There’s nothing quite like the taste of summer captured in a jar. My kitchen always smells wonderful when I’m making Homemade Peach Jam. It reminds me of my grandmother’s kitchen in Italy. She always had a way with fruit. This recipe is so simple, it makes preserving those sweet, juicy peaches a breeze. You’ll love how easy it is to capture that sunshine flavor.

Why You’ll Love This Homemade Peach Jam

You’ll adore making this simple peach jam. It tastes like pure summer sunshine. It’s perfect for saving those ripe peaches. Plus, it’s super versatile!

So easy to whip up.
bursting with delicious summer peach flavor.
Ideal for preserving the season’s best.
Wonderful on toast, scones, or even yogurt.

Gathering Your Ingredients for Homemade Peach Jam

Let’s get our ingredients ready for this delightful peach jam. You’ll need two pounds of ripe peaches. Make sure they are nice and soft. Peel them first, then remove the pits. Chop them into small pieces. This makes cooking them much easier.

Next, grab two cups of granulated sugar. You might need a little more or less. This depends on how sweet your peaches are. I always taste my peaches first! A quarter cup of lemon juice is also key. It adds a nice brightness. It also helps the jam set properly.

Finally, you’ll need one tablespoon of pectin. This is what gives our jam that lovely, thick texture. Pectin is a natural thickening agent. It’s usually found in the canning aisle of the grocery store. Using ripe peaches is really important. They have the best flavor and natural sweetness.

Essential Equipment for Making Homemade Peach Jam

To make this delicious homemade peach jam, you’ll need a few key tools. A large, heavy-bottomed pot is essential. This prevents scorching. You’ll also need sterilized jars, lids, and bands for canning. A ladle helps transfer the hot jam safely. Don’t forget a water bath canner. It ensures your jam is preserved properly. These simple tools make the process smooth.

Step-by-Step Guide to Homemade Peach Jam

Ready to transform those beautiful peaches into a sweet treat? Making homemade peach jam is a rewarding process. Follow these simple steps. You’ll have delicious jam in no time. It’s a taste of summer you can enjoy all year!

Preparing the Peaches

First, let’s get our peaches ready. You’ll want to peel them. Then, remove the pits. Chop the peaches into small pieces. This helps them break down nicely as they cook. I find it easiest to score the bottom of the peach with a knife. Then, blanch them in boiling water for about 30 seconds. They should slip right off!

Combining and Cooking the Jam

Now, combine the chopped peaches, sugar, and lemon juice in a big pot. Give it a good stir. Sprinkle in the pectin. Stir everything together really well. Bring this mixture to a rolling boil. It needs to boil hard, stirring all the time. Let it boil for exactly one minute. Keep stirring constantly so it doesn’t stick.

Filling and Processing the Jars

Remove the pot from the heat. Skim off any foam that has formed on top. This makes the jam look prettier. Carefully ladle the hot jam into your sterilized jars. Leave about a quarter inch of space at the top. This is called headspace. Wipe the rims of the jars clean. Screw on the bands tightly, but not too tight.

Next, we process the jars. Place them in a boiling water bath canner. Make sure they are covered with water. Process them for 10 minutes. This step is crucial for preserving the jam safely. It kills any lingering bacteria.

Cooling and Sealing the Jars

Carefully remove the jars from the canner. Let them cool completely on a wire rack. You’ll hear a satisfying “pop” as they seal. This means your jam is ready for storage. Check each jar to make sure it sealed. If a lid didn’t seal, just store that jar in the fridge. Enjoy!

Ingredient Notes and Substitutions for Homemade Peach Jam

Choosing the right peaches makes all the difference for your homemade peach jam. Look for fruit that is soft to the touch and smells wonderfully sweet. Overripe peaches work great too! They offer the most intense flavor.

Don’t be afraid to adjust the sugar. If your peaches are super sweet, you might want to use a little less sugar. If they’re a bit tart, you may need the full amount. Taste as you go! This recipe uses pectin, which is essential for a good set. While there are other thickening agents, pectin is the easiest choice for this straightforward jam.

Tips for Perfect Homemade Peach Jam

Making truly wonderful peach jam is all about a few key details. I always make sure to stir constantly while the jam is boiling. This prevents it from sticking and burning on the bottom of the pot. Burning will ruin the flavor, and nobody wants that!

Properly sterilizing your jars and lids is also super important. This ensures your jam lasts longer and stays safe to eat. I like to run mine through the dishwasher on a hot cycle. Or you can boil them in water. It gives me peace of mind.

Taste your peaches beforehand! This helps you decide if you need to tweak the sugar amount. Sweet peaches mean you might use a bit less sugar. It’s a little trick my Nonna taught me. Constant stirring and clean jars are my secrets for jam perfection.

Frequently Asked Questions about Homemade Peach Jam

Got questions about making this easy peach jam? I’m happy to help!

How long does homemade peach jam last? Properly canned homemade peach jam can last for about a year to 18 months. Store sealed jars in a cool, dark place. Once opened, refrigerate it. It should be good for about 3-4 weeks in the fridge.

Can I make peach jam without pectin? Yes, you can. It will just take longer to cook down. You’ll need to let the fruit and sugar simmer until it thickens naturally. This might take an extra 30 minutes or more. It also might have a softer set. Pectin really helps create that classic jam texture easily.

What kind of peaches are best for jam? Freestone peaches are the easiest to work with. They have pits that pull away cleanly. Elberta peaches are a great choice. Any ripe, flavorful peach will work well, though! Just ensure they are sweet for the best flavor in your fruit jam.

Can I use frozen peaches for jam? You sure can! If you use frozen peaches, thaw them first. Drain off any excess liquid. You might need to add a little more pectin. Frozen fruit can sometimes release more water than fresh.

Storing and Reheating Your Homemade Peach Jam

Once your delicious homemade peach jam has cooled and sealed, store the unopened jars in a cool, dark place. This helps maintain its quality. Think of a pantry or cellar. It should last for about a year.

Once you open a jar, always keep it in the refrigerator. Use it within 3-4 weeks for the best flavor. If your jam ever becomes too stiff after refrigeration, you can gently reheat it. Just warm it slightly in a saucepan over low heat. Stir it until it reaches your desired consistency.

Share Your Homemade Peach Jam Creations!

I just love seeing what you all create in your kitchens! Did you make this delicious homemade peach jam? Please share your experience and rate this recipe. Your feedback helps our Gourmet Gusto community grow. You can also find more inspiration and connect with me on Pinterest. Let’s keep the conversation going!