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Homemade Peach Jam Recipe {3 Ways}

An easy peach jam recipe for a fresh and vibrant homemade jam! This canning recipe makes classic peach, vanilla peach, Grand Marnier peach jams! {This recipe is developed without pectin}

Have you ever opened your eyes in the morning and had a thought float past your consciousness that put you on an unexpected path?

A jar of bright orange peach jam with a curved brown vanilla bean inside.

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I do. Often.

I woke up one morning to this little thought saying "It's time to learn something new. Buy a canner." So I went looking and found a used canner on Kijiji from a nice old lady who bought it probably 40 years ago.

I brought that vintage canner home, with a car load of vintage jars and a happy feeling in my heart! It was time to learn!

After some experimenting, and a lot of reading, and a few requests, I developed this recipe! I hope you love it as much as my family does <3

I used my All American Pressure Canner as a water bath canner for this recipe. It worked perfectly. I just made sure to fill it up with water and bring to a boil that was about an inch over my jars.

A mason jar with bright orange peach jam, and flecks of dark mint leaves dotted throughout.


YOU don't need to experiment with flavours, but it's sure fun if you do!

MY trick for getting three different flavours out of each batch: prep containers! I have prep containers just like these in a variety of sizes, 8oz, 16 oz, 32 oz. I use them extensively in the kitchen.

  • For my vanilla peach jam recipe, I sliced my half vanilla bean and scraped out the seeds and added that along with 2 tsp Tahitian vanilla to a container.
  • In the case of the peach mint jam, I took some of the frozen mint I harvested from Kate's garden and diced 5 leaves and left one whole, and placed that in another 8 oz container.
  • The Grand Marnier peach jam recipe is pretty straight forward, but I added 2 tbsp of Grand Marnier to a third 8oz container.

ADD one scoop of jam, then the optional flavouring, then fill the remainder of the jar with jam. (Don't forget your headspace). The flavour will distribute itself perfectly!

BECAUSE I developed this peach jam without pectin, you'll have to observe the consistency of the jam.

SHEETING stage: with a cold metal spoon grab a small spoonful of boiling jam, then move it away from the heat source and steam. Hold over a plate or the sink, and tip the spoon sideways. Thanks to gravity the jam will head downwards. You'll know it's ready when the jam doesn't drip, it sticks together and "sheets" off the spoon.

TEST the jam a couple times, that way you'll see it thicken, and know when it's hit the sheeting stage.

YOU can test the sheeting stage with a candy thermometer, which should register 220f, or 8 degrees above boiling point, for you, depending on elevation.

ANOTHER way to test the jam for doneness is the plate test. Place a small dollop jam on a plate, and place the plate in the freezer for a couple of minutes - you want the jam to reach room temp. Once it reaches room temperature, run your finger through the jam. If it separates and then returns to its original form, it's ready. If the jam just rolls around the plate, it needs to cook longer.

BLANCHE the peaches for easiest peeling. Carefully drop the peaches into a large pot of boiling water and let them tumble around for 45-60 seconds. Then remove with a slotted spoon to an ice bath. At that point, the peels should slip right off!

AFTER peeling drop the peeled peaches into a bowl with water and lemon juice. This prevents the peaches from oxidizing while you work in batches and chop them.


This recipe is developed for a water bath canner, but there is no fancy equipment required. If you want to can this peach jam and don't have one, follow the directions below:

  1. Find a large stock pot and a short flat trivet for the bottom of the pot. Ensure the pot can be filled with water 2" above the top of the jar.
  2. Follow the directions below for sterilizing jars, and making the jam.
  3. Bring the water in your stock pot to a boil, then carefully place your jars in the pot.
  4. Boil as per the recipe.

You can skip the canning all together and freeze this pectin free peach jam in straight-sided jars with 1" headspace. This jam will keep in the freezer for up to 1 year. If it even lasts that long! Haha

a mason jar filled with bright orange peach jam.

I'm going to assume that you have a basic grasp on canning to keep my directions more brief


Use the stars in the recipe card below to rate it ⭐⭐⭐⭐⭐

A jar of fresh peach jam with a vanilla bean in it.
Yield: 100

Peach Jam Recipe- 3 Ways

Prep Time: 1 hour
Cook Time: 2 hours
Water Bath: 25 minutes
Total Time: 3 hours 25 minutes

An easy peach jam recipe for a fresh and vibrant homemade jam! This canning recipe makes classic peach, vanilla peach, Grand Marnier peach jams! {This recipe is developed without pectin}



  • 12 large peaches, approx 4 lbs
  • 4 cups organic cane sugar, most sweeteners will work


  • 1/2 vanilla bean
  • 2 tsp Tahitian vanilla


  • 1-2 tbsp Grand Marnier


  • 5 mint leaves, chopped
  • 1 mint leaf, whole


  1. Sterilize jars - I used the oven method (wash in hot soapy water then place face down on a lined baking sheet in the oven at 225f for at least 15 minutes or until ready to use) and prepare water bath canner by filling with water deep enough to cover jars by an inch.
  2. Meanwhile, bring a large pot of hot water to a boil and prepare an ice bath. Once the water is boiling rapidly drop the peaches into it for 45 - 60 seconds, then quickly remove with a slotted spoon into the ice bath. At this point the skin should just slide off, if not, use a pairing knife to help with the sticky spots.
  3. Place the peeled peaches in a bowl filled with cold water and a healthy squirt of lemon juice until you're ready to cut them.
  4. Drain the pot used to peel the peaches, and wash out. Cut peaches in halve lengthwise and remove the pit, then coarsely chop and add to a large pot, dump sugar on top.
  5. Simmer peaches down for up to 2 hours, until lightly caramelized and jam is at the sheeting stage. *see notes
  6. Meanwhile, fill your water bath, or pressure, canner with enough water to cover the jars and bring to a covered boil.
  7. Remove jars from oven one at a time, and ladle hot jam into them. If adding flavourings, do so in the middle of ladling. I had small containers and I used them to contain my flavours until I was ready to use them, then dumped into jars as required. Fill each jar leaving 1/4" head space. *see notes
  8. Place a new, warm lid on top and tighten the ring finger tight. Using jar gripper, gently lower jars into water bath and process for 25 minutes.
  9. Using jar gripper, carefully remove the jars keeping them upright and place in a safe spot for 24 hours without touching. After 24 hours have passed, you can check the seal on each of the jars, if you can press down on the lid and hear an audible pop, the jar has not sealed - place that one in the fridge and eat it first.


*Sheeting stage: dip a cold metal spoon into the jam, when at the sheeting stage the jam doesn't drip from the spoon, it becomes thicker and falls from the spoon in a sheet. For more information, see "What you need to know about this recipe" section above!

*Use individual prep containers to store flavours, if desired, to add to each jar individually. For more information, see "What you need to know about this recipe" section above!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 39Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

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Fresh peach jam pinterest graphic.
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