Fresh Peach Jam

Since Dustin and I moved to Austin, we have wanted to visit this little town called Fredericksburg, Texas.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

Fredericksburg is a small town deep in Texas Hill Country and is known for its peaches (as is its neighboring town, Stonewall).

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

With my parents visiting us for a week, we thought it’d be neat to make some homemade peach jam together.   Over the years, we have all made homemade jam, including strawberry jam and blackberry jam.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef
Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

So, not only did fresh peach jam sound amazing, but it also gave us an opportunity to visit Fredericksburg again. Yay!

That town is so darn cute — we couldn’t stand it. We both agree we already need to go back again. I’d like to do a post on it one of these days.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

What’s not to love about a cute little country town that has “Fresh Peaches” signs posted everywhere? It’s like a rule or something: fresh peaches = happiness. Visiting Fredericksburg even reminded Dustin and me how much we would love to live out in the country and run a vineyard or farm.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

Who knows – maybe we can make that dream a reality one of these days.

Making homemade jam is super fun and rewarding. Be prepared for it to take some time, but enjoy your time. Homemade jam will last you for the whole year and can also make great gifts to share with friends and family.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

Our friends absolutely love it when we show up with a jar or two of tasty jam. What an awesome gift, right?

When buying fresh fruit for your jam, don’t worry about how it looks – just how it tastes. We even ask for the “ugly” ones because they’re usually cheaper.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef
Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

We also learned the proper technique for how to peel a peach.  To peel a fresh peach, blanch for 45 seconds in boiling water, then remove and place in ice cold water for 1 minute.  Using a sharp paring knife, make a criss-cross slit at the bottom of the peach to create a place to insert the knife blade.  Gently grab the skin between your finger and the knife blade and remove the skin. Trust me — this works wonders.

Fresh Peach Jam recipe and images by Lacey Baier, a sweet pea chef

As far as what tools to use, I’ve put links to what you’ll need for the job in the directions. Have fun!

Fresh Peach Jam
Prep time
Cook time
Total time
This makes a delicious peach jam from fresh peaches. Perfect for the summer!
Recipe type: Easy
Serves: 4 pints
  • 4 cups (about 3 lbs.) fresh peaches (we used a combination of Stonewall white and yellow peaches)
  • ¼ cup (about 2 lemons) fresh lemon juice
  • 7½ cups sugar
  • 1 pouch Sure-Jell Certo Fruit Pectin (liquid fruit pectin)
  1. Fill a Canner half-full of water and bring to a simmer over medium-high heat.
  2. Wash Mason Canning Jars, Lids and Bands in hot, soapy water and then rinse with warm water. Add jars, screw bands and lids to simmering water. Let stand in hot water until ready to use. Drain well.
  3. Remove the skin from the peaches by blanching for 45 seconds in boiling water, then removing and placing in ice cold water for 1 minute. Using a sharp paring knife, make a crisscross slit at the bottom of the peach to create a place to insert the knife blade. Gently grab the skin between your finger and the knife blade and remove the skin (see photos above). Once skin is removed, remove the pits. Finely chop the peeled, pitted peaches.
  4. Measure 4 cups finely chopped peaches and cook over medium-high heat in 6- or 8-quart saucepan. Add lemon juice to the peaches and stir to combine. Add sugar to saucepan and stir to combine. You may add ½ tsp. unsalted butter to reduce the foaming if you wish.
  5. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectin pouch quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Be careful not to let mixture boil over. Remove from heat and skim off any foam with a metal spoon.
  6. Ladle mixture into the prepared, cleaned jars. I really recommend using a Wide-Mouth Funnel to easily ladle mixture into jars. Fill each jar to within ⅛-inch from the top. Wipe the jar rims and threads and cover with 2-piece lids. Screw bands on tightly and place jars on elevated Canning Rack in canner. Lower rack into canner so that water covers jars by 1 to 2 inches. If more water is needed, add boiling water. Cover and bring to gently boil for 10 minutes. Remove jars using a Jar Lifter and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of the lid with your finger. If lid springs/pops back, it is not sealed and that jar will need to be refrigerated.
  7. Let stand at room temperature for 24 hours. Store unopened jam in a cool, dry, dark place for up to 1 year. Refrigerate opened jams for up to 3 weeks.


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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

37 comments… add one

  1. Jen June 16, 2011, 7:10 am

    I can’t wait til our local Niagara peaches start showing up in the market. Your gorgeous jars are making me want to make some jam of my own!

  2. Charissa June 16, 2011, 10:28 am

    How cool! Peach jam is my absolute, favourite jam in the world…someday I’m going to be all ambitious like you and make my own…until then, I’m inspired.

  3. NanaBread June 17, 2011, 10:09 am

    Your post takes me back to when I was a child, when my mother made homemade jellies and jams each summer. On jelly day, she’d make loaves of homemade bread, and serve us “jelly foam” sandwiches as she scraped the bubbles off the top of the jam. Oh, the memories! Nothing beats homemade jam made from fresh summer fruits.

  4. katie @ the hill country cook June 17, 2011, 11:04 am

    wait, wait, wait Lacey WHEN did you move to Austin? Did I always know this and it just never clicked???!!!! We need to meet up! Share recipes and photography tips or SOMETHING!!! A food blogger friend close to me OMG!!! :D

    1. lacey - a sweet pea chef June 17, 2011, 12:26 pm

      Hahaha, Katie! We moved about 6 months ago from San Diego :)

      I would LOVE to meet up and embrace the Austin food blog world! Heehee.

  5. Cindy Lou September 19, 2011, 7:01 am

    Fortunately for me, your jam recipe (and peeling hints, which my mom had told me about, but I just couldn’t remember) showed up when I dogpiled Fresh Peach Jam. I will make several different recipies and let you know our favorite! One of them is a “peach melba” with raspberries and I so love rassies. Thanks for this post Sweet Pea!

  6. Kate Sandberg September 27, 2011, 8:06 pm

    My husband’s favorite is peach jam, unfortunatly he hasn’t had it since he was a young boy, sitting at his Grandma’s. She used to make more peach jam then anyone could handle but it was always gone within a few months. I know I wont be able to fill those shoes, but I’m hoping to help bring back some wonderful memories. I cant wait to try your peach jam recipie!!!!

  7. kate September 29, 2011, 2:47 pm

    Have you ever doubled this receipe? I know a lot jam receipes tell you to not double it.

  8. jess January 7, 2012, 12:43 am

    just made this. tastes as good as it smells easy enough to follow recipe for someone that hasnt made jam before

  9. Dianna July 3, 2012, 1:28 pm

    Just made your jam yesterday evening and very excited! I had the kids sample what I couldn’t jar and they loved it!!! I am a little scared…..the jam doesn’t seem completely set. It still seems liquidity… quite hasn’t been 24 hrs. Any suggestions?

    1. lacey - a sweet pea chef July 7, 2012, 11:23 pm

      Hi Dianna,

      It’s really the luck of the draw if the jam doesn’t want to set completely. I’d recommend sticking it in the fridge to harden it up a bit. The consistency, while it shouldn’t be soupy, will vary depending on the liquid levels of the peaches you’re using. I’m sure it will still be tasty even if a bit lose. I hope it turns out for you!

  10. Kristi July 15, 2012, 3:22 pm

    I grew up here and there is nothing I love more than downhome Texas cooking. I spent hours in the kitchen helpng my grandmother with recipes that have been in the family for a hundred years at least. I learned what a dab and a pinch were way before I knew tsp. and Tbsp….lol. Cooking and baking are something I am so passionate about! Your peach jam made me think about all the colors of jars in grandma’s store room. You just have to pick wild plums and make plum jelly, or our lovely prickly pear fruit jelly! I have some awesome recipes and would love to share!

  11. Anna October 15, 2012, 10:47 am

    Hello Lacey,

    I love love your recipes! And your cookbook is amazing!

    I would love to have the time to make some if not most of those beautiful recipes. However,I will make that beautiful golden color peach jam over the weekend.

    Thanks for sharing!!

  12. Lori Wegehaupt May 24, 2013, 11:31 pm

    Lacey, have you ever made pear jam? I am looking for a recipe that adds fresh ginger to the jam.

  13. Anne July 2, 2013, 10:31 am

    Can’t wait to make this, yummy!!! Question – my Mom Mom taught me to make strawberry jam just like this, except instead of using a canner at the end, she tops off with wax. What would be the difference? Could I top off with wax for this peach recipe? The only difference in ingredients is strawberries instead of peaches…thanks!!

  14. Kerri June 14, 2014, 6:02 pm

    We live in SA so we go to Fredricksburg every year for peaches, blackberries, and strawberries. Have you picked your own? It’s a wonderful experience. I’m going to use your recipe to make peach jam, usually we just freeze our peaches but my daughter loves peach jam. Can’t wait to try it.

    1. Lacey Baier June 15, 2014, 3:56 pm

      Hi Kerry! Yes, we love picking our own fruit in Fredericksburg. It’s definitely an annual summer tradition for us :)

      Thanks for the suggestion, though, and happy picking! I hope your daughter enjoys the jam :)

  15. mattie July 24, 2014, 12:24 pm

    How many half pint jars does this recipe make?

    1. Lacey Baier July 24, 2014, 2:23 pm

      Hi there! Okay, are you ready for some math?? lol. A cup is equal to a half pint and this recipe makes about 8 cups. So, it will yield 4 half-pint jars. It can be doubled and tripled as well, if you’d like.

      1. Kirstin August 9, 2014, 1:53 pm

        Wouldn’t that make it 4 pints instead of half pints? 1 c= 1/2 pint so 2 c = 1 pint, I want to make sure I get the correct number of jars lol

        1. Lacey Baier August 9, 2014, 3:07 pm

          Yep, you’re absolutely right. That’s my mistake. I’ll update the recipe to reflect! Thanks :)

  16. Susan August 11, 2014, 6:21 pm

    This year I made peach apricot jalapeño jam with my Fredericksburg peaches and home grown jalapeños. Great on toast, fabulous with roast pork and pork chops!

    1. Lacey Baier August 13, 2014, 12:06 am

      Interesting combo! Thanks for sharing :)

  17. Sam September 10, 2014, 11:56 pm

    This recipe is straight out of the certo box. It is a good recipe though. Yummy jam.

    1. Lacey Baier September 15, 2014, 7:17 pm

      Yep, pretty much straight from CERTO :) and yummy, too.

  18. janelle October 14, 2014, 8:22 am

    Hi i followed the instructions and it taste so yummy. thanks for sharing . but my didn’t set up like jam. its runny still. i let it cool all night. any tips or pointers on why it wouldn’t? thanks.


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