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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
3.75 from 70 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 pints
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!