Homemade Peach Jam Recipe

Jars of peach jam with the front jar opened.

5 from 2 votes

Fresh homemade Peach Jam is easy to make and tastes 1,000x better than any jam from the store! It takes just 30 minutes and five ingredients to make a year's worth of jewel-colored jars of homemade jam!

Prep Time30

Total Time30

Course: Condiment

Cuisine: American

Servings: -7 cups

Calories: 40kcal

Author: Amy Nash

Ingredients

3 cups mashed peaches (about 2 lbs. ripe peaches)
2 Tablespoons fresh lemon juice
4 ½ cups granulated sugar
¾ cup water
1 box SURE-JELL fruit pectin

Instructions

Prepare jars or plastic containers by cleaning and drying them thoroughly.
Peel, pit, and mash or finely dice or chop peaches. See notes for the easiest way to peel peaches. Measure out exactly 3 cups and transfer to a large bowl.
Add lemon juice and 2 ½ cups of the sugar. Stir well, then let sit for 10 minutes. Add another 1 cup of sugar, stir, and let sit for another 10 minutes. Add the final 1 cup of sugar and stir well. Let sit for 10 minutes.
Combine water and the pectin powder in a small saucepan. Bring to a boil over medium-high heat while stirring constantly. Boil for 1 minute while continuing to stir. Remove from the heat.
Pour the hot pectin liquid into the peach and sugar mixture. Stir for 3 minutes to dissolve sugar crystals and make sure the jam is evenly combined.
Transfer the jam to prepared containers, leaving ½-inch of space at the top of each jar or container so there is room for the jam to expand while freezing. Cover with lids and let sit at room temperature for 24 hours to set up.
Refrigerate for up to 3 weeks or transfer the jam to the freezer and freeze for up to 1 year. Thaw jam in the fridge overnight before enjoying.

Notes

Peeling peaches: Bring a large pot of water to a boil. Prepare a water bath by filling a large bowl with ice water. Add peaches to the boiling water and blanche for 30-45 seconds. Use a slotted spoon to transfer the blanched peaches to the ice water for 1 minute. The peels should slip right off.
Vanilla Peach - Add 1-2 teaspoons of vanilla extract for a twist. It just might be your new favorite jam.
Raspberry Peach Jam - This is one of Paul's favorites. Use 1 ½ pounds peaches and 2 cups fresh raspberries (about a pint) for a total of 3 cups of fruit once both are mashed and mixed together. Everything else - the sugar, lemon juice, pectin, and water - stay the same.
Cinnamon Peach - Add ½ teaspoon ground cinnamon to the mashed peaches along with the lemon juice and sugar. Want even more warm spices in your jam? Try adding ¼ teaspoon allspice and ¼ teaspoon ground cloves along with ½ teaspoon cinnamon for a spiced peach jam.
Almond Peach - Add 1-2 teaspoons almond extract for another deliciously sweet variation.
Yield: About 6 half pints or 6 cups.
Nutritional Information: The nutritional information was calculated based on a serving size of 1 Tablespoon or 96 servings using an online nutrition calculator. For the most accurate results, we recommend doing your own calculations.

Nutrition