How to Can Peach Jam

I love canning peach jam every summer. I took my boys to go pick peaches at a local orchard this year. It was really fun and I look forward to making homemade peach jam again this year.

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Peach jam is very easy to make. You can make it with either liquid or powdered pectin. Instructions for each are listed below.

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Peach Jam with Liquid Pectin

4 1/4 c. crushed peaches
1/4 c. lemon juice
7 c. sugar
1 pouch liquid pectin

Measure crushed peaches into a large sauce pan. Add lemon juice and sugar, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim.

Related Article: 5 Best Peach Canning Recipes

Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 8 half-pint jars or 4 pint jars

Peach Jam with Powdered Pectin

3 3/4 c. crushed peaches
1/4 c. lemon juice
1 pkg. powdered pectin*
5 c. sugar

*Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!).

Hoosier Hill Fruit Pectin, 2 lb bag

Measure crushed peaches into a large sauce pan. Add lemon juice and pectin, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface.

Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Related Article: Canning Peach Jelly: A Beginner’s Guide

Immediately pour jam into hot, sterile jars, leaving 1/4 inch headspace. Easily measure the headspace with this inexpensive canning funnel.

Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.

Yield: About 6 half-pint jars

This document incorporates information from “How to Make Jellies, Jams and Preserves at Home.” Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

New to boiling water canning? This video will demonstrates me canning peach jam step by step.