Classic Peach Jam: Recipe & Canning Guide
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It’s late summer in Iowa when the peaches are ready for picking! To preserve the delicious sweet flavor of fresh, ripe peaches I love to make them into a jam. This old-fashioned peach jam recipe is simple and easy, and it doesn’t have pectin. In this canning guide, you can learn how to capture the essence of summer in a jar by preserving sweet summer peaches in jars all winter long.
gathering ingredients to make peach jam:
Before you begin making your homemade peach jam, you will need to gather a few key ingredients! This jam uses simple ingredients, making it an easy to achieve recipe. However, you will need quite a few peaches!
Peaches. For this recipe, you will need 6 lbs (2.8 kg) ripe peeled, pitted, and chopped peaches. When shopping, I would suggest purchasing at least 1 to 1.5 lbs (454 to 680 g) more. You may use yellow or white peaches for this recipe.
Sugar. Any granulated sugar will work for this recipe, and I would suggest using an organic cane sugar over brown sugar so that it does not alter the flavor and color of the jam. I would not suggest substituting with honey or other liquid sugars.
Bottled Lemon Juice. You will need to use bottled lemon juice at 5% acidity for this recipe to ensure that you have the right amount of acid. This will help preserve your fruit and prevent discoloration.
Butter. Butter is an optional ingredient in this recipe to prevent foaming.
tips for canning jams:
Canning jam is quite simple and one of the easiest recipes that you can make for a beginner canner! Because fruit jam is a high-acid food, it can be processed in a hot water bath canner. You can find my full instructions for using a hot water bath canner in this post.
To begin, you will want to prepare your jars, lids, and bands. Wash and sanitize everything, then place them into the canner covered with simmering water. Make your jam recipe according to the instructions. Then, fill one hot jar at a time to the correct headspace, remove air bubbles in the jam, wipe the rim of the jar, and apply the lid and band.
This jam processes for 10 minutes at altitudes of 1,001 - 6,000 feet (304 to 1,830 m).
do you need pectin?
Pectin is a naturally occurring ingredient, usually made from apples or citrus peels, that helps jams and jellies to “set up” or become thick and gooey. Most fruits have enough pectin on their own to set up into a beautiful jelly or jam when cooked to a certain temperature with the right amount of sugar. But some fruits do not have enough natural pectin to set up on their own, so they need the additional help of added liquid or powdered pectin.
Some people believe that added pectin creates an unpleasant flavor to their jam, so they try to avoid it. I truly think it depends on your preference and the type of pectin that you use!
For this recipe, you do not need pectin. Instead, you will need an instant read thermometer to gauge the temperature of the jam so that you can ensure the jam will set up properly once it begins to cool.
how to make peach jam:
Step One: Prepare your boiling water bath canner. Sanitize your jars, lids, and rings by gently simmering the jars in the canner until ready to fill and washing the lids and rings in warm, soapy water. For more information on setting up your canner, read this post.
Step Two: Place the peaches into a large heavy-bottomed sauce pot. Mash down the chopped peaches with a potato masher until they are mostly in large hunks. Then, put the pot over medium-high heat and stir in the sugar and lemon juice. Bring the fruit to a boil, lowering the heat to medium-low, and keeping the jam at a low boil. Continue to stir to prevent sticking or burning. If your jam begins to foam, you may scrape it away and discard or try adding butter to reduce the foaming.
Step Three: The jam is ready once it reaches 220° F (104° C) at sea level. The temperature will be different depending on your altitude. You can check jam and jelly altitude temperatures with this chart. Once the jam reaches the “jam stage” it is time to can!
I love peach season! I cannot wait to dive into these jars of classic peach jam this winter. This simple and easy peach jam is the perfect old-fashioned canning recipe to try! Whether you are a beginner canner or have been canning for many year, this recipe is an instant classic that you will look forward to making each year. There is nothing better than cracking open a jar of peach jam and being filled with late summer memories of picking peaches with the people you love.
xoxo Kayla
similar recipes:
Classic Peach Jam | Canning Recipe
Ingredients
- 6 pounds (2.8 kg) fresh peaches, peeled, pitted, and crushed
- 5 cups (1,000 g) granulated sugar
- 2 tbsp (30 ml) bottled lemon juice 5% acidity
- 2 tbsp (28 g) butter, optional
Instructions
- Prepare your boiling water bath canner. Sanitize your jars, lids, and rings. Gently simmer the jars in the canner until ready to fill.
- Prepare the peaches, crushing them with a potato masher until they are mostly in large hunks. This will be most easily done with very ripe peaches.
- Place all of the peaches in a large heavy-bottomed sauce pot. Place the pot over medium high heat and stir in the sugar and lemon juice. Bring the fruit to a boil and continue boiling over medium heat, stirring constantly so that the jam does not burn.
- If your jam begins to foam, and it most likely will, you may add up to 2 tablespoons (28 g) of butter to help keep the foam down. You may also choose to wait and skim the foam at the end of cooking.
- The jam is ready once it reaches the jam stage or about 220° F at sea level. To check the temperature at your altitude, please refer to the USDA publications on jam making. You may also test the doneness of your jam by placing the jam on a chilled plate. If the jam gels up, it is ready. If it has liquid that runs around the outer edges, it needs to cook longer.
- Ladle the hot jam into a hot jar, leaving 1/4-inch headspace. Poke around to remove air bubbles, wipe the rim of the jar clean with a damp towel, apply the lid and band to fingertip tight, and place the jar back into the canner. Then, repeat the process with the remaining jars filling them one at a time.
- Close the canner lid and bring the pot up to a boil. Process the jars for 5 minutes at 0-1,000 ft elevation, 10 minutes at 1,0000-6,000 ft elevation, or 15 minutes above 6,000 ft.
- Turn off the heat, remove the canner lid, and let the jars sit in the water for 5 minutes. Then, move the jars to the countertop. Check the seals after 12 to 24 hours, storing the jars without the rings to prevent a false seal. These will store for 18 or more months in a dark spot like a cellar or pantry cabinet.
