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!

Multiple jars of peach preserves without lids.

Why We Love This Peach 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.

This peach jam recipe is not a traditional “freezer jam” recipe, we do have a terrific Easy Freezer 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.

Multiple jars of peach preserves without lids.

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.

Jar of jam with metal spoonful held to camera.

Ingredients You 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
Biscuit split in half on a white plate. Bottom half of biscuit is smeared with peach jam.

How to Make the Best Homemade 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.

Peach slices in a food processor.

Pulse the peaches in the food processor until they are mostly mashed, but some chunks still remain.

Pureeing fresh peach in a food processor.

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.

Cooking down the fruit in a large black pot.

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!

Adding lots of sugar to the pot.

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. For this peach preserves recipe, we used eight 8 oz jars.

Jar of jam with metal spoonful held to camera.

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!

Multiple jars of peach preserves without lids.

How to Can Jam

  1. 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.)
  2. Fill each jar with jam up to 1/4 inch from the top.
  3. Screw the lids on tight, and gently lower each jar into hot boiling water to process for 5 minutes.
  4. 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.

Biscuit split in half on a white plate. Bottom half of biscuit is smeared with peach jam.

Frequently Asked Questions

How ripe should peaches be for preserves?

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.

Should you peel peaches for jam?

Yes, you do need to remove the skin before making this peach jam recipe.

How do you thicken peach jam?

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.

How do you make jam without pectin?

No pectin? No problem! Check out our easy No Pectin Jam Recipe and use fresh or frozen peaches.

What can I put jam on besides bread?

The sky’s the limit! Of course, you have other carb-a-licious options like biscuits, rolls, and muffins. 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.

How long do homemade preserves last?

Store the jam 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.

Biscuit split in half on a white plate. Bottom half of biscuit is smeared with peach jam, and has a bite taken out.

Looking for More Easy and Delicious Recipes? Be Sure to Also Try:

Peach Jam (Peach Preserves Recipe)

Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Use this easy homemade jam recipe to turn fresh or frozen peaches into delicious preserves, and enjoy a sweet taste of summer any time of the year!
Servings: 128 servings (64 ounces total)

Ingredients

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.

Video

Notes

This recipe makes eight 8-oz jars, or four 16-oz jars.
Store the jam 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.

Nutrition

Serving: 2tb, Calories: 38kcal, Carbohydrates: 10g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.002g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.01g, Sodium: 11mg, Potassium: 14mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 35IU, Vitamin C: 1mg, Calcium: 1mg, Iron: 0.04mg
Course: Condiment
Cuisine: American
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!