Peach Jam is My Jam!
Since learning to make jam earlier this summer, and finding it is far from complicated, I have been a bit of a jam making machine. But I wanted peach jam. I started searching for recipes, but I was little scared off by some of the copious amounts of sugar. Also I guess peach jam is not as popular as other berries and such. However it is definitely one of my favourites.
So after considering my past jam efforts and studying proportions, I came up with my own Peach Jam recipe.
Peach Jam
- 4 Cups Mashed Fresh Peaches (approximately 4 - 5 lbs)
- Juice of 1 Small Lemon
- 1 Box of Pectin Crystals (57g)
- 4 Cups of Granulated Sugar
- 6 250ml (1 cup ) Mason Jars and fresh Snap Lids
- Prepare a canner (large canning pot) with insert and jars. Cover with water and bring to a rolling boil for 5 minutes to sanitize jars. Leave in water until ready to use.
- Place new liners and snap lids in a bowl of HOT tap water.
- Peel and dice the peaches.
- With a potato masher, mash the fruit in a single layer at a time, until you have exactly 4 cups of mashed peaches.
- Stir in the freshly squeezed lemon juice and pectin.
- Put in a large pot and bring to a boil on high.
- Add in the 4 cups of sugar.
- Boil for 1 minute.
- Remove from heat, stirring and skimming off any foam for 5 minutes.
- Pour or ladle into sterilized jars, until ¼" from the top.
- Place new snap lids on top and tighten threads until finger tight.
- Once filled, place back in the canner, making sure the jars are covered by an inch of water and boil, covered for 10 minutes.
- Remove onto a kitchen towel and leave undisturbed to set for 24 hours.
- Press the centre of the lids to make sure they are sealed, if any pop back up, store in fridge.
- Any leftover jam can be eaten immediately or stored covered in the fridge for up to week.
This is a small recipe, that results in 6 jars of jam. It is easily doubled.
This Jam Is Crazy Good
Since this jam came into my life, I have literally been baking and creating things to put it on. It is amazing and fills me with a ridiculous amount of glee, considering it’s just jam! I have made a batch of this jam twice now already, since more people needed this jam in their lives. The 1/3 of a cup that tends to be leftover at the end, seems to get itself consumed almost immediately by spoon or on bread and is always gone by morning. Just store any leftover, unsealed jam covered in the fridge and eat within the week ( I promise this won’t be a problem).
1st Place
This delightful peach jam found its way to first place in our local Home and Harvest competition (Jam category) at our last PumpkinFest
In search of more peach yumminess?! Try out my all-time favourite peach pie recipe.
Does it have to be crystal pectin or can it be liquid?
I think in order for it to be liquid pectin, it needs to be added at the end of cooking the fruit and sugar together, rather than the beginning. And would require 2 pouches (4 tablespoons) of liquid pectin to equal the one crystal packet. It likely would work this way, but I have not tried it myself 😊
I made this recipe but the canned product is thin and runny. Did I not fill the jars full enough? Can I reheat and redo the canning process to fix this?
It may take up to 24 hours for the jam to fully set. It’s best to leave it undisturbed on the counter for a full 24 hours.
I don’t understand what makes it special? Just sugar and peaches like any other recipe.
It doesn’t need to to be special to be delicious
This jam is so good! I had no idea that I would even like peach jam.
You are a peach jam convert!!
Brooklyn’s and my new favourite!
It’s definitely my fave too!!