Peach Jam

Peach Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!

Peach Jam

One of my favorite ways to start the day during the summer is a nice cup of cold brew coffee and a piece of brioche bread with a bit of homemade jam on it.  With peaches being in season here in Michigan, I got a nice back at the local farmers market and went to work turning them into a batch of jam! I was so happy with how it turned out, it tastes just like summer in a mason jar!

Common Questions About Making Peach Jam

How do you make peach jam from scratch?

Making peach jam from scratch is easy.  To make it, simply dice up peaches and then place them in a saucepan over medium heat with lemon juice, pectin, and sugar.  As the peaches release juice, smash them using a potato smasher until the jam is as chunky or as smooth as you want.  Cook for 10 minutes.  Remove from heat and transfer to a jar.

Why do you put lemon juice in  jam?

Lemon juice is used in jam to set it.

What can peach jam be used for?

Peach jam can used for so many things such as toast, english muffins, baking, etc.

How long does homemade peach jam last?

Peach jam can last up to two years in a cool, dry place (such a cupboard) if it is canned or once opened (or if it was never canned), up to three months in the refrigerator.

Do you skin peaches before making jam?

Yes, you skin peaches before making jam so that the skin doesn’t get tough.

Are plums high in pectin?

Yes! Plums have a good amount of pectin along with fruit such as pears, apples, gooseberries, and other citrus fruits.

Can you use frozen peaches to make jam?

Yes! If you choose to use frozen peaches to make jam, you do not need to worry about defrosting them.  Just cook them frozen, they may just need a bit more time.

Love this peach jam recipe? Check out these other jam recipes!

• Raspberry Jam
• Strawberry Jam
• Blueberry Jam
• Plum Jam
• Blackberry Jam

Canning Guidelines

The National Center for Home Food Preservation has a detailed guide to home canning available on the internet to answer any canning questions how cooks could have.  Click HERE to read more specific details about what you plan to can.

Some other interesting points about canning include –

Can food be re-canned if the lid does not seal?

If discovered within 24 hours, it can be re-canned.  Remove lid, check that isn’t anything wrong with the jar, and then find the lid manufacturer’s instructions of re-canning using their lids.

If canned foods have been frozen during storage, are they safe to eat?

Freezing will be fine for the food in side the jar but it can break the jar or seal.  You are better off putting the canned goods in a pantry.

Is it safe to process food in the oven?

No, please do not process in the oven.  There is a higher chance of jars exploding in the oven and the temperature can vary too muc.

Is it all right to reuse jar lids and bands?

No, do not use lids a second time but bands can be reused unless they are heavily rusted or bent.

When In Doubt, Throw It Out

Remember, when in doubt, throw it out.  If you canned your jam and you think something is wrong, chances are it is.  For your safety, don’t eat it.  These problems can include –

• The container is leaking, bulging, or swollen
• The container looks damaged, cracked, or abnormal
• The container spurts liquid or foam when opened
• The food is discolored, moldy, or smells bad

Trust your gut and play it safe when it comes to canning goods at home.

Peach Jam

Yield: 1 Pint

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Peach Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 4 simple ingredients. This classic recipe can either be canned or immediately used!

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Ingredients

• 4 cups peaches (peeled, cored, and diced)
• 1 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons pectin

Instructions

1. In a large saucepan over high heat, combine all ingredients. Once the peaches start to soften and give off juice, use a potato smasher to break apart the peaches to the chunkiness that you want the jam to be.
2. Once at a boil, remove from heat and skim off the foam.
3. If you aren't canning the recipe, transfer the jam to a clean mason jar and let cool to room temperature before placing in the refrigerator for storage.

Canning Instructions (Optional)

1. Sterilize jars - Rinse mason jars, rims, and lids with hot, soapy water. In a large saucepan, bring enough water to a boil to cover the mason jars, lids, and tongs. Boil for 15 minutes.
2. Remove mason jars from the saucepan and carefully ladle the hot jam, leaving about 1/4" space at the top. Remove air bubbles and then place on the rims and lids.
3. Bring the saucepan full of water back to a boil and transfer the cans into the pan. Let boil for 10 minutes before removing them from the water using the tongs.
4. If you want to check to make sure that the seal on the jar has set, let the jars cool to room temperature, remove the bans, and make sure that the lid's seal is firm.