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    Home | Recipes | Canning Recipes

    How To Make Peach Jam

    Dated: July 31, 2013 Last Modified: December 15, 2022 by Sarah Mock 9 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Here are easy instructions on how to make peach jam as well as how to water bath can peach jam. Watch the video instructions on how to make homemade peach jam and you will have a delicious way to enjoy summer fresh peaches all year long. 

    How To Make Peach Jam

    How do you get the skin off peaches?

    1. Bring a large pot of water to a rolling boil.
    2. Slice each peach just enough to pierce the skin. The slice should only be an inch or two long. There is not an advantage to having a longer slit.
    3. Drop the peached into the boiling water.
    4. After 15-30 seconds the skin where the slit is will separate. The peach if now blanched.
    5. Plunge the peach into a bath of ice and water. This will stop the cooking process.
    6. The peach skin will now easily slip off the flesh.

    Now that you have learned to remove the peach skin, you are all set to learn how to freeze peaches. 

    Ingredients for peach jam:

    • Crushed peaches (Peeled and pitted)
    • Classic Pectin might I suggest Ball RealFruitTM Classic Pectin 4.7 o
    • sugar
    • Butter
    • Lemon Juice
    • Lemon rind

    Peach jam instructions:

    1. In a large sauce pot combine 2 ⅔ cup crushed, peeled peaches,2 tablespoons fresh lemon juice, 3 ⅓ cups white sugar, rind of a lemon. Stir to combine.
    2. Over medium high heat, bring the jam to a full rolling boil. Stir to prevent scorching. 
    3. Once the jam has come to a full rolling boil that does not subside when stirred, continue to stir fir 1 minute.
    4. After the 1 minute at a full rolling boil, add ½ Tablespoon of butter. This will help to reduce the foam. 
    5. Add 3 tablespoons of powder pectin to the pot and stir to combine.
    6. Bring the jam back to a full rolling boil for 1 minute. Be sure to stir the entire time to prevent burning. 
    7. After the minute of rolling boil, remove the lemon rind.
    8. Skim off the foam or scum off the top of the jam.
    9. The jam is now ready to be jared.
    peach jam from how i pinch a penny.com

    How to can peach jam.

    1. Sterilize canning jars in boiling water,
    2. Ladle the hot jam into the hot jars leaving ¼ inch between the top of the jam and the top of the jar.
    3. Wipe down the rim of each jar to remove any stickiness. 
    4. Place a new, clean lid on each jar.
    5. Finger tighten a clean ring on each jar of jam.
    6. Carefully lower the jars into a boiling water bath on the stove.
    7. Boil for 10 minutes.
    8. After processing, carefully remove from the water bath and place the jars on a heat safe surface.
    9. Allow to come to room temperature before removing the rings.
    10. Store in a cool dry place for up to a year.
    11. Once the jam is open, store in the refrigerator. 
    What is the difference between jam and jelly?

    Jelly, used the juice of the fruit. Jelly is usually very thick and typically clear. Whereas jam used crushed fruit or fruit pulp and is more looser in consistency compared to jam.

    Can you leave the skin on peaches for jam?

    You are welcome to leave the skin of the peach on the peaches when you make peach jam BUT personally, I take the skin off. It is super simple to remove when you use a 1 minute blanching method. I find that by leaving the skin in the jam, it gives a texture to the jam that neither the kids or I like. But, you do you. 

    How To Make Peach Jam

    How To Make Peach Jam

    Sarah Mock
    Here are easy instructions on how to make peach jam as well as how to water bath can peach jam. Watch the video instructions on how to make homemade peach jam and you will have a delicious way to enjoy summer fresh peaches all year long. This is an easy recipe for making peach jam.
    4.79 from 14 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Canning Recipes
    Cuisine American
    Servings 4 half pints
    Calories 358 kcal

    HELPFUL KITCHEN TOOLS

    Ball Preserving Starter Kit
    Canning Jar Lifter
    4 ounce ball jars
    Ball Mason 8oz Jars
    Canning Funnel
    Granite Ware Stock Pot

    Ingredients
      

    • 2 ⅔ cups Crushed peaches (Peeled and pitted)
    • 3 tablespoons Classic Pectin
    • 3 ⅓ Cups sugar
    • ½ Teaspoon Butter
    • 2 Tablespoons Lemon Juice
    • Rind of 1 lemon

    Instructions
     

    • In a large sauce pot combine 2 ⅔ cup crushed, peeled peaches,2 tablespoons fresh lemon juice, 3 ⅓ cups white sugar, rind of a lemon. Stir to combine.
    • Over medium high heat, bring the jam to a full rolling boil. Stir to prevent scorching. 
    • Once the jam has come to a full rolling boil that does not subside when stirred, continue to stir fir 1 minute.
    • After the 1 minute at a full rolling boil, add ½ Tablespoon of butter. This will help to reduce the foam. 
    • Add 3 tablespoons of powder pectin to the pot and stir to combine.
    • Bring the jam back to a full rolling boil for 1 minute. Be sure to stir the entire time to prevent burning. 
    • After the minute of rolling boil, remove the lemon rind.
    • Skim off the foam or scum off the top of the jam.
    • The jam is now ready to be jared.
    • How to can peach jam.
    • Sterilize canning jars in boiling water,
    • Ladle the hot jam into the hot jars leaving ¼ inch between the top of the jam and the top of the jar.
    • Wipe down the rim of each jar to remove any stickiness. 
    • Place a new, clean lid on each jar.
    • Finger tighten a clean ring on each jar of jam.
    • Carefully lower the jars into a boiling water bath on the stove.
    • Boil for 10 minutes.
    • After processing, carefully remove from the water bath and place the jars on a heat safe surface.
    • Allow to come to room temperature before removing the rings.
    • Store in a cool dry place for up to a year.
    • Once the jam is open, store in the refrigerator. 

     

      Video

      Notes

      What is the difference between jam and jelly?
      Jelly, used the juice of the fruit. Jelly is usually very thick and typically clear. Whereas jam used crushed fruit or fruit pulp and is more looser in consistency compared to jam.
      Can you leave the skin on peaches for jam?
      You are welcome to leave the skin of the peach on the peaches when you make peach jam BUT personally, I take the skin off. It is super simple to remove when you use a 1 minute blanching method. I find that by leaving the skin in the jam, it gives a texture to the jam that neither the kids or I like. But, you do you. 

      Nutrition

      Serving: 1/4 cupCalories: 358kcalCarbohydrates: 92gProtein: 1gCholesterol: 1mgSodium: 10mgFiber: 1gSugar: 88g

      Nutrition Disclosure

      Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

      Tried this recipe?Let us know how it was!

      Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

      Here are easy instructions on how to make peach jam as well as how to water bath can peach jam. Watch the video instructions on how to make homemade peach jam and you will have a delicious way to enjoy summer fresh peaches all year long. This is an easy recipe for making peach jam. #peaches #peachjam #canning #canningjam

      peach jam pinterest

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      About Sarah Mock

      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

      Reader Interactions

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        Recipe Rating




      1. Sarina Eliyakim

        November 01, 2021 at 1:35 pm

        HI, why the sugar quantity exceeds the fruit one? I always use half sugar for the quantity of fruit and it is enough sweet.
        Thank you.
        Sarina

      2. Sarah Mock

        September 28, 2021 at 12:21 pm

        thanks John! I appreciate the feedback.

      3. John

        September 27, 2021 at 8:48 pm

        If anyone is wondering how many jars this will make. I did a double batch and it was enough to fill 9 1/2 pint jars.

      4. Sarah Mock

        August 08, 2021 at 11:21 am

        MY PRECIOUS!!!!! I love that! That is how I feel about my canned good.
        Thank you so much for sharing your peach jam-making story.Look around and see the other jam recipes you can make. The strawberry one is SO GOOD!!!

        Cheers!

        Sarah

      5. Jody

        August 08, 2021 at 8:06 am

        5 stars
        OMG! This is perfect. I bought 25 pounds of peaches from the Peach Truck. Not really visualizing what 25 pound looked liked. Yikes. I decided to try my hand at jam, found this recipe and waited a couple days for the peaches to soften. I grabbed many of the smaller peaches and boiled, cooled and peeled and started to smash. I had 12 cups! So I made a much larger batch. I ended up with 15 jars to can. The next day I made some English muffins and tried the jam. I immediately thought I'm keeping all these jars for myself. The recipe uses a lot of sugar but it is so perfectly balanced cooking it with the lemon rind. No overly sweet the taste of the peaches are like sunshine, brings a smile to my face thinking summer. Making such a large batch was a lot of work, but now realize it was so worth it. I did out 6 jars and opened one this morning to use, I feel like the creature from the Hobbit hugging the box with the jars...my precious!

      6. Sarah Mock

        May 11, 2021 at 8:28 am

        Yes. I would double but not triple.

      7. Scott Vestal

        May 10, 2021 at 7:35 pm

        Can your recipe be double to make a full canner of jam instead of just 3 or 4 jars?

      8. Sarah Mock

        August 11, 2013 at 2:00 pm

        Depending on the size I would say 4-5....

      9. Arelis Cintron

        August 05, 2013 at 9:39 am

        Wow 26 pds of peaches! The recipe above is that roughly for one mason jar? How many peaches are needed to peel and pit in order to produce the 2 to 3 cups of crushed peaches?

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      Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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