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Kaleb Wyse wearing black shirt with a tan background.

Why I Love to Make Peach Jam

I think it’s a universal truth we all hold dear: there’s nothing like a fresh peach. And we all wait patiently each summer for their arrival, whether in the grocery store, at the farmers’ market, or for me, on the peach trees across the road at my mom’s house.

With such a short amount of time to enjoy them, you have to find ways to prolong their flavor throughout the fall and winter. And preserving them in jam form is one of my favorite ways to stretch the season just a little longer.

This jam is my go-to when I want a reliable, foolproof method. It’s thick, fruity, and tastes exactly like a summer peach straight from the tree. And this method is especially great for jam beginners!

Here’s why this peach jam is so great:

Looks so beautiful ladled into a jar for gifts or pantry stocking.
Uses pectin for a foolproof, peach-filled jam each time.
So quick to cook and easy to place into jars.
The perfect way to use up slightly blemished or overripe peaches so they don’t go to waste. I hate food waste!

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

Peach Jam Ingredients

You only need 5 ingredients for this recipe:

Peaches – Ripe, juicy peaches from your tree, grocer, or farmers’ market give this jam its rich, summertime flavor.
Lemon juice – Brightens flavor and helps the pectin set properly.
Pectin – Ensures a perfect texture for the cooled jam. I always opt for the low-sugar variety so that I can use less sugar overall, which allows the fruit to shine.
Sugar – Sweetens and preserves the jam. Some is mixed with the pectin, and the rest is added after boiling.
Unsalted butter – Reduces foam during cooking, ensuring it is safe for canning.

The full amount of each ingredient can be found in the recipe card below.

Ingredients to make peach jam including peaches, sugar, lemon, pectin, and unsalted butter.

How to Make Peach Jam

There are 4 easy steps to make these pickled beets:

Step 1: Prepare the peaches – Wash and peel the peaches. Cut out any bruised or soft spots, then cut the peaches into small chunks.

Step 2: Cook the jam – In a large stockpot, combine the peaches, lemon juice, butter, and pectin with ¼ cup of the sugar. Place the mixture over medium-high heat. Stir well and bring the mixture to a rolling boil. Add the remaining sugar, stirring constantly. Bring the jam back to a rolling boil and cook for exactly 1 minute.

Stirring in peach chunks, sugar, lemon juice, and butter before cooking into a jam.

Adding additional sugar while cooking peach jam.

Step 3: Prepare the jars – Remove from heat and immediately ladle the jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean with a paper towel dipped in hot water. Add the lids and rings to fingertip tightness.

Tightening rings to jars with peach jam.

Step 4: Can the jam – Process in a boiling water bath canner for 10 minutes. Let jars cool undisturbed for at least 12 hours. Then, remove the rings to check for a proper seal before storing them in a cool, dark place.

How to Achieve the Desired Consistency

What makes this peach jam using the pectin method so simple is how easy it is to tell when it’s ready. Unlike traditional methods that omit the pectin (like my French-style blueberry jam, strawberry jam, and cherry jam), you don’t need to use a frozen plate or test the texture on the back of a spoon. With boxed pectin, all it takes is cooking the jam for the recommended amount of time, and you’ll end up with just the correct set.

Keep in mind, the jam may look a bit runny while it’s still hot, but it thickens beautifully as it cools.

Tips For the Perfect Peach Jam

Use ripe, freestone peaches – They’re easier to prepare and have more flavor.
Prep ahead – Get your jars sterilized and your water bath set up before the jam finishes cooking. Having everything in place makes the canning process seamless and helps everything go more smoothly once the jam is ready.
Watch for the rolling boil – This is key for the jam to thicken the way it should. A rolling boil is a boil that cannot be stirred down, no matter how much you stir it.
Remove the foam – As the jam cooks, you may notice a light, foamy layer on top. Even with the butter helping to reduce it, some foam can still appear, and since it isn’t safe to can, it’s important to skim it off before filling the jars.
Check for set – If you’re concerned that the jam isn’t thick enough, chill a plate in the freezer and dollop a spoonful of jam on it to test firmness. But, this pectin method should result in a thick consistency with the correct steps.

A piece of toast with peach jam and butter on a plate.

Follow These Tips

Proper Preparation & Storage

Canning method – After your jars have finished processing in a water bath canner, make sure to check that each one has sealed properly. A sealed jar will have a lid that’s slightly indented in the center. It’s also a good idea to remove the metal rings once the jars are cool, as this helps confirm that the seal is secure and not being held in place artificially by the ring. If any jar hasn’t sealed after 12 hours, don’t store it on the shelf at room temperature. Instead, pop it in the fridge and use it like a refrigerator jam. For the jars that do seal, store them in a cool, dark spot. They’ll keep well for at least a year.

Refrigerator method – If you’re skipping the canning process, you can keep the jam in the fridge instead. Just know that this recipe yields 6 jars, so be sure you’ve got the space. Stored cold, the jam should stay fresh for 3-4 weeks.

Freezer method – This jam also freezes beautifully. Just spoon it into freezer-safe containers and stash them away for up to 3-4 months. When you’re ready to enjoy a jar, thaw it in the fridge and use it within a few weeks.

Ways to Use Peach Jam

There are so many ways to use this peach jam, and I’m sure you’ll come up with your own. Here are some of my favorite ways:

Use it in a PB&J sandwich, but swap out the traditional strawberry jam for this peach jam instead.
Swirl it into yogurt or dollop on top of hot oatmeal.
Pair it with cream cheese on top of toasted bread.
Spoon it on top of pork tenderloin or use it as a dip for chicken or shrimp.
Use it as part of a spread for crackers or cheese on a charcuterie board.
Add a tablespoon to a glass of champagne for a bellini-like drink.

More Jam Recipes

Blueberry jam – another pectin method with a different summer staple
Slow cooker pear butter – a simple and smooth spread
Strawberry jam – the classic that everyone loves, made with pectin
Rhubarb butter – a balance of sweetness and tart
No-pectin strawberry jam – for those who want a jam with a bit thinner texture

Have I Convinced You to Make This Recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Peach Jam (Pectin Method)

By Kaleb

5 from 1 vote

This foolproof peach jam recipe uses pectin for a consistency that showcases ripe peaches. With just a few ingredients, it's the perfect way to preserve this summer fruit staple.

Prep: 30

Cook: 13

Bath Time: 10

Total: 53

Servings: jam jars (about)

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Equipment

Ingredients

▢ 4 ½ cups peeled and chopped fresh peaches (about 4 lb)
▢ 3 cups granulated sugar separated
▢ 1 box (1.75 oz) Sure-Jell less sugar pectin (see notes)
▢ ½ tsp unsalted butter
▢ 2 tbsp fresh lemon juice

Instructions

Prepare the peaches: Peel the peaches and slice them into quarters. Chop each quarter into small pieces and measure the fruit for 4 ½ cups total. Have 2 ¾ cups of the sugar measured out into a separate bowl so it's ready when it's time to add to the mixture.
4 ½ cups peeled and chopped fresh peaches (about 4 lb)
Cook the peaches: In a small bowl, combine the package of pectin and ¼ cup of sugar and mix together. Pour into a heavy-bottomed kettle with the peaches, butter, and lemon juice. Heat the mixture while stirring. Allow the mixture to come to a rolling boil, which is a boil that does not cease when stirring, 8-12 minutes. When the peach mixture is at a rolling boil, add the remaining 2 ¾ cups of sugar. Allow the mixture to come back up to a rolling boil. Once boiling, time it for exactly 1 minute.
3 cups granulated sugar, 1 box (1.75 oz) Sure-Jell less sugar pectin (see notes), ½ tsp unsalted butter, 2 tbsp fresh lemon juice
Fill the jars: Ladle the peach jam into sterilized jars, leaving ¼ inch of headspace. Clean off the rim of each jar to ensure none of the jam interferes with the jar's sealing. Place a prepared lid and ring on each jar. Tighten to fingertip tightness.
Water bath the jars: Lower the jars into a prepared water bath canner fitted with a rack. Bring to a boil and boil for 10 minutes. Then, remove the jars from the canner and set them on a cooling rack. The jars should seal quickly. Allow them to cool for 12 hours before checking the seals.

Video

Notes

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

This recipe uses Sure-Jell for recipes with less sugar. This means that the Sure-Jell has been formulated specifically for use with recipes that require less sugar. If you want to use the original Sure-Jell, use 4 cups of peaches and 5 ½ cups of granulated sugar rather than the amounts listed above. See Sure-Jell’s recipe for specifics.