Homemade Peach Jam

Why You’ll Love This Recipe

Homemade Peach Jam is a delicious, sweet spread that captures the essence of summer in every jar. The natural sweetness of ripe peaches, combined with a hint of lemon and optional spices, creates a jam that’s perfect for spreading on toast, pairing with cheese, or using in desserts. This easy recipe comes together in just 30 minutes, and with only a few simple ingredients, you can enjoy fresh, homemade jam any time of the year. Whether you’re making it for yourself or gifting it to others, this peach jam is sure to be a hit!

Ingredients

For the Jam:

2 pounds fresh peaches (about 6 medium)
2 tablespoons pectin
3 teaspoons freshly squeezed lemon juice (divided)
2 cups granulated sugar

Optional Add-ins:

½ teaspoon ground cinnamon (for a warm, spiced note)
1 tablespoon vanilla extract (for extra depth of flavor)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Peaches:

Bring a large pot of water to a boil and prepare an ice bath (a large bowl of ice water).
With a paring knife, score a shallow “X” on the bottom of each peach to make peeling easier.
Carefully place the peaches into the boiling water (use tongs for safety). Cover the pot, bringing the water back to a boil quickly after the peaches are added.
Once the water returns to a boil, cook the peaches for 1 minute, then transfer them to the ice bath to stop cooking.
After cooling, peel the skins off the peaches (they should come off easily now).

2. Mash the Peaches:

Cut the peeled peaches into ½-inch chunks and place them in a medium saucepan.
Use a potato masher to mash the peaches into a chunky puree. Stir in 2 teaspoons of lemon juice and pectin.

3. Cook the Jam:

Heat the peach mixture over high heat, stirring every 20-30 seconds to prevent sticking.
Bring the mixture to a full rolling boil. This may take 5-10 minutes, and the mixture should bubble around the edges and build until the entire surface is boiling rapidly with large bubbles.
Once you have the rolling boil, add the sugar all at once and stir to dissolve. Continue cooking over high heat, stirring every 15-20 seconds to prevent burning.
Once the mixture returns to a rolling boil (about 2-4 minutes), set a timer for exactly 1 minute and stir the whole time.

4. Skim the Foam & Add Flavor:

After the timer goes off, remove the jam from heat and skim off the foam (optional but makes for a smoother jam). You can save the foam for toast if you’d like!
If you’re adding a warm spice, stir in ½ teaspoon of ground cinnamon and 1 tablespoon of vanilla extract at this point for extra flavor.

5. Cool & Store:

Spoon the hot jam into clean jars and let it cool to room temperature.
Cover the jars and refrigerate. The jam will set within a few hours.
This jam can last for up to a year in the refrigerator (though it likely won’t last that long!). If you want to can it for shelf storage, please refer to the USDA Canning Guidelines for proper techniques.

Servings and Timing

• Servings: 2 cups

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Tips & Variations

• Extra Fruit: Add some fresh berries (like raspberries or blackberries) for a mixed-fruit jam with extra flavor.

• Citrus Twist: Replace some of the lemon juice with orange juice for a citrusy variation that pairs wonderfully with peach.

• Spicy Peach Jam: For a spicy kick, add a pinch of cayenne pepper or 1-2 finely chopped jalapeños to give the jam a unique twist.

Storage/Reheating

• Storage: Store the peach jam in airtight jars in the refrigerator for up to a year.

• Reheating: This jam doesn’t need reheating, but if it’s too thick after refrigeration, gently warm it in the microwave or over low heat on the stovetop.

FAQs

1. Can I use frozen peaches for this recipe?

Yes, you can use frozen peaches. Just make sure to thaw and drain them before using them in the recipe.

2. Can I use honey instead of sugar for a healthier option?

You can substitute honey for some or all of the sugar, but it may change the texture and consistency of the jam. If using honey, try using about 1 ½ cups of honey for the 2 cups of sugar.

3. How do I know when the jam is done cooking?

The jam is done when it reaches a full rolling boil for at least 1 minute, and when it reaches a temperature of 220°F (104°C) on a candy thermometer. You can also test by placing a small spoonful of jam on a cold plate and seeing if it sets.

4. Can I make this jam without pectin?

Yes, but pectin helps the jam set faster and more reliably. If you don’t have pectin, you can make jam without it, but it may take longer to cook and thicken.

5. How long will the jam last in the fridge?

This jam will last for up to a year in the refrigerator if properly stored in sealed jars. However, it will likely be eaten much sooner!

6. Can I can this peach jam for shelf storage?

Yes, you can can the jam using proper canning techniques. Be sure to follow the USDA guidelines for water bath canning to ensure it’s safe for long-term storage.

7. Can I use a food processor to puree the peaches?

Yes, you can use a food processor to puree the peaches if you prefer a smoother texture, but traditional peach jam usually has a chunky texture.

8. How do I know if the jam is set?

You can check the jam’s consistency by placing a spoonful on a cold plate and running your finger through it. If it wrinkles and doesn’t run, it’s ready to be jarred.

9. Can I add vanilla without making it too sweet?

Yes, a small amount of vanilla extract adds depth of flavor without making the jam overly sweet. Feel free to adjust the amount to taste.

Conclusion

Homemade Peach Jam is a delightful treat that’s bursting with natural peach flavor and a touch of lemony brightness. With the option to customize the flavor with spices or add-ins, you can make this jam your own. It’s easy to prepare and perfect for spreading on toast, mixing into yogurt, or even topping your favorite desserts. Whether you’re making it for yourself or gifting it to friends, this peach jam is sure to be a summer favorite you’ll return to year after year!

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