If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam!
How to make Peach Jam:
Peel Peaches and Prep Containers: Have clean glass or plastic containers and lids ready. Use my easy method of peeling peaches, and remove the pits.
And, don’t miss our free peach jam labels for gifting friends, neighbors etc (or use for a bake sale). We give freezer jam and homemade bread for teacher appreciation each year.
Dice Peaches or pulse in food processor until diced. Measure exactly 3 cups of peaches into a large heat-proof bowl then add one cup of sugar. Stir well, then allow to rest for 5 minutes. Repeat with remaining sugar, stirring well and letting it rest in between. Stir in lemon juice then let rest for 10 minutes. Taste, and if the sugar is still grainy at all, place the bowl over a small saucepan of simmering water, stirring often, to help the sugar dissolve.
Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam should start to slightly thicken–if it seems overly runny (or you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
Fill Jars and Enjoy: Pour jam into jars or plastic containers, leaving ½ inch headspace. Wipe rims of jars, cover with lids. Rest at room temperature for 24 hours before storing in the freezer.
Storing Instructions:
Freeze for up to one year, or refrigerate for up to 3-4 weeks.
Enjoy Jam With:
Homemade White Bread, Whole Wheat Bread , Rolls or Oatmeal Bread Buttermilk Biscuits English Muffins Crepes Charcuterie Board Baked Brie
I originally shared this recipe in August 2013. Updated July 2019 and July 2024.
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