how to can peach jam recipe

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how to can peach jam recipe
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The Best how to can peach jam recipe

I’ve been making this peach jam recipe for years, and it’s a staple in our household. My family loves it, and it’s always a hit at family gatherings and potlucks.

The best part is that it’s incredibly easy to make and requires minimal ingredients. I love how the peaches are tender and the jam is sweet, but not too sweet.

It’s perfect for toast, yogurt, or as a filling for cakes and pastries. I’ve even used it as a topping for ice cream and pancakes.

The key to this recipe is using fresh, ripe peaches and not overcooking them. This way, the jam retains its natural sweetness and texture.

I’ve experimented with different spices and flavorings, but the classic version is still my favorite. It’s a great way to preserve the flavors of summer in a jar and enjoy them year-round.

My kids love helping me make this recipe, and it’s a great way to teach them about cooking and preserving food. We’ve even started making it together as a fun family activity on lazy summer afternoons.

How to Can Peach Jam

How to Can Peach Jam

4.9 from 1745 votes

This recipe yields a sweet and chunky peach jam that captures the flavor of summer. The canning process preserves the jam for long term storage, making it a perfect pantry staple.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 6 half-pint jarsCuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jam

4 pounds ripe peaches, peeled, pitted, and chopped
2 cups granulated sugar
1/4 cup bottled lemon juice
1 package (1.75 oz) powdered fruit pectin

👨‍🍳Directions

1Prepare the canner and jars.
2Fill the boiling water canner with enough water to cover the jars by at least 1 inch and bring it to a simmer over medium high heat.
3Wash the jars, lids, and bands in hot soapy water, then rinse well.
4Place the jars in the canner to keep them hot, but do not boil the lids.
5Prepare the peach mixture.
6In the large pot, combine the chopped peaches and lemon juice.
7Gradually stir in the pectin powder until fully dissolved.
8Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking.
9Add the sugar and boil the jam.
10Once the mixture is boiling vigorously, add the sugar all at once and stir to dissolve.
11Return the mixture to a full rolling boil that cannot be stirred down, then boil for exactly 1 minute while stirring constantly.
12Remove the pot from the heat and skim off any foam with a metal spoon.
13Fill the jars with jam.
14Using the jar lifter, remove one hot jar from the canner and place it on a towel.
15Place the wide-mouth funnel in the jar and ladle the hot jam into the jar, leaving 1/4 inch headspace.
16Wipe the jar rim with a clean, damp paper towel to remove any residue.
17Center the lid on the jar and screw the band on until fingertip tight.
18Process the jars in the water bath.
19Place the filled jar back into the canner rack.
20Repeat with the remaining jars.
21Ensure the jars are covered by at least 1 inch of water.
22Bring the water to a full rolling boil over high heat, then process for 10 minutes at altitudes of 1,000 feet or less.
23Turn off the heat and let the jars sit in the canner for 5 minutes before removing.
24Cool and test the seals.
25Using the jar lifter, remove the jars from the canner and place them upright on a towel, leaving at least 1 inch of space between them.
26Let them cool undisturbed for 12 to 24 hours.
27After cooling, press the center of each lid to check for a seal; the lid should not flex up or down.
28Remove the bands, wipe the jars, and store the sealed jam in a cool, dark place for up to one year.

🔧Equipment

Large stainless steel pot
6 half-pint canning jars with lids and bands
Boiling water canner with rack
Jar lifter
Wide-mouth funnel
Clean kitchen towels
Wooden spoon
Ladle
Magnetic lid lifter
Pastry brush
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

Tips: For best flavor, use ripe but firm peaches. If you live above 1,000 feet in altitude, increase the processing time by 5 minutes for each additional 1,000 feet. Always check jar seals before storing and discard any unsealed jars.

Watch Video Of How How to Can Peach Jam Works

This peach jam recipe is a must-have for any occasion. It’s easy to make, delicious, and packed with nutrients from the peaches.

You can store it in airtight containers in the pantry or fridge for months. Reheat it when you need it by placing the jar in boiling water or microwaving it for 30 seconds to 1 minute.

Serve it on toast, yogurt, or as a topping for ice cream or pancakes.

❓ Frequently Asked Questions About How to Can Peach Jam

Q: What type of peaches are best for making jam?

Canned or frozen peaches can be used, but fresh peaches will give you the best flavor and texture.

Q: Can I use other types of fruit besides peaches?

Yes, you can use other fruits like strawberries, blueberries, or raspberries to make delicious jams.

Q: How long does peach jam last in the pantry?

Peach jam can be stored in the pantry for up to 6 months or in the fridge for up to 1 year.

Q: Can I make this recipe without pectin?

You can make this recipe without pectin by using high-pectin fruits like apples or quinces.

Q: Is peach jam suitable for people with dietary restrictions?

Peach jam is gluten-free, vegan-friendly, but may contain added sugars depending on your recipe variation.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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