Classic Peach Jam

Nisrine Idrissii

A sweet, small-batch peach jam made with ripe peaches, lemon juice, and pectin. It sets to a perfect spreadable texture with bright, true peach flavor and no long cooking times.

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Prep Time 20

Cook Time 14

Total Time 33

Servings: 6 jars

Calories: 40

Ingredients Equipment Method Notes

Ingredients

3 to 3.5 lbs ripe peaches about 8 medium, peeled, pitted, and chopped/crushed to make 4 cups
1/4 cup fresh lemon juice from 1 to 2 lemons
1 box 1.75 oz powdered fruit pectin
4 to 4.5 cups granulated sugar
1/2 tsp butter optional (reduces foaming)

Equipment

large, heavy bottomed pot
potato masher
5 to 6 half pint canning jars with lids
wide funnel
wooden spoon
small plate
Large pot

Method

Sterilize jars in simmering water; keep hot until ready to fill
Peel, pit, and chop peaches; toss with lemon juice to prevent browning
Crush peaches with a potato masher to make about 4 cups
Combine crushed peaches and lemon juice in a large pot; stir in pectin (and butter, if using)
Bring to a full rolling boil over high heat, stirring constantly
Add all the sugar at once; stir until dissolved
Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly
Remove from heat and skim off foam
Test for set using the chilled plate method
Ladle hot jam into jars, leaving 1/4 inch headspace
Wipe rims, seal with lids, and process in a boiling water bath for 5 to 10 minutes (or cool and refrigerate/freeze if not canning)

Notes

Use ripe, fragrant peaches for the best flavor. Do not reduce the sugar without switching to a low or no sugar pectin, or the jam may not set.

Two smaller batches set more reliably than one doubled batch. Properly sealed jars keep in the pantry up to a year; once opened, refrigerate and use within 3 weeks.