Homemade Peach Jam


  • 3 pounds fresh peaches – 4 cups crushed this was about 7 medium size peaches
  • 1 package powdered pectin (approximately 1.75 ounces)
  • 2 tablespoons lemon juice
  • 5 cups sugar
  • 1/2 teaspoon cinnamon or allspice


  1. Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
  2. Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
  3. Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
  4. Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.


Calories: 735kcal · Carbohydrates: 188g · Protein: 2g · Sodium: 2mg · Potassium: 430mg · Fiber: 3g · Sugar: 185g · Vitamin A: 740IU · Vitamin C: 16.9mg · Calcium: 14mg · Iron: 0.6mg

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