There’s nothing quite like the sweet taste of summer captured in a jar of homemade peach jam. Imagine opening a jar on a chilly winter morning, spreading that golden, luscious jam on warm biscuits or toast — it’s like a little burst of sunshine on a cloudy day. This recipe is not only delicious but also simple enough for anyone new to canning to try. With just a few pantry staples and fresh ripe peaches, you’ll create a cozy batch of jam that tastes like pure summer joy.
Whether you’re preserving peaches from your garden or the farmer’s market, this recipe includes easy beginner canning instructions so you can confidently store your jam to enjoy all year long.
Ingredients You’ll Need
- 4 cups fresh ripe peaches, peeled and chopped (about 5-6 medium peaches)
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
- 1/4 teaspoon butter (optional, to reduce foaming)
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories (approx.) |
|---|---|---|---|---|
| Preserves/Jams | 15 mins | 20 mins | 32 | 50 |
Step-By-Step Instructions
- Prepare Your Peaches:
Start by peeling your peaches. To do this easily, blanch them in boiling water for 30 seconds, then plunge into ice water—the skins should slip right off! Chop the peeled peaches into small pieces. - Mix Ingredients in a Pot:
In a large saucepan, combine the chopped peaches, sugar, lemon juice, and butter (if using). Stir well to mix everything evenly. - Cook the Jam:
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the fruit pectin gradually while stirring constantly. Let it boil hard for 1 minute (no stirring), then remove from heat. - Test the Jam Consistency:
To check if your jam is ready, place a spoonful on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it’s perfect! If not, return to boil for another minute and test again. - Prepare Jars for Canning:
While the jam cooks, sterilize your jars and lids by boiling them for 10 minutes. Keep jars hot until ready to fill. - Fill and Seal Jars:
Ladle the hot jam into the prepared jars, leaving about 1/4 inch headspace. Wipe rims clean, place lids on top, and screw on the bands until fingertip tight. - Water Bath Canning:
Submerge jars in a boiling water bath for 10 minutes to seal. Remove jars carefully and let cool completely. You should hear the satisfying “pop” of sealed lids as they cool!
Helpful Notes & Tips
- Use fully ripe, fragrant peaches for the best flavor.
- Adding lemon juice balances sweetness and helps the jam set.
- Butter reduces foaming, making your jam clearer and easier to jar.
- Store opened jam in the fridge and use within a month. Sealed jars keep for up to a year in a cool, dark place.
- Always use tested canning methods for safety.
Recipe Variations
- Spiced Peach Jam: Add 1/2 teaspoon cinnamon or a pinch of ground ginger during cooking for warm spice notes.
- Peach and Blueberry Jam: Mix 2 cups peaches with 2 cups fresh blueberries for a fruity twist. Adjust sugar slightly to taste.
- Low-Sugar Peach Jam: Use a low-sugar pectin and reduce sugar to 1 1/2 cups for a lighter version.
Serving Suggestions
Spread your peach jam on warm buttermilk biscuits, toasted sourdough, or swirl into plain yogurt or oatmeal for a sweet start to your day. It’s also delightful dolloped over vanilla ice cream or paired with a cheese board featuring creamy brie.
Conclusion
Making your own peach jam is like bottling sunshine — a cozy, rewarding way to savor the best of summer all year long. Whether you’re a canning newbie or just love homemade goodies, this simple recipe will warm your kitchen and your heart. Share it with loved ones or enjoy your jar solo while dreaming of warm, sunny days ahead!