Homemade Peach Jam Recipe
Every summer, I buy more peaches than I need, and I always end up wondering how to use them before they spoil.
That’s exactly why I started making this Homemade Peach Jam. It’s sweet, fresh, and much better than anything from the store. Best of all, it’s easy to make with just a few simple ingredients.
My family always asks me to make an extra batch. So, if you have a bowlful of ripe peaches on your counter, this recipe is the perfect solution before they go bad.
Why You’ll Love This Recipe
- Made with just 4 simple ingredients
- Perfect way to preserve fresh peaches
- Rich, fresh peach flavor
- No artificial preservatives
- Great for gifting
- Easy enough for beginners
Ingredients
- 2 pounds ripe peaches (about 6–7 medium peaches), peeled, pitted, and chopped
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Ingredient Notes
Peaches: Use ripe but firm peaches for the best flavor and texture.
Sugar: Helps preserve the jam while balancing the fruit’s natural tartness.
Lemon Juice: Adds brightness and helps the jam set naturally.
Lemon Zest: Optional but enhances the fresh citrus flavor.
How to Make Peach Jam
Step 1: Prepare the Peaches
Wash, peel, pit, and chop the peaches into small pieces.
Step 2: Combine Ingredients
Add the chopped peaches, sugar, lemon juice, and lemon zest to a large saucepan. Stir well and let the mixture sit for about 10 minutes so the peaches release their juices.
Step 3: Cook the Jam
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce to medium heat and continue cooking for 25–35 minutes, stirring often to prevent sticking.
Step 4: Check the Consistency
To test if the jam is ready, place a small spoonful on a chilled plate. Let it cool for one minute, then gently push it with your finger. If it wrinkles, it’s done. If not, cook for another few minutes and test again.
Step 5: Fill the Jars
Remove the saucepan from the heat. Carefully spoon the hot jam into clean sterilized jars, leaving about ¼ inch of headspace.
Step 6: Cool and Store
Allow the jars to cool completely before sealing. Store in the refrigerator for up to 3 weeks or process in a water bath canner for long-term storage.
Tips for the Best Peach Jam
- Use ripe, fragrant peaches for maximum flavor.
- Stir frequently to prevent burning.
- Avoid overcooking, which can make the jam too thick.
- Sterilize jars properly if planning long-term storage.
- Add a pinch of cinnamon or vanilla for a unique twist.
Variations
Vanilla Peach Jam
Stir in 1 teaspoon vanilla extract after cooking.
Honey Peach Jam
Replace part of the sugar with honey for a more natural sweetness.
Spiced Peach Jam
Add cinnamon, nutmeg, or ginger for warm flavors.
Peach Bourbon Jam
Add a tablespoon of bourbon during the final few minutes of cooking.
Storage
Refrigerator: Store sealed jars for up to 3 weeks.
Freezer: Freeze for up to 6 months.
Canned: Properly water-bath processed jars can be stored in a cool pantry for up to 1 year.
Frequently Asked Questions
Do I have to peel the peaches?
Peeling is recommended for a smoother jam, but you can leave the skins on if you prefer a more rustic texture.
Can I reduce the sugar?
Yes, but the jam may not set as firmly and won’t keep as long.
How do I know when the jam is finished?
The chilled plate test is the easiest and most reliable method.
Can I use frozen peaches?
Absolutely! Thaw and drain excess liquid before cooking.
Serving Suggestions
- Spread on warm toast
- Spoon over biscuits
- Serve with pancakes or waffles
- Swirl into yogurt or oatmeal
- Pair with cream cheese and crackers
- Use as a cake or pastry filling
Homemade Peach Jam Recipe
Ingredients
- 2 pounds ripe peaches about 6–7 medium, peeled, pitted, and chopped
- 2 cups granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest optional
Instructions
- Wash, peel, pit, and chop the peaches into small pieces.
- Add the chopped peaches, sugar, lemon juice, and lemon zest to a large saucepan. Stir well and let the mixture rest for about 10 minutes so the peaches release their juices.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to medium and cook for 25–35 minutes, stirring often until the jam thickens.
- Test the jam by placing a spoonful on a chilled plate. Let it cool for 1 minute, then gently push it with your finger. If the surface wrinkles, the jam is ready. If not, continue cooking for a few more minutes and test again.
- Remove the saucepan from the heat. Carefully ladle the hot jam into clean sterilized jars, leaving about ¼ inch headspace.
- Allow the jars to cool completely before sealing. Refrigerate for up to 3 weeks, or process in a water bath canner for long-term storage.
Notes
- Use ripe, fragrant peaches for the best flavor.
- Stir frequently to prevent scorching.
- For a smoother jam, mash the peaches slightly while cooking.
- Add a pinch of cinnamon or 1 teaspoon vanilla extract for extra flavor.
- Properly sterilize jars if canning for pantry storage.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45 kcal
- Carbohydrates: 12g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 25mg
- Fiber: 0.3g
- Sugar: 11g
- Vitamin A: 2% DV
- Vitamin C: 3% DV
- Calcium: 0% DV
- Iron: 0% DV
