Easy Peach Jam Recipe
This easy peach jam recipe is perfect for using up fresh, juicy peaches. It's a quick and simple recipe that anyone can make, and it yields delicious results.
Ingredients
- 4 lbs fresh juicy peaches
- 4 cups granulated sugar
- 4 tablespoons bottled lemon juice
Instructions
Make the jam:
- Wash and dry 4 pounds of peaches thoroughly before peeling, coarsely chopping, and placing them into a large, heavy-bottomed saucepan.
- Add 4 cups of granulated sugar and 4 tablespoons of lemon juice to the saucepan.
- Bring the sugar mixture to a low simmer and simmer for 60 minutes, then mash the peaches in the pot with a potato masher. Return the peach mixture to a simmer and simmer until the jam reaches the sheeting stage (see below for more information on the sheeting stage) - another 45- 60 minutes.
Prepare water bath canner + jars:
- Meanwhile, wash and sterilize canning jars, rings, and lids.
- Prepare a hot water bath canner and bring to a low boil.
Can the jam:
- Place clean jars on a heat-proof surface, then ladle hot jam into hot sterilized jars leaving about 1/4" headspace.
- Wipe the rims of the jars with a clean paper towel dampened with vinegar, top each jar with a new lid and close the rings finger tight.
- Lift the jars with a set of jar lifters, and carefully place them into the boiling water bath. Ensure the water level is 1-2" above the top of the jars, and bring the water bath canner to a hard boil.
- Cover and begin the processing time. See the chart below for processing times and elevations.
- Once the processing time is complete, remove the lid to the water bath canner and allow it to sit for 5 minutes before using jar lifters to remove the jars from the canner and place them on a heat-proof surface to rest, untouched for 24 hours.
- After 24 hours, the rings can be removed from the jars, the jars wiped, and placed in long-term storage.
Notes
Sheeting stage
To test for the sheeting stage; using a cool metal spoon, take a spoonful of jam and hold it above a plate. Then, tip the spoon sideways and observe the behavior of the jam. If the jam breaks up into small syrupy droplets, it needs to cook for longer. If the jam sheets off of the spoon in one continuous sheet, it is ready.variations + substitutions
Spiced peach jam: Add a few whole cloves, a cinnamon stick, and some freshly cracked nutmeg into a spice bag, simmer the spices with the fruits, and remove before canning. Vanilla bean peach jam: Slice a vanilla bean in half lengthwise, leaving the seeds intact. Add half of a vanilla bean and 1 teaspoon of Tahitian vanilla extract to each jar of jam. Brown sugar peach jam: Substitute 1 - 1 1/2 cups of granulated sugar with brown sugar. Avoid using all brown sugar as its flavor can easily overwhelm the delicate flavor of the peaches.processing times
Your elevation plays a role in your canning! Higher elevations have longer processing times to account for the lower boiling point of your water. Elevation (Processing Time*)0-1,000 feet (10 minutes)
1,001 - 3,000 feet (15 minutes)
3,001 - 6,000 feet (20 minutes) *Processing time is based on half pint jars, if using pint jars add 5 minutes to processing time.
Batch:
This recipe makes between 5 and 7 half pints. It's a great idea to always prep 1 jar that's a size smaller than the jars you're using to deal with leftovers! For example, in these photos, I used vintage Gem jars with a 12 oz capacity, but I didn't quite have enough to fill the 4th jar, so I used a half-pint jar I had sterilized with my main jars and set aside in case!Storage:
Properly water-bathed jam can be kept in a cool, dark place, for up to 12 months. While the lids may seal for longer, flavor, texture, and color can change in an undesirable way. Even properly processed and stored foods can lose their quality over time, so it's important to cycle the stock of your canned goods. The degradation occurs more quickly in temperatures above 70f or 21c.