This peach jam recipe turns a big bowl of ripe summer peaches into a golden, spreadable jam that tastes like sunshine in a jar.
It only takes four main ingredients and about forty minutes on the stove.
I make a batch every August when the farmers market peaches are so fragrant you can smell them from across the room.
That aroma is exactly what you want to bottle up for winter mornings.
If this puts you in the mood for more peach desserts, my Peach Crumble is another favorite from the same season.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
| Total Time | 40 minutes |
| Servings | 6 half pint jars (about 96 tablespoons) |
| Difficulty Level | Easy |
Why You’ll Love This Peach Jam Recipe
This is the kind of recipe that makes your whole kitchen smell like a summer orchard. It comes together with basic pantry staples and a bag of ripe peaches.
Once you taste homemade jam next to the store bought stuff, there is no going back. The peach flavor is bright, real, and never dulled by preservatives.
- Made with just four simple ingredients
- Ready in under an hour, start to finish
- No fancy canning experience required
- Perfect for gifting in the fall and winter
- Freezer friendly if you do not want to can it
- Great way to use up an abundance of ripe peaches
If you love turning ripe fruit into something special, my Peach Cobbler is another wonderful way to use up a peach haul.
You might also enjoy: Peach Pie if you are craving something a little more indulgent.
Ingredients
You only need a handful of ingredients to make this jam, and most of them are already sitting in your pantry. The star of the show is, of course, the peaches.
- 4 cups peeled, pitted, and mashed peaches (about 3 pounds whole ripe peaches)
- 1/4 cup fresh lemon juice
- 1 box (1.75 ounces) powdered fruit pectin
- 5 cups granulated sugar
- 1/2 teaspoon unsalted butter (optional, helps reduce foam)
For a jam with a little more character, my Peach Crisp uses the same kind of ripe, fragrant peaches.
Kitchen Equipment Needed
Most of what you need for jam making is probably already in your kitchen, though a few specialty canning tools make the process much easier.
- Large heavy bottomed jam pot or Dutch oven
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Water bath canner with rack
- Potato masher
- Cutting board and paring knife
- Measuring cups and spoons
- Wooden spoon
The right pot really does make a difference here, and it is the same pot I reach for when I make my Peach Galette filling too.
Recommended Products for This Recipe
These are a few products I personally use and recommend after years of putting up jam every summer.
They are not required, but they make the process smoother and more reliable.
1. Ball Wide Mouth Canning Jars
Wide mouth jars make it so much easier to ladle in hot jam without a mess, and the wider opening also makes cleanup simple.
I always keep a case of these on hand from June through September.
2. Sure-Jell Premium Fruit Pectin
This is the pectin brand I trust for a reliable set every single time.
It is widely available and the instructions on the box match the classic ratios used in this recipe.
3. Stainless Steel Canning Funnel
A wide mouth funnel keeps hot jam from dripping down the sides of the jar, which means a cleaner seal and less sticky cleanup.
It is a small purchase that saves a lot of frustration.
4. Magnetic Lid Lifter
This little tool grabs sterilized lids straight out of hot water without you needing to fish around with tongs.
It keeps the lids sanitary and your fingers safe from the heat.
5. Enameled Cast Iron Dutch Oven
A heavy, wide Dutch oven heats evenly and gives the jam plenty of surface area to reach a rolling boil quickly, which matters a lot for getting a good set.
Mine has lasted years of summer canning sessions.
Step-by-Step Instructions: How to Make Peach Jam
1. Prep Your Jars and Peaches
- Wash your canning jars, lids, and bands in hot soapy water, then place the jars in a large pot of simmering water to keep them warm and sanitized until you are ready to fill them.
- Bring a large pot of water to a boil and set a bowl of ice water nearby.
- Score a small X on the bottom of each peach, then drop them into the boiling water for 30 to 45 seconds.
- Transfer the peaches immediately to the ice water bath, which loosens the skins and makes them easy to slip off with your fingers.
- Peel, pit, and chop the peaches into small pieces, then measure out 4 cups.
I use this same peeling trick whenever I make Peach Bread, since it makes prep so much faster.
2. Mash the Peaches
- Place the chopped peaches in a large bowl or directly in your jam pot.
- Use a potato masher to crush the peaches to your preferred texture, mashing more for a smooth jam or leaving some chunks for a rustic texture.
- Stir in the 1/4 cup of fresh lemon juice, which both brightens the flavor and helps the pectin set properly.
3. Cook the Peaches and Pectin
- Add the mashed peach and lemon juice mixture to your heavy bottomed pot.
- Stir in the entire box of powdered fruit pectin and the optional 1/2 teaspoon of butter, which helps prevent excess foaming.
- Place the pot over high heat and bring the mixture to a full rolling boil, one that continues bubbling even while you stir it.
- Let it boil hard for exactly 1 minute, stirring constantly so nothing scorches on the bottom.
I learned this exact boiling technique while developing my Peach Muffins, where getting the peach texture right matters just as much.
4. Add the Sugar
- Measure the 5 cups of granulated sugar into a separate bowl ahead of time so it is ready to pour in quickly.
- Add all the sugar to the boiling peach mixture at once and stir until it fully dissolves.
- Return the mixture to a full rolling boil that cannot be stirred down.
- Boil hard for exactly 1 minute, then remove the pot from the heat immediately.
- Skim off any foam that has formed on top with a spoon.
You might also enjoy: Thumbprint Jam Cookies, which is one of my favorite ways to use a fresh jar of this jam.
5. Fill and Process the Jars
- Working quickly while the jam is still hot, ladle it into your warm, sterilized jars using the canning funnel, leaving 1/4 inch of headspace at the top.
- Wipe the jar rims clean with a damp paper towel to remove any sticky residue that could prevent a good seal.
- Center a lid on each jar and screw on the band until it is fingertip tight.
- Process the filled jars in a boiling water bath canner for 10 minutes, adjusting for your altitude if needed.
- Remove the jars with a jar lifter and let them cool undisturbed on a towel for 12 to 24 hours before checking the seals.
Tips for The Best Peach Jam Recipe
A few small details make the difference between jam that sets beautifully and jam that stays runny. Keep these tips in mind as you cook.
- Use ripe, fragrant peaches for the best flavor, since underripe fruit tastes flat once cooked
- Measure the sugar exactly, since cutting back can prevent a proper set with standard pectin
- Do not double the batch, as a larger volume cooks unevenly and often fails to set
- Keep the boil at a true rolling boil, not just a simmer, during both cooking stages
- A candy thermometer can help confirm the jam has reached 220 degrees Fahrenheit if you want extra assurance
For another fruit dessert with similarly forgiving techniques, try my Peach Scones next.
Serving Suggestions
Peach jam is endlessly useful once it is sitting in your fridge or pantry. It is just as good spooned over breakfast as it is worked into a savory cheese board.
- Spread generously over warm biscuits or buttered toast
- Swirl into plain yogurt or oatmeal for natural sweetness
- Spoon over vanilla ice cream or pound cake
- Serve alongside a baked brie for an easy appetizer
- Use as a glaze for grilled pork chops or chicken thighs
- Stir a spoonful into a glass of sparkling water or iced tea
For a classic breakfast pairing, try it on Toast With Jam And Butter.
Variations of Peach Jam
Once you have the base recipe down, it is easy to switch things up depending on what you are craving. These small tweaks add a lot of personality to the finished jar.
- Stir in a scraped vanilla bean or a splash of vanilla extract after removing the jam from the heat
- Add a tablespoon of finely chopped crystallized ginger for a warm, spicy note
- Mix in a teaspoon of ground cinnamon and a pinch of nutmeg for a spiced version
- Add the zest of half a lemon for a brighter, more citrus forward jam
- Combine half peaches and half raspberries or blackberries for a mixed fruit jam
- Make a low sugar version using a low sugar pectin formulated for that purpose
Another favorite: Grape Jelly Little Smokies, which uses a similar sweet and savory idea.
Storage and Reheating
Proper storage keeps your peach jam tasting fresh for months, whether you canned it or simply kept it in the fridge.
- Properly sealed, water bath processed jars can be stored in a cool, dark pantry for up to 1 year
- Once opened, keep a jar in the refrigerator and use it within 3 weeks
- If you skipped canning, store the jam in the fridge for up to 3 weeks or freeze it for up to a year
- Leave 1/2 inch of headspace in containers if freezing, since jam expands slightly as it freezes
- Thaw frozen jam overnight in the refrigerator before using
- Always check that the lid is fully sealed (no flex when pressed) before storing at room temperature
This jam also makes a lovely topping for my Peach Ice Cream once it has cooled completely.
Nutritional Facts
Nutrition will vary slightly depending on the exact peaches used, but here is an approximate breakdown per 1 tablespoon serving of this peach jam.
- Calories: 45
- Total Carbohydrates: 11g
- Sugars: 10g
- Dietary Fiber: 0.3g
- Vitamin C: 2% of the Daily Value
- Sodium: 0mg
- Fat: 0g
If you are tracking sugar intake, my Peach Smoothie is a lighter way to enjoy peach flavor.
Health Benefits of Key Ingredients
While jam is very much a treat, the fruit at its core does bring some genuine nutritional value to the table.
A few of the ingredients pull their weight beyond just flavor.
- Peaches provide vitamin C, vitamin A, and antioxidants that support skin and immune health
- The natural fiber in peaches supports healthy digestion, even after cooking
- Lemon juice adds additional vitamin C and helps balance the sweetness with acidity
- Fruit pectin is itself a soluble fiber derived from fruit, not an artificial thickener
For another peach recipe that leans into the fruit’s natural nutrition, check out my Peach Chia Pudding.
FAQs About Peach Jam
1. Do I need to peel the peaches for jam?
Yes, peeling is recommended for a smooth, classic jam texture.
The skins can become slightly tough and bitter once cooked, and blanching them briefly makes peeling quick and easy.
If you truly do not mind a bit of texture and color from the skins, you can leave a small amount on, but most traditional recipes call for peeled fruit.
My Baked Brie pairs especially well with a smooth, peeled peach jam.
2. Can I make peach jam without pectin?
Yes, you can make a no pectin version by cooking the peaches with sugar and lemon juice for a longer period, usually 45 minutes to an hour, until the mixture thickens naturally.
This method relies on the natural pectin already present in the fruit and takes patience, but it works well and gives a slightly softer set.
3. Why is my peach jam not setting?
The most common cause is not measuring the sugar accurately, since standard pectin needs a precise sugar ratio to activate properly.
Undercooking the mixture or not reaching a true rolling boil can also prevent a good set.
Peach jam can also take up to two weeks to fully firm up in the jar, so do not judge it the moment it comes off the stove.
4. Can I use frozen or canned peaches for peach jam?
Yes, frozen peaches work well and should be thawed and drained slightly before measuring.
Canned peaches can also work, though you will want to drain the syrup and may need to reduce the added sugar slightly since canned fruit is often packed sweet.
For the best fresh flavor, fresh ripe peaches are still the top choice whenever they are in season. My Yogurt Parfait is another great way to use up frozen peaches out of season.
5. How long does homemade peach jam last?
Properly water bath processed and sealed jars last up to a year stored in a cool, dark pantry. Once opened, refrigerate the jar and use it within about 3 weeks.
If you skip the canning step entirely, keep the jam in the fridge for up to 3 weeks or freeze it for longer storage.
It also goes wonderfully with my Cornbread Biscuits and my Buttermilk Waffles for a weekend breakfast spread.
Peach Jam
Ingredients
- 4 cups peaches about 3 pounds whole, peeled, pitted, and mashed
- 1/4 cup lemon juice fresh
- 1 box powdered fruit pectin 1.75 ounces
- 5 cups granulated sugar
- 1/2 teaspoon unsalted butter optional, helps reduce foam
Equipment
- Large heavy bottomed jam pot or Dutch oven
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Water bath canner with rack
- Potato masher
- Cutting board and paring knife
- Measuring cups and spoons
- Wooden spoon
- Candy thermometer optional, for extra assurance
- Magnetic lid lifter optional
Method
- Wash canning jars, lids, and bands in hot soapy water. Place jars in simmering water to keep warm. Bring a large pot of water to a boil and prepare an ice water bath.
- Score an X on the bottom of each peach, then blanch in boiling water for 30-45 seconds. Transfer immediately to the ice bath, then peel, pit, and chop the peaches.
- Mash the chopped peaches with a potato masher to your preferred texture. Stir in the fresh lemon juice.
- In a heavy bottomed pot, combine the mashed peaches, lemon juice, pectin, and optional butter. Bring to a full rolling boil over high heat, stirring constantly.
- Boil hard for exactly 1 minute, stirring constantly. Add all the sugar at once, stir until dissolved, and return to a full rolling boil.
- Boil hard for exactly 1 minute, then remove from heat immediately. Skim off any foam from the surface.
- Working quickly, ladle hot jam into warm sterilized jars using a funnel, leaving 1/4 inch headspace. Wipe rims clean, center lids, and screw bands fingertip tight.
- Process filled jars in a boiling water bath canner for 10 minutes. Remove with a jar lifter and let cool undisturbed for 12-24 hours before checking seals.
Nutrition
Notes
- Use ripe, fragrant peaches for the best flavor; underripe fruit tastes flat once cooked.
- Measure the sugar exactly; cutting back can prevent a proper set with standard pectin.
- Do not double the batch, as a larger volume cooks unevenly and often fails to set.
- Keep the boil at a true rolling boil, not just a simmer, during both cooking stages.
- A candy thermometer can help confirm the jam has reached 220 degrees Fahrenheit for extra assurance.
- If you skip canning, store the jam in the fridge for up to 3 weeks or freeze it for up to a year.
- Properly sealed jars can be stored in a cool, dark pantry for up to 1 year.
- Add a scraped vanilla bean, crystallized ginger, or cinnamon for easy flavor variations.
- Once opened, refrigerate the jar and use it within about 3 weeks.
- Peach jam can take up to two weeks to fully firm up in the jar, so don’t judge it immediately.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
There is something deeply satisfying about lining up jars of homemade peach jam on your counter, still warm from the canner.
It is a small project that pays you back all year long.
I hope this recipe brings a little bit of peach season into your kitchen, whenever you decide to make it.
Give it a try this summer, and let me know in the comments how your batch turned out or if you tried any of the variations.
Recommended:
- Peach Baked Oatmeal Recipe
- Peach French Toast Recipe
- Peach Waffles Recipe
- Peach Pancakes Recipe
- Bagel With Cream Cheese Recipe
