Homemade Peach Jam

Learn how to make peach jam from scratch for canning or enjoying fresh. No pectin needed and you can adjust the sugar to your tastes! Yields 7 half-pints.

Course Breakfast, canned food, Condiment, food preservation, jam, pantry item

Cuisine American, canned food, Canning, food preservation

Keyword canning peach jam, homemade peach jam, how to make peach jam, peach jam recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 1 tbsp servings

Calories 21kcal

Cost $15

Equipment

7 half pint jars
7 rings and lids
1 Canning Tools Set

Ingredients

4 pounds peaches
2 cups sugar
2 tbsp lemon juice

Instructions

Blanch and peel the peaches, remove the pits and chop into chunks. Add peaches, sugar, and lemon juice to large saucepan.
You can use a masher to mash the peaches, or process them into a smooth texture with an immersion blender or food processor.
Bring peaches to a boil, stirring frequently.
Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)
Fill clean pint or half-pint jars leaving a 1/4 inch headspace and add the 2-piece lids.
Process in a water bath canner for 10 minutes.

Notes

If you double the recipe, you will need to boil the jam longer in order to achieve the same texture, typically about 35-45 minutes.

Nutrition