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 To Make Peach 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 do you get the skin off peaches?
- Bring a large pot of water to a rolling boil.
- 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.
- Drop the peached into the boiling water.
- After 15-30 seconds the skin where the slit is will separate. The peach if now blanched.
- Plunge the peach into a bath of ice and water. This will stop the cooking process.
- The peach skin will now easily slip off the flesh.
Here is a video on how to remove the peach skin if you are more of a visual learner:
Now that you have learned to remove the peach skin, you are all set to learn how to freeze peaches.
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.
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 Video Tutorial:
Peach jam instructions:
- In a large sauce pot combine 2 2/3 cup crushed, peeled peaches,2 tablespoons fresh lemon juice, 3 1/3 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 1/2 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 1/4 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.
How To Make Peach Jam
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.
Ingredients
- 2 2/3 cups Crushed peaches, Peeled and pitted
- 3 tablespoons Classic Pectin
- 3 1/3 Cups sugar
- 1/2 Teaspoon Butter
- 2 Tablespoons Lemon Juice
- Rind of 1 lemon
Instructions
- In a large sauce pot combine 2 2/3 cup crushed, peeled peaches,2 tablespoons fresh lemon juice, 3 1/3 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 1/2 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 1/4 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.
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Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving:Calories: 358 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 10mg Carbohydrates: 92g Fiber: 1g Sugar: 88g Protein: 1g
originally published july 2103
And don’t forget my other posts on canning:
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Arelis Cintron says
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?
Sarah Mock says
Depending on the size I would say 4-5….