Easy Homemade Peach Jam
Easy Homemade Peach Jam
Peach Jam is like summer in a jar. When it’s peach season in Georgia we go pickin’. There’s something wholesome about preserving what you’ve grown—or picked up at the farmer’s market—into something that lasts. Since I had more peaches than I knew what to do with peach jam was the answer. This jam is sweet, simple, and doesn’t call for any store-bought pectin. Just fruit, sugar, and a bit of lemon juice.
If this is your first time making jam, don’t worry. This is an easy recipe that doesn’t demand perfection. It’s forgiving and satisfying, and by the end, your kitchen will smell like heaven.
What You Will Need?
You will need the following items to use the water bath method;
- Large, deep pot with a lid (tall enough for water to cover jars by at least an inch).
- Metal rack or silicone trivet to keep jars from dancing on the bottom.
- Mason jars
- New lids, and bands (check for nicks; a chipped rim means a failed seal).
- Jar funnel
- Bubble remover (a chopstick works)
- Jar lifter
- Clean dish towels.
- Ingredients in the recipe
I recommend this enamel water bath canner kit it has everything you need to get started.
Recipe
This old-fashioned peach jam recipe is made simple! No-pection recipe captures the taste of summer in every spoonful. You can use fresh or frozen peaches
Ingredients
- 6 cups fresh peaches (peeled, pitted, and chopped)
- 4 cups granulated sugar
- 2 tbsp bottled lemon juice
- 1/2 tsp ground cinnamon or a pinch of nutmeg
Tip: Use ripe, slightly soft peaches for the best flavor. Freestone varieties are easier to work with than clingstone.
Instructions: Prep the Peaches
If you’re using fresh peaches, start by peeling and chopping them. I like to blanch them first—it makes peeling easier.
- Bring a large pot of water to a boil.
- Score an “X” on the bottom of each peach with a knife.
- Dip peaches into boiling water (Blanching) for 30 seconds, then transfer them to an ice bath.
- The skins should slide right off. Pit and chop the peeled peaches into small chunks.
Frozen peaches? No problem. Just thaw them completely and chop if needed. Be sure to drain off any excess liquid.
Cook the Jam
- Place chopped peaches into a wide, heavy-bottomed pot. Add lemon juice and sugar. Let the mixture sit for 30 minutes. This draws out the juices and gets everything mingling. Combine and Stir.
- Cook It Down: Place the pot over medium-high heat and bring it to a steady boil. Stir often to prevent sticking or scorching. Once boiling, reduce the heat slightly and simmer uncovered. Stir often,
- Cooking until the jam thickens. Cook for about 25–35 minutes, stirring frequently. The jam should start to thicken as water evaporates. To test if it’s done, place a small spoonful on a cold plate. Run your finger through it—if it holds its shape and doesn’t run back together, it’s ready.
Note: The lemon juice isn’t just for flavor—it adds acid for safe canning.
Canning Instructions (Water-Bath Method)
- Sterilize your jars in simmering water or run them through the dishwasher.
- Fill jars with hot jam, leaving 1/4 inch headspace.
- Wipe jar rims with a clean, damp cloth.
- Place lids on and screw bands until fingertip tight.
- Process jars in a boiling water bath for 10 minutes (add time if you live above 1,000 ft).
- Cool jars on a towel-lined surface for 12–24 hours. Listen for the “ping” of sealing!
Yields: About 6 half-pint jars
Storage
Sealed jars can be stored in a cool, dark pantry for up to 1 year. Once opened, keep in the fridge and use within 3 weeks.
Tips From My Kitchen
- No pectin? No problem. The lemon juice helps set the jam naturally.
- Chunky or smooth? Mash the fruit with a potato masher as it cooks if you prefer a smoother texture.
- Flavor twist? A pinch of cinnamon or a splash of vanilla takes this jam to the next level.
- Don’t skip the water bath if you want to store your jars in the pantry. It seals the deal—literally.
Serving Suggestions
- Spread over warm biscuits or toast
- Swirl into plain yogurt
- Spoon over vanilla ice cream
- Spoon over pound cake or cheesecake
- Stirred into oatmeal or cottage cheese
- Use as a glaze for pork or chicken
Explore More Peach Recipes
- Peach Butter (Crock pot)
- Southern Style Peach Pie
- Old-Fashioned Peach Cobbler
- PaPa’s Peach Ice Cream
- Freezing Peaches
Final Thoughts
Whether you’re a seasoned canner or just dipping your toes in, this recipe is one you’ll want to make every summer. And when you crack open a jar on a winter morning, you’ll remember the warm breeze and sweet scent of peaches ripening on the counter.
That’s the kind of memory you can taste.
