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Peach Jam

Peach Jam
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Yield: about 4 pints.
Category
Pickles and Preserves
Course
Side Dishes
Preparation Method
Simmer
Sources
More Great New England Recipes

When you think of jam, it is probably strawberry or blueberry that comes to mind. But homemade Peach Jam is an outstanding sweet treat! This simple jam can be made even more easily by using a food mill.

We love all peaches, but homegrown peaches are especially delicious. Learn how to plant, grow, and care for peach trees.

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

  1. 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.  
  2. 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.
  3. Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm, soapy water and set aside.
  4. 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. Learn how to properly water-bath can your jam.
  5. 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 the seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

<a title="View user profile." href="/author/editors">The Editors</a> Tue, 07/28/2015 - 12:58

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

 <span>Rmo</span> Thu, 08/07/2014 - 09:04
You don't have to use pectin in this peach jam?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 08/07/2014 - 10:17

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

<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/04/2013 - 14:35

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

 <span>Maria Iasimone</span> Thu, 10/03/2013 - 13:05
Should all jams,jellies and preserves be sealed up with paraffin?
<span>Lisa Beasley</span> Thu, 08/21/2014 - 08:39
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.