Peach Preserves Recipe (Peach Jam)
How to Make Peach Jam – Use this easy recipe to turn fresh or frozen peaches into delicious preserves, and enjoy a sweet taste of summer any time of the year!
Why We Love This Peach Preserves Recipe
Today we’re making fabulous Fresh Peach Jam from fresh summer peaches, or even from thawed frozen peaches, so you can have homemade peach preserves any time of year!
Obviously making peach jam with fresh summer fruit will produce the best possible flavor. But it is slightly more work because you must pit the peaches, peel the peaches, and cut them into wedges. Thankfully, you can also make homemade jam with frozen-thawed peaches that are already pitted, peeled, and cut for you. Making homemade jam with frozen peaches is surprisingly similar to the taste of fresh peach jam, and can be made in any and all seasons. So you’ll be using this peach preserves recipe all the time!
This peach jam recipe is not a traditional “freezer jam” recipe, we do have a terrific Easy Freezer Jam recipe, which is a strawberry jam recipe, on the site. However, you can store this jam in the freezer if you don’t want to can it in a water bath. Just make sure to leave 1 inch of air space at the top of each jar for expansion before placing them in the freezer.
Jam, Jelly, and Preserves: What’s the Difference?
What’s the difference between jam, jelly, and preserves? Traditionally, these three condiments are variations of the same thing…
Jelly tends to be made with fruit that has been completely strained so it’s smooth without any fruit pieces.
Jam is made with mashed or finely chopped fruit so the pieces are small.
Preserves are made with larger pieces of fruit. I tend to prefer jam, leaning on the preserve side, with mostly smashed fruit and some larger chunks. It makes the homemade jam feel well, homemade, instead of store-bought, and gives you a fresher taste.
Ingredients You Need
Skip the grocery store and make your very own peach preserves recipe right at home! Here’s what you’ll need:
- Peaches – fresh or frozen
- Fruit pectin – gives the jam just the right bit of firmness
- Lemon juice – fresh is best
- Sugar – granulated white, or preferred alternative sweetener (note that this will significantly change the flavor)
- Salt – a bit to balance the sweetness
- Ground cinnamon – a secret ingredient for peach preserves that are deeply flavorful
How to Make Peach Preserves
If working with fresh peaches to make this jelly recipe, cut the peaches into quarters and remove the pits. Carefully peel off the outer peels and discard them. Then place the peach wedges in a large food processor. If working with frozen peaches, simply thaw the peaches until they are soft and place them in the food processor.
Pulse the peaches in the food processor until they are mostly mashed, but some chunks still remain.
Measure 4 ½ cups of the peach mash in a large 6 to 8-quart pot.
Pro Tip: It’s important to use a tall pot because the peach jam will boil up quite a bit at first.
Add the fruit pectin and lemon juice to the pot. Stir and turn the heat to medium-high. Bring the peach mash to a boil.
Once boiling, add in the sugar, salt, and cinnamon. Stir well and boil for 2 minutes.
Get the Complete (Printable) Peach Jam Recipe + Video Below. Enjoy!
Turn the heat off and allow the peach jam to cool for a few minutes. Skim the foam off the top of the jam and discard. Then pour, ladle, or scoop the jam mixture into jars. For this peach preserves recipe, we used eight 8 oz jars.
Screw the lids on tight. You can now either store the jam in the refrigerator for up to six weeks, freeze the jars of jam for up to a year, or can the jars in a hot water bath so they are shelf stable.
Note, if placing the jars in the freezer make sure to leave 1 inch of space at the top of each jar for expansion.
Continue reading for easy steps for how to can the jam!
How to Can Jam
- Place a large pot of water over high heat and bring to a boil. Make sure your jars are sterilized before filling them. (Dunk them in hot boiling water if needed.)
- Fill each jar with jam up to 1/4 inch from the top.
- Seal the lids by screwing the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes.
- Then use canning tongs to carefully lift the jars out of the water and cool to room temperature before storing.
Properly canned jam will stay fresh for at least one year.
Frequently Asked Questions
Very ripe peaches are the sweetest. They should not have wrinkled or bruised skin, but the flesh should have a bit of give when gently squeezed.
Yes, you do need to remove the skin before making this homemade peach jam recipe.
The jam will continue to thicken as it cooks and cools. But take care, it can go from being smooth to overly thick quite quickly.
No pectin? No problem! Check out our easy No Pectin Jam Recipe and use fresh or frozen peaches.
The sky’s the limit! Of course, you have other carb-a-licious options like biscuits, rolls, toast, and muffins. Try serving it for breakfast with your favorite yogurt and granola! You can also use this recipe to make fun and delicious Brie Bites or Bacon Wrapped Brie in Puff Pastry, Thumbprint Cookies, Almond Sandwich Cookies, and Fat Cakes with Fried Dough. Or take your pancakes and waffles up a notch!
Store the easy peach jam recipe in the refrigerator for six weeks or in the freezer for up to one year. Properly canned peach preserves are shelf stable for up to two years unopened and stored in a cool, dry place. Once opened, keep it in the fridge for up to a month.
Looking for More Easy and Delicious Recipes? Be Sure to Try:
- Hella Jalapeno Jelly Recipe (Hot Pepper Jelly)
- Old-Fashioned Tomato Jam
- Perfect Homemade Lemon Curd
- Warm Blueberry Sauce
- Easy Orange Curd Recipe
Peach Jam (Peach Preserves Recipe)
Video
Ingredients
- 3 pounds fresh peaches or frozen peaches
- 1 box fruit pectin 1.75oz
- 3 tablespoons fresh lemon juice
- 5 ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Instructions
- If working with fresh peaches, cut the peaches in quarters and remove the pits. Carefully peel off the outer peels and discard. Then place the peach wedges in a large food processor. If working with frozen peaches, simply thaw the peaches until they are soft and place them in the food processor.
- Pulse the peaches in the food processor until they are mostly mashed, but some chunks still remain.
- Measure 4 ½ cups of the peach mash in a large 6 to 8 quart pot. (It’s important to use a tall pot because the peach jam will boil up quite a bit at first.)
- Add the fruit pectin and lemon juice into the pot. Stir and turn the heat to medium-high. Bring the peach mash to a boil.
- Once boiling, add in the sugar, salt, and cinnamon. Stir well and boil for 2 minutes. Turn the heat off and allow the peach jam to cool for a few minutes. Skim the foam off the top of the jam and discard. Then pour or scoop the jam into jars. (We used eight 8 oz jars.)
- Screw the lids on tight. You can now either store the jam in the refrigerator for up to six weeks, freeze the jars of jam for up to a year, or can the jars in a hot water bath so they are shelf stable. Note, if placing the jars in the freezer make sure to leave 1 inch of space at the top of each jar for expansion.
To Can the Jam –
- Place a large pot of water over high heat and bring to a boil. Make sure your jars are sterilized before filling. (Dunk them in the hot boiling water if needed.) Fill each jar with jam up to 1/4 inch from the top. Screw the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes. Then use canning tongs to carefully lift the jars out of the water and cool to room temperature before storing. Properly canned jam will stay fresh for at least one year.