Small Batch Peach Jam for Live Online Class

July 13, 2015(updated on August 30, 2021)

cut peaches in a bowl

Tomorrow night at 8 pm eastern time, I’ll be teaching my third live online class of the summer. For this one, I’ll make a small batch of peach jam and talk about how to preserve summer stonefruit without making yourself crazy. During the first class, a participant suggested that I make demonstration recipes available ahead of time, so that if you so desired, you could can along with me. So that’s what I’m doing!

This is the recipe I’ll be making on Monday night. You’ll want to have your canning pot prepped, your peaches peeled and chopped, and your sugar measured out. The rest we’ll do together.

And just to be clear, you don’t HAVE to can along with me to take the class. However, I do love the idea of all of us making the same thing at the same time.

When: Monday, July 13 at 8 pm Eastern Time
Where: Your living room, kitchen or office, via Concert Window
Cost: Pay what you wish

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Small Batch Peach Jam for Live Online Class


  • 2 pounds yellow peaches peeled and chopped
  • 1 1/2 cups granulated sugar
  • juice from 1/2 a lemon
  • 1/2 teaspoon cinnamon optional


  • Prepare a small boiling water bath canner and 3 half pint jars.
  • Combine the peaches and sugar in a 12-inch nonreactive skillet and stir until the sugar dissolves and the peaches look juicy.
  • Place the skillet on the stove over high heat and bring to a boil. Once the jam starts bubbling, reduce the heat to medium-high.
  • Cook, stirring regularly, until the jam thickens. You know it's done when you can pull the spatula through the jam and the liquid doesn't immediately rush in to fill the space.
  • Add the lemon juice and cinnamon, if using. Stir to combine.
  • Remove the jam from the heat and stir for a few beats, to help the fruit release the last of the moisture.
  • Funnel the jam into the prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from the canner and set them on a folded kitchen towel to cool.

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13 thoughts on "Small Batch Peach Jam for Live Online Class"

  • LOVE your small batch recipes! Kids are grown and small batches let me still have variety.

    We have an ornamental plum that produces tiny/tart/tasty fruit. Today I canned 4 half pints of plum sauce (used a combo of 2 recipes) and froze 3 quarts of “Russian Fruit Compote (A Summer Drink)” from They are definitely not freestone, but again with small batches there aren’t enough pits to drive me completely round the bend.

  • I missed that you were doing online classes, but I’m excited about the idea – can’t wait to catch the next one!

    I had a peach jam disaster this weekend, and the reason why may have just hit me. Please, can you confirm for me, oh wise one?

    When a recipe says — for example — “2 pounds of peaches, peeled and chopped,” does that actually mean to *start out* with two pounds of peaches, then peel (and pit) and chop them? Because I measured out 2 pounds of chopped peaches, and ended up with far more jam than the recipe indicated (and zero jam set).

    1. You are correct in your diagnosis. When it says, “2 pounds of peaches, peeled and chopped,” that means that you start out with two pounds and then peel and chop. If it has said, “2 pounds peeled and chopped peaches,” then you weigh the fruit after it has been peeled and chopped.

  • Ha! Thank you so much for the reply – I know you’ve had a busy week. Now I can plan Peach Jam Redemption Day and be more confident of good results.

  • Do you have your demo videos archived? Would love to watch this whenever I got peach picking in a week or two! 🙂

  • I just finished making a batch….but…….I put in 1 1/2 teaspoons of cinnamon, rather than the 1/2 teaspoon called for.
    Feeling foolish. I believe it’s time to go get glasses…..

  • I love these small batch recipes since I live alone. Was able to make this recipe in a jiffy with four large peaches. I put the jam in 1/4 pint jars since I can’t use even a 1/2 pint up fast enough. This will be wonderful in January! Thanks Marissa!

  • It is summer 2021 and the peaches are wonderful. I puréed the skins with a bit of the chopped peaches (in a Ninja Bullet) and added them to the pan. The resulting jam has a perfect jammy-ness and is lovely to eat and to look at. A deep peach color and taste.