This post may contain affiliate links. Please read our disclosure policy.
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}
Hi Mary,
Are half pint jars a necessity? I have a few cases of pint jars left from this years canning projects and would love to use them up if possible. I know size matters with some recipes!
Hannah
You can use whichever jars you like best or have on hand, Hannah.
I’m looking forward to trying your peach jam recipe. To clarify, do you peel the peach skins with a knife or peeler?
You can peel the peaches however you like, Mary Jo.
can i reduce sugar? it is far too much for my taste. I only have the regulat pectin, could not find th low sugar/pink box one.
I’ve never tried reducing the sugar in this recipe, Deborah. I’d recommend trying a recipe that is written specifically for low-sugar recipes.
I followed the instructions accurately and had to use liquid pectin. The flavors are on point, however there was twice as much juice as fruit. I don’t know what I may have done wrong.
I’ve never used liquid pectin, but the standard conversion is twice the liquid pectin to replace the powdered pectin. Is that what you used, Linda?
i’ve got my peaches and all equipment ready to go but some of the peaches are still a little firm to the touch. is it okay to use or leave peaches out on the counter during a warm day?
I would give it a day or two and let them ripen a bit more, Stefany. You want them to be at their sweetest when you make the jam.
Can you make freezer jam with peaches like with strawberries?
Yes, you can, Judy.
Can you use liquid pectin and if so how much?
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!
If you don’t have lemon can you use lime juice?
Thank you
I’ve never tried that, Diane. I can’t say how it might affect the jam.
Can you use bottled lemon juice in place of the fresh?
I’ve never tried that myself, Joyce. I’m guessing it will work fine.
I made this recipe today, with white peaches, because that’s what my tree produces, and it was superb! Hands down, the best peach jam I’ve ever made.
I’m so glad that you love the jam, Michelle.
How much lemon juice and how much pectine? Also, how much cinammon?
All of the recipe ingredient amounts are in the printable recipe card at the bottom of the post, Robert.
A yummy quick jam recipe!! Thank you!!!
I’m glad you like the jam, Pamela.
First time jam maker here :). Great recipe, super delicious. But like someone else mentioned peaches in my view are very sweet, I cut the sugar in half, and would cut it down even more next time. Gel came together and taste was amazing!
That’s awesome it worked so well with less sugar, Maureen. Thanks for letting us know!
Did it still gel correctly? If so, I’m in…
Lovely !!!
I’m so glad that you love the jam, Julie.
I just made this jam today and it’s absolutely delicious. Thank you ☺️
I’m thrilled that you like the jam, Kris.
I want to make this recipe but with a ‘light’ pectin. I’ve made freezer jams but never a pectin jam. Would you happen to know the amount of sugar I would use instead? I love the addition of cinnamon and am very excited to try it.
I’ve never tried that, Cindy. I’d recommend referencing the insert for the pectin and adjusting the sugar based on that information.
I made this jam 2 days ago and just tried it. It taste like pure sugar is there anyway to fix it or do I have to throw away the 10 4oz jars I made. I am so bummed it was the first time ever making jam and first year we ever grew peaches after 15 years this was the first year that we actually had peaches. Can I add something and recook it please help.
Hi Cheryl, it sounds like the peaches might not have been super flavorful on their own. I’ve had that happen once in the past when I tried making jam to utilize some less than great fruit. It’s a bummer. If I had all those jars, I’d probably make a second batch of jam with half the sugar and super flavorful peaches, maybe some extra lemon too, and then mix the two, heat just to get them hot (taste to make sure the flavor is there) and then process them once again.
Can I use liquid certio and if so when do I add it
Hi Sharon, you’ll add it at the same time. I haven’t tried liquid pectin myself, but it’s my understanding that you’ll want to use twice as much liquid pectin as powdered.
Wow. This peach jam recipe was the best I have ever tried. I told my mom it tastes like peach pie in a jar it’s that good. I made one batch and it was so delicious I went ahead later that afternoon and made another. This will be my go to peach jam recipe from now on. Thank you!
I’m so very happy to hear this, Katie!
Just wondering how long before it gels. I just made it. Can’t wait to try it!
It should set up pretty quickly. If you put a spoonful on a plate, you can test it as it cools.