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 knifeOpens in a new tab., 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!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on InstagramOpens in a new tab.! I LOVE seeing what you come up with. Enjoy!

4.16 from 13 votes
Fresh Peach Jam Square Recipe Preview Image
Fresh Peach Jam
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
This makes a delicious peach jam from fresh peaches. Perfect for the summer!
Categories: Sauce
Difficulty: Easy
Keyword: peach jam, peach jam recipe, peach preserves
Servings: 4 pints
Calories: 47 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 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
Instructions
  1. Fill a CannerOpens in a new tab. half-full of water and bring to a simmer over medium-high heat.
  2. Wash Mason Canning JarsOpens in a new tab., 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 knifeOpens in a new tab., 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 1/2 tsp. unsalted butter to reduce the foaming if you wish.
  5. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in pectinOpens in a new tab. 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 jarsOpens in a new tab.. 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 RackOpens in a new tab. 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.
Nutrition Facts
Fresh Peach Jam
Amount Per Serving (1 tbsp.)
Calories 47
% Daily Value*
Sodium 0.1mg0%
Carbohydrates 12.2g4%
Fiber 0.1g0%
Sugar 12.1g13%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

94 thoughts on “Fresh Peach Jam

  1. 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

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  3. 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!

  4. 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.

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  6. “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?

    1. 5 stars
      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.

  7. 4 stars
    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??

  8. This recipe does not specify how long to cook peaches over medium heat before adding lemon juice and sugar

  9. 5 stars
    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.

  10. 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.

    1. 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.

    1. 3 stars
      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.

  11. 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 ????

  12. Just wondering why you don’t simply sterilize your jars first to avoid the hot water bath? Less work, same safe result. Love peaches!

    1. 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!

    1. 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.

    1. 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.

  13. 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.

    1. 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.

  14. 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?

  15. 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
    Gloria

    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.

  16. 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
    Gloria

  17. 5 stars
    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

    1. 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.

    1. 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

    2. 5 stars
      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.

    1. 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!

  18. 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.

  19. 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!

  20. 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.

    1. 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!

  21. 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. 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. 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

  22. 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. 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 🙂

  23. 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!!

  24. 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!!

  25. 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!

  26. 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?

    1. 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!

  27. 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!!!!

  28. 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!

  29. 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.

  30. 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.

  31. 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!

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