preserve · Preserve

How to Make Peach Jam from Scratch

Making peach jam requires just three ingredients: ripe peaches, sugar, and lemon juice. Cook them together until the mixture reaches 220°F or passes the plate test, then jar it up. The whole process takes about 45 minutes of active cooking time.

Total time: 1 hr
Hands-on: 50 min
Difficulty: Easy

Ingredients

3 pounds ripe peaches
2 cups sugar
2 tablespoons fresh lemon juice

Step by step

Prepare the peaches. Blanch 3 pounds of ripe peaches in boiling water for 30 seconds, then plunge into ice water. The skins will slip right off. Remove pits and chop into small chunks.
Combine ingredients in a heavy-bottomed pot. Add chopped peaches, 2 cups sugar, and 2 tablespoons fresh lemon juice to a wide, heavy pot. Let sit for 10 minutes until peaches release their juices.
Start cooking on medium heat. Bring to a gentle boil, stirring occasionally. The mixture will look soupy at first. Keep stirring every few minutes to prevent sticking.
Increase heat and cook until thickened. Once boiling steadily, increase to medium-high heat. Cook 20-30 minutes, stirring frequently. The jam will bubble vigorously and start to thicken noticeably.
Test for doneness. Drop a small amount on a chilled plate. If it holds its shape and doesn't run when you tilt the plate, it's ready. Or use a thermometer - jam sets at 220°F.
Fill jars while hot. Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe jar rims clean, apply lids, and process in a boiling water bath for 10 minutes if preserving.

Tips & troubleshooting

Use peaches that give slightly to pressure but aren't mushy. Overripe fruit makes watery jam.
A wide pot helps water evaporate faster, reducing cooking time and preserving fresh peach flavor.
Foam will form on top during cooking. Skim it off for clearer jam, or stir it back in if you don't mind the cloudiness.
The jam will continue thickening as it cools, so don't overcook trying to get it perfect in the pot.
If your jam doesn't set after cooling completely, return it to the pot and cook 5 more minutes.

Variations

Spiced Peach Jam. Add ½ teaspoon vanilla extract, ¼ teaspoon cinnamon, and a pinch of nutmeg during the last 5 minutes of cooking.
Peach-Ginger Jam. Stir in 1 tablespoon freshly grated ginger with the sugar. The heat mellows the ginger bite while adding warmth.
Low-Sugar Version. Use 1 cup sugar instead of 2, but add 1 package of low-sugar pectin to ensure proper set. Follow pectin package timing.
Chunky Style. Leave peach pieces larger and mash only half the fruit during cooking. Results in a more rustic texture with visible fruit pieces.

Questions

Do I need to add pectin?: No, peaches contain natural pectin, especially when slightly underripe. The long cooking time and lemon juice activate it. Only add commercial pectin if you want to reduce cooking time or sugar.
How long does homemade peach jam last?: Properly processed and sealed jars keep for 1 year in a cool, dark place. Once opened, refrigerate and use within 3 weeks. Unprocessed jam stays fresh in the refrigerator for 3 weeks.
Can I make jam with frozen peaches?: Yes, but thaw them completely first and drain excess liquid. Frozen peaches release more water, so expect longer cooking time to reach proper consistency.
Why is my jam too runny?: Either the fruit was too ripe, you didn't cook it long enough, or you used too little sugar. Sugar helps with setting, not just sweetness. Cook longer until it passes the plate test.
What if my jam is too thick?: Stir in a tablespoon of hot water while the jam is still warm. If it's already jarred and cooled, you can thin individual portions when serving.