How to Make & Preserve Homemade Peach Jam

Get ready for a blast of summer when you open up a jar of homemade peach jam you made yourself. Full of the vibrant flavor of a freshly picked peach, it is perfect on a bagel or a warm roll right out of the oven. Even if you're not a canning expert, peach jam is an excellent introduction to the world of homemade preserves. Eat it yourself or share a few jars with your friends. Oh, so pretty!

(Image: Beth Huntington)

Things You'll Need

  • 3 pounds of peaches (4 cups of frozen diced peaches)

  • 1 box of Sure Jell

  • 1/2 tsp butter

  • 2 TBLS lemon juice

  • 5 1/2 cups sugar

  • 6 1/2-pint jars, lids, and ring tops

  • Steamer canner (or hot water bath canner)

(Image: Beth Huntington)

Step 1

If you're using fresh peaches, wash and scald by dipping a few peaches at a time in boiling water, then dunk quickly in ice water. The loosened skins will then slip off easily. Cut in half and remove the pits. You can skip this step if you are using frozen peaches.

(Image: Beth Huntington)
(Image: Beth Huntington)

Step 2

Finely chop 4 cups of peaches and place them in a large saucepan.

(Image: Beth Huntington)
(Image: Beth Huntington)

Step 3

Add a box of Sure Jell, 1/2 tsp. of butter (to keep the jam from foaming), and 2 TBLS of lemon juice. Stir constantly while bringing this mixture to a full rolling boil over high heat.

(Image: Beth Huntington)
(Image: Beth Huntington)

Step 4

Stir 5 1/2 cups of sugar into the peaches. Continue stirring and return it to a full rolling boil for exactly one minute. Remove it from the heat.

(Image: Beth Huntington)
(Image: Beth Huntington)
(Image: Beth Huntington)

Step 5

Use a wide mouth funnel to ladle the jam into sterilized jars. Wipe off any jam that may have gotten on the rim of the jar with a damp cloth.

(Image: Beth Huntington)
(Image: Beth Huntington)

Step 6

Place a hot, sterilized lid on top of the jar and secure it with a sterilized ring. Place jars on the rack in the steamer canner. Place the canner lid over the jars.

(Image: Beth Huntington)
(Image: Beth Huntington)
(Image: Beth Huntington)
(Image: Beth Huntington)
(Image: Beth Huntington)
(Image: Beth Huntington)

Step 7

Turn on the heat and process the jam for 10 minutes. Start the timer when you see visible steam escaping through the hole in the canner lid.

(Image: Beth Huntington)

Step 8

After 10 minutes of processing, carefully remove the canner lid. Place the jars on a towel to cool for 24 hours. You will hear a slight popping sound as the jar lids seal. After 24 hours, check to make sure the lids have sealed by running your finger over the center of the lid. It should be tight. If you can push it down and hear a click, then the jar didn't seal. Place this jar in the refrigerator. The sealed jars of jam will last in a cool dry place for up to a year. An unsealed jar of jam will last in the refrigerator up to 3 weeks.

(Image: Beth Huntington)
(Image: Beth Huntington)

Looking peachy!

(Image: Beth Huntington)
(Image: Beth Huntington)