Homemade Peach Jam Recipe – Sweet Summer Flavor in Every Jar

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Last Updated: October 13, 2025

This peach jam recipe delivers pure peach flavor with a soft, spreadable set and no fuss. It’s perfect for busy cooks who want reliable results, a short ingredient list, and jam that actually tastes like ripe summer peaches. Make it today because peaches are at their peak for a short window—and this preserves that sunshine for months.

  • Total time: about 55–65 minutes, including prep
  • Main flavors/textures: bright peach, balanced sweetness, gentle acidity, and a smooth-to-chunky spread depending on how you mash
  • Why this version works: precise sugar-to-fruit ratio, lemon for safe acidity and fresh flavor, and a tested pectin method that sets without overcooking

Recipe Highlights Box

  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 55–65 minutes
  • Servings: 6–7 half-pint jars (about 96–112 tablespoons)
  • Difficulty: Easy

Why You’ll Love This Peach Jam Recipe

  • Saves time: a fast, high-heat boil gives a reliable set in under 30 minutes of cooking.
  • Peak peach flavor: preserves that ripe, floral sweetness with lemon brightening, not masking, the fruit.
  • Low effort: a handful of ingredients, no fancy tools required—just a large pot and a thermometer.
  • Family-friendly: spreads smoothly on toast, yogurt, and PB&J; not overly tart, so kids love it.

Key Ingredients

  • Ripe peaches: The star. Choose fragrant, slightly soft fruit for maximum flavor and natural pectin. Freestone varieties peel and pit easily. Sub: frozen peaches (thawed and drained) work great when fresh are out of season.
  • Granulated sugar: Ensures set, preserves color, and balances acidity. The ratio here keeps the jam bright, not candy-sweet. Do not reduce sugar for canning safety and set.
  • Lemon juice (bottled): Provides consistent acidity for safe preservation and a clean, fresh finish. Bottled is best for reliable pH; fresh is fine for refrigerator/freezer jam.
  • Low-sugar pectin (or classic pectin; see notes): Controls set so you don’t need to cook forever. Low-sugar pectin gives a softer, fruit-forward set; classic pectin requires the full sugar amount.
  • Vanilla or almond extract (optional): A tiny splash adds warmth (vanilla) or a hint of stone-fruit aroma (almond). Use sparingly so you don’t overshadow the peaches.

See the recipe card below for a complete ingredient list with exact measurements.

How to Make Peach Jam Recipe

  1. Prep the peaches
  • Blanch: Bring a large pot of water to a boil. Score an X on each peach base. Boil 30–45 seconds, then transfer to ice water. Slip off skins.
  • Pit and chop: Remove pits and chop into small pieces. Tip: weigh the prepared fruit for accuracy. Success looks like 8 cups of juicy, evenly chopped peaches.
  1. Macerate with sugar and lemon
  • Combine peaches, sugar, and bottled lemon juice in a wide, heavy pot (at least 6–8 quarts). Stir and rest 10 minutes until syrupy. Visual cue: the mixture looks glossy and starts releasing juice. Pro tip: a wider pot speeds evaporation and helps prevent overcooking.
  1. Dissolve pectin and bring to a hard boil
  • Sprinkle pectin evenly and stir to dissolve. Bring to a vigorous, rolling boil over medium-high heat—bubbles should not stop when stirred. Skim foam as needed. Timing: 5–10 minutes to reach a hard boil depending on pot and heat.
  1. Cook to gel point
  • Boil, stirring frequently, until the jam reaches 220°F at sea level (adjust about 2°F lower for every 1,000 feet elevation) or passes the wrinkle test on a chilled plate. Timing: usually 8–12 minutes after the hard boil. Visual cues: thick, glossy bubbles; the spatula leaves a brief trail on the pot bottom; droplets sheet off a spoon instead of dripping.
  1. Finish flavor and adjust texture
  • Off heat, stir in a tiny pinch of salt and optional vanilla or almond extract. Mash with a potato masher for a smoother jam or leave chunkier. If foam remains, stir in 1/4 teaspoon butter (optional) or skim.
  1. Jar and process (optional for shelf-stable)
  • Ladle hot jam into warm, clean half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands fingertip tight. Process in a boiling water bath for 10 minutes (increase for altitude per canning guidelines). Cool 12–24 hours. Success: sealed lids curve inward and don’t flex.

Pro Tips for Perfect Results

  • Use a wide pot: More surface area = quicker evaporation = fresher flavor and better color.
  • Measure by weight: Fruit varies. Weigh prepared peaches to keep the sugar ratio precise.
  • Watch temperature: Aim for 220°F at sea level for a reliable set; adjust for altitude.
  • Don’t overcook: Stop once it hits gel point—overcooking darkens color and toughens flavor.
  • Chill-test early: Keep a plate in the freezer; test at 8 minutes of hard boil to avoid oversetting.

Storage and Reheating

  • Shelf-stable (processed): Up to 12–18 months in a cool, dark place. Refrigerate after opening and use within 3–4 weeks.
  • Refrigerator (unprocessed): Store in clean jars up to 3–4 weeks.
  • Freezer jam: Leave 3/4-inch headspace; freeze up to 6 months for best texture.
  • Reheating: Not usually needed, but to loosen thick jam, warm gently in a small saucepan with 1–2 teaspoons water over low heat until spreadable. Expect a slightly looser texture after reheating.

Recipe Variations

  • Ginger peach jam: Add 1–2 teaspoons finely grated fresh ginger in the last 1–2 minutes of cooking for a warm, zesty finish.
  • Vanilla bourbon peach jam: Stir in 1 teaspoon vanilla and 1–2 teaspoons bourbon off heat.
  • Low-sugar version: Use low-sugar pectin and reduce sugar to taste; for canning, follow your pectin brand’s ratio to maintain a proper set and safety.

Frequently Asked Questions

  • Can I make this ahead? Yes. Jam improves after 24 hours once the set fully develops. You can also freeze prepared chopped peaches and make jam later.
  • Do I need to peel the peaches? Peeling gives a smoother texture and prettier color. If you prefer rustic jam, keep the skins; expect a slightly pink hue and more texture.
  • How do I know when it’s done? Temperature at 220°F (sea level), a wrinkle on a chilled plate, and jam that “sheets” off a spoon are your signals.
  • Why didn’t mine set? Common causes: too little sugar, undercooking, inaccurate thermometer, or using overripe fruit with lower pectin. Simmer 2–3 more minutes or add a small amount of dissolved pectin and reboil.

Wrap-Up
If you’ve got ripe fruit, this peach jam recipe is your fastest path to jars of summer on the shelf. Give it a try this week—you’ll be spreading sunshine on toast in under an hour. If you tell me your course or skill level, I can tailor future jam recipes or help troubleshoot your exact batch.

Homemade Peach Jam Recipe - Sweet Summer Flavor in Every Jar
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Homemade Peach Jam Recipe – Sweet Summer Flavor in Every Jar

Course: Dessert, SpreadsCuisine: AmericanDifficulty: Easy
Servings

25

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

70

kcal
Total time

1

hour 

Bright, fruit-forward peach jam with a soft set and big peach flavor. Great for toast, yogurt bowls, and baking.

Ingredients

  • 5 pounds ripe peaches (about 12–14 medium), peeled, pitted, and chopped (about 8 cups prepared fruit)

  • 4 cups granulated sugar (800 grams)

  • 1/4 cup bottled lemon juice

  • 1 packet (1.75 ounces) low-sugar pectin (or classic pectin; see note)

  • 1/8 teaspoon fine sea salt

  • 1 teaspoon vanilla extract or 1/4 teaspoon almond extract (optional)

  • 1/4 teaspoon unsalted butter, optional (to reduce foam)

Directions

  • Prepare jars and pot: Wash jars, lids, and bands. Keep jars hot in simmering water; keep a wide pot ready for the jam. Place a small plate in the freezer for testing.
  • Peel and chop peaches: Score an X, blanch 30–45 seconds, shock in ice water, slip skins, remove pits, and chop. Measure 8 cups prepared fruit.
  • Combine and macerate: In a wide, heavy 6–8 quart pot, stir peaches, sugar, and bottled lemon juice. Rest 10 minutes to draw out juices.
  • Add pectin and heat: Sprinkle in low-sugar pectin while stirring. Bring to a rolling boil over medium-high heat, stirring often.
  • Cook to gel point: Boil hard 8–12 minutes, stirring frequently, until the mixture reaches 220°F at sea level or passes the chilled-plate wrinkle test. Skim foam as needed.
  • Finish flavor: Off heat, stir in salt and optional vanilla or almond. Adjust texture by lightly mashing for smoother jam.
  • Jar the jam: Ladle hot jam into warm jars leaving 1/4-inch headspace. Wipe rims; apply lids and bands fingertip tight.
  • Process (optional for shelf-stable): Process jars in boiling water for 10 minutes (adjust for altitude). Remove and cool 12–24 hours. Check seals.

Notes

  • Success Cues
    Bubbles are thick and glossy; the spoon “sheets” rather than drips.
    On a chilled plate, a line pushed through the jam wrinkles and holds.
    A thermometer reads 220°F at sea level.
  • Troubleshooting
    Too loose after cooling: Reboil with 1–2 teaspoons dissolved pectin or simmer 2–3 minutes more. Remember, full set develops after 24 hours.
    Too thick: Stir in 1–2 tablespoons hot water to loosen when serving. Next time, stop cooking a minute sooner.
    Cloudy or foamy top: Skim well, or stir in 1/4 teaspoon butter during the boil.
  • Nutrition (per 2 tablespoons; estimate)
    Calories: ~70
    Carbohydrates: ~18 g
    Sugar: ~17 g
    Fat: 0 g
    Protein: 0 g
    Sodium: < 20 mg

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