This easy homemade Peach Jam has just five-ingredients and I’ve included step-by-step instructions for how to make it! There’s nothing as delicious as homemade jam and it has no artificial colors, flavors, or preservatives!
Ingredients in Peach Jam:
- Lemon Juice
- Sure Jell Fruit Pectin
How to Easily Peel Peaches:
I’ve found the easiest way to peel peaches is to gently lower 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you wont even need a knife!
How to make peach jam:
- Peel, seed and dice the peaches. Use a knife to dice them, or pulse them a few times in a food processor.
- Add sugar and stir until dissolved.
- Add hot Pectin.
- Fill clean jars. Cover with lid and rest at room temperature for 24 hours.
- Refrigerate or Freeze jars.
It’s quick and easy and free of artificial colors, flavors, and preservatives!
FAQ’s About Making Jam:
How long can jam be kept in the refrigerator or freezer?
In the freezer, this jam will last up to 1 year! Once you take the peach jam out of the freezer, be sure to store it in the refrigerator. It will stay good for 4-6 weeks.
Can you use glass jars for freezer jam?
Yes! I love to use glass mason jars for storing freezer jam, but you can use any container that is freezer friendly.
Can you use frozen peaches to make freezer jam?
Yes, you can use frozen peaches to make peach jam! Substitute an equal amount of frozen fruit for fresh fruit in the recipe. Be sure to thaw the fruit to room temperature and don’t drain the excess juice that is produced from the thawing process (use it in the jam).
What do I do if my jam turns out runny?
All peaches are different, so if you have extra juicy peaches and your jam doesn’t set up as much as you’d like, just cook another package of pectin (step 4 of the recipe) and add half or all of the mixture, to thicken it further. Keep in mind it will set up more as it rests.
CONSIDER SERVING WITH:
- 3 cups fresh peaches (about 2 lbs. fully ripe peaches)
- 4 1/2 cups granulated sugar
- 2 Tablespoons fresh lemon juice
- 3/4 cup water
- 1 box Sure Jell Fruit Pectin
- Have ready clean plastic or glass containers and lids.
- Peel and pit peaches. Finely chop or pulse fruit in a food processor until diced. Measure exactly 3 cups of diced peaches into a large bowl (You can eat any extra diced peaches leftover after measuring 3 cups.)
- Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between. Stir in lemon juice. Let mixture rest for 10 min.
- Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
- Meanwhile, add the water and pectin to a small saucepan and stir to combine. Bring mixture to a boil, stirring constantly. Boil and stir for 1 minute, then remove from heat and add to the peach mixture. Stir jam for 3 minutes.
- You should notice the jam has thickened a little. A will continue to thicken a bit more as it rests. (See notes, if it is still very runny).
- Fill your glass or plastic containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature 24 hours. (This allows the jam time to set up, but feel free to enjoy one of the jars right away!)
- Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.
What to do if your Jam is still too soft or runny:Some peaches are juicier than others, so if you have extra juicy peaches and your jam doesn't set up as much as you'd like, you can cook another package of pectin (step 4 of the recipe) and add half or all of the mixture, to thicken it further. Keep in mind it will set up more as it rests.
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I originally shared this recipe in August 2013. Updated July 2019.