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Jar of homemade peach jam with fresh peaches and a spoon
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Homemade Peach Jam

Creamy, bright, and bursting with summer sweetness, this Homemade Peach Jam is the kind of spread that turns a simple slice of toast into a small celebration.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Keyword: Easy, Preserves
Servings: 4 servings
Calories: 50kcal

Equipment

  • Large saucepan
  • Potato Masher
  • Sterilized jars

Ingredients

Ingredients

  • 4 cups Fresh Peaches, peeled, pitted, and chopped
  • 2 cups Granulated Sugar
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Cinnamon (optional) Add during the last 5 minutes of cooking if desired.

Instructions

  • Prepare the peaches: Wash, peel, pit, and chop enough ripe peaches to make 4 cups. Smaller dice will break down faster; larger pieces give you chunkier jam.
  • Combine ingredients: In a large saucepan, combine the chopped peaches, 2 cups granulated sugar, and 1 tablespoon fresh lemon juice. Stir well so the sugar begins to draw out the peach juices.
  • Bring to a boil: Set the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring often to dissolve the sugar and prevent scorching.
  • Reduce and simmer: Once boiling, lower the heat to medium-low and let the jam simmer. Stir occasionally and mash any large peach chunks with a potato masher or the back of a spoon as desired.
  • Cook to thickness: Simmer for about 20–25 minutes. The jam should thicken and become glossy. To test, place a small spoonful on a chilled plate; if it gels and wrinkles when nudged, it’s ready.
  • Add cinnamon (optional): If using 1/2 teaspoon cinnamon, stir it in during the last 5 minutes of cooking so the spice stays warm and aromatic.
  • Cool and jar: Remove the pan from heat and let the jam cool slightly. Ladle warm jam into sterilized jars, leaving a little headspace. Seal and refrigerate for short-term use, or process in a water bath for longer shelf life.
  • Label and enjoy: Let jars cool completely, label with date, and store. Refrigerate after opening.

Notes

Store in sealed jars in the refrigerator for up to 3 weeks after opening. Properly processed water-bath canned jars can last up to 12 months in a cool, dark place.

Nutrition

Calories: 50kcal | Carbohydrates: 13g | Sugar: 12g