Fresh Peach Jam

35 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.


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