Canning peaches is more than just preserving fruit — it’s capturing the very essence of summer in every spoonful. Whether you’re new to home preserving or a seasoned pro, there’s something deeply satisfying about turning fresh, ripe peaches into a golden, sweet jam you can enjoy year-round. The fragrance alone is enough to transport you to a sunny orchard, and one taste brings back memories of warm afternoons, sticky fingers, and homemade toast slathered with jam. This easy peach jam recipe is the perfect entry point into canning, with simple steps, everyday ingredients, and big payoff flavor.
Table of Contents
Ingredients
Here’s everything you need to start canning peaches into a flavorful, golden jam:
- 2 lbs fresh peaches, peeled and chopped
- 1 ¾ cups granulated sugar – for sweetness and preservation
- ¼ cup fresh lemon juice – adds acidity and enhances shelf life
- 1 package (1.75 oz) fruit pectin – essential for thickening the jam
Optional Add-ins for a twist:
- A pinch of cinnamon or nutmeg for warmth
- 1 tsp vanilla extract for depth of flavor
- Mix-ins like blueberries or raspberries to vary the taste
Instructions
Follow these step-by-step directions to create your own homemade peach jam through simple canning peaches techniques:
- Prep the Peaches
Wash, peel, and chop the peaches into small chunks. Aim for uniform size for even cooking. - Combine Key Ingredients
In a large pot, combine the chopped peaches, sugar, and lemon juice. Stir well until the sugar starts to dissolve. - Cook the Mixture
Place the pot over medium heat. Stir occasionally as the mixture begins to bubble. Once boiling, reduce the heat and simmer for about 20 minutes. Stir frequently to prevent sticking. - Add the Pectin
Slowly add in the pectin while maintaining a gentle boil. Continue stirring for 5–10 more minutes until the mixture thickens to a jam-like consistency. - Sterilize and Fill the Jars
While the jam finishes cooking, sterilize your jars and lids. Pour the hot jam into the jars, leaving ¼-inch headspace. Wipe the rims clean and seal tightly. - Cool and Store
Let the jars cool completely at room temperature. Once sealed, store them in a cool, dark pantry—or refrigerate once opened. - Enjoy!
Use your jam on toast, pancakes, yogurt, or as a glaze for grilled chicken. The possibilities are endless!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: Approximately 24 servings (about 1 tablespoon each)
- Method: Stovetop canning
- Cuisine: American
Nutrition Facts (Per 15g serving)
- Calories: 50
- Total Sugar: 12g
- Carbohydrates: 13g
- Fat: 0g
- Saturated Fat: 0g
- Protein: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Fiber: 0g
Note: Nutrition values are estimates and can vary depending on exact ingredient measurements and add-ins like spices or other fruits.
Tips & Variations
- Always use ripe peaches. Slightly soft, fragrant peaches give the best flavor and texture when canning.
- Don’t skip the lemon juice. It balances the sweetness and helps preserve color and freshness.
- Use low-sugar pectin if you prefer a less sweet jam or want to reduce overall sugar.
- Add a twist:
- Mix in a handful of blueberries or raspberries for a fruity variation.
- Stir in a pinch of cinnamon or ginger for warm, spiced notes.
- Try vanilla extract for a mellow, dessert-like aroma.
Storing & Reheating
- Refrigerated jars last up to 3 weeks once opened.
- Properly canned jars (using water-bath canning) can last 6–12 months in a cool, dark pantry.
- Always label with the date and refrigerate after opening.
Easy Homemade Peach Jam Recipe
Ingredients
Equipment
Method
- Wash and prepare peaches. Peel and chop into small chunks.
- Combine in pot. Mix peaches, sugar, and lemon juice in a large pot over medium heat. Stir until sugar dissolves.
- Simmer. Let the mixture boil, then reduce heat and simmer for 20 minutes, stirring regularly.
- Add pectin. Gradually stir in pectin and simmer for another 5–10 minutes until thickened.
- Jar the jam. Pour hot mixture into sterilized jars, leaving ¼-inch headspace. Seal tightly.
- Cool and store. Let jars cool completely. Store in a pantry (if properly canned) or refrigerate.
Notes
FAQs
Q: Can I use frozen peaches for this jam?
Yes, but thaw and drain them first. Frozen peaches may contain extra moisture, so cook slightly longer for proper consistency.
Q: How can I tell when the jam is done?
Dip a cold spoon into the mixture—if it gels and slowly slides off, it’s ready. Or use a candy thermometer: aim for 220°F (104°C).
Q: Is pectin absolutely necessary?
Pectin helps achieve the classic jam texture. You can skip it, but expect a looser consistency and longer cook time.
Conclusion
Canning peaches into a sweet, golden jam is one of the most rewarding ways to capture the flavors of summer. With just a handful of ingredients and simple steps, you can create a homemade spread that’s bursting with fresh peach goodness. Whether you enjoy it on morning toast, as a topping for pancakes, or in your favorite baked goods, this peach jam will quickly become a pantry staple. Best of all, canning allows you to preserve that sun-ripened flavor for months to come—no special equipment or experience required.