Peach Jam

Peach Jam
5 users rated this recipe an average rating of 4.5
32 servings
Serving Size:
1 tablespoon
7 half-pints
30 mins
5 mins
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Peach Jam

cups sugar
cups finely chopped peeled ripe peaches (about 3 pounds)*
cup lemon juice
of a 6-ounce package (1 foil pouch) liquid fruit pectin


  1. In a 6- to 8-quart heavy pot combine sugar, peaches, and lemon juice. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  2. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  3. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.

From the Test Kitchen


If desired, place small batches of peeled and cut-up peaches in a food processor. Cover and process with on/off pulses until peaches are finely chopped.

Cardamom-Peach Jam:

Prepare as directed, except stir 3/4 teaspoon freshly ground cardamom into peach mixture after skimming off foam.

Sweet Basil-Peach Jam

Prepare as directed, except stir in 1/2 cup snipped fresh basil after skimming off foam.

Bourbon-Peach Jam

Prepare as directed, except stir in 1/2 cup bourbon with the sugar, peaches, and lemon juice.

Chipotle-Peach Jam

Prepare as directed, except stir in 2 finely chopped chipotle chile peppers in adobo sauce with the sugar, peaches, and lemon juice.

Nutrition Facts

(Peach Jam)
    Per serving:
  • 54 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 14 g carb.,
  • 0 g fiber,
  • 14 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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