Peach Jam

Cooking & Recipes

Some folks tell us that a food mill is very helpful in preparing this jam.


Yield: about 4 pints.


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


Remove pits and imperfect parts from peaches. In a large kettle, simmer peaches with just enough water to keep them from burning. When peaches are softened, put them through a food mill. Add sugar, lemon juice and rind, and spices, and cook slowly until thickened. Test for doneness by putting a spoonful on a plate. The jam should just hold its shape. Pour into hot sterilized jars and seal with paraffin.

Preparation Method


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.

You don't have to use

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

You don't have to use pectin

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

Adding pectin will shorten

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

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.

The food mill will help puree

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

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