Canned Peach Jam

5 from 1 vote

This easy peach jam recipe captures the sweet, juicy flavor of fresh summer peaches in a jar. Perfect for beginners, it uses simple ingredients and a boiling water bath canning method to create delicious homemade preserves. Perfect over ice cream or on toast or over cream cheese for a cracker dip!

Prep Time45

Cook Time15

Resting Time12

Total Time13

Course: Canning

Cuisine: American

Servings: Servings, 2 tablespoon per serving. Makes 5 half pint jars

Calories: 103kcal

Author: Eryn Whalen

Cost: $10

Ingredients

6 ⅔ cups peeled pitted, and chopped peaches
5 tablespoons fresh lemon juice
7 ½ 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 ¼-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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