4.67 from 3 votes
Homemade Peach Jam
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.

Course: Condiment
Cuisine: American
Keyword: peach jam
Servings: 6 half-pint jars
Calories: 735 kcal
  • 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
  1. Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
  2. 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.
  3. 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 top. Seal them and process 5 minutes in boiling water bath. If you prefer not to use a hot water bath, pour melted wax over the top of the hot jars, let that cool completely and then place the lids on top.