Peach Jam

peaches in bowl of water

Every summer, I make a point to buy a volume approximating my weight in 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! 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.

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.

In other news, it’s been almost a week since I’ve offered a giveaway, so I do believe it’s time for another. I have a lovely little half pint jar of this peach jam for one lucky reader. If you want a chance at it, leave a comment. You have until Tuesday, July 28th at 5 pm to enter. Good luck!

Peach Jam

Yield: 6-7 Pints (depending on pot width, cooking length and juiciness of fruit)

Ingredients

  • 10 cups of peaches, peeled and chopped
  • 6 cups of sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon grated nutmeg
  • 2 lemons, zested and juiced
  • 2 packets (1 box) liquid pectin

Instructions

  1. Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.
  2. Add peaches and sugar to a large, non-reactive pot. Stir so that the peaches begin to release their juice and mingle with the sugar. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes.
  3. Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.
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131 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?

Trackbacks/Pingbacks

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  3. Apple Butter | La Phemme Phoodie - September 4, 2010

    [...] news in my canning woes. While spending the day battling my slow cooker I also made Marisa’s Peach Jam. It turned out perfect! I know peach season will soon be over. I’m hoping to can more peaches [...]

  4. peach jam - September 19, 2010

    [...] was able to make a batch of Peach Jam, also from Food in Jars.  There were some peaches left, so a half batch of OMG Peach Salsa, from [...]

  5. me and my cornbread skillet - July 16, 2011

    [...] a try.  I used a combination of two recipes, one that came with the pectin I bought, and one from here, but really I just sort of winged it.  So here [...]

  6. Peach Jam | me and my cornbread skillet - July 16, 2011

    [...] a try.  I used a combination of two recipes, one that came with the pectin I bought, and one from here, but really I just sort of winged it.  So here [...]

  7. Under Construction: A Blueberry Birthday Cake | Pass the Butter Spread the Love - August 4, 2012

    [...] for a good Peach recipe to try my hand at canning – not sure if I should try this jam or butter, both from the fantastic blog, Food in Jars, and cookbook by the same [...]

  8. Peach Jam « Green Tea for my Soul - August 11, 2012

    [...] I picked a bunch of peaches off my parents’ tree and made my first batch of peach jam. The recipe tasted amazing, but didn’t set well for me. Those jars got labeled “peach [...]

  9. Lessons in Adaptation, and Patience: Peach Jam | Pass the Butter Spread the Love - August 18, 2012

    [...] 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 [...]

  10. 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 [...]

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

    [...] Food in Jars Blog Recipe [...]

  12. 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 […]

  13. 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 […]

  14. 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 […]

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

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

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