Homemade Peach Jam
A simple small-batch peach jam recipe with options for pectin or no-pectin methods, safe canning steps, and storage tips.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 3 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups peeled and chopped peaches
- 2 cups granulated sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- 1 box pectin (optional)
Instructions
- Combine peaches, sugar, and lemon juice in a large pot.
- Cook over medium heat, stirring until sugar dissolves.
- If using pectin, add it now and stir well.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until thickened.
- Remove from heat and stir in vanilla if desired.
- Pour into sterilized jars, leaving 1/4 inch headspace.
- Process in a water bath canner for 10 minutes, or store in the refrigerator for up to 3 weeks.
Notes
- For a no-pectin version, cook longer until jam reaches desired thickness.
- Adjust sugar to taste if peaches are very sweet or tart.
- Use ripe but firm peaches for best results.
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0