Preserving the essence of summer’s ripe, juicy peaches in a jar. That’s exactly what this peach jam recipe offers. It’s a delightful way to keep the fresh taste of summer in your pantry all year long. Whether spread on toast, lathered on a roll, dolloped on yogurt, or used as a sweet glaze, this jam is a versatile and delicious addition to any kitchen or even as a friendly neighbor gift.

The process of making jam is almost as rewarding as the delicious result. It’s a lovely way to spend a summer day. The sweet aroma of peaches will be wafting through your house all day.

Freshly boiled peach jam in open jars

What is in peach jam?

Crushed peaches

The main ingredient, providing natural sweetness and flavor


A natural thickener that helps set the jam

Lemon juice

Adds a bright acidity that helps the jam set and your fruit not brown

Granulated sugar

Sweetens the jam and helps preserve the peaches

All the ingredients of peach jam in a large pot about to be stirred

How do you make peach jam?

  • Combine all the ingredients in a large stock pot and stir until combined
  • Once the mixture is at a roaring boil, set a timer for 5 minutes, letting the mixture boil and stirring occasionally
  • While the peach jam is boiling, prepare your jars
  • Wash each jar and ring with soapy, hot water. Dry thoroughly
  • Take the lids of each jar, must be new, and boil in water for 5 minutes to sanitize. You must sanitize your lids to make sure that no bacteria gets into your jar of jam.
  • Funnel your hot jam into the clean jars
  • After you pour jam into the jar, wipe the edges of the jar clean so that it will properly seal
  • Place each jar in a boiling water bath or steam bath for 20-25 minutes
  • Remove and place on a towel to cool
  • Let the hot jars, full of jam cool for 8 hours. The jar will make a pop sound when it seals and the button on the lid of the jar will be sucked in
Peach jam at a roaring boil

How do you ensure the jam sets properly?

The key to setting jam is the right balance of fruit, sugar, and pectin, along with adequate boiling time. Lemon juice also aids in setting, by providing natural pectin and acidity.

Can you reduce the sugar in the recipe?

Reducing sugar is possible, but it may affect the jam’s texture and shelf life. Sugar acts as a preservative and helps in setting the jam. So long answer, I wouldn’t reduce the sugar, but it’s certainly a possibility to do so.

Peach jam about to be steam bathed

How long can homemade peach jam last?

Properly sealed and stored in a cool, dark place, the jam can last up to 12 months. Once opened, refrigerate and use within a few weeks.

Are there variations to the basic peach jam recipe?

Absolutely! You can add spices like cinnamon or vanilla for a flavor twist. Mixing peaches with other fruits like raspberries or apricots can also create delicious combinations.

Hot, finished peach jam about to cool and seal

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Peach Jam

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 8 hours
Servings: 10 bottles
Gather your summer harvest and make this sweet peach jam. Keep the fresh taste of summer in your pantry all year long.


  • 8 cups crushed peaches
  • 5 tbsp Pectin
  • 2 lemons (juiced)
  • 8 cups granulated sugar


  • In a large stock pot or 10 qt kettle, pour in all the ingredients
  • Turn up to medium heat and stir until everything is combined and sugar is melted
  • Turn heat up to medium high, continue cooking until mixture is at a roaring boil. Boil for 5 minutes, then turn off heat.
  • While jam is cooking, prepare the jars. Wash mason jars with soap water and dry completely. Boil new lids in a small sauce pan with water for 5 minutes to sanitize.
  • Funnel hot jam into clean jars. Whip edges of each jar clean to ensure nothing will prevent the lid from sealing.
  • Place lids on each jar and put into a steam bath for 20 minutes. Remove and let cool & seal. This will take 8 hours.
  • Ensure each jar is sealed with seal button the lid of the jar (should be sucked into the jar and not pop with pushed on). Will store in a cool pantry for up to 12 months.


Calories: 640kcal Carbohydrates: 166g Protein: 0.02g Fat: 1g Saturated Fat: 0.004g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.001g Sodium: 16mg Potassium: 4mg Fiber: 1g Sugar: 160g Vitamin A: 0.2IU Calcium: 2mg Iron: 0.3mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.