Peach Jam
Updated
Updated
I love this quick and easy Peach Jam recipe as it’s wonderful on toast, with cream cheese and crackers, and even with ice cream. Prepped in just 15 minutes, I can quickly whip up a batch to have on hand in the fridge.
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5 STAR REVIEW
Easy Peach Jam Recipe
I always get excited when peach season rolls around, as it means…homemade peach jam. Woot! Thanks in part to my neighbors.
I adore the gal who lives behind us and her garden, which apparently is filled with unicorn tears and pixie dust because it is always flourishing. I swear, I think her sunflower plant and tomatoes grow two feet a day.
She also has a gorgeous peach tree, which happens to fall over the fence into my yard. She considers it community property and tells us to just pick what we want—love her.
I always put some of her fresh peaches to use in this peach jam recipe. It’s the perfect sweetness and texture, easy to make in just 15 minutes, and stores incredibly well either in the fridge or freezer.
Peach Jam
Ingredients
- 3 cups peeled finely diced fresh ripe peaches*, (about 2 lbs.)
- 1¼ cups granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup water
- 1¾ oz. box SURE-JELL fruit pectin
Instructions
- Peel and pit the peaches, then finely dice to measure exactly 3 cups of finely diced peaches.
- Place diced peaches, sugar, lemon juice, vanilla, and water in a medium saucepan; bring to a boil. Reduce heat slightly and cook for 3 minutes, stirring constantly.
- Sprinkle in the fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce heat to low and stir for 1 more minute.
- Mash the mixture with a potato masher, or handheld immersion blender, until desired consistency is reached.
- Ladle the jam into 8 oz. glass canning jars, leaving a ½-inch clearance from the top. Make sure to leave space in containers for expansion.
- Allow to stand at room temperature until cool to the touch. Seal with the lid and place in the refrigerator overnight to solidify. Let jam fully set before freezing.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Peach Jam Step by Step
Prep the peaches: Peel and pit the peaches, then finely dice to measure exactly 3 cups of finely diced peaches.
Make the jam: Place diced peaches, 1¼ cups sugar, 1 tbsp lemon juice, 1 tsp vanilla, and ½ cup water in a medium pot; bring to a boil. Reduce the heat slightly and cook for 3 minutes, stirring constantly.
Sprinkle in 1¾ oz. fruit pectin, stirring until dissolved and continuing to boil for 1 minute. Reduce the heat to low and stir for 1 more minute.
Mash the mixture with a potato masher or handheld immersion blender until the desired consistency is reached.
Transfer to jars: Ladle the jam into 8 oz. glass canning jars, leaving a ½-inch clearance from the top.
Cool and chill: Allow to stand at room temperature until cool to the touch. Seal with the lid and place in the refrigerator overnight to solidify.
Serve: Serve as you wish and enjoy.
How to Store
This jam can be stored in the refrigerator for up to 3 weeks or in the freezer for 1 year. If frozen, allow to thaw in the refrigerator before using.
What to Serve With Peach Jam
This jam is so wonderful on toast, drizzled on top of crepes or blueberry pancakes, with cream cheese on crackers, cottage cheese, and even ice cream!
“Easy and delightfully gorgeous jam jars!! I tripled the recipe and got 8 large jars full: 4 for the family and 4 for the freezer and Christmas gifts along with a scone mix! Thanks for this marvelous recipe!!” -Christine