Peach Jam Recipe

Easy Homemade Peach Jam Recipe (No Pectin)

This yummy, no pectin, Peach Jam Recipe is easy to make and sooo delicious!

Ingredients:

• 3 1/2 pounds peaches (1 lb = 3 to 4 medium peaches), peeled, pitted, and cut into chunks
• 2 1/2 cups sugar (remember, you can start with less sugar and add more if needed, but don’t add too little or your jam won’t gel.)
• Juice from one lemon (Lemon juice is naturally high in pectin and will help the jam set.)

Instruction:

1. Add peaches and lemon juice to medium saucepan. Bring to boil over med-high heat, using a spatula or masher to crush peaches to desired consistency.
2. Reduce heat to medium. Add sugar. Bring peaches back to a boil, stirring frequently.
3. Continue to boil and stir, until peaches reduce and reach desired consistency. (Anywhere from 15 to 25 minutes – jam should stick to spoon when lifted and turned sideways.)
4. Let the peach preserves cool, if you find the jam is not at the consistency you desire, you can bring the peaches back to boiling for about 10 minutes and then let it cool again.

Homemade Peach Jam

Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon is fantastic for every occasion.

Prep: 20min

Total: 26min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 735 kcal, Carbohydrate 188 g, Protein 2 g, Sodium 2 mg, Fiber 3 g, Sugar 185 g, servingSize 1 serving

Ingredients:

• 3 pounds fresh peaches – 4 cups crushed (this was about 7 medium size peaches)
• 1 package powdered pectin ((approximately 1.75 ounces))
• 2 tablespoons lemon juice
• 5 cups sugar
• 1/2 teaspoon cinnamon or allspice

Instruction:

1. Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
2. Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
3. Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
4. Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.

Fresh Peach Jam

This makes a delicious peach jam from fresh peaches. Perfect for the summer!

Prep: 30min

Total: 50min

Yield: 4

Serving Size: 1 tbsp.

Nutrition Facts: servingSize 1 tbsp., calories 47 kcal, Carbohydrate 12.2 g, Sodium 0.1 mg, Fiber 0.1 g, Sugar 12.1 g

Ingredients:

• 4 cups fresh peaches (about 3 lbs., we used a combination of Stonewall white and yellow peaches)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 7 1/2 cups sugar
• 1 pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)

Instruction:

1. Fill a Canner half-full of water and bring to a simmer over medium-high heat.
2. Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
3. Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.
4. Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add 1/2 tsp. unsalted butter to reduce the foaming if you wish.
5. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
6. Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within 1/8-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
7. Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.

Classic Peach Jam

Yield: 7 cups

Prep: 5min

Total: 30min

Ingredients:

• 3 pounds peaches, peeled, pitted and finely chopped (about 4 to 4-1/2 cups, finely chopped)
• 5-1/2 cups sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon butter
• 1 box fruit pectin (I use the 1.75 box of original Sure-Jell powdered pectin; see notes)

Instruction:

Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter. Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate. Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim any foam from the surface. Ladle quickly into clean jars. (I like to use a wide funnel.) Wipe the rims of the jars with a clean cloth. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands. Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.

Easy Peach Jam Recipe!

FAQ

What is the difference between peach jam and peach preserves?

How do you keep peach jam from turning brown?

Do you have to skin peaches for jam?

Why use pectin in peach jam?