Peach Jam Recipe for Canning
A classic small-batch peach jam made with Sure-Jell powdered pectin, fresh peaches, lemon juice, and sugar. Water bath canned for shelf-stable storage or stored in the refrigerator or freezer. Yields 5 to 6 half-pint jars with a beautiful golden gel set.
Ingredients
- 4 cups peaches peeled and chopped (from about 3 pounds whole peaches)
- 1/4 cup fresh lemon juice
- 1 box 1.75 oz Sure-Jell powdered pectin
- 5 cups granulated sugar
Instructions
- Prepare your water bath canner and bring to a simmer. Wash half-pint jars and keep warm.
- Peel and chop the peaches into 1/2 to 1-inch pieces. Measure out 4 cups.
- Combine the chopped peaches and lemon juice in a large heavy-bottomed pot. Stir in the powdered pectin.
- Bring to a hard rolling boil over high heat, mashing the peaches as they soften — mash thoroughly for smooth jam, lightly for chunky. Boil for 2 to 3 minutes.
- Add all 5 cups of sugar at once and stir until fully dissolved. Return to a hard rolling boil that cannot be stirred down. Cook for exactly 1 minute, then remove from heat.
- Ladle hot jam into prepared warm jars, leaving 1/4 inch headspace. Wipe rims clean and apply lids and bands fingertip tight.
- For shelf-stable storage: Process in a boiling water bath for 10 minutes (15 minutes above 6,000 feet). Turn off heat and rest jars in canner for 5 minutes before removing.
- Cool jars on a towel for 12 to 24 hours undisturbed. Check seals. Refrigerate any unsealed jars.
Notes
Measure peaches after peeling and chopping, not before.
Add all sugar at once for proper dissolution and set.
Cook exactly 1 minute after the second hard boil — do not over-cook.
Jam looks thin when hot; it sets as it cools over 24 to 48 hours.
Do not double the batch — make two separate batches if more jam is needed.
Sealed jars keep on the pantry shelf for up to 18 months.
Refrigerator storage (unsealed jars): use within a few weeks.
Freezer storage: up to 6 months in freezer-safe containers with headspace.
For reduced sugar, use Sure-Jell for Less or No Sugar Needed Recipes.
Add all sugar at once for proper dissolution and set.
Cook exactly 1 minute after the second hard boil — do not over-cook.
Jam looks thin when hot; it sets as it cools over 24 to 48 hours.
Do not double the batch — make two separate batches if more jam is needed.
Sealed jars keep on the pantry shelf for up to 18 months.
Refrigerator storage (unsealed jars): use within a few weeks.
Freezer storage: up to 6 months in freezer-safe containers with headspace.
For reduced sugar, use Sure-Jell for Less or No Sugar Needed Recipes.