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–+ servings
a jar of peach jam with a small serving knife in it

Classic Peach Jam Recipe

Leisha Lockrem
This classic peach jam recipe is made with 4 simple ingredients: fresh peaches, sugar, lemon juice, and pectin. Capture the flavors of summer for your pantry shelves with step-by-step canning instructions. This easy peach jam recipe with pectin is full of peach flavor and couldn't be simpler to make, so you can enjoy it all year round.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Processing Time 10 minutes
Total Time 50 minutes
Course Canning Recipe
Cuisine American
Servings 5 half pints
Calories 670.4 kcal

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Equipment

  • large saucepan
  • sharp knife
  • ½ pint jars with 2 piece lids
  • funnel
  • ladle
  • water bath canner
  • jar lifter
  • chopstick or small spatula

Ingredients
  

  • 4 cups peaches, diced into ½ inch pieces 6-8 large peaches
  • ¼ cup lemon juice 60 g
  • 1 box 1.75 oz (49g) box fruit pectin
  • 4 cups granulated sugar 800 g

Instructions
 

Prep

  • Fill a water bath canner half full of water and place it on the stove.
  • Wash jars in hot, soapy water, and add them to the canning rack. Heat over medium-high until the water comes to a simmer. Boil the jars for 10 minutes and then turn off the heat with the jars in the water until you're ready to fill them.
  • Peel the peaches with a vegetable peeler and dice them into ½ inch pieces.
  • Measure the sugar into a bowl and set it aside.

Cook

  • Add the lemon juice and pectin to the diced peaches, but don't add the sugar yet.
    While the fruit is beginning to cook, I like to remove the jars from the water bath canner and set them next to the stove, so they're all ready to fill. The jars will stay fairly warm, reducing the risk of cracking when filling hot jam into them. Return the water bath canner to a simmer. 
  • Bring the peach mixture to a rolling boil over medium-high heat, stirring to help the peaches release their juices. Stir gently for a chunkier jam, or mash them with the back of your spoon or a potato masher if you want a smoother jam. 
  • Next, add the sugar and stir until it dissolves. Continue stirring and bring the mixture to a full boil that can't be stirred down. Once boiling, set the timer for 1 minute.

Fill

  • Remove the pot from the heat and ladle the jam into the prepared jam jars, leaving ¼ inch headspace if canning, and 1 inch if freezing.
  • If you're making freezer jam, be sure to use freezer-safe containers with straight sides. Allow the jam to cool completely before freezing.
  • Use a chopstick or small silicone spatula to dislodge any trapped air bubbles.  Wipe the rim of the jar with a clean, damp towel and add the two-piece canning lids, tightening to finger tight.

Process

  • Lower jars into the canner. Add enough water to cover the jars by 2 inches.
  • Return the canner to a boil. The processing time begins when the water begins to boil. Process for 10 minutes.
  • Adjust the cooking time for your altitude.
  • Remove the jars from the canner and place them on a heat-proof surface. Leave, undisturbed, at room temperature for 12-24 hours. As the jars cool, you'll hear a ping sound as the vacuum seal pulls the lid down. Don't force the lid center down.

Store

  • Remove the bands and wipe down the sides of the jar to remove any food debris. Check the jars and make sure each one has a good seal. I like to lift the jar by the lid an inch or two from the counter to check the seal. If it holds, it's ready for the pantry shelf.
  • Place any jar of peach jam that didn't seal into the refrigerator and enjoy immediately. Label the rest with the name and date. Store in a cool, dark place. Properly canned and sealed homemade peach jam will last for 12 months. After this, they will start to degrade in quality. Refrigerate jam after opening.

Notes

TIP: If making multiple batches, remove the peach peels by blanching them in hot water. Add the peaches to boiling water for a minute, and then transfer to ice water. The skins will peel right off.
Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 670.4kcalCarbohydrates: 172.6gProtein: 1.2gFat: 0.9gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 17.7mgPotassium: 166.1mgFiber: 1.9gSugar: 170.3gVitamin A: 402.4IUVitamin C: 9.8mgCalcium: 7.3mgIron: 0.5mg
Keyword canning, preserve
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