Easy Homemade Peach Jam Water Bath Canning Recipe
Growing up in Washington, surrounded by the bountiful orchards of fresh summer peaches, cherries, and apples, I developed a deep love for fresh, seasonal fruit. There was nothing quite like picking a ripe peach straight from the tree and biting into its juicy sweetness. Or taking it from the tree and turning it into peach jam the very same day. However, since moving to the South, I’ve found myself missing those flavors that remind me so much of home.
So, when I had the chance to grab a box of fresh peaches from Georgia during peach season, I couldn’t resist. The moment I opened that box and inhaled the sweet, fragrant aroma, I knew I had to turn these juicy peaches into something special. That’s how this fresh peach jam recipe came to be. In this post, I’ll guide you through the process of making and canning your own delicious peach jam using a water bath canner. Let’s dive in!
Why Make Your Own Peach Jam?
Making your own peach jam at home is not only a rewarding experience, but it also offers several benefits:
- Flavor and Freshness: There’s no comparison to the taste of homemade jam made from fresh, ripe peaches.
- Control Over Ingredients: By making your own jam, you can avoid preservatives and control the amount of sugar.
- Seasonal Abundance: It’s a great way to use up an abundance of summer peaches, ensuring nothing goes to waste.
Why I make shelf stable canned jam instead of freezer jam
While I love freezer jam, I’m alway low on freezer space. Being able to store jam at room temperature in our storage area works better for our home.
Selecting and Preparing Peaches
To make the best peach jam, you’ll need to start with the best peaches:
- Choosing the Right Peaches: Look for freestone peaches that are ripe, fragrant, and slightly soft to the touch. They should have a vibrant color and no green spots.
- Preparing the Peaches:
- Wash the peaches thoroughly in a water sink bath.
- To peel them easily, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The peach skins should slip off easily.
- Remove the pits and chop the peaches into small pieces. Toss the chopped peaches with fresh lemon juice to prevent browning.
Ingredients and Equipment
If this is your first time canning, this basic peach jam recipe is the perfect place to start. For this easy recipe, you’ll need the following ingredients and equipment:
Ingredients:
- 6 2/3 cups peeled, pitted, and chopped peaches
- 5 tablespoons fresh lemon juice
- 7 1/2 tablespoons classic pectin or low-sugar pectin
- 5 cups sugar (I like to purchase mine from Azure Standard)
Equipment:
- Large pot
- Canning jars and lids (to make 5 quarts of jam or a small batch of half-pint jars)
- Water bath canner (This one from Roots and Harvest is great. Use code ERYN15 for 15% off your order)
- Jar lifter
- Funnel
- Ladle
- Clean cloths
Making the Peach Jam
Step-by-Step Instructions:
- Sterilizing Jars:
- Sterilize your canning jars and lids in boiling water for at least 10 minutes, then keep them warm until ready to use.
- Cooking the Jam:
- In a large pot, combine the 6 2/3 cups of chopped peaches, 5 tablespoons of lemon juice, and 7 1/2 tablespoons of pectin.
- Use a potato masher or immersion blender to break down the peaches slightly, releasing their juices.
- Cook over medium-high heat, stirring frequently.
- Once the mixture begins to boil, add the 5 cups of sugar, stirring constantly until dissolved.
- Bring the mixture to a full rolling boil, then continue to cook until the mixture thickens and reaches the desired consistency. This usually takes about 20-30 minutes.
- Testing for Set:
- To test if the jam has set, place a small plate in the freezer before you start cooking. When ready, drop a spoonful of jam onto the plate and return it to the freezer for a minute. If the jam wrinkles when you push it with your finger, it’s ready.
Water Bath Canning Process
- Filling the Jars:
- Using the funnel, ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
- Remove any air bubbles by running a non-metallic spatula around the inside of the jar.
- Wipe the rims clean with a damp cloth to ensure a good seal.
- Place the lids on the jars and screw the bands on until they are fingertip-tight.
- Processing the Jars:
- Place the jars in the water bath canner, ensuring they are covered with at least 1 inch of water. The bottom of the pot should have a rack to keep the jars from touching the bottom directly.
- Bring to a rolling boil and process for 10-15 minutes (adjust for altitude if necessary).
- Cooling and Sealing:
- Remove the jars with the jar lifter and place them on a towel to cool. Do not disturb them for 12-24 hours.
- After 24 hours, check the seals. If the center of the lid is indented, the jar is sealed properly. If any jars didn’t seal, store them in the refrigerator and use within a few weeks.
Storing and Enjoying Your Peach Jam
- Storing:
- Store sealed jars in a cool, dark place for up to a year.
- Unsealed jars should be refrigerated and used within a few weeks.
- Serving Suggestions:
- Spread the peach jam on toast, use it as a topping for yogurt or ice cream, or as a filling for baked goods. One of my favorite ways to enjoy peach jam is to mix it into homemade yogurt or drizzle it over pancakes.
Troubleshooting and Tips
- Cloudy Jam:
- Cause: This can be caused by using overripe peaches or not skimming the foam off the top of the jam during cooking.
- Solution: Use firm, ripe fruit and always skim off the foam as it forms. This helps ensure a clearer jam.
- Floating Fruit:
- Cause: Sometimes fruit can float to the top of the jar instead of being evenly distributed.
- Solution: Stir the jam thoroughly before ladling it into jars, and make sure the jam is at the right consistency before canning.
- Jam Didn’t Set:
- Cause: This can happen if the jam wasn’t cooked long enough, if the fruit was too ripe, or if the pectin wasn’t sufficient.
- Solution: Reprocess the jam with a bit more pectin or cook it a little longer. Remember to test for set with the cold plate method.
- Jars Didn’t Seal:
- Cause: This can occur if the rims weren’t cleaned properly, if the lids were not properly applied, or if the jars weren’t processed long enough.
- Solution: Check the rims for chips, clean them thoroughly, and ensure lids are fingertip-tight before processing. If jars don’t seal, refrigerate them and use within a few weeks.
- Mold Growth:
- Cause: Mold can grow if the jars weren’t properly sealed or if the jam wasn’t processed correctly.
- Solution: Always check seals before storing. If you see mold, discard the jam.
Making peach jam is a delightful way to preserve the taste of summer.
The process may seem daunting at first, but with a little practice, you’ll find it to be a rewarding and enjoyable activity. Plus, there’s nothing quite like the satisfaction of spreading your own homemade jam on a piece of fresh bread.
I hope this guide has inspired you to try making your own peach jam. If you do, I’d love to hear about your experience! Share your photos and stories in the comments below or tag me on social media. Happy canning!
P.S. If you love peaches as much as I do, be sure to check out my Peach Salsa recipe—another fantastic way to enjoy this versatile fruit!
Printable Recipe Card
Canned Peach Jam
Ingredients
- 6 2/3 cups peeled pitted, and chopped peaches
- 5 tablespoons fresh lemon juice
- 7 1/2 tablespoons classic pectin or low-sugar pectin
- 5 cups sugar or sugar substitutes
Instructions
- Sterilize Jars: Sterilize your canning jars and lids in boiling water for 10 minutes. Keep them warm until ready to use.
- Prepare Peaches: Wash peaches in warm water, blanch in boiling water for 30 seconds, then transfer to cold water. Peel, pit, and chop into small pieces. Toss with lemon juice.
- Cook Jam: In a large pot, combine peaches, lemon juice, and pectin. Use a potato masher or immersion blender to break down the peaches slightly. Cook over medium-high heat, stirring frequently. Add sugar once boiling, stirring constantly until dissolved. Continue cooking until thickened (20-30 minutes).
- Test for Set: Place a small plate in the freezer. Drop a spoonful of jam onto the plate and return it to the freezer for a minute. If the jam wrinkles when pushed, it's ready.
- Fill Jars: Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims clean, and place lids on jars. Screw bands until fingertip-tight.
- Process Jars: Place jars in a water bath canner, ensuring they are covered with at least 1 inch of water. Bring to a rolling boil and process for 15 minutes.
- Cool and Seal: Remove jars with a jar lifter and place them on a towel to cool. Do not disturb for 12-24 hours. Check seals before storing.
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