Fresh Peach Jam

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply SatedFresh Peach Jam is my gift to you. Not only for today, but every day from now until eternity.  No, no – it’s okay! Don’t even think about returning the favor; just pretend it’s your birthday.

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

For the past fifteen years, I have bought the best peach jam in the world, from my favorite booth, at my city’s farmer’s market. Two very sweet women sell their wares out of the booth, and everything they make is made with homegrown vegetables and fruits – the freshest produce summer has to offer. My favorite canned good they sell is peach jam made with peaches grown in their own yard. It is full of the peachy, juicy vibrancy of a fresh-plucked peach, and it is phenomenal. It is a seasonal treat and I look forward to eating it every summer.


Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

Jeff and I went to the market last Saturday, and the top item on my list was fresh peach jam. I was almost giddy as I made my way to the jam booth with the hope of purchasing all that was available. I was crushed when one of the women said “I’m so sorry, but our peaches won’t be ready until next week.” I walked away with no jam, but I did walk away with something better – the recipe. Thank you peach jam lady! I will be forever in your debt.


Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

I am not a “canning” expert. I made strawberry preserves once in 1977 and I make amazing apple butter every other year (or so).   If I can make Fresh Peach Jam, you can, too, and you will be so happy you did. If you have questions not addressed in this post, I recommend researching a couple of “canning 101” sites to learn all you can. It isn’t difficult, but there are important steps to follow and a few tools that make canning easy.


Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

I purchased Ball’s Home Canning Utensil Set the first year I made apple butter. It has been invaluable to me. The set includes a jar lifter for lifting jars in and out of boiling hot water; a lid wand for retrieving metal lids that fall to the bottom of the canner or pot; a funnel for easier filling of jars and a bubble-freer-spatula for setting loose any air bubbles that form in the jars after filling. The other two items needed are a canning pot (or very large, deep pasta pot or similar stovetop pot) and canning or jelly jars and lids.

The process for making Fresh Peach Jam is relatively simple, and here are the abbreviated steps:

  1. Wash and sterilize jars & lids.
  2. Peel & dice peaches.
  3. Combine jam ingredients and cook peach jam.
  4. Fill jars with peach jam.
  5. Seal and sterilized jars with peach jam in a boiling water-bath.
  6. Let jam cool, then label.
  7. Eat Fresh Peach Jam on anything & everything you want to eat.

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

I’m happy to report the first bite of my Fresh Peach Jam proved to be as tasty and perfect as jam from the farmer’s market. This weekend I’m making another batch. Upon second thought, I better make a double batch.  I know my kids will be putting their dibs in after they read this post.

So there you have it – Fresh Peach Jam lady’s gift to me that I have now regifted to you.


Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

Enjoy – now until eternity!

You might have noticed my love of peaches. If you aren’t familiar, here are several scrumptious Simply Sated examples proving how deeply my love . Grilled Peach & Pepper Jack Pizza, Peachy-Keen Grilled Peaches, Peach Bourbon Baby Back Ribs, Rustic Peach Tart and the pièce de résistance, my famous Peach Shortcake.

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated
3.77 from 39 votes

Fresh Peach Jam

This peach jam is absolutely delicious and tastes just like fresh peaches. It has chunky peaches and a consistency thinner than most store-bought peach jams. It is fantastic served as jam or on pound cake, ice cream or a sauce for pork or chicken.

Course Jam / Jelly / Sauce
Cuisine American
Keyword peach jam
Prep Time 20 minutes
Cook Time 10 minutes
canning time 30 minutes
Total Time 25 minutes
Servings 4 1/2 cups or 9 (1/2 pint) 8 oz jars
Author Susie Gall


  • 3 pounds peaches about 12 peaches
  • ¼ teaspoon table salt or fine sea salt
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon unsalted butter to prevent foaming
  • 1 packet liquid pectin
  • 4-6 cups sugar depending on the sweetness of the peaches


  1. Directions:
  2. Prepare jars and lids according to manufacturer’s directions.
  3. __________________________
  4. To peel & prepare the peaches:
  5. Fill a large mixing bowl with ice water and set aside.
  6. Bring water to boil in a large pot then turn the heat to simmer.
  7. Score the bottom or pointed end of each peach with an x-shape just deep enough to cut through the skin.
  8. Submerge the peaches in the simmering water for 1 minute or until the skin slightly pulls away from the scored end.
  9. Remove the peaches from the hot water and immediately plunge them in the iced water to cool. This cooling method will prevent the peaches from becoming mushy.
  10. Pull the peach skins off from the cut ends of the peaches. If the skins don’t easily remove, place the peaches back in the water and simmer a little longer.
  11. Cut peeled peaches in half, remove the pits and dice the peaches.
  12. ____________________________
  13. For the jam:
  14. Combine peaches, salt, lemon juice, butter & pectin in a medium saucepan.
  15. Mash peaches with a potato masher (2-3 mashes) but leave almost all peaches diced.
  16. Bring the peach mixture to a rolling boil (ie: continuous full boil) while stirring.
  17. Add sugar, stir and bring the peach mixture back to a rolling boil - stir continuously.
  18. Continue boiling the mixture for 1 minute while stirring.
  19. Remove from the heat and skim off any foam from the top of the jam.
  20. ____________________________
  21. To “can” the jam:
  22. *Note: The jam can be placed in sterilized jars at this point, cooled and refrigerated if eaten within 3 weeks. If not eating within 3 weeks, follow the water-bath, canning directions below.
  23. First, fill a large soup pot or canning pot with enough water to cover jars by 2-inches. Cover and bring to a boil over high heat.
  24. Ladle the peach jam into sterilized jars - leave ¼” space from the top of the jar.
  25. Wipe off jar rims with a clean cloth or paper towel.
  26. Cover jars with 2-part canning lids and screw the lids on tightly.
  27. Once the water comes to a boil, carefully place jars in the canner, place the lid back on pot and bring the water to a simmer.
  28. Simmer the jam-filled jars for 5 minutes or more depending on the altitude (check the altitude chart on the canning jar box.) In Missouri, the boil time is 5 minutes.
  29. Remove jars and allow to cool for 24 hours on a towel-lined countertop.
  30. At this point, leave them alone – do NOT retighten the metal bands on the lids.
  31. If using metal lids, you will hear a “ping” and the seal will be slightly indented when the lids are successfully sealed.
  32. After 24 hours, check the seals on each jar of jam and, if needed, tighten the bands. The seal should be slightly indented. To test for a good seal, slightly press on the seal, if it springs back, that jar of jam does not have a proper seal and refrigeration is needed.
  33. Enjoy!

Fresh Peach Jam - this classic jam is bursting w/fresh peach flavor. Quadruple the recipe to enjoy the just-picked peach goodness all year. Simply Sated


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    Oh YES...count me in on this recipe. Love Peach everything about this recipe. Awesome!!! Oh Yes!! Thank you for the fabulous gift!!!!
    Made my forst batch of peach jam today. Hope it turns out good. The recipe was very easy to follow. Thanks for the pictures. They are a great help. If this works I foresee more Jams in my future.

    Kallie Tolley
    thank you sooo much for the recipe! Just finished making it and it tastes amazing. So excited to be able to open one in the middle of winter and have a taste of summer.

    Amanda Williams
    I made this jam and was surprised on how much it made. I am not sure if I did something wrong, however I have never made jam before but thought this looked amazing. It's a really light peach flavor and didn't set as much as I thought it would. For my first time making jam though I would say it was successful, I always default to raspberry or strawberry jam so it's a nice change. Is there anything I should do next time to get a little more punch of peach flavor instead of it being so light? Thanks so much for this recipe!
    So delicious! This recipe came out perfectly and I loved the step by step instructions for each portion of the process. All jars sealed properly!!

    Love this easy recipe! I made this jam last year and will be making it again tomorrow!
    Do you have to elevate jars in the pot when doing the water bath method?
      Susie Gall
      Thank you for asking, Sheila. No, it isn't necessary to elevate the jars in the water bath.
    Marsha Burns
    Made this today! Delicious!

    Just made my second batch and this recipe is great!I feel i should point out one thing however. When canning at home you should only ever tighten bands to finger tightness. You want some of the air to escape while processing to ensure a good seal. You should only tighten the bands further after the jars have completely cooled.

    Donna Reasonover
    The best peach jam ever! This will be my go to recipe from now on. Thank you for sharing this with us.
    Connie Ramirez
    Don’t understand the amount of peaches. Can y put in cups?
      Susie Gall
      I'm sorry the amount of peaches was unclear. I have recently transferred to a new recipe card on my site, and it will take awhile to check all recipes. With that said, the answer to your question is 3 pounds (approximately 12 medium-large peaches). Thank you for pointing out the error and thank you for visiting Simply Sated.
    Cathy L Johnson
    THE Ball pectin I bought has 2 three ounce PACKS In the box. Do I use just one 3 ounce Pack or both of them?
      Susie Gall
      Hi Cathy and thanks for asking. If using liquid pectin, one packet should be used. If using powdered pectin, 2 tablespoons should be used. Also, be sure to follow directions closely and bring the peach mixture to a full boil both before and after adding the sugar. Thanks for stopping by.
    I might have missed this, but can you tell me how many half pint jars this will make? Thanks so much!
      Susie Gall
      Hello Maranda, this recipe makes 9 (1/2 pint) jars or about 4 1/2 cups. Thanks for stopping by.
    Excited to try this one! quick question-Id like to use frozen peaches I already diced and have in the deep freeze by the cup. Any idea how many cups (or approximate weight) of peaches I should take out and thaw to do it this way? Im assuming your 3 lbs is the weight of the peaches before pitting and peeling correct? Thank you! This looks Amazing!:-)
      Susie Gall
      Hello Dorothy, You are correct about peaches. 3 pounds is the weight before peeling and pitting. A good estimate for the amount of frozen peaches would be 6-7 cups. I haven't made the peach jam with frozen peaches, but I'm sure they can be used (if the peaches are unsweetened before freezing). Other than that, I would suggest you search the internet for more information. Good luck and please let me know how it turns out. Thanks for stopping by.
        Thanks so much! I'm excited that I finally found the perfect use for last year's harvest from our peach tree! Your recipe sounds Amazing!
      Anne Jovanovich
      Or 1.4 kgs. For Canadians. Thanks for this recipe 🇨🇦 Will make this soon.
    Love the aimplicity of this. Im just ready to put into jars and it seems really runnY. Does the jam set up more aFter the water bath?
      Susie Gall
      Hello Sarah, Let me say first, I'm sorry I don't know more about canning. I do know I love this recipe even though it has turned out runny for me at times. My family loves it runny-ish and set. I have found if that happens, the jam does (usually) set up a little more after a few days and after refrigerating. I refrigerate a couple of jars (at a time)prior to opening and that usually helps it the jam is runny. Thanks for asking. I'll keep my fingers crossed for you:-) I think you will love the flavor anyway - just be ready to catch it if it runs off your toast.
    I made the jam today, how long will it take to set? It's still runny.

      Susie Gall
      Hello Kristen, I'm so sorry the jam has turned out thinner than expected. I'm the first to admit I have canned very few foods in my life, and cannot figure out why it turns out thick one time and thin the next. I suppose it could happen due to the juiciness of the fruit used, the total time cooked and the pectin?? I have researched the problem and haven't solved it to my satisfaction. The last batch I made was runny the first week and then thickened. I also refrigerate the jam before using. None the less and no matter how runny, I STILL LOVE it. This jam is full of bright, fresh peach flavor (and peaches) and it is delicious on toast. If you figure out the problem, please let me know - I learn something new about cooking every day and value my readers comments. Have a great day.
    sharon hankins
    I followed your recipe's amount of sugar (2-4 cups, depending on the sweetness of the fruit). I was working with really sweet peaches, so I used only 2 cups. My efforts produced only 5 half-pints and it's runny. In reading through the pectin insert, the maker suggests I use 4 cups of finely chopped fruit to 7 1/2 cups of sugar to their one pouch of liquid pectin. I should have followed their instructions :( This particular brand (certo) indicates, too, that they have a pink package of liquid pectin that may be used with low- or no-sugar recipes. Ah, and learn. I hope my comments help someone else.

      Susie Gall
      Hello Sharon, thank you so much for your input. I'm so sorry your jam turned out too runny. This jam is a little thinner than most, but it should not be runny. I had the same experience one time when making my peach jam, and I have made it over the past several years. (I know this doesn't address the issue, but it was delicious anyway - I just refrigerated a jar of it the night before needing; it was still a little thin, but delicious.) I like jam that isn't too sweet and one in which the fruit flavor shines, so I used reduced sugar in this recipe. I think your advice on using low-sugar pectin is a great idea and will do a test run. If it doesn't turn out too thick, I'll make a recipe adjustment. Thank you again for letting me know and have a great day.
    Orange Creamsicle Granita-made w/freshly squeezed orange juice, a touch of sugar & vanilla ice cream. It's even better than an ice cream truck Creamsicle. Simply Sated

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