How to Make Homemade Peach Jam
This is a really yummy and easy peach jam recipe. It's great to give as a gift or keep it and enjoy it yourself!
This recipe makes 10 half pint jars.
Ingredients:
7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar
to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.
Equipment:
8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs
Buy equipment you need here:
Waterbath Canner Starter Set - https://amzn.to/2ROxZNL
Half Pint (8oz) Jars - https://amzn.to/2wNnsuV
Ball Classic Pectin - https://amzn.to/34KP2p2
Ladle - https://amzn.to/3bkhMHB
Method:
to remove skin from peaches, cut a small cross in the bottom of each peach.
place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
once cool, peel peaches, remove pits and cut into pieces and crush.
wash jars and lids with hot and soapy water and rinse well.
to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
warm lids (do not boil) in smaller pan.
in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
bring mixture to a boil on high heat, stirring constantly.
add sugar all at once and stir to dissolve. Bring to a hard boil (that can't be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
make sure there's no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
place lids on top of jars and screw on bands until finger tight.
place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes
turn off heat, remove lid and allow jars to sit for 5 min.
remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
check the jars have sealed properly – they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
keep processed jars in a cool, dry and dark place. They will last for about 1 year.
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