Every summer, I make a point to buy a volume approximating my weight in peaches. I slice and freeze a bunch, can halves in light syrup and make sauce (like apple only peachy), butter and jam. Glorious peach jam! Peaches have become one of those fruits that is nearly always available, but they are only transcendent during the months of July and August. Those mealy, impenetrable fruits that you pay a small fortune for during the winter can’t possibly compare.
After the jump, you’ll find my basic peach jam recipe. I like to flavor mine with cinnamon and nutmeg, but you could also go with vanilla, a bit of bourbon, ginger, lavender, rosemary or thyme. I apologize for the slightly weird picture of the peaches floating in water above, but somehow, I didn’t manage to take a single picture of the jam-making process. I made my jam on a Friday night, after an evening of cocktails and sushi, so I must have been a little addled.
In other news, it’s been almost a week since I’ve offered a giveaway, so I do believe it’s time for another. I have a lovely little half pint jar of this peach jam for one lucky reader. If you want a chance at it, leave a comment. You have until Tuesday, July 28th at 5 pm to enter. Good luck!
Peach Jam
10 cups of peaches, peeled and chopped
6 cups of sugar
2 teaspoons cinnamon
½ teaspoon grated nutmeg
2 lemons, zested and juiced
2 packets (1 box) liquid pectin
Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.
Add peaches and sugar to a large, non-reactive pot. Stir so that the peaches begin to release their juice and mingle with the sugar. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes.
Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.
Makes 6-7 pints (yield varies depending on width of pot, cooking length and juiciness of fruit).
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Comments ( 76 )
[...] 2 C peaches and cream blended into a mush (see this peaches and cream recipe) or 1 C peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam) [...]
Peaches and Cream Cupcakes added these pithy words on Mar 03 10 at 9:11 pm[...] autumnal weekend, and I am preparing for winter like a rusty red Chickaree squirrel….by canning peach jam with vim and vigor. I have buckets of fuzzy peaches from the Civic Center Farmer’s Market, and am [...]
Iridescent Mother-of-Pearl Button « Britex Fabrics added these pithy words on Aug 20 10 at 7:43 pmOoohh…cannot WAIT to make this! Also, I really, really like that you made peach jam after having cocktails. That is so something I would do. Thanks for the recipe!
1. Dianne added these pithy words on
Jul 24 09 at
12:03 am
Peach jam! Woo-hoo. Please let this week be my lucky jam week!
2. romcom added these pithy words on
Jul 24 09 at
12:54 am
I love how the peaches fuzzy skin looks underwater. It’s a beautiful photo!
I would never have thought of all those great falvoring idea either. thank you!
3. Katrine added these pithy words on
Jul 24 09 at
4:09 am
Sounds delish! I’m looking forward to the tomato canning class tomorrow.
4. Mel added these pithy words on
Jul 24 09 at
6:16 am
That sounds great! We buy just as many peaches, but my little brothers eat them up so quickly, I’ve only “made” one thing with my produce. Definitely want to try this.
5. Brandon added these pithy words on
Jul 24 09 at
6:53 am
We are just to the end of our half bushel of peaches. We’ve got peach jam, peach/cherry jam (with a little vanilla) and nearly ready ginger-spiked peach butter. It has made the house smell wonderful!
6. JoAnna added these pithy words on
Jul 24 09 at
8:45 am
7. I am totally with you – off season peaches are not worth it at ALL. They’re just starting to show up in markets here in Boston, I can’t wait to stock up and freeze some for those dark January days
8. Adrienne added these pithy words on
Jul 24 09 at
9:11 am
I’ve got a date for picking peaches next weekend for my own jamming needs, but I’d love a chance to win a jar of your creation.
9. e added these pithy words on
Jul 24 09 at
9:27 am
I’ll be making and canning peaches for the first time next week–can’t wait! But I’d love to try your jam… Sounds delicious!
10. Stacy added these pithy words on
Jul 24 09 at
9:51 am
I bought peaches for jam yesterday, and was almost about to start tracking down a recipe. What timing!
11. TeacherA added these pithy words on
Jul 24 09 at
10:16 am
I keep thinking about other kinds of jam I might enjoy–love strawberry, but I don’t do a lot else because I hate the seeds. Peach sounds delicious though!
12. Meryl added these pithy words on
Jul 24 09 at
10:49 am
sounds wonderful! my peach tree didnt do well this year, so i didnt get a chance for peach jam!
13. Ann P. added these pithy words on
Jul 24 09 at
10:52 am
Oh … Peach jam … it has been ages since I have had that!
14. Jenn FL added these pithy words on
Jul 24 09 at
10:52 am
I will try the recipe when I get my peaches next month. Thanks!
15. Karen added these pithy words on
Jul 24 09 at
11:03 am
Sounds delicious! Peach season is my favorite time of year. I’ll be canning peachy creations next weekend. Most excited to try a “blushing peach” jam.
16. Nikki added these pithy words on
Jul 24 09 at
11:11 am
I’m a beginning canner and I love reading your blog. You make it sounds so simple! Do you have any recommended canning books? I’ve come across a couple but don’t feel like I’ve found the right one yet…
17. Heather added these pithy words on
Jul 24 09 at
11:35 am
I’d love jam, and I’ve really been enjoying your blog since I found it via a link at smittenkitchen.
18. Laura added these pithy words on
Jul 24 09 at
11:40 am
you are a wealth of info on canning. I will be putting a link on my blog to you……
Gill in Canada
Goodness, thanks Gill! -Marisa
19. Gill added these pithy words on
Jul 24 09 at
11:45 am
i’ve never tried peach jam so i’m very interested. if i’ve never tried it should i make it? hmmm
20. elicia added these pithy words on
Jul 24 09 at
11:59 am
I’d love to just dive into that pot of luscious peaches and swim around!
21. Erin added these pithy words on
Jul 24 09 at
12:05 pm
Thanks for sharing the recipe and a jar! I just discovered your blog a couple of weeks ago and it has inspired to do a lot of canning this summer. Can’t wait for peaches to be really in season here!
22. Gwyn added these pithy words on
Jul 24 09 at
12:06 pm
Perfect timing. Peaches just started hitting our market and they are wonderful.
23. Whitney added these pithy words on
Jul 24 09 at
12:07 pm
Your peach jam would be something fabulous to have on my waffles in the morning. Pick me!
24. Kate added these pithy words on
Jul 24 09 at
12:10 pm
So excited to start canning! Maybe this will be the first one I try!
25. Jendeis added these pithy words on
Jul 24 09 at
12:24 pm
How do you can your peaches in sauce? I’d love to do that for my kiddos to eat on all year.
Corinne, I make peach sauce just the way I do applesauce and then can it according to instructions for canning applesauce (such a helpful reply, I know). I’m going to be making a batch tonight, so I will try and get a post up about it over the weekend. -Marisa
26. Corinne added these pithy words on
Jul 24 09 at
12:42 pm
Got a great peach brandy recipe on the blogs the other day. Might be neat to create a nice thick peach brandy preserve – hmmm. I like the shot of the peaches in water, it captures one of the less glam moments in preserving. I really like this blog, so glad I found it!
27. Bonnie Story added these pithy words on
Jul 24 09 at
1:29 pm
I would love the win your jam! The recipe looks good and I will be trying it!
28. Jane added these pithy words on
Jul 24 09 at
4:24 pm
peach jam sounds amazing right now! I plan on canning and freezing some too as soon as I get around to buying some from the farmers market.
p.s. I just found your blog a few days ago, and I’m really loving it! I’m wondering if you’ve ever seen a recipe for sweet and sour sauce that cooks up like a fruit jam and get’s canned? If not, no big deal… I’ll keep looking
Hmm, I haven’t seen any recipes like that recently, but I’ll keep my eyes out and let you know if I do. -Marisa
29. Lindsay added these pithy words on
Jul 24 09 at
6:01 pm
My husband prefers canned peaches to fresh, for some bizarre reason, so canning peaches is definitely in my future!
30. Nicole added these pithy words on
Jul 24 09 at
6:58 pm
Fondly remember making peach jam with my Mother in the summer. We used SC peaches, and this was at a time when canners poured paraffin wax to seal underneath the lids and rims, so when ever I think of peach jam I always think of pulling out that wax disk…and, of course, my Mom. Would love a jar!
31. taylor added these pithy words on
Jul 24 09 at
7:28 pm
32. Oddly, a bank dropped off baskets of peaches as a thank-you gift at my job yesterday. I do live in Georgia and all, but it was an unusual (although not unappreciated) thank you. Maybe I’ll try my hand at some peach jam with my unexpected windfall!
33. Jennifer added these pithy words on
Jul 24 09 at
8:58 pm
2 bushels? 3 bushels?
34. Sylvie, Rappahannock Cook & Kitchen Gardener added these pithy words on
Jul 24 09 at
9:18 pm
I’m thinking of canning some honey spiced peaches…just got a book o recipes. But I would love to have some jam!
35. Fran added these pithy words on
Jul 24 09 at
9:58 pm
This sounds divine! I love the additions of cinnamon and nutmeg. Yum!
36. Chloe added these pithy words on
Jul 24 09 at
10:34 pm
I think peach jam is my favorite jam although I like some other flavors too. I remember helping my mom make peach preserves.
37. Charlotte added these pithy words on
Jul 24 09 at
11:00 pm
You are so right about summer peaches. They are the best. I can some every year, but have not yet tried peach jam. I may just have to after reading about yours.
38. Kathy added these pithy words on
Jul 24 09 at
11:42 pm
bourbon. definitely bourbon.
making a batch tomorrow night!
39. laci added these pithy words on
Jul 24 09 at
11:55 pm
This sounds delicious. I would love to win the jar.
I usually wait until the end of peach season and then pick up a bushel of half price peach seconds and cut them up and sugar them and then leave them to ferment. (skim and discard the top layer every time you stir – couple months apart) 6-8 months in, the fizzy, sweet peaches are good with yogurt. And then 8-10 months in, the peach cordial is awesome!
40. Livia added these pithy words on
Jul 25 09 at
1:39 pm
I liked the picture of the peaches because it reminds me of when I was a kid and my mom used to freeze peach slices in the summer. Yummy times!
41. Chickybeth added these pithy words on
Jul 25 09 at
4:15 pm
oh delicious – peaches sound so good right now!
42. Jane added these pithy words on
Jul 26 09 at
12:38 am
I am so glad I found your blog! My sister and I are going to try making jam (with our mother)for the first time later this month. This sounds delicious! I have added a link to my blog.
43. Debra added these pithy words on
Jul 26 09 at
7:50 am
44. Big John added these pithy words on My oldest was just asking why we haven’t made peach jam yet (because the boys eat them as fast as I bring them home!), so now we have a recipe and plans for next week!
45. michelle added these pithy words on
Jul 26 09 at
1:16 pm
I LOVE peaches and I LOVE peach jam. I’m planning to can some peaches in at least 1 or 2 forms this summer, hopefully jam, but I might do slices or pie filling. Can’t decide! Since peaches aren’t *quite* in season up here in Ottawa yet (maybe 2 weeks to go?), I’d love to try some of yours in the mean time!!!
46. Frugal + Urban added these pithy words on
Jul 26 09 at
3:58 pm
Yummmm…opening up a jar of peach jam in the winter is like opening a jar of sunshine!
47. Sally Kennedy added these pithy words on
Jul 26 09 at
5:45 pm
i have not canned or jammed the past couple of years and i miss it! i have frozen–do you think i could make jam from frozen in the winter? a few years ago i made a jam or jelly(cant remember which) using peach peeling and scraps. it was from recipezaar…called blushing peach something by dibs. it was awesome!
48. kim added these pithy words on
Jul 26 09 at
8:30 pm
I would love to win a jar of dilly beans– but I’d be happy to win a jar of peach jam.
Just discovered the local grocery store sells mason jars– maybe this will be the year I try to can?
49. yoko added these pithy words on
Jul 26 09 at
10:58 pm
You make me want to dash off to the nearest farmers market or you pick farms for fruits and veggies to cook, bake, heck – almost learn how to, can! Someday I will and it will be this blog as my inspiration. Thanks so much!
50. Angie B added these pithy words on
Jul 27 09 at
1:12 am
Would you be willing to share your peach butter recipe too? The jam recipe looks delicious.
51. Holly added these pithy words on
Jul 27 09 at
12:25 pm
This jam needs to be in my belly! I would love to win!
52. Heather added these pithy words on
Jul 27 09 at
12:58 pm
here’s my comment in hopes of winning your jam . . . even though I never win these things.
53. amy shelf added these pithy words on
Jul 27 09 at
1:22 pm
Is there a natural way to thicken the jam without using synthetic pectin? I remember reading about a strawberry jam that used lemon seeds (wrapped in cheese cloth) and peels as a thickening agent – would that work with the peach jam?
Sarah, store-bought pectin isn’t unnatural, it’s made from citrus fruit. However, if you want something a little closer to the earth, you can make your own pectin with green apples (google homemade pectin and you’ll find a number of recipes) or you can simply cook your peach jam down until it thickens. Also check out Linda Ziedrich’s The Joy of Jams, Jellies, and Other Sweet Preserves. None of her recipes use pectin. -Marisa
54. Sarah added these pithy words on
Jul 27 09 at
2:38 pm
Oh, my – where have I been that I’ve not been over here! Have to check your dilly bean recipe out next, but really would love a jar of that fabulous peach jam. And now that Maryhill peaches are coming into their own, perhaps I need to try a batch of this. With bourbon, of course…
55. Betsy Richter added these pithy words on
Jul 27 09 at
3:22 pm
My grandmother’s peach jam recipe has been lost – this may be the replacement!
56. Michael added these pithy words on
Jul 27 09 at
3:31 pm
I have so many recipes saved from your blog now, it’s ridiculous. Please pick me for your peach jam!
57. Era added these pithy words on
Jul 27 09 at
6:26 pm
looks like i have delicious plans for this weekend!
58. lauren added these pithy words on
Jul 27 09 at
9:39 pm
We’re just getting into canning and whatnot and this looks like a very tasty recipe!
59. Elizabeth added these pithy words on
Jul 29 09 at
2:49 pm
60. I made this today and it smelled amazing – like apple cider.
PS – I did all your measurements as called for but ended up with 12 half pints and a full pint. Out of curiosity, do yield estimations account for headspace?
61. elizabethlacy added these pithy words on
Aug 09 09 at
11:05 pm
I want to make peach jalapeno jam, but I’m having a hard time finding a suitable recipe. Do you have recommendations for making a pepper jam with fruit?
62. anduin added these pithy words on
Aug 23 09 at
5:07 pm
I just made some peach jam, but it doesn’t appear to have gotten super thick in the finished jars. Is that okay? Will it thicken over time or stay sort of soupy? I followed a Ball recipe and used one box of pectin to about 8 cups of chopped peach.
63. Kristen added these pithy words on
Aug 29 09 at
4:30 pm
how would you go about adding another flavor to your peach jam? for example could you add a puree of another fruit and at what point would you add it?
65. Sylvia Griner added these pithy words on
Mar 19 10 at
3:43 pm
Sylvia, if you just want to add another fruit to the peach jam, I would simply cook them down together from the very beginning.
66. Marisa added these pithy words on
Mar 22 10 at
4:43 pm
On my way back to Florida last week, I stopped in Georgia and bought some beautiful just-picked peaches. I made your peach jam recipe yesterday, and although the flavor is delicious, the jam turned out runny. I’m no super-experienced jam/preserves canner, but the only deviation I made from the recipe was adding a little bit of almond extract and reducing the amount of cinnamon because of concerns that it would overpower the fresh peach flavor, so I’m not sure exactly what went wrong. The consistency is not so thin that I’ll throw it away, but it definitely is not as thick as it should be. And I did my canning in the morning, so no cocktails were imbibed
67. Pat Bernitt added these pithy words on
Jul 18 10 at
10:56 am
Pat, the tricky thing about cooking jams is that there are just so many variables. The level of humidity in the air, the length of time you cook the jam, the width of your pot and how much sugar exists in the fruit can all impact the set of your jam.
68. Marisa added these pithy words on
Jul 18 10 at
11:33 am
Your recipe looks great; we have a peach tree here in Brooklyn New York (I know, nobody believes us until they see it) that yields hundreds of peaches, so I am always looking for good recipes. I made some jam last year and waved a little bit of lavender (tied up in cheesecloth) through the cooking fruit, infusing it with a little bit of interesting flavor. Not for everyone, but most people liked it. Anyway, I will try your recipe out, since my kitchen is so crammed with baskets of peaches that I can’t turn around in there!
69. Wendy added these pithy words on
Jul 26 10 at
11:06 am
Oh, and just to touch on the comments by other readers about runny jam: the cooking time is not exact; some of it depends on your fruit (the ripest peaches contain the least natural pectin) and the other variables you mentioned like humidity. To test jam for setting, one method is to put a spoon in the freezer and use it to test the set when I think the jam is done by dribbling a tiny bit of hot jam into the cold spoon, letting it cool down and then seeing if the cooled jam is thick or runny. It also doesn’t hurt to use a candy thermometer, but in general I find that any jam has to cook on a light boil for forty minutes in order to gel. Also, make sure to leave the jars alone for 24 hours, you can break the set by sloshing them around too early!
70. Wendy added these pithy words on
Jul 26 10 at
11:17 am
I picked peaches for the first time this past weekend and I’ve just finished jamming some and canning some. My question is not directly related to that, though. Since I know you go to Mood’s, I wonder if you (or anyone you know, or anyone else who might read this) have asked them how much they spray. Peaches’ position at #2 on the pesticide dirty dozen list is freaking me out a little, making me reconsider whether I should eat like 5 fresh peaches a day until I run out.
71. Klaas added these pithy words on
Jul 27 10 at
11:18 pm
I just made this recipe yesterday (fabulous peaches here in South Carolina this summer), and waited 24 hours to comment so I could test the set — and I couldn’t be more thrilled. Simply wonderful jam, with just exactly right spices, perfect thickness, and flavor was superb. I’ll be putting up several more batches to enjoy this winter.
I didn’t see any other commenters note one problem, though: the instructions say to cook ‘peaches, sugar and water…’ together, but there’s no water listed in the ingredient list. I took a guess and used one and a half cups, and that worked out fine.
I’ve been reading your blog since last summer, but this was my first time using one of your recipes. Thanks so much for your efforts and your reporting!
72. Maggie added these pithy words on
Aug 01 10 at
11:16 am
This was a great recipe. I have a Messermeister peeler that peels anything, even the ripest peach! No cooking needed, so easy!
73. Laura added these pithy words on
Aug 10 10 at
10:57 am
10 cups of sliced peaches is equivilant to how many pounds of whole peaches? I don’t have the equipment to do a lot at a time, and the farmer I buy peaches from doesn’t usually have bushels of peaches available. I have no idea how much to buy.
74. Amanda added these pithy words on
Aug 14 10 at
8:41 am
Just finished making some of this jam tonight–the flavours are amazing just hoping it thickens up a bit over night. Thanks for this! So delicious!
76. David added these pithy words on
Sep 01 10 at
2:23 am
