Peach Jam – Easy Homemade Recipe for Fresh Summer Flavor
Capture the taste of sweet summer sunshine with this easy Homemade Peach Jam! Made with just a few simple ingredients, this golden, flavorful jam is perfect for slathering on toast, spooning over biscuits, or even tucking into gift baskets. If you love canning fresh summer fruit, this recipe is a must-make!
There’s just something magical about biting into a fresh peach picked straight from the farm — juicy, sweet, and full of sunshine. I bought 10 pounds on my first trip…and went back for a whole case! If you’re new to working with fresh peaches, I have a helpful guide on how to peel peaches easily — trust me, it makes prepping them a breeze. If you grew up with a relative who made homemade jam, you know the joy — the sweet smell bubbling from the kitchen, and that satisfying little ping from the jars sealing. It’s like your ancestors are whispering, “You did good, sugar.” If homemade jams are your thing, make sure to check out my Blackberry Jam — another summer favorite you don’t want to miss!
Read more: Peach Jam – Easy Homemade Recipe for Fresh Summer Flavor
What you need to make Peach Jam :
- Fresh ripe peaches-Farm fresh are the best
- Sugar
- Lemon juice
- Liquid pectin
- Food processor or Potato masher
- Canning jars
- Basic canning supplies
- large pot for a water bath
Check out my method to How I Peel peaches HERE and my hack on how to remove the pit HERE
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What you will love about this Homemade Peach Jam!
- It’s made with simple pantry staples .
- It’s perfect for gift giving and stocking your pantry
- Beginner-friendly — no special equipment needed
- Brings a taste of summer to your kitchen all year long
- It’s fantastic spread of a warm biscuit or toast
How to make Peach Jam !
Peel and dice peaches . Put them in a mixing bowl with a 1/2 cup sugar and the lemon juice . Stir well and allow to sit for 45 minutes to an hour .
Either run the peach through a food processor or use a potato masher the smash the peaches . I pulsed mine a few times in the food processor leaving nice sized chunks
Transfer the peach mixture into a large cooking pot allowing enough room for it to double in size. Add the remaining sugar and bring it up to a boil.
Once the mixture comes up to a boil that can’t be stirred down cook for 5 minutes stirring continuously. Add the butter to prevent foam from forming
After 5 minutes of cooking add the pectin . Bring back to a boil and cook for another 5 minutes .
Add the jam to sterilized jars leaving 1/4-1/2 inch head space, and wipe the rims with vinegar . Place the lids on finger tight.
Submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes. Carefully remove the jars. Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable 1 year in a cool dark pantry .
This is wonderful on toast , bread , or a hot biscuit. This would also be great to use in a glaze for a ham or chicken.
Variations for this recipe
Growing up my aunt used to make all kinds of jams and these are some of the variations I remember and things you can add to make your jam have a different flavor .
- Warm spices like cinnamon , nutmeg or ginger
- Rum , bourbon, or Brandy would give a robust flavor
- Vanilla or almond extracts
If you love this recipe check out these :
Peach Jam – Easy Homemade Recipe for Fresh Summer Flavor
Ingredients
- 4 pounds Fresh ripe peaches 4 cups diced
- 3 Tablespoons Lemon juice
- 7 Cups granulated sugar divided
- 1 Tablespoon Butter to reduce foam
- 1 pouch Sure Jell Premium liquid fruit pectin see notes
Instructions
- Peel and dice peaches . Put the in a mixing bowl with a 1/2 cup sugar and the lemon juice . Stir well and allow to sit for 45 minutes to an hour .
- Either run the peaches through a food processor or use a potato masher the smash the peaches . I pulsed mine a few times in the food processor leaving nice sized chunks
- Transfer the peach mixture into a large cooking pot allowing enough room for it to double in size
- Add remaining sugar to the pot and bring to a boil . Stirring to make sure the sugar dissolves and make sure it doesn't scorch .
- Once the mixture comes up to a boil that can't be stirred down cook for 5 minutes stirring continuously. Add the butter to prevent foam from forming
- After 5 minutes of cooking add the pectin . Bring back to a boil and cook for another 5 minutes .
- Add the jam to sterilized jars leaving 1/4-1/2 inch head space
- Wipe the rims with vinegar and place the lids on finger tight
- Submerge the jars into boiling water , covering at least 2 inches over the top . Set the timer for 10 minutes
- Carefully remove the jars. Place the jars in the upright position and do not disturb for about 24 hours . You will hear the jars ping as they seal . Sealed jars are shelf stable for 18 months -2 years
- This is wonder on a biscuit or piece of toast .
Notes
Yes , if you want to keep your jam shelf stable they need to be washed and sterilized
Around a year if canned properly
It will thicken up when after canning and cooling for 24 hours
Yes , just defrost them first
Yes, peeling the peaches gives the jam a smooth texture without tough skins. Blanching makes this step quick and easy!
