Earlier in the week I purchased 50 pounds of peaches at my local grocery store for $.79 a lb. I canned a dozen jars of peaches the other day, but I still have a counter top full of them, so I decided to go ahead and whip up a couple of batches of peach jam this afternoon.
In my opinion, peach jam rules. Not only does peach jam taste good on toast and pancakes, homemade jam makes giving hostess gifts all year long a walk in the park. You can give a jar pf jam to someone on its own, or include a nice loaf of bread to go with it.
I suppose it just depends on how much you like the person.
If you have never made peach jam before, here are a ton of pictures to help you through it.
It’s easy. I promise.
Canning 101 – How To Make Peach Jam
Ingredients
4 cups peaches {chopped, peeled and pitted}
2 Tbs. lemon juice {I’m not a lemon snob, so I use bottled lemon juice}
1 box Fruit Pectin {I used Sure-Jell}
1/2 tsp. butter {to prevent foaming}
5–1/2 cups sugar, measured into separate bowl
Instructions
- Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
- Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}.
- Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.
- When the peach mixture has begun to boil, stir in the sugar. Return mixture to full rolling boil and boil exactly 1 minute {no cheating}, stirring constantly.
- Remove from heat and skim off any foam with spoon.
- Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be.
- Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
- Process peach jam 10 minutes. One recipe makes {12} 4oz jars or {6} 8oz jars
- Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.
Looking for a few more canning recipes? Search my Full List of Canning Recipes
Looking for a good canning book? Here’s a list of my favorites:
- Ball Complete Book of Home Preserving
- The Blue Chair Jam Cookbook
- Jam It, Pickle It, Cure It
- Food in Jars
- The Amish Canning Cookbook
- Not Your Mama’s Canning Book
Also, check out these tutorials if you’ve never used a canner before:
Tutorial: Hot Water Bath Canning
Tutorial: How to Use a Pressure Canner
Dawn says
Peach jam is on my to do list for tomorrow. I have started using Pomona’s Universal Pectin. I made hot pepper jelly with it today. I love it because you can use significantly less sugar. The peach jam only needs one cup of sugar. It sets up so much better than the usual low sugar pectins. Without the extra sugar the flavor of the fruit shines through. I hope to have a post up about it tomorrow afternoon. I will never go back to those other pectins.
Heather S. says
I made jam for the first time last year, and peach jam was one of the kinds I made – it ended up being my favorite! My kids loved the plum/blueberry jam the best, though 🙂
Mavis says
You know, I don’t think there is a jam I don’t like so far. The plum blueberry sounds yummy Heather.
Diane says
I’ve canned peaches, but never have made peach jam. I’ve made strawberry jam though, and a rather tasty strawberry-lemon marmalade as well… does that count?
And I have to tell you that you inspire me. I have never gardened, but am on a quest for healthier eating and a lower food budget, so I’m thinking this is a good place for me to find support in those endeavors:)
Mavis says
Strawberry-lemon marmalade sounds delicious! 🙂
Julia E. says
I LOVE your blog! I saw you on CNN.com and I’m so impressed with your gardening efforts in the suburbs. I started my first small garden this year in my yard in a suburban neighborhood. I am having so much fun with it. I also love that you’re giving away fresh produce! Kudos to you from a fellow gardener in Georgia!
Mavis says
Thanks Julia! 🙂
Amanda S. says
Thanks for sharing the recipe and the great pics! Any canning jar sales this week?
Mavis says
I haven’t noticed any, but I will let everyone know if there is. 🙂 Be on the look out for the buy 2 sure jel pectin get 2lbs of sugar for free tearpad in the baking section though.
Carrie K. says
I have wanted to can peaches, because that is what we grew up on, but have always figured it would be super expensive. What grocery store did you get that kind of a deal at? Did you just ask the produce department for a deal on a large quantity? I would love more information on how you bought the fruit in bulk. Thank You.
Mavis says
I picked them up at Safeway for $.79 a lb. Albertsons has them for $.77 this week. And no, I did not have to order a case, our store had plenty on hand.
Becky says
This looks amazing! So far, I’ve made strawberry-rhubarb and blueberry-basil jam and they were both wonderful! Maybe it’s time to try peach!
Jen says
How much does the recipe yield? I bought peaches today, just wanted to know how many jars I was looking at. I made the cinnamon rhubarb jam the other day Yummy!!
Amanda S. says
One recipe makes 12 4oz jars or 6 8oz jars. Just finished making a batch of each size! 🙂
Emelie says
hey what kind of jars are those? cute!
Thanks
Mavis says
Here is a link. You can also find them at Target. 🙂
Bobbi Jo Hanneman says
Hello I am new to this site and I love to cook and can things however I am new at making jams . I have made peach jam for the first time and I followed the recipe exactly and it did not set I was so upset please if anyone had any suuggestions that would be very much appreciated and helpful
Sophia says
The very first thing I EVER canned (5 years ago) was peach jam! I use to have access to a neighbor’s peach tree….and they didn’t like peaches! Cha-Ching! Since then I’ve been a canning fiend! It’s SO much fun…and makes wonderful, low-cost, personal gifts. I’m going to be making the carrot cake jam this weekend…it looks delicious! Thanks for all of the wonderful canning recipes! The photos are SO inspiring!
Missy says
I made peach freezer jam several years ago. It wasn’t a favorite in the house, but I think it was something I didn’t do right. I’m for sure going to try to make it this way. Don’t have much freezer space. Also don’t forget your local farmers markets for fresh fruit and produce
Linda says
I’ve been canning for decades, mainly tomatoes and since they have acidity I have not used to water bath. I’ve canned just like my mother, grandmother and great-grandmother and in all those years I’ve only had two not seal (I don’t think I had the jars hot enough). That said I have canned jams before and again used my grandmothers recipe and put 1/8 inch wax on top of the produce. My question is two-fold. First, why give the water bath when the wax has worked every year? Also I’d like to add a touch of real nutmeg to my peaches, has anyone does this and did they like the outcome?
Kathy Wright says
I just canned my first 2.5 pints of peach preserves. They’re so tasty! I have a question as to what you mean when you say, “….if the lid springs back” upon checking the seal after 24 hours. The best way to reply if you can is to send to my email.
Sincerely,
Kathy Wright
Marie says
I want to try this and have see a lot.of recipes that say “a box” of pectin. For us that are “jam challenged ” exactly how many oz is that? And is is a powder ?
Mavis Butterfield says
1.75 ounces of powdered pectin. 🙂
Cyndi says
The recipe says 1 box of pectin but not what size box. I’m trying to convince my sister she can make peach jam but I need to know what size box of pectin before I send her this recipe or she’ll not want to try
Mavis Butterfield says
1.75 ounces of pectin.
Anna Marshall says
Love the simple instructions- always a bonus! It’s vital to adjust water bath processing time according to your altitude/elevation. Longer time is needed at higher elevations. The Kerr canning site has a chart to calculate how much time to add per 1000 feet. If you’re entering your jam in a contest, it helps to list the elevation of your home and how you adjusted the processing time. More importantly, properly adjusted water bath time ensures a good seal for storage.
Christy Lowrance says
This was my first time canning. I made this recipe and doubled it because my hubby came home with 8 pounds of ripe peaches. This turned out so good! I ended up with seventeen 8 Oz jars. I covered the lids with with a piece of white burlap and tied with twine. My neighbors and family are really going to enjoy this. Thank you for making canning so uncomplicated.