Making homemade jam always felt like something my grandmother did, a magical process I could never replicate. Honestly, the thought of canning intimidated me for years! I pictured complicated equipment, endless sterilizing, and a sticky mess that would take days to clean. But then, a few summers ago, our little peach tree exploded with the most gorgeous, juicy peaches. I couldn’t let them go to waste, and store-bought peach jam recipe just wouldn’t do. So, I dusted off Grandma’s canning pot (okay, maybe I bought a new one), watched a few YouTube videos, and took the plunge.

The first batch was… well, let’s just say it wasn’t perfect. It was a little too runny and tasted a bit too peachy (if there is such a thing!) But you know what? My kids devoured it anyway, slathering it on toast, swirling it into yogurt, and even sneaking spoonfuls straight from the jar. That’s when I knew I was onto something. Each summer since then, I’ve tweaked and perfected my peach jam recipe, learning from my mistakes and experimenting with different ratios of fruit, sugar, and pectin.

Now, this peach jam recipe is a family favorite. The smell of simmering peaches fills the house, bringing back memories of summer picnics and Grandma’s warm hugs. The golden, glistening jam, spread on a warm biscuit, is pure sunshine in a jar. My husband loves it on his morning toast, and the kids put it on everything from pancakes to peanut butter sandwiches.

I love knowing exactly what’s in it – no artificial colors, flavors, or preservatives, just pure, simple goodness. And honestly, there is nothing like gifting a jar of homemade peach jam recipe to a neighbor or friend. The act of gifting homemade jam is more than just giving a tasty treat; it’s sharing a piece of your heart and home with someone special.

Don’t be intimidated! This peach jam recipe is easier than you think, and the results are so worth it. I promise, even if you’ve never canned anything before, you can do this! In fact, my friend Sarah calls me every summer asking if I have any peach jam recipe ready, because hers is not as good. My secret? I’ll share everything you need to know.

Are you ready to make your own delicious batch of peach jam recipe? Let’s get started! I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

4 pounds ripe peaches, peeled, pitted, and chopped
4 cups granulated sugar
1/4 cup lemon juice

1 package (1.75 ounces) powdered pectin

Okay, let’s break down these ingredients for our peach jam recipe! First, the peaches. Ripe peaches are KEY. You want them to be fragrant, slightly soft to the touch, and bursting with flavor. Underripe peaches will make your jam taste bland, and overripe peaches will be too mushy. I usually get mine from the local farmer’s market since they have the best selection for making peach jam recipe. If you are using store-bought peaches, let them sit on your counter for a few days to ripen. Look for peaches that give slightly to gentle pressure, and have a vibrant color. The riper they are, the sweeter your jam will be.

Next, the sugar. Granulated sugar is the classic choice for peach jam recipe, but you can experiment with other types if you’re feeling adventurous. Brown sugar will give your jam a slightly caramel-like flavor, while honey will add a subtle floral note. However, keep in mind that using different types of sugar may affect the set of your jam, so you may need to adjust the amount of pectin accordingly. Using different sugars can add complexity to your jam, but it’s essential to understand how they react during the cooking process.

Lemon juice is essential for two reasons. First, it helps to balance the sweetness of the peaches and add a touch of tartness. Second, it helps the jam to set properly by increasing the acidity. Always use fresh lemon juice for the best flavor! You can substitute bottled juice, but you’re not going to get the same delicious zing in your peach jam recipe. Fresh lemon juice not only enhances the flavor but also provides the necessary acidity for the pectin to work effectively. It’s a simple ingredient that makes a big difference.

And finally, the pectin. Pectin is a natural substance found in fruits that helps jam to thicken and set. If you want to try a peach jam recipe without pectin, you are more than welcome, but results will be different. I always use powdered pectin for my peach jam recipe, but you can also use liquid pectin. Just be sure to follow the package instructions for the correct amount. Some peaches have more natural pectin in them than others, so sometimes you get lucky and don’t have to add too much! The type of pectin you use can also affect the final texture of your jam, so it’s worth experimenting to find your preference.

A little tip: I always buy a few extra peaches just in case some of them are bruised or not quite ripe enough. It’s better to have too many than not enough when you are planning on making a peach jam recipe! I usually get my peaches from a farm stand and freeze any extra to make my 3-ingredient peach sorbet recipe at a later date. If you don’t have a farm stand nearby, check your local grocery store. Farmer’s markets and local orchards often have the freshest and most flavorful peaches.

One last thought: Don’t skimp on the quality of your ingredients. Using the best peaches, sugar, lemon juice, and pectin will make all the difference in the flavor and texture of your homemade peach jam recipe. So, splurge a little and treat yourself – you deserve it!

Step-by-Step Instructions

Prepare the peaches: Wash, peel, pit, and chop the peaches into small pieces. This is the most time-consuming part of the process, but it’s worth it! I like to use a serrated peeler to remove the peach skin easily. Don’t worry if your peaches aren’t perfectly uniform, it won’t affect the taste of your peach jam recipe. Consistency in size helps the peaches cook evenly, but slight variations won’t ruin the final product.
Combine ingredients: In a large, heavy-bottomed pot (stainless steel or enamel-coated is best), combine the chopped peaches, sugar, and lemon juice. Stir well to combine. Using a heavy-bottomed pot helps prevent the peach jam recipe from scorching. A heavy-bottomed pot distributes heat evenly, reducing the risk of burning the jam.

Cook the mixture: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent sticking. A full rolling boil means that the mixture continues to boil even when you stir it. Stirring is key to preventing the peach jam recipe from burning! Constant stirring ensures that the sugar dissolves properly and the peaches cook evenly.
Add pectin: Once the mixture reaches a full rolling boil, quickly stir in the powdered pectin. Stir constantly for 1 minute, ensuring the pectin is fully dissolved. It’s important to add the pectin all at once and stir quickly to avoid lumps forming. The pectin is what helps this peach jam recipe to thicken into the delicious jam we all crave! Adding pectin correctly is crucial for achieving the right consistency.
Continue boiling: Continue boiling for 1 minute, stirring constantly. Use a candy thermometer to check that it reached 220 degrees Fahrenheit. The timing is crucial here, as overcooking can result in a tough jam, while undercooking will leave you with a runny mess. After this step, the peach jam recipe is really starting to turn into jam! A candy thermometer is your best friend for ensuring the jam reaches the proper setting point.

Test for set: Remove the pot from the heat. To test if the jam is ready, place a small spoonful of jam on a chilled plate. Let it sit for 30 seconds, then gently push it with your finger. If the surface wrinkles, the jam is set. If not, return the pot to the heat and continue boiling for another minute, then test again. This is so important for ensuring this peach jam recipe has the right texture. If you skip this step, you are not going to be happy with the results. The chilled plate test is a reliable way to check the jam’s consistency without a thermometer.
Fill jars: If you are canning, ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the jar rims clean, place the lids on top, and screw on the bands until fingertip tight. If you are not canning, let the jam cool and store in air-tight containers in the fridge. Making sure the jars are sterilized is critical if you are planning on storing the peach jam recipe for a long period of time. Sterilizing jars properly prevents the growth of harmful bacteria and ensures the jam stays fresh.
Process in a water bath canner (if canning): Place the filled jars in a boiling water bath canner, ensuring they are completely submerged in water. Bring the water to a boil and process for 10 minutes for half-pint jars or 15 minutes for pint jars. Once processed, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Processing this peach jam recipe will ensure that the jars stay safe for consumption in the long-term. Water bath canning creates a vacuum seal, preserving the jam for extended periods.

Cool and store: Remove the jars from the canner and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. Store sealed jars in a cool, dark place for up to 1 year. If a jar doesn’t seal, refrigerate the jam and use it within a few weeks. If you aren’t planning on canning this peach jam recipe, skip steps 7-9! Proper cooling and storage are essential for maintaining the quality and safety of your homemade jam.

Serving Ideas

Okay, so you’ve made this amazing peach jam recipe, now what do you DO with it? Well, let me tell you, the possibilities are endless!

First and foremost, slather it on warm toast, biscuits, or scones. This is my go-to breakfast on a chilly morning, and it’s guaranteed to put a smile on my face. The combination of the warm bread and the sweet, fruity jam is just heavenly. Another option is to slather the peach jam recipe on peanut butter sandwiches. If you are feeling adventurous, you could even combine peanut butter, peach jam, and banana!

But peach jam recipe isn’t just for breakfast! Try using it as a glaze for grilled chicken or pork. The sweet and tangy flavor of the jam will complement the savory meat perfectly. Or, use it as a topping for ice cream or yogurt. Swirl it into your morning oatmeal, or spread it on a grilled cheese sandwich for a sweet and savory twist. I use this peach jam recipe to make the most amazing vinaigrette dressing!

If you are having a party, use it as a filling for thumbprint cookies. These little treats are always a crowd-pleaser, and the peach jam recipe adds a delicious burst of flavor. You could also use it as a topping for baked brie. The warm, melty cheese paired with the sweet jam is an irresistible combination.

For a simple yet elegant dessert, serve the peach jam recipe with a cheese and cracker platter. Soft cheeses like brie and goat cheese pair particularly well with the fruity flavor of the jam. If you are looking for a way to take your next cheese board to the next level, this peach jam recipe is a must.

Don’t forget about gifting! Homemade peach jam recipe makes a wonderful present for friends, family, and neighbors. Tie a ribbon around the jar and add a handwritten tag for a personal touch. I love doing this around the holidays!

And finally, if you have any leftover peach jam recipe, use it as a filling for crepes or waffles. Top with whipped cream and fresh fruit for an extra special treat.

FAQs

Can I use frozen peaches for this peach jam recipe?Yes, you can, but fresh peaches will give you the best flavor. If using frozen, thaw them completely and drain off any excess liquid before using. Make sure to account for the excess moisture in the frozen fruit to ensure that your peach jam recipe doesn’t come out too watery.

Can I reduce the amount of sugar in this peach jam recipe?Yes, but be aware that reducing the sugar will affect the set of the jam. You may need to use a low-sugar pectin or add more lemon juice to help it thicken. This peach jam recipe is on the sweeter side, but you can totally modify it to your liking!
My peach jam recipe didn’t set. What went wrong?There are several reasons why your jam may not have set. It could be that you didn’t use enough pectin, you didn’t cook the mixture long enough, or you didn’t have enough acid in the mixture. Try adding a little more lemon juice and cooking it for a few more minutes.
How long does homemade peach jam recipe last?Properly canned peach jam recipe can last up to a year in a cool, dark place. Once opened, refrigerate and use within a few weeks.

Can I make this peach jam recipe without pectin?Yes, but the jam will be softer and may not set as firmly. You will need to cook the mixture for a longer time to allow it to thicken naturally.
Do I have to use a water bath canner?If you want to store the jam for more than a few weeks, water bath canning is essential to ensure the jars are properly sealed and the jam is safe to eat. The water bath canning process is a must if you want to store this peach jam recipe for the winter months.
Can I double or triple this peach jam recipe?Yes, you can, but be sure to use a pot large enough to accommodate the increased volume. You may also need to cook the mixture for a longer time to ensure it reaches the proper temperature.

What kind of peaches are best for making peach jam recipe?Freestone peaches are the easiest to work with, as the pit comes away from the flesh easily. However, any type of ripe peach will work.
I don’t have a candy thermometer. How can I tell if the peach jam recipe is ready?The chilled plate test is a good way to check for set without a thermometer. Place a small spoonful of jam on a chilled plate and let it sit for 30 seconds. If the surface wrinkles when you push it with your finger, the jam is ready.

Conclusion

So, there you have it – my family’s go-to peach jam recipe. It’s a little bit of sunshine in a jar, a taste of summer that we can enjoy all year round. And it all started with that one crazy summer when our peach tree decided to give us more fruit than we knew what to do with. It might seem like a lot of steps, but I promise, once you get the hang of it, you’ll be whipping up batches of this delicious peach jam recipe in no time. Each batch you make will become a cherished memory, bringing back the warmth and joy of summer.

Now, before you run off to the kitchen, let me share a few final tips I’ve learned over the years:

Always use a heavy-bottomed pot to prevent scorching.
Don’t be afraid to experiment with different flavors. A little vanilla extract or almond extract can add a delicious twist.

Make sure your jars are properly sterilized before filling them. This will help prevent spoilage.

This peach jam recipe is more than just a recipe for me, it’s about capturing a little piece of summer and sharing it with the people I love. My kids love this peach jam recipe, and so do my friends and neighbors. I love bringing the peach jam recipe to summer picnics and bbqs. It’s a gift that keeps on giving, bringing smiles and warmth to those who receive it.

This peach jam recipe is pretty straightforward, and pretty easy to get the hang of once you try it a couple times! So go on, give it a try! I’m willing to bet your family will fall in love with this peach jam recipe just like mine did. Happy canning, and I hope this becomes as beloved in your kitchen as it is in mine! I’d love to hear how it turns out, so drop a comment and tell me if you make it! Sharing your experiences and variations can inspire others to try their hand at jam-making too.

Peach Jam Recipe: 5 Amazing Steps

Print Recipe

This easy peach jam recipe requires just 5 ingredients and simple steps. Learn how to make homemade peach jam with this detailed guide.

Author: Kiera
Prep Time: 30 minutes

Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 half-pint jars 1x

Category: Dessert
Method: Canning
Cuisine: American

Diet: Vegetarian

Ingredients

Scale

4 cups peeled and chopped peaches
4 cups granulated sugar

1/4 cup lemon juice
1/2 teaspoon butter (optional, to reduce foaming)
1 packet pectin

Instructions

Prepare peaches: Wash, peel, pit, and chop the peaches.
Combine ingredients: In a large pot, combine peaches, sugar, lemon juice, butter (if using), and pectin.
Boil the mixture: Bring the mixture to a rolling boil over medium-high heat, stirring constantly.

Test for setting point: Place a small spoonful of jam on a chilled plate. If it sets quickly, it’s ready.
Process or store: Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes, or let cool and store in the refrigerator.

Notes

For best results, use slightly underripe peaches. Adding butter helps reduce foaming. Ensure proper sterilization of jars if you intend to store at room temperature.

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g

Sodium: 0mg
Fat: 0g
Saturated Fat: 0g

Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g

Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: peach, jam, canning, homemade, fruit