As summer reaches its peak, there’s nothing quite like capturing the season’s flavors in a homemade jar of peach jam.
“Discover how to make delicious peach jam with pectin! Follow our easy, step-by-step recipe for a sweet and flavorful spread perfect for any occasion.”
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Why Do We Love This Peach Jam Recipe?
This fresh peach jam is fantastic, especially if it’s your first time making jam from scratch. It’s an ideal recipe for novices because it doesn’t require any cooking time or a hot water bath to boil the jars. The fresh peach flavor is unparalleled, far outperforming store-bought peach preserves, which frequently taste more processed and less like the original fruit.
Why Use Pectin in Peach Jam?
Pectin is a natural thickening agent found in many fruits. Adding pectin to your peach jam recipe helps achieve a desirable consistency and shortens the cooking time, preserving the fresh taste and vibrant color of the peaches. It also ensures your jam sets properly, giving it that perfect spreadable texture.
Ingredients
- 4 cups of finely chopped, peeled peaches (about 4-5 large peaches)
- 2 tablespoons of lemon juice
- 1 package (1.75 ounces) of powdered pectin
- 5 cups of granulated sugar
- 1/2 teaspoon of butter (optional, to reduce foaming)
Equipment
- A large pot
- Canning jars with lids and bands
- A ladle and funnel
- A jar lifter
- A canning rack
- A water bath canner or a large stockpot
How to Make Peach Jam Recipe with Pectin?
Step-by-Step Instructions
1. Prepare the Peaches
Start by selecting ripe, unblemished peaches. Rinse them thoroughly under cool water. To peel the peaches easily, blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins should slip off effortlessly. Finely chop the peeled peaches and measure 4 cups.
2. Sterilize the Jars
Wash the jars, lids, and bands in hot, soapy water. Rinse well and place the jars in a water bath canner or a large pot filled with water. Bring to a simmer (180°F/82°C) and keep them hot until ready to use.
3. Cook the Jam
In a large pot, combine the chopped peaches and lemon juice. Gradually stir in the pectin. Add the butter, if using. This helps reduce foaming during cooking. Bring the mixture to a full rolling boil over high heat, stirring constantly.
4. Add the Sugar
Once the mixture is boiling, add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam with a metal spoon.
5. Fill the Jars
Using a ladle and a funnel, fill the hot, sterilized jars with the hot jam, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip tight.
6. Process the Jars
Place the filled jars into the water bath canner. Ensure the water covers the jars by at least 1 inch. Bring to a boil and process for 10 minutes. Adjust the processing time for altitude if necessary. After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing them with a jar lifter.
7. Cool and Store
Place the jars on a towel-lined surface and let them cool undisturbed for 12–24 hours. You should hear the lids pop as they seal. Check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within a few weeks.
Tips for Perfect Peach Jam
- Choose the Right Peaches: Freestone peaches are easier to pit and chop compared to clingstone varieties.
- Consistency Check: If you prefer a chunkier jam, roughly mash some of the peaches instead of finely chopping them.
- Experiment with flavors: Add a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor of your peach jam.
- Test for doneness: Use the wrinkle test to ensure your jam is set. Place a small amount of jam on a chilled plate and push it with your finger. If it wrinkles, it’s done.
Making a peach jam recipe with pectin: is a rewarding experience that brings the essence of summer into your kitchen. This homemade treat is perfect for spreading on toast, topping ice cream, or gifting to friends and family.
What peaches are best for jam?
Clingstone. The pretty yellow peach flesh “clings” to the stone, and therefore the name. These are the earliest peaches to come in. Distinguished by their juiciness and sweet peach flavor, they lend themselves very well to jams, preserves and canning.
How long does peach jam last?
Sealed jars of peach jam that have been properly stored, are undamaged, and don’t seem to be spoiled are good for about a year.
Can you leave the skin on peaches for jam?
leaving the skins on the fruit for your jams and preserves is a personal choice, they recommend it for the color it lends the finished jam—and for the fact that the skin imparts more peach flavor.
