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How To Make Peach Jam
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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How To Make Peach Jam
Prep Time20 minutes
Cook Time10 minutes
Prep Time30 minutes
servings4 half pints

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

  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.
  10. How to can peach jam.
  11. Sterilize canning jars in boiling water,
  12. Ladle the hot jam into the hot jars leaving ¼ inch between the top of the jam and the top of the jar.
  13. Wipe down the rim of each jar to remove any stickiness. 
  14. Place a new, clean lid on each jar.
  15. Finger tighten a clean ring on each jar of jam.
  16. Carefully lower the jars into a boiling water bath on the stove.
  17. Boil for 10 minutes.
  18. After processing, carefully remove from the water bath and place the jars on a heat safe surface.
  19. Allow to come to room temperature before removing the rings.
  20. Store in a cool dry place for up to a year.
  21. Once the jam is open, store in the refrigerator. 

 

    Nutrition

    Serving: 1/4 cup | Calories: 358kcal | Carbohydrates: 92g | Protein: 1g | Cholesterol: 1mg | Sodium: 10mg | Fiber: 1g | Sugar: 88g

    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. 
    CourseCanning Recipes
    CuisineAmerican
    Keywordhow to make peach jam, peach jam
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