Homemade Peach Jam
Homemade Peach Jam
Nothing says summer quite like a jar of Homemade Peach Jam. Made with fresh, juicy peaches, sugar, lemon juice, and fruit pectin, this easy recipe captures the sweet flavor of ripe peaches in every spoonful. Whether you spread it on warm biscuits, swirl it into yogurt, spoon it over cheesecake, or give it as a homemade gift, this peach jam is bursting with fresh fruit flavor.
This simple recipe comes together with just a handful of ingredients and is perfect for preserving peach season. Once you make homemade jam, you’ll never want to go back to store-bought.
Why You’ll Love This Recipe
- Made with fresh peaches
- Bright, sweet peach flavor
- Easy beginner-friendly jam recipe
- Perfect for canning or refrigerator storage
- Great for biscuits, toast, pancakes, and desserts
- Makes wonderful homemade gifts
Ingredients
- 4 pounds ripe peaches, peeled, pitted, and chopped
- 4 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 (1.75-ounce) package powdered fruit pectin
Equipment
- Large heavy-bottomed pot
- Potato masher (optional)
- Wooden spoon
- Candy thermometer (optional)
- Sterilized half-pint canning jars with lids and rings
How to Make Homemade Peach Jam
Step 1: Prepare the Peaches
Wash, peel, pit, and chop the peaches into small pieces.
If you prefer a smoother jam, lightly mash some of the peaches with a potato masher while leaving a few larger pieces for texture.
Step 2: Cook the Fruit
Add the peaches and lemon juice to a large heavy-bottomed pot.
Stir in the powdered pectin until completely dissolved.
Bring the mixture to a full rolling boil over medium-high heat, stirring frequently.
Step 3: Add the Sugar
Once the peaches are boiling, add all of the sugar at once.
Continue stirring until the sugar has dissolved.
Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from the heat.
Step 4: Skim the Foam
If foam forms on the surface, skim it off with a spoon for a clearer finished jam.
Step 5: Fill the Jars
Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace.
Wipe the rims clean, place the lids on top, and tighten the rings until fingertip tight.
Step 6: Process (Optional)
For shelf-stable jam, process the jars in a boiling water bath for 10 minutes (adjusting for altitude if needed).
If making refrigerator jam, allow the jars to cool completely before refrigerating.
Tips for the Best Peach Jam
- Use ripe but not overly soft peaches.
- Fresh lemon juice brightens the flavor and helps the jam set.
- Stir constantly once the sugar has been added to prevent scorching.
- Don’t overcook the jam or it may become too thick.
Variations
Vanilla Peach Jam
Stir in 1 teaspoon of vanilla extract after removing the jam from the heat.
Cinnamon Peach Jam
Add ½ teaspoon ground cinnamon while cooking.
Bourbon Peach Jam
Stir in 2 tablespoons bourbon after removing from the heat.
Honey Peach Jam
Replace ½ cup of the sugar with honey for a richer flavor.
Ways to Use Peach Jam
- Spread on biscuits, toast, or English muffins
- Spoon over cheesecake
- Swirl into oatmeal or yogurt
- Fill thumbprint cookies
- Serve with cream cheese and crackers
- Glaze grilled chicken or pork
- Add to ice cream or pancakes
Storage
Refrigerator jam will keep for up to 3 weeks.
Properly processed jars can be stored in a cool, dark pantry for up to 1 year.
Once opened, refrigerate and use within 3 weeks.
Frequently Asked Questions
Do I have to peel the peaches?
Peeling creates a smoother jam, but you can leave the skins on if you don’t mind a little extra texture.
Can I freeze peach jam?
Yes! Freeze cooled jam in freezer-safe containers for up to 6 months, leaving room for expansion.
Why didn’t my jam set?
The peaches may have contained extra moisture, or the jam may not have reached a full rolling boil. It will also continue to thicken as it cools.
Can I reduce the sugar?
This recipe is written for regular powdered pectin. If you’d like to reduce the sugar, use a low- or no-sugar pectin and follow the package directions.
Jennie’s Thoughts
Fresh peaches are one of my favorite summer ingredients, and making homemade peach jam is one of the easiest ways to enjoy them long after peach season ends. I love that every jar tastes like fresh-picked peaches with just the right balance of sweetness.
One of my favorite ways to serve this jam is over warm biscuits with butter, but it’s also incredible spooned over cheesecake, mixed into yogurt, or tucked into thumbprint cookies. If you’ve never made homemade jam before, don’t be intimidated—this recipe is simple, rewarding, and fills your kitchen with the most amazing peach aroma.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: About 6 half-pint jars
Notes
- Use ripe, fragrant peaches for the best flavor.
- A potato masher creates the perfect chunky texture.
- Properly canned jars are shelf-stable for up to one year.
- Refrigerate after opening.
