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*
- 1¼ cups granulated sugar**
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup water
- 1¾ oz. box SURE-JELL fruit pectin
Instructions
- 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 ounce glass canning jars, leaving a 1/2-inch clearance from the top.
- Allow to cool for 1 hour. Seal with the lid and place in the refrigerator overnight to solidify.
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
Make the jam: Place 3 cups 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 cool for 1 hour. 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!
I want to make the 3x using a box of sure jell. Is either pink or yellow box? 9 cups peaches to 3.75 cup sugar.
Hi Brigitte – The calculator is saying you’d need 5.25 ounces of sure jell. In terms of the box colors, I believe pink indicates “no sugar recipes” and yellow is “original” which is what I use.
I like that this recipe doesn’t have tons of sugar, and I like the little tang it has.
Second yr making this, I just follow your recipe, I trust in them, after all you are the pro and in honesty, I have never ruin any of the recipe’s just following the directions. I make enough to share with neighbors. Sharing is Caring !!!
Thanks
Amy !!
Can I freeze the peach jelly?
Yes. Storage information is included in the article.
Can this be put in hot jars and seal the lids and not kept in refrigerator
If you want to go through proper canning instructions to make it shelf stable, you can.
Easy recipe but i was confused about sterilizing the jars and tops. Still tasty!
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!!
Holy Crap! I made this with plums instead of peaches (because I had some on-hand that I needed to use up) & it was absolutely INCREDIBLE! WOWSERS it was gooooood! I’m speechless at how versatile your recipes is, how easy it was to make & how freaking amazing it tasted. Amy, I promise to try it using the peaches, but hope you will try it using plums as well. The sweetness & the tartness brought this to a whole new level – thanks again for sharing such a wonderful recipe!
Very easy and with less sugar. The taste is great. Thanks
Great recipe! Enjoying over cottage cheese.
Curious to know approx how many peaches were used to get 3 cups?
What can I do if this didn’t get thick enough?
Used 9 cups of gently scrubbed unpeeled peaches, tripled other ingredients more or less, with two packages of the pectin. Really wonderful and my wife loves it.
I made this recipe this morning exactly as it is. It is delicious. Very easy. It made just enough for two people.
I quiet enjoyed and added cinnamon
Loved this!
Taste is wonderful. Very easy to make and it was a first try for me. I would like it thicker, and wonder if reducing or eliminating the water might help. Ideas?
I just made the peach freezer jam and it turned out great! Thank you!
This was absolutely amazing! I used a generous 4 cups of really ripe Georgia peaches from the Georgia peach truck, and a scant 2 cups of sugar. Same amount of everything else. It was simple, quick and superb. Will be making again. Thank you for this delicious recipe.
I always double the pectin. Works perfectly.
I made this recipe today. Very very good. Thanks, Carol
This was so easy and delicious. I’ve been enjoying it with cottage cheese as a healthier treat.
Wonderful. We’ve been enjoying it on toast with cottage cheese.
This turned out perfectly! I didn’t peel, but otherwise followed the recipe exactly for delicious jam that my whole family raves about.
This jam was awesome. Excited about the less sugar used compared to previous recipes. Can equal parts strawberries be swapped out in lieu of peaches?
Do you just put the lids on the jelly after the cooling period? Or do the lids and screw tops need to be boiled and put on the cooled jars? This is my first time making this.
The best peach jam ever. I multiplied the the recipe 4.5 times and it still turned out perfect. It is sweet and delicious and spreads perfectly. I love that this recipe is very low sugar compared to all others but it still makes a nicely sweet peach jam.
Was so thrilled to find this recipe. Our neighbors also have a peach tree! LOL. The season is short but the haul is large, so they always share and I run out of ideas how to use them. This is such an easy and delicious way to use them, thank you!
What would happen if I used a low sugar pectin instead of the regular Sure Jell Pectin?
Hi Susan – I *think* it would be fine, but can’t vouch for results without further recipe testing, sorry!
Thank you for responding so fast. I have made it before. I just didn’t realize I grabbed the wrong pectin until it was made. I have made it before using the correct pectin. It was delicious!!
Nothing. It worked perfectly!
Love this easy and quick recipe for my Georgia peaches. Using my Qui yogurt glasses to store in the freezer. Single household
I love this recipe! Thanks for sharing! I use it to make apricot jam.
Easy and so delicious – thank you for sharing!
can you freeze in freezer bags instead of jars???
you can make strawberry freezer jam also, very good!
When making strawberry freezer jam was the only difference in the recipe using strawberries in lieu of the peaches?
Can I use date syrup instead of sugar
Can this peach jam be made with Splenda?
I hate peaches’ fuzzy taste. Can this recipe be used for other fruit. Freezer jam must be what I got from someone but it was too loose of a consistency for toast. I even tried boiling it but that didn’t help.
Yummy! I did make this with coconut sugar ( low glycemic ) changed the color but was very yummy! And worked great.
Made this today. My husband and I were both pleasantly surprised how amazing this jam was. Ended up making three batches we like it so much.
I threw half a habanero in mine, and it is so good! We’ll see how it does in the freezer, but it tastes good coming out of the pot. Super easy too
This was so easy to make and tastes amazing!!!
Can agave be used instead of sugar?
Hi Lisa! This recipe hasn’t been tested with sugar substitutes, so we can’t vouch for the results, but you could try it.
How many 8oz jars will I need?
It is incredible! I used the Sure Jell Premium Pectin in the yellow package. Followed her directions and WOW! This is my ‘go to’ recipe! Thanks for sharing.
I have liquid pectin. How much would you use instead of powder thanks
Hi Amy! Can I use Monkfrut sweetener instead of sugar?
Hi there, Ana! I’ve never tested this recipe other than how it’s written and not familiar enough with Monkfrut sweetener to vouch for the results, sorry!
The directions were so easy to follow and the result is so delicious. I will be using this recipe for every future batch I make. Delicious!!!
This sounds fantastic! Quick question: Did you peel your peaches??? (First time jam maker here. ;)
Hi Jackie – yep, I peeled them!
I can’t wait to try this. I have been looking for a good peach freezer jam recipe. Do I use the pectin in the yellow or pink box? Thanks a bunch!!
Hi Tammy – I always use the yellow box.
I have been trying freezer peach jam for a couple of years with absolutely no luck, following the recipes in the pectin containers. This year I tried this one, and it is amazing! I like it because it doesn’t call for much sugar, and yes, the consistency is loose, but spreads nicely. The taste is wonderful! After making several batches, all I had left was the low sugar pectin, so thought I’d try it. The jam tastes the same, but it is much thicker in consistency. Either way, using the regular pectin or the low-sugar type, this is an amazing recipe. Thank you so much!
I added vanilla and bourbon to this recipe and it came out great!
Hi great recipe…do we just wash out the jars in hot water and soap? Thx Derek
Yep!
Cindy, if you don’t want to freeze this, then you need to process it in a hot water bath. Otherwise, it needs to be refrigerated and used within 3 weeks.
If it’s processed in hot water bath what is shelf life? Could I used freezer bags after it’s set and cooled overnight?
I would say one year is best.
I love this recipe. I added 1 TBS of cornstarch to thicken it up a bit – it dissolved well and tasted the same. This site is much appreciated!
Yellow or pink low-sugar box of sure-jell?
I don’t know what the box color is, but it’s not low-sugar.
Will definitely try this.
Was so excited to put our peach tree to work with this jam and it did not disappoint! It is a bit thinner than most jams as mentioned in the article, but still thick enough to spread. Easy and delicious, thank you!
Do have to freeze just want to put on a,cool dark shelf
No. She said no hot water bath and no storing in the shelf. Must be frozen or kept in refrigerator.