Making Peach Jam: A Great Way to Have Home Grown Peaches in the Winter

Where I live, peaches are very plentiful in the fall and my family loves peaches.

Perfect in a cobbler, I also love making my own homemade jam with them. 

You only need three ingredients to make a batch of peach jam. Peaches, sugar and Sure Jel pectin (or you can used old fashioned way with crab apples). The amounts are different for each different fruit. So look at the pectin package. It comes with directions.

Homemade peach jam in mason jar with two fresh peaches on weatherned wooden railing

The first thing needed is peaches. Free stone are the best to buy as the pit comes out easy when you are peeling them.

You also will want to buy pint Mason Jars. They are really inexpensive if you buy them at the Family Dollar, Big Lots, or you can even have them shipped directly to your door.

You will also need a couple of big pots and a ladle. One of the pots has to be big and tall enough to fit the pint jars in standing up so you can process them after they are full.

The jars and the lids should be washed and then put in the pot to boil for ten to twenty minutes. Take them out and turn them upside down on a towel. This is also a good time to measure out the sugar.

Homemade peach jelly in canning jar with fresh peaches in the background and freshly made biscuits in the forground. Green checked table cloth.After you peel and pit the peaches put them in a food processor and pulse. With jam you don’t want all the lumps out of the fruit.

When most of the fruit is mashed, measure and pour into the pot.

At this point you can put a teaspoon of butter in to cut down on the foam that forms when cooking. Turn the heat on high to get the peach mixture to a full boil.

Pour the pectin and the sugar in all at once and stir.

Now just keep stirring until it reaches a full, really rolling boil. Set the timer for 1 minute and let it boil. It is very, very hot so use a long handled spoon and wear an apron to keep the jam off your hands and clothes.

When the timer goes off, remove the pot from the stove and skim off the foam that sometimes forms on the top before you put it in the jars.

Now ladle the jam into the jars. Fill them right up to the neck so you have room for the air to escape and the lids to pop.

Wipe around the jar so there is not a speck of jam on the top or the lids won’t seal. I use a wet rag and then I wipe again with a dry paper towel. Put the lids on and then the screw tops and make them tight.

You will need to have heat water in the pot so when you put the hot jars in they won’t break which is a possibility if they were placed in cold water. If you don’t have a regular water bath canning pot with a trivet or rack on the bottom, you can put a thin towel down in the bottom of the pot so the heat isn’t right on the jars.

Boil the jars at a full rolling boil for ten minutes if they are pint jars and twenty if they are quarts. Remove them from the pot and set them to cool. Make sure all of the lids pop which means they have sealed properly. After they are cooled take the screw tops off and wipe them down before you put them away.

Canning doesn’t save much money but it tastes a lot better and peach jam makes a great gift at Christmas. You can keep them this way for a long time but in our house they never last that long.

The jars look very pretty and if you put a ribbon around the top they make nice gifts for friends and teachers at Christmas time.

About Lynne Jaques

Lynne is a stay-at-home mother of two boys. As a former US military officer and the spouse of an active duty US military member, Lynne enjoys traveling the world (although not the moving part!) and finding new cuisine and methods of preparing food. She also has the habit of using parenthesis way too much!

20 thoughts on “Making Peach Jam: A Great Way to Have Home Grown Peaches in the Winter”

  1. That peach jam looks delicious. I haven’t had peach jam in a long time. I have a friend who makes her own jams every year. She even makes spicy ones with peppers, and she kindly gives me a jar or two every year. They are always delicious. There really is nothing like a homemade.

    • Pepper jams are delicious. Your comment made me think about making peach-pepper jam, as I like my pepper jams to be really sweet. I wonder, what else might work well with the peach flavor?

    • I have not had peach jam in a while much like Nids had mentioned. I know that this recipe would be superb with warm biscuits or warm peach biscuits. Lynn, thank you, so much, for this recipe, it brings back memories of when I worked our family restaurant as a child. The butter in the recipe definitely will give the finished peach jam its silkiness.

  2. Peach jam is amazing. I might have to give this method a try. I usually only make blueberry or strawberry since for the longest time that’s all we had on our property. Now we have a peach tree and I’ve been looking for something to do with them since it took so many years to get to the mass producing stage.

  3. The pictures are just mouth watering. My Nan always makes peach jam and I just assumed there was a lot to it. Her secret is now out, I can’t wait to see her face when I bring some round to her.

  4. This jam looks so delicious. I haven’t each peach jam often, but I would love to try to make it after seeing this post. I haven’t done a lot of canning before, only occasionally when we’ve had an excess of berries. This seems pretty straightforward and easy to achieve. I guess I should be scouting the farmers markets for fresh peaches now!

  5. Wow! Peach jam adds sweetness to my breakfast but I haven’t tried doing this on my own. Steps are quite simple so I hope I could do it well. Also, I like the idea of giving it as a gift on holidays or any special occasions. I am really going to try this one!

  6. Last year I grew way too many peaches. I ate a ton, made pies, baked cobblers…could not use them in time. I gave away so many to family and friends too. Next year I am definitely going to to try canning. I have bookmarked this page to help. I can’t wait to be able to enjoy my peaches year round!

  7. I love homemade jam!!! The best one I’ve ever had was bought from a farm in northern New Mexico. It was chokecherry jam. I couldn’t get enough of it.

    I’ve never tried peach jam. Hmmh… After reading this, I’m going to have to… 😀

    Anyway, I like the idea of homemade jam and I’m sure my family would too as presents. So, this winter holiday I’m going to spend a weekend trying to make some. And if all goes well, I’ll gift it to them. Thanks for the idea! 🙂

  8. Why take the screw tops off after they are cooled? I don’t get that part. At any rate, this sounds like a fabulous recipe, really easy. I’d have to puree my fruit as much as possible because I don’t like jams too much, only jellies. Peach jelly (no Jam for me) sounds kind of interesting, I don’t think I’ve had it before. Reading Foodal is giving me all kinds of ideas to try.

  9. That looks so quick and easy to make! I imagine this jam would go great with a plain sponge cake or even on pancakes! I love how this website makes seemingly complicated cooking techniques look simple!

  10. I live Georgia and we have a peach packing shed about 30 miles from my home. I love to go get the freshly picked fruit not only will I just eat them right off the tree after being washed of course, but I make cobblers. The juicy hot steaming cobblers are so tasty as mentioned the peach jams, and jellies are so easy as well as yummy.

    • Well I am jealous of you. I have only been to Georgia once in my life, but while I was there I did have some of their famous peach pie, or at least I was told it was famous, and it as pretty good. We really have nothing special like that here, a local treat so to speak, so I just like hearing of others I guess.

  11. Wow, now this looks like it is going to be really good. I know about a dozen people that would really like this one. Some people are just so crazy about peanut butter and jelly. Jam or jelly on toast in the morning. I am going to have to turn them on to this.
    Peaches in season that are organic with a ton of flavor will work best. Some of them from the store taste like card board. Smell them right in the store if there is no scent probably not that good.

  12. I’ve always been intimidated by the thought of canning anything, but this recipe actually sounds manageable. I’m going to look around to see where I can get some decent priced jars, and maybe try this recipe. I wouldn’t be making a huge batch, because my kitchen is pretty small, and there’s not much room for canning, let alone storage, but I like the idea of keeping some jars on hand, as well a giving others for gifts.

  13. Peach jam, cherry jam, strawberry jam and I could go on and on about this all day. Jam is really one of the healthiest and delicious ingredients you can have in your cabinets, especially since it goes well with everything that is supposed to be for dessert. My grandmother used to make jam from various fruits every winter, and that way she was stocked up for sweet stuff for the whole year.

  14. I love homemade Jams and Jellies. However I have never made a batch from yellow peaches. I grew up in southern California, where we had an over flowing white peach tree. They made the most amazing pies, ice creams and jams. Those white types are a lot harder to find where I live now, and are normally hybrid when I do find them. I think I watch out for some nice ripe yellow ones and make a canner full this year. Sounds delicious.

  15. I would love to make this. This is my favorite flavor. I am surprised by how simple it sounds.

    I’ve always been a bit wary of trying to can stuff, but I want to give it a try. Your instructions make it sound very do-able.

    I can almost taste it. This is definitely going on my “to do” list.

  16. This is a great idea! Where I live peaches are also really common and you can get them almost anywhere around here for a really low price, and this jam seems to be a way to really get the most out of those, sometimes, unappreciated poor little peaches. It’s also a great option for a fast breakfast or even a snack, I can picture myself eating this jam with some cookies and hot chocolate on winter.
    Thanks for sharing!

  17. Well I am always looking to and willing to boost my jam game a little bit, and it is probably one of the few foods that I need to change a lot. When it comes to toast or bagels in the morning, I cannot do the same topping for long periods of time, so this would be a nice shake up. I am not sure if it can topple rhubarb as my favorite jam, but it might come close, and I do love peaches. I will have to try this, and thanks for sharing.


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