If summer had a flavor, I’m convinced it would taste just like homemade Peach Jam—sun-ripened fruit, a splash of citrus, and a hint of vanilla all wrapped up together in a glistening jar. This easy jam recipe captures the pure sweetness of peaches at their peak, so you can savor a spoonful of summer any time of year.
Why You Should Make This Recipe
- Just five ingredients, full of flavor: Each element in this Peach Jam is simple, letting ripe peaches truly shine—with no added pectin needed.
- Perfect for beginners: Even if you’ve never made jam before, this fuss-free recipe is approachable and will have you proudly filling jars in under two hours.
- Incredible versatility: Peach Jam isn’t just for toast—it’s delicious on biscuits, swirled through yogurt, spooned over ice cream, or even as a glaze for grilled meats.
- Captures summer for months: Properly stored, you’ll have a sunshine-bright treat ready to chase away winter blues (or share as a thoughtful homemade gift).
Ingredients & Substitutions
This Peach Jam keeps things blissfully simple, using only a handful of wholesome ingredients that allow the pure peach flavor to take center stage. Each ingredient pulls its weight—whether it’s adding sweetness, tang, or that irresistible aroma—so don’t overlook their importance!
- Fresh Peaches (4 lbs., peeled, pitted, and chopped): The star of the show! Use the ripest peaches you can get your hands on for the juiciest, most flavorful jam. If peaches are ultra-soft or a bit overripe, even better—just trim off any bruises.
- Lemon Juice (from 2 lemons, about 1/4 cup): Adds brightness and natural acidity, which helps the jam thicken and preserves the beautiful color.
- Granulated Sugar (3 cups): Essential for sweetness and setting the jam’s texture. Standard white sugar works best here, but raw cane sugar is a worthy substitute if you want a slightly deeper flavor.
- Vanilla (2 tsp.): Just a splash rounds out the jam with a subtle warmth and fragrant finish—pure bliss when paired with peach.
- Salt (1/2 tsp.): A pinch subtly enhances all the other flavors, letting the fruitiness pop.
How to Make Peach Jam
Step 1: Prep and Mash the Peaches
Start by peeling, pitting, and roughly chopping your peaches—don’t worry about perfect pieces as they’ll break down. Combine the chopped peaches with lemon juice in a large, heavy-bottomed saucepot. Set the pot over medium-high heat and bring the mix to a boil, stirring frequently and mashing gently with a spatula, whisk, or even a potato masher. This helps release the juices and start the breakdown that makes jam so luscious.
Step 2: Sweeten and Set the Jam
Once the peaches are nice and soft, pour in the sugar and give everything a good stir until it’s well combined. Allow the mixture to return to a bubbling boil, then cook for 20–25 minutes, stirring often. Using a candy or instant-read thermometer, check for the “gel point”—220°F, which is when the jam will set beautifully. If you don’t have a thermometer, use the plate test: drop a small spoonful of hot jam on a frozen plate, return it to the freezer for a minute, then drag your finger through. If the line holds, and it’s gel-like, your Peach Jam is ready!
Step 3: Finish and Jar Your Peach Jam
Take the pot off the heat and stir in vanilla and salt. Carefully ladle the hot jam into 6 clean and sterilized half-pint jars, leaving a little headspace at the top. Wipe the rims, seal the jars with lids, and process them in a boiling water bath for long-term storage—or simply refrigerate or freeze your Peach Jam for immediate enjoyment. Bask in the golden color and heavenly aroma—you made real, honest-to-goodness jam!
How to Serve Peach Jam
Garnishes
For an extra-special touch, a sprig of fresh mint or a few edible flower petals (like violets or nasturtiums) make a Peach Jam jar look as vibrant as it tastes. If serving as part of a cheese board, toss in toasted nuts or fresh peach slices for a color-coordinated flourish.
Side Dishes
Peach Jam is a dream alongside warm, buttery biscuits, flaky croissants, or even simple toast. For something brunch-worthy, serve it with soft cheeses like brie, tangy goat cheese, or as a swirl atop creamy Greek yogurt. It’s a beautiful contrast to savory dishes too, like roast pork or grilled chicken.
Creative Ways to Present
Gift a jar of Peach Jam wrapped in a tea towel for a homemade present, or layer it in parfait glasses with granola and whipped cream for a sweet trifle. Drizzle it over waffles or pancakes for a vibrant, fruity topping—or use a spoonful as a glaze for barbecue, letting the jam caramelize on chicken, salmon, or pork. The possibilities are endless and oh-so-delicious!
Make Ahead and Storage
Storing Leftovers
Once opened, your homemade Peach Jam should be kept in the refrigerator—where it will stay fresh for up to two weeks. If your jars are sealed tight and unopened, they’ll last up to three months in the fridge. Always use a clean spoon to scoop out jam and keep the flavors at their best.
Freezing
Freezing Peach Jam is effortless! Spoon cooled jam into quart-size freezer bags or freezer-safe containers, leaving a bit of headspace for expansion. Label and lay them flat to freeze for up to a year—thaw overnight in the fridge when you’re ready for another taste of summer sunshine.
Reheating
Generally, Peach Jam is best enjoyed just as it is, straight from the jar. If you’d like it a bit runnier (for drizzling), gently warm a small portion in a saucepan or microwave for 10–15 seconds, stirring until silky smooth. Just be careful not to overheat, or you’ll lose that perfect consistency.
FAQs
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Do I have to peel the peaches before making jam?
For smooth jam, peeling peaches is recommended. The easiest way is to blanch them: make a small “x” on the bottom, dip in boiling water for 60 seconds, plunge into ice water, then slip off the skins. If your peaches are super ripe and the skins come off easily, you can skip blanching—just peel as you would a tomato.
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Can I use frozen peaches if fresh aren’t available?
Absolutely! Frozen peaches work wonderfully; just thaw and drain any excess liquid before starting. You may need to cook the jam a few minutes longer to reach the correct consistency, but the end result will be just as delicious.
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How do I know when the Peach Jam is done?
The most accurate method is to use a candy or instant-read thermometer and cook until the jam reaches 220°F (“gel point”). You can also use the plate or freezer test: a small dollop on a cold plate should wrinkle when you run your finger through it, indicating it’s set.
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Can I reduce the sugar in this Peach Jam recipe?
While you can slightly decrease the sugar, remember it’s important for the jam’s texture, flavor, and shelf life. Too little sugar may result in a softer or runnier jam that doesn’t preserve as long. For best results, stick close to the recipe’s quantities.
Final Thoughts
There’s something so charming about tucking away summery sweetness in a jar, and this Peach Jam recipe makes it effortless and rewarding. Whether you’re stirring it into yogurt, layering it on toast, or sharing a jar with someone special, a spoonful truly tastes like pure sunshine—so go on, treat yourself and bring a little bit of summer to your table, any time of year!
Print
Peach Jam Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr 30 mins
- Yield: 6 half-pint jars 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: American
Description
Enjoy the sweet flavors of summer with this delicious homemade Peach Jam recipe. Made with ripe peaches, sugar, lemon juice, vanilla, and a pinch of salt, this jam is perfect for spreading on toast or using in various recipes. Learn how to make your own peach jam and preserve the taste of summer!
Ingredients
Peach Jam Ingredients:
- 4 lbs. fresh peaches, peeled, pitted, and chopped
- 2 lemons, juiced (about 1/4 cup)
- 3 cups granulated sugar
- 2 tsp. vanilla
- 1/2 tsp. salt
Instructions
- Mash peach mixture: Combine peaches and lemon juice in a sauce pot. Bring to a boil on medium-high heat, stirring often with a spatula, whisk, or potato masher to help break up the peaches.
- Bring to gel point: Add sugar, and stir well. Return to a boil, and cook for 20-25 minutes or until mixture reaches 220°F, stirring often. Remove from heat. Add vanilla and salt, and stir to combine.
- Add jam to jars: Pour peach jam into 6 clean and sterilized half-pint jars, leaving proper headspace. Seal with lid, and process using the water bath canning method. You can also refrigerate or freeze for short-term use.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 25mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
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