Peach Jam

Peach Jam
Sam Jones/Quinn Brein

Ingredients

10 to 15 large peaches (to make 5 cups of puree)
6 cups sugar
Juice and rind of 1 lemon
1/2 teaspoon cloves (optional)
1/2 teaspoon allspice (optional)

Instructions

Remove pits and imperfect parts from peaches. In a large saucepan, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill or puree with a hand-held or stick blender. Add sugar, lemon juice and rind, and spices, and cook slowly on medium-high heat until thickened stirring to prevent sticking or scorching.  

To test your jam to see if it’s done, dip a cold metal spoon into the boiling jam. Over a plate, turn the spoon on its side so the liquid runs off the side. The jam is done when it forms two drops that flow together and sheet or hang off the edge of the spoon.

Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.

Remove jam from heat and skim off any foam. Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.

Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed! After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

Yield: 

Yield: about 4 pints.

Reader Comments

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Peach Jam recipe

Brought up by other people...Dont you take the skins off of the peaches before making jam with them. It's NOT in your posted peach jam recipe.

do peached need to be peeled for jam

The Editors's picture

Hi, Teresa. Thanks for your question. To peel or not to peel-we leave that up to the chef! There are some people who like the texture with bits of peel. Feel free to peel the peaches if you’d like. Enjoy!

bourbon peach jam

I have at least a dozen juicy peaches swimming in 750ml of bourbon marinating in the fridge.Can I still make a jam? I don't have a food mill..but a vitamix is the same?

Shelf life of processed jams

How long will half pint jars of jam (proceeded in hot water bath as directed) last? I am wondering if I can put them up now and give as Christmas gifts. Thank you.

how long to store jam

The Editors's picture

Hi, Joanne. That is a lovely idea. Food that is processed correctly and stored properly should be safe for up to 18 months.

canning for long lasting

add 8 table spoons of pectin to that for longer shelf life and no need to add water or long cooking time that takes away from the amount of fruit used and dont use a processor if you want jam, just mash it with a potato masher.

why use a food mill for peach

why use a food mill for peach jam if you want pieces of the fruit in jar? wouldn't the mill grind all of the fruit out and then you would only have liquid? I can see using it for blackberries since I do not like seeds in my jam.
thanks,
Debrah

The food mill will help puree

The Editors's picture

The food mill will help puree the peaches. If you want pieces of fruit in the jam don't use the food mill.

You don't have to use pectin

You don't have to use pectin in this peach jam?

Adding pectin will shorten

The Editors's picture

Adding pectin will shorten the cooking time, but is not necessary.

You don't have to use

The Editors's picture

You don't have to use paraffin. You can use canning jars with lids and bands.

Should all jams,jellies and

Should all jams,jellies and preserves be sealed up with paraffin?

Paraffin or wax is no longer

Paraffin or wax is no longer an acceptable method for sealing jars of jams and jellies. Wax paraffin can shrink, crack or have pinholes that allow product to seep out onto the surface, creating mold that can enter into the jam or jelly. Pre-sterilized standard canning jars used with self-sealing two piece lids, hot filling of product into jars and processing five minutes in a boiling water canner are recommended for highest quality and to prevent mold growth.