is it good for?
Mary Younkin says
If you processed it in a water bath, it’s fine in the pantry for a year.
Jane says
First time ever making peach jam and we made 4 batches and this jam is delicious. The next time we make it I would definitely cut back on the sugar because we have really sweet Peaches so it made the jam very sweet. We used cinnamon and It certainly gave the jam a beautiful taste. Looking forward to using this all winter and also for sharing with some friends.
Mary Younkin says
That sounds tasty, Jane. Enjoy.
Kayla Vierhuf says
Do you Blanche the peaches?
Mary Younkin says
I do not blanch the peaches for this recipe, Kayla.
elsie says
how long before you eat those canning peaches
Mary Younkin says
We use and enjoy the jam right away, Elsie. If you are processing the jars in a water bath to seal them, they’ll keep for at least a year in the pantry.
susan says
Mary, is that supposed to read at least a year? I am a novice at jam 🙂 Also do you keep the pan of boiling water (water bath) on lit stovetop burner for the 5 minutes? Thanks.
Mary Younkin says
Yes to both! Happy jam making, Susan.
Stacy says
My jams last up to a couple of years (I’ve had jars hide behind other things). It is fine if it was canned properly!
Jayne says
Recipe says user sterile jars, are they just washed jars?
Mary Younkin says
My grandmother used to boil the jars and lids to sterilize them, Jayne. I typically run them through the hot dishwasher.
Kathy says
Can you use liquid pectin? I can’t find powered?
Mary Younkin says
Yes, that should work fine, Kathy.
Mary Raynor says
Hi Mary, Thank you for posting this jam recipe! I am a first time canner and jam maker 😀 Your directions were great, but I did something wrong 😳
All of the peaches floated to the top and the “jelled” part is on the bottom. We will just stir it before we eat it, but for next time, any suggestions?
I couldn’t get the picture of my jars to attach.
Thanks!
Mary Younkin says
Hi Mary! 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.
Michaela Goss says
Hello, our jam did not set. It is still super runny, but we went through the instructions diligently and followed it to a T. Do you know what might have caused it not to set?
Mary Younkin says
Hi Michaela, the jam should firm up in the refrigerator, once you open the jars. However, despite following instructions and great recipes, sometimes jam is simply runny and it’s a bit of a bummer. If you would like to fix it now, here are some great tips for fixing jam that hasn’t set: https://foodinjars.com/blog/canning-101-how-to-save-runny-jam/ I hope that helps!
Katy Koskela says
Although I have made jam before, this is my first peach jam. I hope to accumulate several kinds in small jars to use as guest gifts at my son’s wedding next summer. I got 7 half pints of beautiful golden jam to start off the jam making!
Mary Younkin says
I’m so happy that you love the jam, Katy!
Lauren says
Wondering if you’ve ever made the recipe using frozen peaches?
Mary Younkin says
I’ve never tried making jam with frozen peaches, Lauren.
Stacy says
I have sliced and frozen fresh peaches when I could not make the jam right away, and it worked fine.
Mary Younkin says
I’m so glad it worked well for you, Stacy.
Isabelle says
I am so excited to try this recipe! However I do not have all the equipment to can it once done And cannot really get all of this stuff for right now. How long is the jam good for in the refrigerator without canning? Just in a regular mason jar without processing.
Mary Younkin says
I hope that you love the jam, Isabelle. It will keep nicely in the freezer for several months, or in the fridge for a few weeks.
Isabelle says
Awesome! Thank you very much!
Nicole says
Hi! I have a jar of pectin, not individual packets. Can you tell me about how much pectin to use?
Mary Younkin says
There are approximately 4 tablespoons of powdered pectin in a packet of pectin. You’ll need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. I hope that helps!