Peach Jam

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Yield: 8half pints
  • About This Recipe

    “A bite of summer on toast.”

    Ingredients

  • 5lbspeaches
  • 3teaspoonslemon juice
  • 5cupssugar
  • Directions

  • Wash, peel, pit and chop peaches-you want 10 cups.
  • Place all ingredients in a large glass bowl and let stand for 1 hour.
  • Transfer to a large stainless or enamel pot.
  • Bring to a full boil.
  • Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
  • Remove and skim off foam.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes.
  • Reviews

  • “This is one of the easiestand best recipes that it my honor to have in my book.The family thinks that I stood over a stove for an entire day. Little do they know.”

  • “Couldn’t have been simpler!A few months ago, I was given a TON of peaches.I peeled, sliced, and froze 7 quarts of them.When I ran across this recipe, I thawed and drained them.I used 12 Cups of thawed peaches, 4 Cups of sugar, and 3 1/2 tsp. of lemon juice.I followed the directions as written.I canned them all in 1 cup jam jars, and have been enjoying it on toast and even figured out a sweet and sour sauce we love with it!Thanks!I’m sure I’ll be making more next summer.”

  • “Great and easy way to use up peaches.Had trouble getting it up to temperature.Added 2 more tablespoons of lemon juice.Thermometer still did not seem to be rising high enough, but the sheeting test indicated it was ready.Did not process sealed jars in a water bath, as my (very old) BH&G canning book said it is not necessary.Just turn jars upside down for several seconds before setting them to cool.I will use this recipe whenever I want to make peach jam.Thanks!”

  • “This was one of two recipes I tried my first time out canning anything.Super easy!After reading reviews, I did add 1/2 an envelope of pectin to the recipe, which helped, especially since I cut the sugar called for.I only used 3 lbs of peaches and cut the sugar to 2 1/2 cups, which was plenty sweet for me.I really liked this recipe and had so much fun with my first canning experience, I’m trying to think of more things to do!”

  • “I loved this recipe.Very simple ..I did decrease the sugar amount to 3 cups, 2 cups and one batch I made with splenda for my diabetic Father. They all turned out wonderful.My favorite was making with 2 cups sugar.Peaches are so sweet to begin with and this recipe just lets that natural flavor come through.Thank you!”

  • “This never jelled for me – wah. I had added a few more peaches and I thought the right amount of sugar, but I boiled it for more than an hour and it stayed at 200 degrees F. I finally gave up and added 1/2 t. cinnamon and 1/4 t. nutmeg along with 1 t. vanilla, canned it (my first attempt at canning, fun, but time consuming!) and labeled it “Harvest Peach Jam* (*/syrup). It’s *almost* jam consistency but not quite. Also, maybe I’m just a lazy cook but this was not a quick and easy recipe, it probably took me 4 hours from start to finish, not including the 1 hour sitting time! Oh, definitely boil the peaches for 1 – 2 minutes then cool in ice water before peeling. Helps a ton. I may try this again someday… hope to have a better result!”

  • “Excellent recipe!!! Was very easy to make and it turned out great.I used splenda instead of sugarand it worked just fine.”

  • “When I find a recipe that is this easy, yet yields such great results, I have to give it a 5 star. I found it very helpful to have a time frame included for the jam to reach the gel point. I also like the fact that I could probably scale this recipe up or down a bit quite easily (unlike pectin recipes where you have to use *exactly* the quantities they tell you to).”

  • “Two words, Di: “YOU ROCK!”I’m always looking for a good non-pectin jam recipe (I make a lot of jam and the price of pectin kills me).However, when recipes just state “cook to jell point” I get nervous.I’ve made both fruit “syrup” and fruit “paste” because I either didn’t cook the jam long enough or I cooked it too long. :sigh:This recipe dares to give a set time and my jam came out PERFECT.Oh!and I also loved that this recipe calls for twice as much fruit as it does sugar (unlike pectin recipes which have more sugar than fruit).I can actually taste more peach then sugar.Yeah for Di!”

  • “This recipe is good BUT waaaaay too much sugar. I took the advice of another review and added 2 cups to start instead of the 5. Once I tasted it, it was still a little sweet but really good. I’m glad I didn’t add the full amount, I most likely would have had to throw it all out.The canning process was pretty easy. When you pour the liquid/peaches into the jars, it seems as though it’s too watery. Not to worry! It WILL set. Overall a great recipe and I will definitely use it again.”

  • “This was fabulous!
    I’ve been wanting to try my hand at jam making, and after purchasing some delectable peaches at the farmer’s market, I finally bit the bullet and did it! I made as directed, and it was much easier (though a good bit of work involved) than I thought, and in the last couple of weeks, I’ve made this peach jam, as well as strawberry, blueberry, cherry, and kiwi jams, apple-grape jelly, peach butter, canned two batches of peaches, and made pickles and even a batch of taco sauce (I’m on a canning roll now); thanks for getting me started!”

  • “This turned out perfect!This is the first time I made jam, so I was a little nervous.I only had 5 cups of chopped peach, added 2 1/2 cups sugar (probably would have been good with just 2 cups).It took about 30 minutes to reach jell.Great recipe!”

  • “Well, unfortunately, I’m among those who had problems with the gelling. I cooked two batches, both 30 minutes each and hoped that it would set, but the next day, it didn’t really set. I’ve made raspberry jam without pectin before and have hit and miss success with it gelling to the right consistancy but it is easier to tell when it sheets off the spoon because it isn’t chunky like the peach jam. I like the idea of it being more natural (without added pectin) but wish the results were more consistant. The flavor is great though! But yeah…it was alot of work and time from start to finish between the two batches and 20 jars.”

  • “This was a really easy recipe to throw together and I love that!I have a huge box of peaches that I’m trying to use.I did add a vanilla bean (scraped) and it’s so good.I love the little flecks from the vanilla seeds.It is a bit on the sweet side for my taste.Next time I will try less sugar.I added a bit more lemon juice to try and make it more tart and that helped some.Overall a great recipe and I love that it doesn’t have pectin.”

  • “I added a touch of other flavors to mine, and did a smaller batch, as that’s what I needed to process (for lack of freezer space).My first time doing cooked-down jam and it was spectacular!I am excited to pull more puree out of my freezer for another batch!YUM!”

  • “For all of the rave reviews I expected better results. I made two separate batches and ended up with peach “soup” rather than jam. I cooked the first batch (at a full boil) for 45 minutes and 60 minutes for the second batch with the same result…no jelling. While this recipe calls for less sugar than some recipes, it was still waaay too sweet. It’s back to low-sugar freezer jam for me.”

  • “This is a great, easy recipe and I love that it doesn’t need pectin. Thanks!”

  • “This jam is great.Took to a family visit got rave reviews.My brother called last night to say he opened his and loved it.He saidsend more.. Thanks for a great recipe.I’m making more today.Ronnie”

  • “Great recipe, with a wonderful fresh peach flavor, though it was a little too sweet for my tastes. This was my first attempt at jam and I chose this recipe because of the great reviews and that it didn’t use the fruit pectin. Since I didn’t have much experience I wasn’t exactly sure of when it reached the gel point. I let it cook for an additional 5 minutes and it seemed about right. We will be enjoying this all winter long. Thank you!”

  • “I made this yesterday. I’m a novice at canning and making jams and preserves. This was pretty straight forward and easy to do. I did have to cook mine about 40 minutes to get it to the gelling stage, but other than that it pretty much went as stated in the recipe. Per another reviewer I did add the butter and noticed a big improvement with the foaming action. I also added 1 teaspoon of pure vanilla extract. I got seven 1/2 pint jars out of the recipe. It is just delicious and DH was eating it off of a spoon this morning and just had some on his ice cream. Very easy and very good!”

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