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}
Lea Ann Smullin says
Love this!!! I also added a touch of vanilla extract along with the cinnamon! Only used 4 cups of sugar (as that’s all I had, lol) but it is fabulous!! Thank you!
Mary Younkin says
I’m thrilled that you like the jam, Lea Ann!
Koula says
I am planning on making your peach jam in a day or two. Wondering how do I do the water bath? Seal jars? Water half way up the jars? Place in oven at what temperature? For how long?
I usually make tomato sauce and I boil the jars sealed jars. Never done them in the oven.
Mary Younkin says
You’re going to do the water bath on the stove, the same way you boil the jars for tomato sauce.
Heather G says
Could you advise on how to substitute liquid pectin in this recipe? The grocery store was sold out of the powdered pectin, and I would love to try this out while I still have some peaches. Thanks!
Mary Younkin says
Hi Heather, 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. Happy jam making!
Becky Couture says
Hi, can I double this recipe or make it in batches?
Mary Younkin says
Jam will always work better in batches than when doubled, Becky.
Anita Mcguire says
Followed the recipe, ending up with hot water bath but doesn’t seem to be thickening. Any suggestions? Should I rebook?
Mary Younkin says
Yes, you can recook jam that hasn’t set. However, my fingers are crossed that yours set as it cooled, Anita.
Sue colley says
Great taste but bottom half of jars was all juice. What did I do wrong?
Mary Younkin says
Do you mean that the peaches floated to the top of the jars, Sue? 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.
Diann says
Can you use the liquid prepackaged certo instead of the powdered pectin?
Mary Younkin says
Hi Heather, 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. Happy jam making!
Courtney says
This is my second time canning and because I am so new, the whole process makes me nervous. Still, I ordered a box of Utah peaches and used this recipe to make peach jam for the first time. I just pulled them out of the water bath about an hour ago and so far all but two of my ten jars have sealed (I made a big batch because I have A LOT of peaches) and we are DEVOURING the foam, oh my word. If the foam is any indication of how good the jam will be, this recipe is pure heaven. So glad to have found it!
Mary Younkin says
I’m so happy for you, Courtney! Canning your own jam is so exciting, isn’t it?
Judy says
Can I use Car to liquid pectin in this recipe, if so, how much. Thank you.
Mary Younkin says
Hi Judy, 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. Happy jam making!
Kristin says
What size jars did you use? Thanks!
Mary Younkin says
I typically use whatever is on hand at the time, Kristin. 8 oz, 1/2 pint, jars are my favorite though.
Jen says
I love how simple this is! 3lb cut up peaches, used the immersion blender to do additional rough chopping, and it is the best with spicy cinnamon, great for waffles too!
Mary Younkin says
I’m so glad that you are enjoying the jam, Jen.
Brian Capouch says
How much does this make??!!???/
Mary Younkin says
This recipe makes (6) 1/2 pint jars, Brian.
Monica Matia says
I followed your recipe recently for my first time making peach jam, and it was so easy and so delicious! The cinnamon was a huge hit! I am going to make another batch, but my store was out of powdered pectin, so I bought the liquid. Have you had success using this or should I go in search of the powder?
Mary Younkin says
Hi Monica, I’m so glad that you’re enjoying the jam! I’ve only used powdered pectin myself, but liquid should work fine. 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.
Heidi Nansel says
My mom use to use jello to thicken jams. That is all I have. Can I use this as a thickener? Now I am really worried.
Mary Younkin says
I have no idea how that would work, Heidi. I’ve never heard of using jello. Alternatively, if you don’t have any pectin, you can use the extended boil method as described here: https://barefeetinthekitchen.com/habanero-peach-jam-recipe/
Stephanie McVicar says
I had never made jam before and this was so easy! I made three pint jars. I used only two cups of sugar and it was perfect for our taste. Thank you!!
Mary Younkin says
I’m so glad that you enjoyed the jam, Stephanie!
Colette says
We have a small peach grove in FL. I canned a bunch of peaches. I’ve shared the jam I made with family and friends and now I’m out of jam but still have lots of jars of peaches. Can I use the canned peaches instead of fresh? Should I strain the sweetened juice they’re in? Or will the pectin jell up the juice? I’m not sure how to go about this.
Ashley S says
Hi, can I use frozen peaches? If so, let them thaw first?
Thanks!
Ashley
Mary Younkin says
This should work nicely with frozen peaches, Ashley. They’ll thaw quickly over the stove.
Corinne says
Made your peach jam today from our peach tree here in Florida, it is delicious. I was wondering if you can do less sugar, especially for someone who doesn’t like thing too sweet? Thank you for a great recipe!
Mary Younkin says
Sugar works with the pectin and fruit acids to form the gel structure and help the jam set. There are low sugar pectins (like Pomona) that allow for lower sugar though.
Stacey says
Amazing! Tastes like peach pie!
This was my first time making jam/jelly. I used an immersion blender so there wouldn’t be any chunks.
I also used homemade pectin, which resulted in a thinner consistency. Next time I will cook longer and add more pectin.
Mary Younkin says
I’m so glad you like the jam, Stacey!
Vruta says
Have you ever tried to add bourbon to this recipe ?
Mary Younkin says
I’ve made bourbon peaches, but I haven’t tried adding bourbon to jam.