Peach Jam

This is truly the best peach jam recipe, and the perfect way to preserve summer's best fruit!

Course condiment

Cuisine American, Southern

Keyword ball peach jam recipe, peach jam, peach jam recipe

Prep Time 20

Cook Time 15

Resting Time 12

Servings jars

Calories 864kcal

Author Blair Lonergan

4 cups finely chopped, peeled, pitted peaches (about 3 lbs.)
7 ½ cups sugar
¼ cup lemon juice
¼ teaspoon ground cinnamon and ⅛ teaspoon ground ginger (optional if you like spiced peach jam)
2 (3 ounce) pouches liquid pectin

Wash the fully ripe peaches. Remove the stems, peels, bruises, and pits. Finely chop the peaches with a food processor or knife. Measure out 4 cups of the chopped peaches.

In a large saucepan or Dutch oven over medium-high heat, bring the peaches, sugar, lemon juice, and cinnamon and ginger (if using) to a boil, stirring until the sugar dissolves. Stir in the liquid pectin. Bring the mixture to a rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly. Remove the pot from the heat; skim off any foam.

Ladle the hot jam into hot sterilized jars, leaving ¼-inch of headspace at the top of each jar.
Wipe the rims clean with a damp cloth, then secure the lids and bands so that the bands are fingertip-tight.

Process the half-pint jars in a water bath for 10 minutes. Carefully remove the jars to a towel on the counter.
Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

Recipe from Ball Guide to Preserving.
It’s a good practice to sterilize the jars and lids before canning in order to kill any bacteria, fungi, or yeast. There are a variety of ways to sterilize the jars (here’s a helpful article with different options). I typically use the dishwasher, or just boil them for 10 minutes in the same big pot of water that I’ll use for processing.