Homemade Peach Jam Recipe: A Sweet Taste of Summer

As fresh peaches simmer on the stove, their irresistible aroma fills the air with pure summer magic. It takes me right back to my grandmother’s kitchen, where she’d always have a batch of peach jam bubbling away during the summer harvest.

That sweet, fruity scent would fill the house and make my mouth water. Today, I’m sharing my homemade peach jam recipe, a simple, foolproof way to preserve those juicy summer peaches and enjoy them all year long.

Whether you’re new to canning or just looking for the best peach jam recipe, this one is easy to follow and packed with pure peach flavor.

If you’ve never made jam before, don’t worry! I’ll walk you through each step, so you’ll feel confident and excited to whip up this delicious spread.

Let’s get started!

Ingredients for Homemade Peach Jam

Making peach jam at home doesn’t require a long list of ingredients. You’ll love how simple and fresh this recipe tastes! Here’s what you’ll need:

• 4 cups fresh peaches (about 8 medium peaches), peeled, pitted, and diced
• 2 tablespoons lemon juice (freshly squeezed is best)
• 1 box (1.75 oz) powdered fruit pectin
• 5 ½ cups granulated sugar

You’ll also need:

• A large pot for cooking the jam
• A canning pot or water bath canner
• 5 sterilized half-pint jars with lids and bands

Ready to get started? Let’s dive into the step-by-step instructions!

How to Make Peach Jam

Making peach jam is easier than you think. Follow these simple steps, and you’ll have a batch of sweet, golden jam ready to enjoy in no time.

Step 1: Prepare the peaches

Start by peeling, pitting, and dicing your fresh peaches. If peeling peaches feels tricky, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath.

The skins will slip right off! Once peeled, chop the peaches into small pieces and measure out 4 cups.

Step 2: Cook the peaches and lemon juice

In a large pot, combine the diced peaches and lemon juice. Bring the mixture to a gentle simmer over medium heat. Stir occasionally and use a potato masher to break down the peaches as they soften. You want a chunky but mostly smooth texture.

Step 3: Add the pectin

Sprinkle the powdered pectin evenly over the peach mixture while stirring constantly. This step helps the jam thicken. Bring the mixture to a full rolling boil (one that doesn’t stop bubbling when stirred).

Step 4: Add sugar and boil

Carefully stir in the sugar all at once. Keep stirring to dissolve the sugar completely. Return the mixture to a full rolling boil and let it boil for exactly 1 minute. Stir constantly to prevent sticking or burning.

Step 5: Test the jam’s consistency

To check if your jam is ready, use the spoon test. Dip a cold spoon into the jam and let it cool slightly. If it thickens and doesn’t run off the spoon, it’s good to go. If it’s still too runny, boil for another minute and test again.

Step 6: Can the jam

Carefully ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims clean with a damp cloth, then seal the jars with lids and bands.

Process the jars in a boiling water bath for 10 minutes to ensure they’re safely sealed.

Step 7: Cool and store

Once processed, let the jars cool completely on a towel-lined counter. You’ll hear the satisfying “pop” of the lids sealing as they cool.

Store your peach jam in a cool, dark place for up to a year. Refrigerate after opening.

Recipe Variations & Customization Ideas

Peach jam is incredibly versatile! Here are a few ways you can customize this recipe to suit your tastes or dietary needs:

Reduced-Sugar Peach Jam: Use a low-sugar pectin and reduce the sugar to 3 cups for a lighter, less sweet jam. It’s perfect for those watching their sugar intake.
Spiced Peach Jam: Add a teaspoon of ground cinnamon or a pinch of nutmeg for a cozy, spiced flavor. This variation is a favorite during the fall months.
Vanilla Peach Jam: Stir in a teaspoon of pure vanilla extract after cooking for a rich, fragrant twist.
Mixed Fruit Jam: Combine peaches with other fruits like raspberries or strawberries for a fun, fruity blend. Use equal parts of each fruit for the best balance.

If you have leftover jam, try spreading it on toast, dolloping it over pancakes, or swirling it into yogurt. It’s also fantastic as a glaze for grilled chicken !

Frequently Asked Questions About Peach Jam

Do I have to use fresh peaches?

Yes, fresh peaches are best for this recipe. Their natural sweetness and flavor shine through in homemade jam. If fresh peaches aren’t in season, you can use frozen peaches. Be sure to thaw and drain them first.

Can I make peach jam without pectin?

Absolutely! You can make delicious peach jam with just ripe peaches, sugar, and lemon juice no pectin needed. The natural pectin in the fruit, along with the acidity from the lemon juice, helps the jam set beautifully. Just cook it down a little longer until it thickens. Simple and all-natural, just how we like it.

Should I peel peaches before making jam?

You can, but it’s totally up to you. For me I usually peel them for a smoother texture, but if you’re into that rustic look and extra flavor, leave the skins on! They soften while cooking and even add a lovely peachy hue to your jam.

How much sugar and lemon juice should I use?

A classic ratio we love is 1:1 peaches to sugar (by weight), plus about ¼ cup lemon juice for every 4 pounds of fruit. This keeps the flavor bright and helps the jam thicken naturally. Want it a little less sweet? You can tweak it to your taste!

Why didn’t my peach jam set properly?

Don’t panic peach jam is a little shy when it comes to setting. Because peaches are low in pectin, it can take up to 2 weeks to fully firm up in the jar. If you want a quicker set, try adding a little extra lemon juice or a spoonful of pectin. And remember: cooking it to 220°F (the “gel point”) is key!

Can I reduce the sugar?

Of course. Many of us like to cut back a little. You can reduce the sugar or even try honey or a sugar alternative, but keep in mind that less sugar means softer set and shorter shelf life. For a freezer jam or fridge-only jam, reduced sugar works just fine!

Why is there foam on top of my jam?

That foamy layer is totally normal, it forms as the jam cooks and boils. I just skim it off at the end with a spoon for a clean, glossy finish. Or, leave it in if you’re not fussed—it’s harmless!

How long does peach jam last?

Here’s the scoop:

• Unopened jars (properly canned) can last up to 1 year in a cool pantry.
• Once opened, keep it in the fridge and enjoy it within 3–4 weeks.
• You can also freeze jam for up to 6 months—just make sure to leave room in the jar for expansion.

Do I need to process peach jam in a boiling water bath?

If you’re making jam to store in the pantry, yes you do need to process it in a boiling water bath for 10 minutes to make it shelf-stable and safe. But if you’re planning to keep it in the fridge or freezer, you can skip this step.

Can I use peach jam in cooking or baking?

Oh yes! Peach jam is more than just a toast topper. Use it to glaze chicken, swirl into yogurt, layer in cakes, or even whisk into salad dressings. It’s that little pop of sweet sunshine your meals have been missing.

Try This Sweet Peach Jam Recipe Today!

Homemade peach jam is a sweet way to capture the flavor of summer and enjoy it all year long. Whether you’re spreading it on toast or gifting a jar to a friend, this recipe is sure to bring smiles.

I hope you’ll give it a try and let me know how it turns out!

Looking for more delicious ways to use fresh peaches? You’ll love my Peach Smoothie recipe, another simple and refreshing way to enjoy the season’s best fruit. It’s perfect for breakfast, snacks, or a healthy treat on hot summer days!

Happy jam-making!
Wanda