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 canning recipe, peach jam no pectin, peach jam recipe, peach jam without pectin

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

Prepare – Blanch and peel the peaches, remove pits, and chop into chunks. NOTE: To blanch, place them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins can be easily removed, allowing for smooth-textured jam.
Boil – Add peaches, sugar, and lemon juice to a saucepan. Bring to a boil.
Mash – Use a masher or an immersion blender to achieve the desired texture.
Thicken – Continue cooking until the jam reaches the desired consistency.
Test – Check readiness by placing a small amount on a chilled plate and testing for set.
Adjust – Return to a boil if needed to reach the desired thickness. NOTE: 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.
Jar – Ladle the hot jam into clean jars, leaving a 1/4 inch headspace.
Process – Seal jars and process in a water bath canner for 10 minutes.

Notes

Check the seals before storing

When properly canned and sealed, homemade peach jam is best after a year, however, it can be enjoyed forever as long as the seal is still intact. Ensure that the jars are sealed correctly after canning by removing the bands once the jars are cooled and lifting each jar by the lid. They should remain firmly attached!

Once the seals are confirmed, store them in a cool, dark place until you’re ready to enjoy! Once opened, refrigerate the jam and consume it within a few weeks for the best quality.

Storing Peach Jam without Canning

If you don’t want to can your peach jam, there are alternative methods for preserving and storing it. Here are a few options:

Refrigerator Storage – After cooking and cooling the peach jam, transfer it to clean, airtight containers or jars. Store the jam in the refrigerator, where it will stay fresh for a few weeks.
Freezing – Another option is to freeze your peach jam. Allow the jam to cool completely, then spoon it into freezer-safe containers or freezer bags. Leave some headspace to account for expansion during freezing. Seal the containers tightly and label them with the date. Frozen peach jam can typically last for up to 6 months in the freezer. Thaw the jam in the refrigerator when ready to use.

Nutrition