Description
This homemade Peach Jam recipe captures the essence of ripe, juicy peaches in a smooth and spreadable preserve. It’s sweet, fragrant, and perfect on toast, biscuits, yogurt, or even as a filling for baked goods. No store-bought jar compares to this golden delight made from scratch!
Ingredients
Scale
- 4 cups peeled, pitted, and chopped ripe peaches (about 6–7 medium peaches)
- 2 cups granulated sugar
- 2 tbsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- 1 packet (1.75 oz) fruit pectin (optional for faster set)
Instructions
- Peel the peaches by blanching them in boiling water for 30 seconds, then transferring to ice water. The skins should slide off easily.
- Chop the peeled peaches and place them in a large saucepan.
- Add sugar, lemon juice, and cinnamon (if using). Stir to combine and let sit for 10–15 minutes to release juices.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
- If using pectin, add it now and stir well.
- Continue cooking at a rolling boil for 15–25 minutes, stirring often, until the jam thickens. You can test by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
- Remove from heat and skim off any foam on top.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal tightly.
- Store in the fridge for up to 3 weeks or process in a water bath for 10 minutes for shelf-stable storage.
Notes
- No pectin is needed if you cook the jam long enough; it will thicken naturally.
- For a smoother texture, mash or blend the peaches slightly before cooking.
- Always sterilize your jars before storing jam to prevent spoilage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg
Keywords: peach jam, homemade peach preserve, fruit spread, summer canning recipe, easy jam recipe