Peach Jam

4.98 from 39

This quick and easy Peach Jam is wonderful on toast, with cream cheese and crackers, and even ice cream. Prepped in just 15 minutes, it stores well in the fridge or freezer.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time5

Total Time15

Course: Condiment

Cuisine: American

Keyword: homemade peach jam, peach freezer jam, peach jam

Servings: cups (2 tablespoons per serving)

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

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 ounce glass canning jars, leaving a 1/2-inch clearance from the top.
Allow to stand at room temperature until cool to the touch. Seal with the lid and place in the refrigerator overnight to solidify.

Video

Notes

*2 pounds fresh ripe peaches will typically result in 3 cups diced. Fresh ripe peaches will give you the best results, as frozen may produce runny jam. If you must use frozen, get it in the pot before it thaws; the faster it defrosts, the less juice escapes, which will help the jam thicken, although it still may be thinner than intended.

**Granulated sugar is best for jam-making. You may be able to use a sugar substitute like Splenda, which others in the comments have said works, but I personally have not tested it and can't vouch for results.

Nutrition