Canning 101 – How To Make Peach Jam

Earlier in the week I purchased 50 pounds of peaches at my local grocery store for $.79 a lb.  I canned a dozen jars of peaches the other day, but I still have a counter top full of them, so I decided to go ahead and whip up a couple of batches of peach jam this afternoon.

In my opinion, peach jam rules.  Not only does peach jam taste good on toast and pancakes, homemade jam makes giving hostess gifts all year long a walk in the park.  You can give a jar pf jam to someone on its own, or include a nice loaf of bread to go with it.

I suppose it just depends on how much you like the person.

If you have never made peach jam before, here are a ton of pictures to help you through it.

It’s easy.  I promise.


4 cups peaches {chopped, peeled and pitted}
2 Tbs. lemon juice {I’m not a lemon snob, so I use bottled lemon juice}
1 box Fruit Pectin {I used Sure-Jell}
1/2tsp. butter {to prevent foaming}
5-1/2cups sugar, measured into separate bowl


Fill a boiling-water canner  about 2/3 rds full with water and bring it to a boil.

Place 4 cups prepared fruit into an 8 quart sauce pot. Add lemon juice and pectin {add butter to reduce foaming, if desired}. Bring to peach mixture to a full rolling boil {which is a boil that doesn’t stop bubbling when the mixture is stirred} on high heat, stirring constantly.

When the peach mixture has begun to boil, stir in the sugar. Return mixture to full rolling boil and boil exactly 1 minute {no cheating}, stirring constantly.

Remove from heat and skim off any foam with spoon.

Next, ladle the peach jam mixture into hot prepared jars, filling to within 1/8 inch of tops. Wipe the jar rims and threads clean if need be. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about  2 inches. Place the lid on the pot and bring the water to gentle boil.

Process peach jam 10 minutes. One recipe makes {12} 4oz jars or {6} 8oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.

Have you ever made peach jam before?

Do you have a special recipe you use?

Go HERE for more How to Can and Canning 101 posts.

Peace Out Girl Scouts, and have a great weekend.

It’s been a crazy day.

♥ Mavis

The Blue Chair Jam Cookbook is currently in stock on and it rocks!  Trust me.  I own a copy.

And if you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my peaches. If you need a tool kit, I use one similar to this one.

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  1. says

    Peach jam is on my to do list for tomorrow. I have started using Pomona’s Universal Pectin. I made hot pepper jelly with it today. I love it because you can use significantly less sugar. The peach jam only needs one cup of sugar. It sets up so much better than the usual low sugar pectins. Without the extra sugar the flavor of the fruit shines through. I hope to have a post up about it tomorrow afternoon. I will never go back to those other pectins.

  2. Heather S. says

    I made jam for the first time last year, and peach jam was one of the kinds I made – it ended up being my favorite! My kids loved the plum/blueberry jam the best, though :)

    • Mavis says

      You know, I don’t think there is a jam I don’t like so far. The plum blueberry sounds yummy Heather.

  3. says

    I’ve canned peaches, but never have made peach jam. I’ve made strawberry jam though, and a rather tasty strawberry-lemon marmalade as well… does that count?

    And I have to tell you that you inspire me. I have never gardened, but am on a quest for healthier eating and a lower food budget, so I’m thinking this is a good place for me to find support in those endeavors:)

  4. says

    I LOVE your blog! I saw you on and I’m so impressed with your gardening efforts in the suburbs. I started my first small garden this year in my yard in a suburban neighborhood. I am having so much fun with it. I also love that you’re giving away fresh produce! Kudos to you from a fellow gardener in Georgia!

    • Mavis says

      I haven’t noticed any, but I will let everyone know if there is. :) Be on the look out for the buy 2 sure jel pectin get 2lbs of sugar for free tearpad in the baking section though.

  5. Carrie K. says

    I have wanted to can peaches, because that is what we grew up on, but have always figured it would be super expensive. What grocery store did you get that kind of a deal at? Did you just ask the produce department for a deal on a large quantity? I would love more information on how you bought the fruit in bulk. Thank You.

    • Mavis says

      I picked them up at Safeway for $.79 a lb. Albertsons has them for $.77 this week. And no, I did not have to order a case, our store had plenty on hand.

  6. says

    This looks amazing! So far, I’ve made strawberry-rhubarb and blueberry-basil jam and they were both wonderful! Maybe it’s time to try peach!

  7. says

    How much does the recipe yield? I bought peaches today, just wanted to know how many jars I was looking at. I made the cinnamon rhubarb jam the other day Yummy!!

  8. Bobbi Jo Hanneman says

    Hello I am new to this site and I love to cook and can things however I am new at making jams . I have made peach jam for the first time and I followed the recipe exactly and it did not set I was so upset please if anyone had any suuggestions that would be very much appreciated and helpful

  9. Sophia says

    The very first thing I EVER canned (5 years ago) was peach jam! I use to have access to a neighbor’s peach tree….and they didn’t like peaches! Cha-Ching! Since then I’ve been a canning fiend! It’s SO much fun…and makes wonderful, low-cost, personal gifts. I’m going to be making the carrot cake jam this weekend…it looks delicious! Thanks for all of the wonderful canning recipes! The photos are SO inspiring!

  10. Missy says

    I made peach freezer jam several years ago. It wasn’t a favorite in the house, but I think it was something I didn’t do right. I’m for sure going to try to make it this way. Don’t have much freezer space. Also don’t forget your local farmers markets for fresh fruit and produce

  11. Linda says

    I’ve been canning for decades, mainly tomatoes and since they have acidity I have not used to water bath. I’ve canned just like my mother, grandmother and great-grandmother and in all those years I’ve only had two not seal (I don’t think I had the jars hot enough). That said I have canned jams before and again used my grandmothers recipe and put 1/8 inch wax on top of the produce. My question is two-fold. First, why give the water bath when the wax has worked every year? Also I’d like to add a touch of real nutmeg to my peaches, has anyone does this and did they like the outcome?

  12. says

    I just canned my first 2.5 pints of peach preserves. They’re so tasty! I have a question as to what you mean when you say, “….if the lid springs back” upon checking the seal after 24 hours. The best way to reply if you can is to send to my email.


    Kathy Wright

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