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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}
Made this with some yellow peaches I had lying around. Used 1/2 tsp cinnamon. Quick and easy recipe. Amazing! Someone in my family who “doesn’t like peaches” even said “I’d eat more of that”. It was delicious warm out of the pot. Did make 6 and a half 8oz jars for me. Some times the simplest recipes are the best! Will definitely be making this again. Thank you!
You’re welcome. I’m glad your family enjoyed the jam.
Just tried this jam for the first time and I have to say WOW!!!!!
Our peaches are in season and delicious so I wanted to try and make the jam. The receipe was easy to follow from start to finish.
Thank you for sharing
You are welcome, Kathy. I’m so happy you love the jam.
Thanks for the great recipe had 6 cups so I justed add accordingly the only thing I did differently is added a tablespoon of vanilla extract.
Sounds good, Howie. I’m glad you like the jam.
I followed the recipe but my jam did not set. What to do?
Hi Patricia, without being in your kitchen with you, it’s hard to guess what might have gone wrong. If you’d like to attempt to save it, for every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Pour the runny jam into a clean pot and add the sugar and pectin. Bring the jam to a boil over medium-high heat and stir until the sugar and pectin have dissolved. Cook vigorously for 5 to 10 minutes, stirring regularly. Test to see if it has thickened. Pour into sterilized jars and process once again.
It was very good and simple to make for me it took 45 minutes to make but overall very good 😊👍
I’m glad you enjoyed the jam, Brandy.
Can u use frozen fruit for the jams and jellys
Yes, that should work fine, Arlene.
I made TWO batches of this jam. I was so nervous because I wasn’t following the usual Bernadine recipe — I was going rogue! My family typically prefers a less sweet jam, so I cut the sugar by one cup, and the lemon juice gave it just enough zip to say “hello” to my taste buds. I want it on everything! LOL. Thank you so much for posting this recipe. I don’t know how I stumbled onto it, but I’m so glad I did!
I’m thrilled that you love the jam, Catherine!
Are you able to double this recipe ?
I typically make it a single batch at a time, Fran. Jam recipes can be a little fussy.
I made this jam last Friday and it is so good my family loves it and it so easy to make.
I’m so glad to hear that you like it, Jennie!
Never made peach jam before and it was so easy to do. My granddaughter and I had it on toast within an hour of making it. I making another batch tomorrow. I will be adding this to my granddaughter’s recipe box
I’m so happy to hear that you like the jam, Barb!
Mary, I’m wondering which peach jam you prefer. I’ve only made cooked peach jam. Do you prefer the cooked or the freezer peach jam recipe?
I like this recipe as written, Tina. I’ve never tried a freezer jam.
Smells and tastes lovely but did not set. Used a whole package of liquid pectin which should be an exact substitute for A package of dry pectin. But perhaps not???
Hi Leslie, there are approximately 4 tablespoons of powdered pectin in a packet of pectin. I don’t know how much is typically in a package of liquid pectin, but you would need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. I hope that helps!
Thank you for posting this recipe! I used cinnamon and allspice with Pomona pectin, so I just used 3/4 cup sugar. Delicious!
I’m thrilled that you like the jam, Christine!
Looks yummy. Going to try this.
I hope you like it, Lisa!
Will this work the same using liquid pectin?
You will need twice as much liquid pection, but it should work fine, Rosanna. There are approximately 4 tablespoons of powdered pectin in a packet of pectin. You will need to use twice that much liquid pectin to substitute it. 8 tablespoons liquid pectin = 1/2 cup. I hope that helps!
Hi there just curious if anyone has made this recipe before but left the skins on? Hope to try this recipe today and will come back and rate as looks delicious.
I’ve made the jam with the peels as well, Tammy. I enjoy it both ways.
I have never made any kind of jam or canned peaches or pears. I am interested to make jam for the first time.
Have fun with it!
Hi! This looks awesome! Do you peel the peaches first? Or do you leave them on?
Thanks!
I’ve made the jam both ways, Sarah.
Hello,
Is it necessary to process the jam in a water bath? I have made lots of jam over the years but have not used that method. Thanks!
Feel free to use whichever canning method you like best, Carol.
As a “brand new canner”, I made few different recipes of peach jam this year — this is BY far the best flavor and set up! Thank you.
I’m so happy to hear that you love it, Kim!
Worked great, cottage peach jam toast (with the left over mixture and foam on top a highlight), thanks for sharing!
That sounds awesome. I’m glad you like the jam, Jane!