Traditional recipes

Peach jam recipe

Peach jam recipe

  • Recipes
  • Dish type
  • Preserves
  • Jam

This fragrant peach jam is simple to make, and may be stored. Toast and scones will never taste the same again!

163 people made this

IngredientsServes: 64

  • 12 fresh peaches, stones removed and chopped
  • 900g caster sugar
  • 1 (13g) sachet pectin

MethodPrep:20min ›Cook:1hr ›Extra time:40min › Ready in:2hr

  1. Crush one cupful of chopped peaches in the bottom of a large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (my family likes a few bits of peach left) .
  2. Pour peaches into a bowl, and then measure six cupfuls back into the pan. Add sugar, and bring to the boil over medium heat. Gradually stir in pectin, and boil for 1 minute.
  3. Remove from heat after 1 minute, and transfer to sterilised jars. Process in hot water bath for 10 minutes. Let cool, and place on shelf.

Cook's note

When making preserves and jams, select slightly underipe, firm fruit.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

Recently viewed

Reviews & ratingsAverage global rating:(178)

Reviews in English (152)

Ever so good. Made this last week and my family went crazie nuts! The greatest and could not be any easier!-12 Aug 2012

Stupid recipe for peach jam. It does not say how much water.-08 Dec 2016

brilliant the family loved it and so did my coffe morning friends.-05 Oct 2012

Peach jam recipe - Recipes

Peach Jam is one of our favorites. During the winter months it's like opening a jar of "summer" and adding it to your day.

Below is one of our recipes we would like to share with you.

Makes about six(8 ounce)jars.

4 cups - finely chopped peaches (pitted and pealed)

1 - package (1.75 oz) of regular powdered fruit pectin

1. Prepare canning jars and lids.

2. In a large stainless steel saucepan, combine peaches and lemon juice.

3. Add the pectin and whisk until it is dissolved.

4. Bring to a boil, stirring frequently.

5. Add sugar and return to full boil

6. Boil hard for 1 minute - stirring constantly.

7. Remove from heat and skim off the foam.

8. Ladle the hot jam into the hot jars.

11. Place lids on jars and screw down the bands (finger tight).

12. Place jars in canner and make sure they are completely covered with water.


Remove pits and imperfect parts from peaches. In a large saucepan, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill or puree with a hand-held or stick blender. Add sugar, lemon juice and rind, and spices, and cook slowly on medium-high heat until thickened stirring to prevent sticking or scorching.

To test your jam to see if it’s done, dip a cold metal spoon into the boiling jam. Over a plate, turn the spoon on its side so the liquid runs off the side. The jam is done when it forms two drops that flow together and sheet or hang off the edge of the spoon.

Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

Peach and Jalapeno Pepper Jam

Prepare your jars and lids accordingly. If you have never made jam or jelly before, I suggest you read the Fresh Preserving site. You can find out all the information you need on canning. There are some important bits of information you need to know so that you can safely preserve food for your family.

Measure the lemon juice into a large bowl. Peel your peaches. As you peel each peach, slice the peach into thin slices. (I like big chunks of fruit in my jam so I just slice them up.) If you like your fruit cut finer, chop them up finely in a food processor. Don’t chop them too long or they will turn into a pulpy mess and you will end up with more of a jelly than a jam.

Slice one jalapeno and place a slice in the bottom of each jar. Cut the remaining jalapenos and chop them up finely in a food processor.

Use caution when chopping jalapenos or any hot pepper for that matter. Wear gloves while cutting them and hold the food processor away from your face when you remove the lid. I had a very bad experience some years ago.

Once you’re done peeling and slicing the peaches, pour them into a large deep pot. Add the sugar and add the peppers. Turn the stove on a medium low heat. Stir the fruit and sugar. Stay close to the pot and keep stirring from the bottom of the pot. As the sugar heats up and starts to melt, you want to stir it into the fruit. You also don’t want the dry sugar to burn at the bottom of the pot. It takes a bit of time for all of the sugar to melt into the peaches and juice.

Once the sugar has melted, turn the heat up to medium. Continue stirring periodically. As the mixture starts to boil, throw a tablespoon of butter or margarine in the pot. This helps cut down on the foam that settles on top of the fruit and sugar. As the mixture boils, if there is still a good amount of foam on top, add another tablespoon of butter or margarine.

Boil the peaches and sugar until the peaches get soft. Depending on your stove and the thickness of your peach slices, this could take 30 minutes or longer.

Keep a close eye on your pot as the mixture boils. Be sure that the mixture is not going to boil over.

Once the peaches are soft, open the pouch of liquid pectin and add it to the pot. Keep stirring. Bring the mixture to a full rolling boil. Start your timer for 1 minute and if the jam foams up and looks like it might overflow, carefully stir it down.

Keep the jam boiling for a full minute. Once your timer goes off, remove the pot from the hot burner. Skim any remaining foam from the top and fill your jars leaving a 1/4-inch head space.

Once you have filled all your jars, you will need to process this jam in a hot water bath. Please follow the directions on the box of liquid pectin for the processing time for your part of the country.

Cinnamon Peach Jam

Tastes just like peach cobbler…Would make a great filling for a thumbprint sugar cookie…Just an idea!


  • 3 pounds Fresh Ripe Peaches
  • 4 whole Cinnamon Sticks
  • 3 Tablespoons Fresh Lemon Juice
  • 1-½ package Powder Pectin
  • 7 cups Sugar


For basic peach jam omit the cinnamon sticks.

Peel and pit peaches then finely chop or food process. Add chopped peaches to a 6 to 8 quart pot.

Add cinnamon sticks, lemon juice, and pectin. Bring mixture to a rolling boil stirring frequently.

Add sugar and cook for 1 minute. Remove from heat.

CAREFULLY remove cinnamon sticks from Jam. Skim off foam.

Ladle jelly into sterilized hot half-pint jars, leaving 1/8 inch head space. Process in a boiling water canner for 10 min.

Allow to cool completely away from drafts, then store in a cool, dark place.


It is funny, I am always amazed at how simple, but time consuming canning is. I seriously thought canning was so hard. Now that I know the truth, it is time for me to go for it. I didn’t know i could bypass the boiling portion, how long would the jam last in cooler or freezer, do you know? Looks fantastic! Hugs, Terra

Hi Terra,
It truly is simple! If I get all the jars, lids, sugar, etc., organized ahead of time, the process is that much easier. The jam will last for many months if frozen, weeks in the fridge. My grandmother used to melt paraffin wax (sold near the canning jars) and pour enough over the jam to completely seal, then screw on the lid. The wax hardens and can be popped off prior to eating. She would reuse all sorts of old jars this way and omit the hot water bath step. I almost forgot about this until someone mentioned it recently, although the method is not considered safe by current food safety standards. Let me know if you have any questions!

paraffin canning is now considered unsafe.

You are right, Larry. Thanks for mentioning.

I love this recipe Ann and will be making some next week! The peaches are beautiful here and I LOVE peach jam! Thank you for sharing this! xoxoxo

This looks so amazing! This might have to be my first foray into making jam!

What is the reason for the butter?

Good question, Ani! The small amount of butter actually helps to reduce the foam on the surface. You may omit, if desired.

There’s something warm and comforting about seeing your homemade canned products lined up in your pantry. Your jam looks not only beautiful but delicious!

Thank you, Jackie, and I agree. I always feel satisfied and accomplished after putting away the jars!

Hi Ann, Just saw this post and was wondering how long will the jam store for? Is there a way to make this recipe for someone who is diabetic? My father-in law loves peaches and I know he would love this. thank you.

Hi Mark,
There is a low-sugar Sure-Jell that is available. I have not used this but have heard good things about it. You would simply need to follow the directions on the package. I have seen other recipes using chia seeds as a thickener, but have not experimented with that yet. If you have any other questions, please let me know…I hope this helps!

…and I almost forgot to mention, when canned and sealed, the jam will keep in a cool, dark place for at least a year. Refrigerated, it will keep for quite a number of weeks…several months if unopened.

I’m thinking of tossing in a split and scraped vanilla bean pod and a splash of Maker’s Mark bourbon. Whiskey Peach Jam just sounds good.

making this today and putting it on my salmon then I will try the shrimp recipe post you did
I cant wait till its done!

There is probably an amazing aroma wafting through your kitchen by now, Claudia! I can’t wait to hear how you make out with the jam and the shrimp!

The jam is amazing, anyone that loves peach needs to make this asap thank you thank you thank you… I love it. your a gem for sharing!

…and you are a gem for leaving such delightful feedback, Claudia! So glad you are pleased with it!

Thank you for the recipe! Everyone is loving it and I’m now addicted to peach jam! Could you tell me how full you make the jars? Like what room should I leave at the top? Also, I am doing the water bath canning and have been having to put the jars back in for another 10 minutes after the initial 10. The one batch I ended up having them in for a total of 30 minutes and they didn’t seal until I turned them upside down like someone told me to. Any help with that?

I’m thrilled you love this, Nichole! You can fill the jars to within 1/4 inch of the rim. Also, the sealing happens as the jars cool a bit and the contents contract and basically suck in the lid. Then you hear the little pop. This would have likely happened if you cooked the jars for less time and not turned them upside down. Interestingly, turning the jars upside down is an old-fashioned way of doing it. My grandmother would often ladle in the hot jam and simply flip the jars without doing the hot water bath. The jars usually sealed this way, but it’s not recommended these days based on food safety. If you have any more questions, don’t hesitate to ask!

You make it look so easy and tasty , love your recipes and I wish there were more hours in the day and more mouths to feed at my table. love you xoxo

It’s always a treat to see a message from you, Beverley! Thanks for the sweet comment and love you right back!!

Hello from Manitoba…I am not fond of canning (as yet),can I follow the steps in making this jam but keep in the fridge and use it quickly?you make it look mouth wateringly delicious that I want to try making some..Thank you.

Hello from Pennsylvania and absolutely to keeping the jam in the fridge, Tara. I have actually stored unopened, unprocessed jars in my fridge for quite a while as a test, and the taste and color kept very well. Even the opened jars last for quite a few weeks if you make a habit of only using clean utensils to dip into the jar, etc. Hope that helps and that you have a chance to try!

If you pour your boiling peaches into the jars immediately, you don’t need the water processing. They will seal and last for at least a year. I’ve canned this way for 40 years.

That’s the way I learned from my grandmother, Patti. The only reason I don’t suggest it here is because the method doesn’t conform to current safety guidelines. Thanks for taking the time to mention!

I love this recipe. So simple to follow. Except it’s hard to figure how many cups equals 3 lbs Thank you

So glad you like it, Cyndy! An accurate amount of fruit is the key to the jam setting up properly, which is why I specify weight instead of cups in the ingredient list. For those who don’t have a kitchen scale–which is probably a lot of people!–I recommend weighing the peaches at the store. Hope this helps for the next time!

Hi I was curious if you could use liquid pectin with this recipe

Hi Grace, I’ve only used the powdered pectin. I would look on the package to see if there’s an equivalent for the powdered option. My guess it that there will be and that it could be used instead.

Can you use the liquid pectin? If so, how much?

Hi Janet, I have never used the liquid version, so I did a little investigating. The more I read, the more I realized that the answer will vary based on brand, whether the pectin is instant, low sugar, etc. My recommendation would be to look at the package and see if it offers a clear substitute. Also, I believe liquid pectin is usually added later in the cooking process than dry, and it may not produce as good of a set when used with low-pectin fruits–and peaches are low in pectin. I hope this is somewhat helpful!

Easy and delicious. I used a lesser amount of sugar then the recipe.

How many jars does this recipe make?

The recipe yields seven cups of jam, so you could use seven 8-ounce jars or 3 pint jars plus one 8-ounce jar.

Hi Ann Your peach preserves/jam looks divine. I am wondering if this recipe has a runny consistency (looks like from picture), or does it thicken up? A thicker jam is what I want. If thinner, could I add a bit more pectin. Thank you. Candace

Hi Candace, This jam does thicken up nicely. The photo was taken when it was fresh out of the pot and still a bit runny. I’ve made this recipe many times and, if you follow the measurements, cooking time, etc., you shouldn’t need more pectin to achieve the desired result. Enjoy!

I didn’t weigh my peaches before I peeled and cut them up. Do you know how many cups of peaches you got out of 6 lbs. of peaches? I want the proportions of sugar, pectin and lemon juice to peaches be correct.

For an option to the weighted measurement, 3 pounds of fresh peaches will yield approximately 4 to 4-1/2 cups of finely diced, peeled and pitted peaches. So if you begin with 6 pounds, you’ll get about 8 to 9 cups. Hope that helps, Sandra!

This is the classic recipe that I was looking for for me and My Sister to do during the weekend, we are probably doing two baskets of peaches. But the real question is, is it thick? My other Sister made hers, didn’t use pectin and you can’t even keep it on the knife to spread, I always used pectin, I thought that it was important to keep the color and for it to thicken the preserves? We are also skipping the water bath and using the wax, but will still seal with a simmered lid in water and the ring.

This does have a nice, thick consistency, Linda. The photograph was taken right after making that particular batch, and it definitely thickens as it sits over the first week or so. The color also stays quite nice, and I do think the pectin helps in both regards. I hope that answers your questions and that you have a fun day canning with your sister!

Hi. I was wondering , could I use bottled lemon juice for this recipe ?

This is the first time I’ve ever tried making jam. If my jars do not seal, may I freeze them in the jars? And for how long will they be good in the freezer?
Thank you,

Hi Stevie, Your jars will likely seal, but if they don’t, you can absolutely freeze the jam. Because the jam will expand when it freezes, you need to have enough headspace, or room under the lid. If you’re not sure that you have enough, you could remove a small amount to be sure. Good luck…and enjoy!

Hello from KY! Your jam looks amazing!! I have made some jam without the pectin and although it did turn out really good it was not as thick as I had hoped for. I would love to try your recipe with the pectin but am unsure of how much to use. The Ball brand of pectin I purchased came in a 4.7 oz jar. Just don’t want to use too much! Thanks in advance

Hi Kelly, Depending on the type of powdered pectin you purchased, the proportions will vary. There should be a conversion on the label of your jar. For Classic Pectin – 6 tablespoons equal a box. For Lo/No Sugar Pectin – 3 tablespoons equal a box. For Instant – 5 tablespoons equals a packet. I got that information from Ball, so it should be accurate. Good luck and enjoy the jam!

How would you fix this to put in the freezer?

The recipe as written freezes well Eva!

you should never use butter in canning,

Hi Christopher, The tiny bit of butter is an optional way to reduce foaming and is considered safe according to the Ball canning experts. I also just double-checked to make sure the food safety guidelines haven’t changed, and I don’t believe they have. That said, it is not safe to can just butter. If you have further information on this, please feel free to share it.

I saw below that you cannot use liquid pectin. If I have powdered pectin for “low sugar” recipes, how much should I use? (Ball low sugar pectin, it comes in a container rather than a box). I tried this recipe with 𔄙 box of sure-jell” pectin, but it didn’t work. It was liquid pectin and from reading the comments, it seems that you box was powdered and my box was liquid. Please help, it never set.

Hi Dena, I’m sorry you used the liquid pectin and that the jam didn’t set. I’ve only ever used powdered pectin, and there are adjustments that would need to be made when using liquid or low-sugar formulations. I’ve attached a more obvious note to the recipe to hopefully eliminate any further confusion. You may find that the jam firms up over the next week or two and that it still tastes quite good. Please let me know if you have any more questions!

Thanks Ann. I’m going out to buy the regular powdered pectin that you listed. The liquid pectin calls for much more sugar and although I do not want to eliminate or drastically lower the sugar, I just want to use less. I want more of the peach flavor to come through. This is the only recipe that calls for the proportions I am looking for. I am trying again today!
Thank you so much

Thanks for the follow up and good luck. I think you’ll find that the peach flavor really shines with this recipe, and I hope you’ll be enjoying it all winter long!

Could you please let me know how many jars are needed for each recipe.

Hi Sally, The yield is 7 cups, so you could use 7 (8-ounce) jars or 3 pint-size jars plus an 8-ounce jar.

I love canning. I just seen this recipe and we have a peach truck coming to town in a couple weeks. They sell 40 lb. boxes, so I plan on canning peach pie filling, canning just peaches and I want to make peach preserves/ jelly. My red raspberry jam and blueberry jam turned out great, but strawberry jam not so much. It wouldn’t thicken. My husband used it on top of ice cream. I’m hoping this recipe will turn out thick enough. But my question to you is this I would like to double or triple this recipe as I have a large family. Will all measurement be doubled or tripled exactly or will there be any changes ? I’m not sure I asked that right but I hope you understand what I’m trying to ask. Thank you for this lovely recipe.

Hi Bonnie, I’m sure that 40 pound box will keep you busy! Even though it seems more efficient, I wouldn’t recommend doubling or tripling the recipe. Jams and jellies are less likely to set up properly when the recipes aren’t followed exactly. Also, I find that peach jam can take a few weeks to fully set. So if it seems a little runny initially, don’t worry. If you follow the basic instructions, the end result should be great. Good luck and enjoy all those peaches!

I have made every other kind of jam, jelly and preserves, but never peach. I did not know what I was missing. This recipe is great. Just finished a batch. I think I have enough peaches for another batch. It want last long at our house. Definitely a keeper. Thanks!

Ronnie, I’m thrilled you discovered the fabulousness of peach jam. It is SO good! Thanks so much for your comment, and enjoy every last spoonful!

Can you use Raw Stevia Sugar Substitute instead of regular sugar?

Kathy, I haven’t made traditional jam or jelly with stevia sugar substitute. If you use an equivalent amount in terms of sweetness, the taste should be fine. My only concern would be whether the jam would set properly. Worst case scenario, you may have a slightly soupy end result. If you do try, note that the jam may continue to set up over several days, or even a few weeks. I’d love to know how you make out if you give it a go!

Just finished my first batch! I woke up this morning and its still very liquidy. It’s not like jelly yet‍. Will it still set up? I used one pkg 1.75oz sure jell like recipe states. Plz advise. Is there hope?

Hi Heather, The only time I’ve had my peach jam turn out soupy was when I under-measured the sugar. That said, unlike other jams that tend to set up quickly, peach jam will continue to set over a couple of weeks. So I wouldn’t fret yet! Also, the time I ended up with a slightly soupy batch, it still tasted delicious. Again, I think you’ll be ok, but even if the consistency is somewhat looser than usual, I think you’ll still be able to enjoy it. Feel free to check back in a week or two if you have lingering questions or there’s a need to troubleshoot further.

I love making jams and jellies. I never knew how but I’m thankful to these sites that teach me. Peach jam came out awesome. I used a cup less sugar though.

Linda, I’m so happy this was helpful and your jam was a success! Thanks so much for your comment.

What about covering with paraffin wax to seal? My mother always did that.

My grandmother did that as well, Kate, and I always loved to pop the paraffin rounds off the top of a new jar! It worked well, but it’s technically not an approved method so I can’t recommend it in place of the hot water bath.

This was fabulous! I doubled the recipe since peaches are $.99 a lb right now here. And I cut the sugar by a cup. It made 17 pints. This recipe is the perfect combination of tart and sweet. Thank you!

Patti, I’m so happy this was a hit - and how fabulous that you now have 17 pints. You must feel so accomplished. Thank you for taking a moment to let me know!

Hi. We bought 25 lbs of Georgia Peaches. Tomorrow will be my 1st attempt at canning by myself. I have tried it with a very close family friend, but never on my own. Your recipe looks pretty straightforward, but I keep seeing discrepancies between recipes as to the amount of sugar to use. How do I know which is correct?
Also, can you recommend any good simple recipes for cobbler, crisp, pie and how to store/freeze peaches for eating over the winter?
Mike the Canning Newbie

Hi Michael, You will have a busy but very productive day! I rely on time-tested canning guidelines in this recipe. In terms of canning, peaches are one of the more finicky fruits, so in my experience, following these instructions in the surest way to produce a jam that sets up well, doesn’t have floating fruit, etc. That said, if either of those things happen, you can be assured the jam will still taste terrific. (Also, peach jam will continue to set up over the first two weeks or so.) Sometimes people play with the sugar and still have good results. It comes down to how much natural sugars are in the peaches to start with (or how ripe they are). Bottom line, I have found the most consistent results with this recipe.

As for recipes, this cobbler has been a hit with family, friends, and readers: If you search peaches, on this site, you’ll find some other options, from baked oatmeals and peach tea to cakes and salads.

For freezing, I like to peel and pit the peaches and then slice (although you can chop or quarter if preferred) and then place them in a single layer on a parchment paper-lined baking sheet. Freeze until solid, at least 4 hours or overnight (no need to cover), and then transfer the frozen peaches to a freezer bag, removing as much air from the bag as possible before sealing. For easier transfer from baking sheet to freezer bag, try not to have a lot of juice on the parchment paper.

Hope this helps and you enjoy every ounce of those peaches!

I just made this, following the recipe exacting. The jars are still warm, but I am concerned about it setting up. How long should it take before I can see success? Thanks so much!

Hi Judie, The jam starts to set right away but will continue to do so for the first two weeks or so. I actually prefer the jam when it seems looser at the outset. If you have further questions or concerns, feel free to check back in!

If you don’t have a canner – can you boil the ball with peaches?

Hi Jeanine, If you have a big stock pot and a rack that can be placed on the bottom, you could use that like a canner.

Good jam but very sweet. I would cut the sugar down quite a bit

Thank you for your feedback, Carol. Traditional jam recipes tend to be sweet, and they are finicky as well. So, while you can absolutely reduce the sugar, you run the risk of the jam not setting up properly.

How much bulk pectin equals a package of Sure-jel? I bought bulk but do not know the equivalent

Hi Marcia, One box of Sure-Jell dry pectin is 1.75 ounces (or 50 grams) which is equivalent to 4 tablespoons (plus about 1/2 gram more to be technical). Hope that helps!

Thank you so much for replying

I’m trying your canning for first time. I would like to know if I can use jars with one piece kids.

Hi Mary, I’ve only used two piece lids, so I just did some quick checking to see if there was a new lid that I wasn’t aware of. It looks like the standard two piece lid is still the recommended at-home option. One piece, screw-type canning lids aren’t designed or approved for home canning use. This type of lid is generally used in commercial food processing under very strict time and temperature controls. I hope this helps and that you enjoy!

I used your recipe and my jams came out perfect – thank you so much. The first batch, I did not measure the peaches. The second batch I did and the second batch came out perfect while the first batch came out very good but a little runny.

Rosemarie, I’m delighted the jam came out perfectly and that you made several batches. For the batch you didn’t measure that was slightly runny, I am certain it will taste fantastic and it will likely set up a bit more over time.

Hi Ann,
Just made this from a gallon sized bag of peaches frozen this summer. I was only looking to make a little bit for a dessert so I had no jars at the ready. Well, no shortage with the dessert! It’s delicious beautiful, btw.

That’s wonderful, Janet, and your lovely comment came just when I needed a happy thought!

I’m making the jam tomorrow and I’m confused because some recipes say finger tighten the lids and others say tighten lids .

Hi Gena, Hot air needs to escape from the jar after processing in order to create a vacuum when the jar cools. If the ring is too tight, this release can’t happen. Finger tight refers to using the fingers to gently tighten as opposed to using a full hand grip to muscle it as tight as it will go. In other words, once the ring stops turning freely, it is tight enough. I hope this explanation helps and that you enjoy the jam!

Low Sugar Peach Jam Recipes With a Twist

I adapted the peach vanilla jam recipe from Grow It, Cook It, Can It. It's on the right in the photo below. If you look closely, you can see the flecks of vanilla bean. This one is the boys' favorite – probably because it's a bit sweeter. It tastes good when it's fresh, but tastes phenomenal once it's had a chance to age.

Note: These peach jam recipes use calcium water. The calcium water is made from calcium powder that is included in the boxes of Pomona's Universal Pectin. One box of Pomona's will make several batches of jam/jelly, and it has a shelf life of several years unopened. Last year I bought a case of the pectin and split it with friends. You could use other low/no sugar pectins as well. Just omit the calcium water and follow their cooking instructions.

How to Make Delicious Peach Jam?

So which one should you use for baking or making preserves? Well, many jam makers say all three types of peaches will, more or less, yield the same delectably delicious result when cooked or baked. So for the recipe below, it’s fairly safe to say that you can use whichever type of peach you can get your hands on.

This peach jam recipe was taken from my grandma. I made half a batch, reduced the sugar slightly but the jam is still a tad sweet for my liking. But with previous jam-making attempts ended up in the trash because they were all burnt, I’m happy enough with the result.

Notes about this recipe

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  • 1 quart peaches (about 2 lbs.)
  • 2 Tablespoons lemon juice
  • 1 Cup sugar
  • 2 Teaspoons grated ginger
  • 1 Tablespoon amaretto or other almond-flavored liqueur

If you are planning to process the jars for shelf-stability, fill a canning or stockpot outfitted with a rack with water and bring to a boil and heat two 8-oz jars.

Place a saucer in the freezer to chill.

Peel the peaches, either by plunging them in boiling water for 1 minute and then slipping the skins off or by using a soft-skin peeler.

Halve and slice the peaches. Toss with the lemon juice to prevent browning.

Add the peaches and lemon juice, sugar and grated ginger to a wide, deep saucepan and bring to a boil over medium-high heat.

Mash the peaches with a potato masher or puree with an immersion blender.

Boil the jam gently, stirring constantly to present scorching, until thickened, about 10 minutes.

To test for doneness, place a dollop of jam on the chilled saucer and return it to the freezer for one minute. Push the jam on the saucer with your finger. If it wrinkles, it is ready.

Add the amaretto if using.

Fill the warm jars with the jam leaving ¼ inch headspace at the top.

Run a thin plastic utensil along the inside of the jars to release any air bubbles.Wipe the rims with a clean damp cloth to remove any residue. Place on lids and rings and tighten.

Refrigerate jam OR if processing for shelf-stability, place jars in boiling water and process for 10 minutes.