This classic peach jam is everything you want from a summer preserve. It’s sweet, spreadable, and tastes intensely of fresh, ripe peaches.
Peaches have become one of those fruits that is nearly always available, but they are only transcendent during during peak summer (here in Philadelphia, that means August and September). The ones you buy in January that have been shipped in from another hemisphere can’t possible 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!
This blog post includes my basic peach jam recipe, spiked with a little cinnamon and nutmeg. However, you can easily strip those flavor boosters out and replace them with the scrapings from a vanilla bean, a splash of bourbon, ginger, lavender, rosemary or thyme.
This was the first peach jam recipe I ever posted on this site, but in the decades since this one first went live, I’ve added a baker’s dozen more sweet peach preserve recipes. Here they are.
Peach cardamom jam
Spicy peach preserves
Low sugar spiced peach jam
Peach vanilla drizzle
Slow cooker peach vanilla butter
Sweet cherry and yellow peach preserves
Brown sugar peach jam with salt and bourbon
Honey sweetened peach jam
Honey sweetened gingery peach butter
Honey sweetened peach vanilla jam
Date sweetened peach drizzle
- 5 pounds peaches, peeled and chopped (about 10 cups)
- 6 cups sugar
- 4 tablespoons powdered pectin
- 2 teaspoons cinnamon
- ½ teaspoon grated nutmeg
- 2 lemons zested and juiced
- Prepare a boiling water bath canner and enough jars to hold 6 pints of jam.
- Pour the peaches into a large, non-reactive pot.
- Whisk the pectin, cinnamon, and nutmeg into the sugar to combine and add that to the fruit.
- Stir so that the peaches begin to release their juice and the sugar begins to dissolve.
- 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.
- 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).
- Remove the pot from the heat and funnel the jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- 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.