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 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.
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:
- 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.
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.
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
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!
HELPFUL KITCHEN TOOLS
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
Nutrition
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.
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Sarina Eliyakim
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
Sarah Mock
thanks John! I appreciate the feedback.
John
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.
Sarah Mock
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
Jody
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!
Sarah Mock
Yes. I would double but not triple.
Scott Vestal
Can your recipe be double to make a full canner of jam instead of just 3 or 4 jars?
Sarah Mock
Depending on the size I would say 4-5....
Arelis Cintron
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?