Peach Jam

peaches in bowl of water

Peaches have become one of those fruits that is nearly always available, but they are only transcendent during the months of July and August. Those mealy, impenetrable fruits that you pay a small fortune for during the winter can’t possibly compare.

Every summer, I make a point to buy between 25 and 50 pounds of peaches. I slice and freeze a bunch, can halves in light syrup and make sauce (like apple only peachy), butter and jam. Glorious peach jam!

After the jump, you’ll find my basic peach jam recipe. I like to flavor mine with cinnamon and nutmeg, but you could also go with vanilla, a bit of bourbon, ginger, lavender, rosemary or thyme.

I apologize for the slightly weird picture of the peaches floating in water above, but somehow, I didn’t manage to take a single picture of the jam-making process. I made my jam on a Friday night, after an evening of cocktails and sushi, so I must have been a little addled.

Peach Jam

Yield: Makes 6-7 pints

Ingredients

  • 5 pounds peaches, peeled and chopped (about 10 cups)
  • 6 cups of sugar
  • 4 tablespoons powdered pectin
  • 2 teaspoons cinnamon
  • ½ teaspoon grated nutmeg
  • 2 lemons, zested and juiced

Instructions

  1. Prepare a boiling water bath canner and enough jars to hold 6 pints of jam.
  2. Pour the peaches into a large, non-reactive pot.
  3. Whisk the pectin, cinnamon, and nutmeg into the sugar to combine and add that to the fruit.
  4. Stir so that the peaches begin to release their juice and the sugar begins to dissolve.
  5. Bring to a boil over high heat and cook, stirring regularly for 15-20 minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher (taking care not to burn yourself with hot jam) to break down the chunks.
  6. Add the lemon juice and zest and continue cooking until the volume in the pot has reduced by approximately half and the jam passes your set test of choice (temperature, freezer, sheeting).
  7. Remove the pot from the heat and funnel the jam into the prepared jars, leaving 1/2 inch headspace.
  8. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
http://foodinjars.com/2009/07/peach-jam/

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145 Responses to Peach Jam

  1. 101

    […] a peach jam from the lovely cookbook Food in Jars, which you can find a similar, if larger, recipe here. It was a very enlightening experience, in just one recipe I glimpsed the beauty, the fun, the […]

  2. 102

    […] okay, I used another recipe from Food in Jars. I have an obsession. You can find the full recipe here. For this recipe, you will […]

  3. 103
    Crissy B says:

    Just made this and I love it! Spent days pouring over recipes for my peaches since I never made peach jam before (always make salsa though). Used the spices so it smelled like applesauce and is very sweet! Thanks for all the great recipes for us to try!

  4. 104
    Jen says:

    while browsing for recipes, I noticed that your content here seems to be duplicated over at:
    http://cucinapanzano.blogspot.com/2011/09/summer-in-jar-amaretto-peach-jam.html

    Would someone really steal copy about peach jam?!!?

    • 104.1
      Terri says:

      Seems to me the website you just provided duplicated what is posted on this site. Look at the Dates!

  5. 105
    Debbie Joy says:

    Can less sugar be used in this recipe?

  6. 106
    Cathy Hardin says:

    Just found your website. The recipe looks great, going to try canning them tonight!

  7. 107

    […] Food in Jars Blog Recipe […]

  8. 108

    […] while Calvin napped, Levi and I made our first batch of Peach Jam.  We only ended up canning 3 jars because I ran out of sugar, but that was about all I had time […]

  9. 109

    […] off my Food in Jars cookbook, cracked opened a bottle of wine & got to work!  On the radar was peach jam & peaches in bourbon syrup (for quick holiday tarts).  I’ll say it again…if you […]

  10. 110
    Jeanne says:

    I put a sprig of lavender in each jar — fantastic! Thank you for inspiration!

  11. 111
    Martha says:

    I know this is an old post, but I wanted to offer a real time saver. Don’t peel the peaches. Try it and see!

  12. 112

    […] a sweltering hot afternoon turning lovely peaches I had found at Edgewater Produce into a delicious Peach Jam from a recipe at Food in Jars.  This peach jam, with cinnamon, is reminiscent of the Food in Jars […]

  13. 113
    Phyllis says:

    I LOVE peach preserves. I am going to try this recipe next. My last batch of peach preserves did not jell, so I am having to re-do the whole batch. I will definitely use your test tips from now on when I make preserves.
    Thanks

  14. 114
    Jill W says:

    Thank you for another awesome recipe, Marisa! I had some apricots I had to use up, so I did 4 c apricots and 6 c peaches, and it’s delicious. Your recipes always make me feel like I’m accomplishing something wonderful – love seeing those jars of homemade jam stack up in my cupboards! Perfect for our family…and, if they last, Christmas gifts in a few months!

  15. 115

    […] Overall result: OM NOM NOM!!!!!! Soooo tasty!!!!! Day 2: Peach Jam […]

  16. 116
    Heidi says:

    Delicious! Tastes just like a perfectly spiced peach pie. I found II had to cook it a lot longer to get it to set up (my peaches had a lot of liquid).

  17. 117
    Jess says:

    Hi,
    Love your recipes — thank you for sharing them.
    I made your peach jam yesterday afternoon and it seems to be a little runnier than other jams. Is this normal? My peach chunks are a little larger than the fruit chunks usually are; I’m wondering if this might be part of the reason?
    thanks!
    j

  18. 118
    Laura says:

    Would it be alright if I omitted the lemon zest, and used bottled lemon juice? If so, how much juice should I use?

  19. 119

    […] waiting for them to process, I came across a recipe from a good canning blogger for peach jam with cinnamon and nutmeg. Hmm, I bet that would be tasty in fall. More peaches peeled […]

  20. 120
    Rebecca says:

    I’d like to cut this recipe in half.. pretty straightforward. But would I still need boil hard for 5 minutes after adding the pectin, or could I do less (say 3?)
    Thanks!

    • 120.1
      Marisa says:

      You would need however long a hard boil it takes to get it nice and thick. Cooking times are always just a suggestion, not an absolute. Having not made that recipe in a smaller proportion, I can’t say for sure how long that will take.

  21. 121

    […] of blackberries about to become jam.  My husband and I are huge fans of the Food in Jars blog.  Try the peach jam recipe–you won’t regret […]

  22. 122

    […] a great selection of recipes. Some may be too adventurous for you (me too!) but after making her peach jam, I totally trust her […]

  23. 123
    Jennifer Anna says:

    Marisa – I love your site and have recently purchased two of your books! I just purchased some farmer’s market peaches that are not quiet ripe. For peach jam, is it better to wait until the peaches are ripe and / or very ripe? I can’t seem to find the answer to this question.

    Thank you!
    Jennifer

  24. 124
    Heather M. says:

    Can I use white peaches for this recipe? Thanks!

    • 124.1
      Marisa says:

      No. White peaches are lower in acid that yellow ones, and so make a jam that is potentially unsafe.

  25. 125
    Aimee Taylor says:

    I’m trying your recipe tomorrow. It sounds delicious! Thanks!

  26. 126
    Bruce Cadenhead says:

    How much by weight equals 10 cups. Is the ten cups before or after taking the peels and seeds off.

    • 126.1
      Marisa says:

      Bruce, it’s ten cups after peeling and chopping. You’ll need 4-5 pounds to get to that volume.

  27. 127
    Jennifer says:

    If I wanted to add bourbon instead of cinnamon and nutmeg (as you suggested), how much would I add for a batch this size? I’m sure it depends on how much flavour I want, but just an average estimate would be appreciated.

Trackbacks/Pingbacks

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    […] a peach jam from the lovely cookbook Food in Jars, which you can find a similar, if larger, recipe here. It was a very enlightening experience, in just one recipe I glimpsed the beauty, the fun, the […]

  2. Peach Jam and More Lessons Learned « Tea Time & Tulle - August 24, 2012

    […] okay, I used another recipe from Food in Jars. I have an obsession. You can find the full recipe here. For this recipe, you will […]

  3. Jammin! | My Cooking Exploitz - July 28, 2013

    […] Food in Jars Blog Recipe […]

  4. In the Summer Kitchen | Coffee & Lilacs - August 13, 2013

    […] while Calvin napped, Levi and I made our first batch of Peach Jam.  We only ended up canning 3 jars because I ran out of sugar, but that was about all I had time […]

  5. Philadelphia homes for sale » Millions of Peaches…..What to Do? - September 15, 2013

    […] off my Food in Jars cookbook, cracked opened a bottle of wine & got to work!  On the radar was peach jam & peaches in bourbon syrup (for quick holiday tarts).  I’ll say it again…if you […]

  6. Peach Jam! | Sixpence Mama - June 18, 2014

    […] a sweltering hot afternoon turning lovely peaches I had found at Edgewater Produce into a delicious Peach Jam from a recipe at Food in Jars.  This peach jam, with cinnamon, is reminiscent of the Food in Jars […]

  7. Preserving the taste of summer 5 | Basusan - August 20, 2014

    […] Overall result: OM NOM NOM!!!!!! Soooo tasty!!!!! Day 2: Peach Jam […]

  8. Why I was afraid to start canning | Jennifer Arnott - August 3, 2015

    […] waiting for them to process, I came across a recipe from a good canning blogger for peach jam with cinnamon and nutmeg. Hmm, I bet that would be tasty in fall. More peaches peeled […]

  9. Snapshots of Summer | Real Forking Food - August 17, 2015

    […] of blackberries about to become jam.  My husband and I are huge fans of the Food in Jars blog.  Try the peach jam recipe–you won’t regret […]

  10. Domestic Goddess Over here | Seeking Misadventure - February 7, 2016

    […] a great selection of recipes. Some may be too adventurous for you (me too!) but after making her peach jam, I totally trust her […]

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