Peach season doesn’t last long, so when the fruit is sweet and juicy, I like to turn a few pounds into jam.
It’s simple work (wash, chop, stir, and boil) and in less than half an hour, you’ve got jars of bright, sunny jam that’ll keep for months.
This recipe uses everyday ingredients, no fancy gear, and just enough spice to make the peaches sing.
Whether you’re canning for the pantry or freezing for later, it’s a straightforward way to enjoy that summer flavor all year.
Yield, Time, and Batch Size
This recipe makes just enough to share a few jars and still keep some for yourself. You’ll be done in under half an hour, start to finish.
- Yield: About 6 half-pint jars (3 pints total)
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
Ingredients
Every ingredient here earns its place. They’re simple, easy to find, and work together to make a peach jam that’s sweet, tangy, and just the right thickness.
- 3 lbs fresh peaches (about 7 medium or 4 cups crushed) – Gives the jam its flavor and thickness. Choose ripe, juicy peaches for the best taste.
- 1 package powdered pectin (1.75 oz) – Helps the jam set to the right thickness.
- 2 tablespoons lemon juice – Adds brightness to the flavor and enough acidity to keep the jam safe for storing.
- 5 cups sugar – Sweetens the jam and also helps preserve it.
- ½ teaspoon cinnamon or allspice – Adds a warm, subtle flavor that works well with peaches without overpowering them.
Tools You’ll Need
You just need a few basics will get the job done.
If you don’t have something, there’s usually a simple workaround.
- Large heavy pot – For cooking the jam without burning.
- Long spoon – For stirring as it cooks.
- Potato masher – To crush the peaches.
- Sterile half-pint jars, lids, and rings – For storing the finished jam.
- Jar funnel – Helps pour jam into jars without making a mess.
- Large pot for boiling water bath – Used to seal jars (a rack or even a towel in the bottom works).
- Ladle – For scooping hot jam into jars.
- Clean cloths – To wipe jar rims before sealing.
Step-by-Step Instructions
This recipe is straightforward. Once the peaches are prepped, it’s mostly just stirring and timing. Follow these steps in order, and you’ll end up with jars of golden peach jam that will last for months.
1) Sort, Wash, and Prep the Peaches
Choose peaches that are fully ripe – they should have a deep color, a little give when pressed, and a sweet smell.
Rinse them well under cool water, then remove stems, pits, and any soft or bruised spots.
You can peel them if you prefer a smoother jam, but it’s not necessary; the skins break down during cooking and add a bit of color and flavor.
2) Crush the Peaches
Cut the peaches into chunks and put them in a large, heavy-bottomed pot. This type of pot distributes heat evenly, which helps prevent burning.
Use a potato masher to crush the peaches until they’re juicy with small bits of fruit still visible.
You’re aiming for about 4 cups of crushed peaches – enough to give body to the jam without it turning into a thin purée.
3) Add Lemon Juice and Pectin
Pour the lemon juice into the crushed peaches. This adds a fresh brightness to the flavor and ensures the jam has enough acidity to store safely.
Sprinkle the powdered pectin evenly over the top, then stir it in well. This step keeps the pectin from clumping and makes sure it’s mixed into every spoonful of fruit.
4) Bring to a Rolling Boil
Turn the heat to high and stir constantly, making sure to scrape the bottom of the pot so nothing sticks.
A rolling boil is when the jam is bubbling across the entire surface, not just around the edges, and it doesn’t stop bubbling when you stir.
This is the point where the pectin starts doing its job.
5) Add Sugar and Spice
Once you’ve got that rolling boil, pour in all the sugar at once along with the cinnamon or allspice.
Adding the sugar in one go helps the jam set properly, and the spice gives just enough warmth to complement the peaches.
Keep stirring until every bit of sugar has dissolved and the mixture looks smooth.
6) Boil Hard for 1 Minute
Bring the mixture back to a full, hard boil – the kind that really bubbles and can’t be stirred down. Set a timer for one minute and stir constantly during that time.
This short but intense boil is what activates the pectin fully and locks in the jam’s texture.
7) Remove from Heat and Skim Foam
Turn off the heat and let the bubbling settle slightly. Using a spoon, skim off the pale foam from the surface.
This foam is perfectly edible and tastes just like the jam – spread it on toast while it’s still warm, stir it into yogurt, or drizzle over pancakes.
8) Fill Sterile Jars
While the jam is still hot, ladle it into sterile jars using a jar funnel to keep things neat. Leave about ¼ inch of space at the top – this “headspace” is important for sealing.
Wipe the rims with a clean, damp cloth so the lids can seal properly, then put on the lids and screw on the rings just until they’re fingertip-tight.
9) Process or Freeze
For canning, place the jars upright in a large pot of simmering water with at least an inch of water covering them.
Once the water reaches a full boil, process for 5 minutes. Use jar lifters or tongs to remove them carefully and place them on a towel to cool.
You’ll hear a soft “pop” as they seal. If you prefer, you can skip canning entirely – just let the jars cool to room temperature, then store them in the freezer for up to a year.
How to Store Peach Jam for Fresh Flavor
Once your jars are cooled, it’s time to make sure they’re sealed and stored the right way so the jam stays fresh.
If you processed them in a boiling water bath, press gently on the center of each lid – if it’s firm and doesn’t pop up and down, the seal is good.
Any jar that didn’t seal should go straight into the fridge and be used within a couple of weeks.
For sealed jars, store them in a cool, dark place like a pantry or cupboard, away from direct sunlight.
Properly processed peach jam will keep its flavor and texture for at least a year. After that, it’s usually still safe, but the quality can start to fade a bit (see our canned food storage tips for more info).
If you chose the freezer method, let the jars cool completely before freezing to avoid cracking. Frozen jam keeps its fresh flavor for up to 12 months – just thaw it in the fridge before using.
Once opened, whether from the pantry or freezer, refrigerate the jam and use it within two to three weeks for the best taste.
If Your Jam Doesn’t Set
Even when you follow the recipe to the letter, sometimes jam just doesn’t firm up the way you expect.
Maybe the peaches were extra juicy, or the boil wasn’t quite hot enough – whatever the reason, it’s not ruined. It’ll still taste great, and you can fix it if you want a thicker spread.
Wait 24 to 48 hours after making the jam. Sometimes it just needs a little time to set on its own. If it’s still too runny after that, pour the jam back into a large pot.
For every 4 cups of jam, add ¼ cup sugar and 1 tablespoon powdered pectin.
Stir well, then bring it back to a hard boil and keep it there for 5 to 10 minutes, stirring the whole time so it doesn’t stick or burn.
When it thickens to your liking, ladle it into clean jars with new lids and either process in a boiling water bath for 5 minutes or let cool and store in the freezer.
The reboiled jam will set more firmly once cooled, and you’ll be glad you didn’t toss it out.
Keep That Peach Flavor All Year Long
Making peach jam is a simple way to hold on to summer’s sweetness.
With just a few basic ingredients and some steady stirring, you can fill your pantry (or freezer) with jars of golden jam that brighten any breakfast.
Once you’ve tried this recipe, don’t be afraid to play with it – add a mix of spices, blend in another fruit, or adjust the sweetness to your liking.
A few hours in the kitchen now will give you something to enjoy for months.
What’s your favorite way to enjoy peach jam? Drop your ideas (or your own twist on the recipe) in the comments below – I’d love to hear them!
FAQs
1. Can I use frozen peaches instead of fresh?
Yes, you can. Thaw them first, drain off excess liquid, and measure out 4 cups of crushed fruit. The flavor will be slightly different but still delicious.
2. Can I use liquid pectin instead of powdered?
You can, but you’ll need to adjust the recipe since liquid and powdered pectin are added at different stages. Follow the instructions on the liquid pectin package.
3. How do I know my jars have sealed properly?
After the jars cool, press down on the center of each lid. If it’s firm and doesn’t spring back, it’s sealed. If it pops up and down, store that jar in the fridge and use it soon.
4. Can I cut the sugar in this recipe?
You can, but the jam may not set as well, and it won’t last as long. If you want less sugar, use a low-sugar pectin and follow its directions.
5. What’s the easiest way to sterilize jars?
Wash them in hot, soapy water, rinse well, and place them in boiling water for 10 minutes. Keep them hot until you’re ready to fill them so they don’t crack when the hot jam goes in.