Since Dustin and I moved to Austin, we have wanted to visit this little town called Fredericksburg, Texas.
Fredericksburg is a small town deep in Texas Hill Country and is known for its peaches (as is its neighboring town, Stonewall).
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.
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.
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.
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.
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.
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.
As far as what tools to use, I’ve put links to what you’ll need for the job in the directions. Have fun!
- 4 cups fresh peaches about 3 lbs., we used a combination of Stonewall white and yellow peaches
- 1/4 cup fresh lemon juice about 2 lemons
- 7 1/2 cups sugar
- 1 pouch Sure-Jell Certo Fruit Pectin liquid fruit pectin
Fill a Canner half-full of water and bring to a simmer over medium-high heat.
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.
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.
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 1/2 tsp. unsalted butter to reduce the foaming if you wish.
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.
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 1/8-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.
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.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
102 thoughts on “Fresh Peach Jam”
Chef Lacey… Thanks! This recipe is the best. I made my first batch and proudly handed out jars at work and to the guys in the neighborhood. My secret – and I don’t mind sharing it — is to wait until the next morning, then re-open the jars and pour all that thin liquid back into a huge kettle on the stove, boil and stir for 45-60 minutes, and put it back in the re-cleaned jars. Seal ’em up, and you’re got it! Even the wife said I was a great cook!
Thank you Chef Michael, makes perfect sense, I did 2 batches and followed the recipe to a “T” and either batch has set, I’ve been making jam for 30 years but thought I’d try something new.
Awesome~! beautiful jam. Set, sweet and preserved for later use 🙂
I am so tired of people saying their jam did not set when they’ve altered a recipe. My goodness people, don’t use the recipe if you don’t like the sugar level! Sugar, pectin and lemon juice – along with the fruit are measured to create a firm jam. If you lower the sugar, add or change – it will not. If you don’t spend the time to cook it at a rolling boil for the set time- it won’t set. Don’t blame the recipe (the chef) if your changing it! Find a recipe that is low in sugar or that matches what you want to use. Simple!
I totally agree, instead of reducing the sugar in the recipe maybe reduce the amount you eat of it, instead of a tablespoon use a teaspoon. sugar is not the enemy, it’s the amount we eat.
What size jars for the 10 minute processing time? The picture shows different sizes, quantity states 4 pints but does not specify jar size… half pints or pints? This looks similar to Ball Canning book recipe but they specify half pint jar sizes. Not find that in your recipe.
Hello Lacey, I was so excited to try your recipe for the Peach Jam and came up disappointed. Unfortunately the Jam did not come out like it should have and I’m not sure where I went wrong.
Please let me know your thoughts and how I could possibly rectify the situation if at all possible.
First, I adjusted the sugar amount because I felt it was very high. I cut it down to 5 cups for every 4 cups of peaches.
Second, I added 3 pouches of the Fruit Pectin because I tripled the recipe.
The Jam did not set at all and, It is still very sweet.
Not sure what to do. We love Peach Jam in our household
Mary from Ontario, Canada
In general, you should not modify canning recipes. You can affect their safety and quality.
In particular, liquid pectin depends on sugar to gel. You cannot change it at will. That can impact the set.
In addition, you should not double or triple jam recipes. It impacts the cooking time, which also impacts the set.
I didn’t try the recipe, I am looking for a low sugar recipe but please don’t use white flesh peaches. They have a different acid level than yellow and cannot be canned with a water bath!
You can add more (double) citric acid (aka lemon juice) to boost the acid level into the safe zone.
Did not set. Very disappointed.
Mine did not set either. And I found it too sweet even though I cut down the amount of sugar.
I just ordered peaches. And im going to try this . i actually found peach you guys do a jalapeno jelly at a small shop in Fredericksburg and wanted to try and make it. We go there at least once a year for the peaches and wine. Thank you for sharing.
“Bring mixture to full rolling boil on high heat, stirring constantly.”
Approx how long are you boiling the jam before adding the pectin. Until the fruit breaks down?
Love, love, love this recipe. The only change I made was instead of adding lemon juice I removed the seeds from a lemon, put it thru my food processor and added it to the peaches. A favorite of friends and family.
Love peach jam! So delicious and colorful. Yours look great! I also like the combination of peaches & mangoes to make the jam.
Thank you for literally having the best canning instructions for jam I have found!
It is much appreciated.
I followed the recipe . My jam is not setting up . Should I read sugar,pectin,and lemon juice? Won’t that make it overly sweet?
That happened to me once. I asked at school what I did wrong. A substitute teacher told me to use name brand sugar instead of the off brand that I used. The off brand is finer sugar and does not work right in the jam recipes, she said. Ever since, following her advice, my jam has set like it is supposed to.
My Jam turned out pretty good but when I did my second batch I was having problems with them not from popping. Were the jars tightened too tightly before I put them in the water bath? Can I reopen and heat back for a second bath??
Way too sweet! So disappointed. Peaches disappeared. I was making these for shower favors. I am so embarrassed.
This recipe does not specify how long to cook peaches over medium heat before adding lemon juice and sugar
I added it in with my peaches immediately and it worked out great.
I am going to try this recipe today
Wooot! I hope you love it. 🙂
I made this jam and gave it away for Christmas and everybody raves about it. They’ve actually put in an order for next year.
When do you add the pectin to the peach nixture?
The gel does not set, because you need to add pectin FIRST, rolling boil one minute, add sugar LAST, rolling boil for one minute. DO NOT SCREW BANDS ON TIGHT. The steam has to displace the air, which can’t get out if bands are too tight. 10 minutes in canner for pints, 15 minutes for quarts, to kill the germs.
Thank you chef Michael! We ended up with peach syrup, it did not set. Online it was suggested we did not let the peach mixture boil long enough, but I will first try putting in the pectin and sugar last.
Do not use this recipe!! It needs to be taken down! SEVERAL comments of not setting!
It’s the same recipe as in my box with pectin. I’m sure it works if you FOLLOW the directions.
Followed you recipe ,but it looks like there’s a lot of liquid and not much fruit
I had the same problem. This recipe has twice as much sugar as any other so I am wondering if this is sufficient to be seven 1/2cups of sugar (3.5 cups) instead of 7.5 cups? It will be good on pancakes and waffles.
This was easy to make and the flavors are wonderful!! Thanks for sharing, this one’s definitely a keeper for the recipe box.
used your recepie for peach jam and it didn’t set. It is the consistancy of syrup. Can I redo and add more pectin or what ????
Virginia- same thing here. Can you redo with more pectin/certo? Can anyone answer please
Just wondering why you don’t simply sterilize your jars first to avoid the hot water bath? Less work, same safe result. Love peaches!
I use the water bath after I fill up the jars to seal them for storage.
Pop the jars in the hot water for five minutes and wait for the tops to pop!
Have you by any chance, tried using less sugar if the peaches are very sweet?
It makes it not set as hard if you use less sugar. It seems like a lot, but it does need all the sugar. You can cut it by about 1/4 of the sugar without it going liquid, but I’d stick with the full sugar amount.
Can I make this peach jam with a lower sugar content? If so how would I go about doing that?
You can use less sugar if you use a low sugar pectin. If you use a regular pectin, you would only be able to cut the sugar by 1/4.
Real easy good directions
Do you really have to boil it for 10 minutes? Ive made peach jam many times before and never done that and they all sealed with no problem.
It is for your health to boil for 10 minutes. Not just for sealing. If you don’t heat it for 10 minutes, it will breed germs inside and mold easier.
Can you HELP me? I cooked fresh peaches and they never set. It is like apple butter, but not that set up. Can I open the jars and cook it down more to make it butter? Should I add more pectin, or just let it cook down and then re water bath?
Wow! Great Recipe with all the detailed guideline.
How do you make these with all the care and affection for us, Lacey? Thanks a lot.
How many grams are the Pectin sachets you use. In SA we need to measure the pectin as we don’t get pectin sachets. How much prctin to 500g peaches? Thank you awaiting your reply
I used someones recipe & they said cover peaches with water than boil till sift. When dift measure cup pulp forvcup sugar. Now my jam doesn’t want to set. Added 2 Tblsp lemon juice for every pound of fruit. How can I get my jam to set. Next time will definately use your recipe.
How many grams are the Pectin sachets you use. In SA we need to measure the pectin as we don’t get pectin sachets. How much prctin to 500g peaches? Thank you awaiting your reply
first time i tried to make jam of any kind. it did’nt set up, so i’m going to try and fix it with info i found in you’r links. i don’t water bath i put jars in oven at 200 deg and with hot jar and fillings they seal worked for my veggies oh the jam tastes good rhanks jay
What happens if you DONT add the lemon juice? Is it absolutely necessary!?
No, it’s not, and that’s a lot of sugar. You don’t need pectin either. I made peach jelly today. 2 quartz of sugar, a half cup of water and 6 cups of sugar.
Sounds good this year can’t wait for peach season.
I would really like to make the peach jam,but I don’t have a pressure cooker or a canner. Would a regular pot work also??
Yes, I believe you can! A regular very large and deep stock pot will also work in order to create the water bath 🙂 Just be sure the cans can be completely submerged in the water. Here is some more info to help you: http://www.pickyourown.org/canning_whyuseacanner.htm
Yes this is how I do it. Just submerge a towel in the stock pot to create a barrier between the jars and the metal. Light boil for 10 mins and let cool. Just made some today (9/4/17) and it’s delicious.
This looks so good! Would powdered fruit pectin work as well, or does it have to be the liquid stuff?
Thanks so much, Ashley! Very good question. I’ve never used powdered fruit pectin, but it appears it’s totally possible to use it, but it’s not a 1:1 exchange. Here’s a useful post I found on this topic that will show you the conversion rate from the gel to the powdered plus the difference in sugar amounts you will need 🙂 http://www.sbcanning.com/2011/06/powdered-vs-liquid-are-they-all-same.html Let me know is you have any questions!
Just picked our own peaches from the tree in our garden in the UK, we had such a glut this year that I made your jam and also a Peach and Date chutney, they said to wait three weeks before trying no chance one jar has already been eaten I did not use pectin in my Jam but did use jam sugar and it set up very quickly. hope our tree does well next season.
Hi there! I came across your post while searching Pinterest for some new jam ideas. The first thing I saw was that your peaches are from Fredericksburg, Texas… My hometown!! My family are actually peach (and other various fruit and veggie) farmers in Fredericksburg. Next time you are in my cute little hometown, stop by the red barn called “Engel’s Orchards” for delicious peaches and plums…you won’t be disappointed! Thanks for sharing your jam recipe!
Yes!!! – we’ve been there before and loved the peaches 🙂 Thanks so much for saying hello!
I make peach jam but I also add 1/4 cup of chopped maraschino cherries to each batch. Yummy!
Janet, that is an AMAZING idea. I can’t imagine anything that wouldn’t taste better with maraschino cherries 😉
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.
Hi Janelle. Here’s a site that has all sorts of helpful tips for how to actually remake un-set jam: http://www.pickyourown.org/how_to_fix_runny_jam.htm. I hope this helps you out! Good luck!
This recipe is straight out of the certo box. It is a good recipe though. Yummy jam.
Yep, pretty much straight from CERTO 🙂 and yummy, too.
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!
Interesting combo! Thanks for sharing 🙂
How many half pint jars does this recipe make?
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.
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
Yep, you’re absolutely right. That’s my mistake. I’ll update the recipe to reflect! Thanks 🙂
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.
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 🙂
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!!
You know, I’m not familiar with the wax technique. Sorry!
Lacey, have you ever made pear jam? I am looking for a recipe that adds fresh ginger to the jam.
Hi Lori. Unfortunately, no I haven’t. Sounds amazing though!
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!!
Thanks, Anna! You’re so sweet 🙂
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!
Kristi, I’m all ears. That sounds amazing! 🙂 Feel free to email me sometime.
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…..it quite hasn’t been 24 hrs. Any suggestions?
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!
just made this. tastes as good as it smells easy enough to follow recipe for someone that hasnt made jam before
I’m so happy to hear it all turned out well for you. Thanks for sharing, Jess!
Have you ever doubled this receipe? I know a lot jam receipes tell you to not double it.
I’m sorry, Kate, but I haven’t ever doubled this recipe so I’m not sure.
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!!!!
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!
Oh, you’re very welcome, Cindy. Enjoy!
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!!! 😀
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.
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.
What a wonderful memory! Thank you for sharing. Enjoy your summer 🙂
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.
Well, I’m glad to have inspired you, Charissa 😉
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!
Yay! Fresh jam is so awesome!
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