How to Make Peach Jam

Peaches are one of my family’s favorite fruits. Fortunately for us, peaches grow extremely well in our area and we are able to get our hands on them easily. The peaches here in our valley are wonderful and can be used to fill our pantry with lovely delights. I enjoy the sweetness of peaches and love using them to make great-tasting peach jam.

peach jam

Preparation of Canning Equipment

Start by preparing your boiling water bath canner with enough water to cover 8 half-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat.

Now that your equipment is ready, it is time to start making jam.

Making the Peach Jam

Blanch peaches

Blanch and peel about 2 pounds of peaches.

Place the peeled peaches in salt water (1/4c salt in 1 gallon of water) to keep from turning brown.

chop peaches

Pit and chop 4 cups of peaches.

add all ingredients except sugar

Mix the peaches with 1/4 c lemon juice, 1/8 teaspoon of ginger, and 2 tablespoons of pectin in a large pot. If you want to reduce foaming add 1/2 teaspoon of butter.

bring to boil

Bring the mixture to a full rolling boil on medium-high heat. Stir regularly.

add sugar

Add 7 cups of sugar.

boil 1 minute

Return to a full boil for 1 minute.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace.

Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

cool jars on the counter

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at our canning basics videos.