Homemade Peach Jam Recipe

Homemade Peach Jam Recipe


  • 3 cups peeled, finely diced fresh ripe peaches
  • 1 & 1/4 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1 & 3/4 ounce (1 box) SURE-JELL fruit pectin


  1. Prepare the Peaches:
    • Peel and finely dice fresh ripe peaches until you have 3 cups.
  2. Cook the Ingredients:
    • Place diced peaches, sugar, lemon juice, vanilla, and water in a medium saucepan.
    • Bring to a boil over medium-high heat, stirring constantly.
  3. Add Pectin:
    • Reduce heat slightly and cook for 3 minutes, continuing to stir constantly.
    • Sprinkle in the SURE-JELL fruit pectin, stirring until dissolved.
    • Continue to boil for 1 more minute, then reduce heat to low and stir for an additional minute.
  4. Mash the Mixture:
    • Mash the mixture with a potato masher or handheld immersion blender until desired consistency is reached.
  5. Jar the Jam:
    • Ladle the jam into 8-ounce glass canning jars, leaving a 1/2-inch clearance from the top.
  6. Cool and Solidify:
    • Allow the jars to cool for 1 hour.
    • Seal with the lids and place in the refrigerator overnight to solidify.

Achieving the perfect Homemade Peach Jam involves attention to detail, quality ingredients, and some tried-and-true techniques. Here are 20 secrets to help you create the best peach jam possible:

Secrets for Perfect Homemade Peach Jam

  1. Choose Ripe Peaches: Use fully ripe peaches for the best flavor and natural sweetness. Avoid underripe or overripe (mushy) peaches.
  2. Blanch for Easy Peeling: Blanch peaches in boiling water for 30-60 seconds, then transfer to an ice bath. This makes peeling easier.
  3. Properly Dice Peaches: Dice the peaches finely to ensure even cooking and a smoother jam texture.
  4. Equalize Fruit to Sugar Ratio: Use the correct ratio of fruit to sugar. Generally, a 1:1 ratio (by weight) is standard for most jams.
  5. Use Fresh Lemon Juice: Fresh lemon juice adds acidity which helps the jam set and enhances flavor. Avoid bottled lemon juice.
  6. Pectin for Consistency: Use fruit pectin to help the jam set properly. Follow the pectin box instructions for best results.
  7. Avoid Overcooking: Overcooking can break down the pectin, making it difficult for the jam to set. Aim for a 10-12 minute boiling time.
  8. Consistent Stirring: Stir constantly while boiling to prevent burning and ensure even cooking.
  9. Sterilize Jars: Ensure jars and lids are sterilized to prevent contamination. Boil them for at least 10 minutes or use a dishwasher with a sterilize cycle.
  10. Hot Fill Technique: Pour the hot jam into hot jars to create a good seal and prevent bacteria growth.
  11. Leave Headspace: Leave about 1/4 inch headspace at the top of the jar to allow for expansion during processing.
  12. Remove Foam: Skim off any foam from the top of the jam before jarring to ensure a clear and attractive product.
  13. Seal Properly: Ensure lids are tightly sealed but not over-tightened. Process jars in a boiling water bath for 10 minutes to ensure a good seal.
  14. Check for Set: To check if your jam has set, place a small amount on a cold plate and push it with your finger. If it wrinkles, it’s ready.
  15. Adjust for Altitude: If you live at a high altitude, adjust the processing time according to guidelines to ensure proper sealing.
  16. Store in a Cool, Dark Place: Store sealed jars in a cool, dark place. This preserves the flavor and color of your jam.
  17. Use Non-Reactive Pots: Use stainless steel or enamel-coated pots to avoid any reaction with the acidic ingredients which can affect taste and color.
  18. Measure Ingredients Accurately: Use precise measurements for consistent results. Too much or too little sugar can affect the setting process.
  19. Don’t Double Recipes: Avoid doubling the recipe, as it can alter the cooking time and prevent the jam from setting properly. Make multiple batches instead.
  20. Experiment with Flavors: Add a hint of spices like cinnamon or nutmeg for a unique twist. Be careful with quantities to avoid overpowering the peach flavor.

By following these secrets, you’ll create a peach jam that is flavorful, well-set, and enjoyable for all!

Popular Questions and Answers Related to Homemade Peach Jam

  1. Can I use frozen peaches instead of fresh?
    • Yes, thaw the peaches completely and drain any excess liquid before using.
  2. How long does homemade peach jam last?
    • When properly sealed and refrigerated, it can last up to 3 weeks. For longer storage, consider canning.
  3. Can I use less sugar?
    • Reducing sugar can affect the setting and preservation of the jam. It’s best to follow the recipe for best results.
  4. Can I make this jam without pectin?
    • Yes, but the jam may not set as well. You can use a longer cooking time and higher sugar content to help it set.
  5. Is it necessary to use lemon juice?
    • Yes, lemon juice adds necessary acidity to help the jam set and preserve.
  6. What if my jam doesn’t set?
    • If your jam doesn’t set, you can recook it with additional pectin or use it as a syrup or sauce.
  7. How do I properly peel peaches?
    • Blanch peaches in boiling water for 30 seconds, then transfer to an ice bath. The skins should peel off easily.
  8. Can I use other fruits with this recipe?
    • Yes, you can mix in other fruits like strawberries or raspberries. Adjust sugar and pectin as needed.
  9. Can I use this jam recipe for canning?
    • Yes, follow proper canning procedures for sealing and processing jars.
  10. What can I do if my jam is too thick?
    • You can add a little water and heat it gently to reach the desired consistency.
  11. Can I double the recipe?
    • Yes, but ensure you have a large enough pot to avoid overflow and ensure even cooking.
  12. What’s the best way to sterilize jars?
    • Boil jars and lids in water for 10 minutes or use a dishwasher with a sterilize setting.
  13. Can I use honey instead of sugar?
    • Yes, but the flavor and consistency might change. Use about 3/4 cup honey for every cup of sugar.
  14. How do I know if my jam is ready?
    • Use the spoon test: if the jam clings to the spoon without dripping off quickly, it’s ready.
  15. Can I add spices like cinnamon or ginger?
    • Yes, adding spices can enhance the flavor. Start with a small amount and adjust to taste.
  16. Why did my jam crystallize?
    • This can happen if the sugar wasn’t fully dissolved. Stir constantly and ensure complete dissolution during cooking.
  17. Can I freeze peach jam?
    • Yes, freeze in airtight containers, leaving space for expansion. Thaw in the refrigerator before use.
  18. What if my jam tastes too sweet?
    • Use tart peaches and add a bit more lemon juice to balance the sweetness.
  19. Can I use brown sugar instead of white sugar?
    • Yes, but it will change the flavor and color of the jam.
  20. How do I prevent my jam from foaming?
    • Add a small amount of butter (1/2 teaspoon) during cooking to reduce foaming. Skim off any foam before jarring if needed.

These secrets and answers will help you create a perfectly delightful Homemade Peach Jam every time!