Condiments
Easy Peach Jam Recipe
By Samira Kazan
published September 10, 2025
If you’re looking for a peach jam recipe that actually sets and tastes like peaches, this is it.
All you need is fresh peaches, sugar, lemon juice, and a pouch of pectin. You don’t even need to peel the fruit. Just chop, boil, and jar. The result is thick, glossy, and full of real peach flavor.
If you’re stocking the pantry, try my blackberry jam or raspberry jam too. Both are just as simple.
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- Watch the video
- What You’ll Need
- How to make peach jam
- Alphafoodie tips
- How to store peach jam
- FAQs
- More peach recipes
- Peach Jam Recipe
Watch the video
What You’ll Need
- Peaches: Use ripe, flavorful peaches. No need to peel — the skins soften fully during cooking.
- Sugar: Regular white granulated sugar is essential for sweetness and helping the jam set properly.
- Lemon juice: Bottled lemon juice is best for consistent acidity, which helps the pectin activate and preserves shelf life.
- Pectin: I used liquid pectin, which is added at the end of boiling. If using powdered pectin, add it at the beginning with the peaches and lemon juice, before the sugar.
- Butter (optional): A small knob of butter helps reduce foaming. If you skip it or still see foam, skim it off at the end before jarring.
See printable recipe card below for the full ingredients list and quantities.
How to make peach jam
Start by preparing your peaches. Wash, pit, and finely chop them until you have 4 cups. You can leave the skins on — they soften completely as the jam cooks.
Transfer the chopped peaches to a large jam pot and stir in the sugar and lemon juice. Set the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly.
Once the surface is bubbling all over, check for foam. If you see any, add a small knob of butter to reduce it. If you’re not using butter, just skim off the foam with a spoon. Stir well and keep boiling.
Pour in the liquid pectin and boil the mixture hard for exactly 1 minute, stirring continuously. Then remove the pot from the heat. Skim off any remaining foam from the surface if needed.
Ladle the hot jam into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with lids and bands, and process the jars in a boiling water bath for 10 minutes.
Let the jars cool undisturbed for 12 to 24 hours. Once sealed, store them in a cool, dark place for up to one year. Opened jars should be kept in the fridge and used within 3 weeks.
Alphafoodie tips
- Choose the right peaches. Slightly underripe peaches are fine as long as they’re sweet and fragrant. Very soft or overripe peaches may not set as well.
- Use bottled lemon juice. It’s more reliable than fresh for proper acidity and a perfect gel.
- Don’t skip the full boil. After adding pectin, a full rolling boil is essential for the jam to set properly.
- Know your pectin. Powdered pectin goes in at the beginning with peaches and lemon juice, before the sugar. Liquid pectin is added at the end and needs just one minute of hard boiling.
- Leave the skins on. You don’t have to peel the peaches — the skins soften fully and add texture and color.
- Manage foam. If foam forms, reduce it with a knob of butter or skim it off before jarring.
How to store peach jam
Cupboard : If water bath canned and properly sealed, jars can be stored in a cool, dark cupboard or pantry for up to 1 year. Fridge : Once opened, or if you’re not canning the jam, store it in the refrigerator and use within 3 weeks. Freezer : You can freeze peach jam in freezer-safe jars or containers for up to 1 year. Just make sure to leave a little space at the top to allow for expansion as it freezes.
Yes. Just thaw them fully and drain off any excess liquid. The texture may be a bit softer, but the jam still turns out great.
Technically no, but without pectin the jam may turn out soft or runny. You’ll need to boil it longer to help it thicken, and it won’t store as well.
Liquid pectin is added at the end of boiling, while powdered pectin must be added at the start with the fruit and lemon juice. You can use either, but the timing is important.
More peach recipes
Equipment
- Water bath canner
- Canning tongs (Jar lifter)
- 6 Canning jars (8 oz) with lids
- Potato masher
- Heavy-based stainless steel saucepan large
Ingredients1x2x3x
- ▢ 4 cups peaches finely chopped
- ▢ 5 cups granulated white sugar
- ▢ ¬º cup lemon juice bottled
- ▢ 1 pouch liquid pectin
- ▢ ¬Ω tsp butter (optional, to reduce foaming)
Instructions
- Wash, pit, and finely chop the peaches until you have 4 cups. Peeling is optional — the skins soften during cooking, but you can peel them for a smoother texture.
- In a large jam pot, combine the chopped peaches, sugar, and lemon juice. Stir everything together over medium-high heat.
- Bring the mixture to a full rolling boil, stirring constantly so it doesn’t stick. The mixture should be bubbling across the entire surface.
- If foam starts to appear, add a small knob of butter (about ¬Ω teaspoon) to help reduce it.
- Once boiling hard, quickly stir in the pouch of liquid pectin. Continue stirring and boil for exactly 1 minute.
- Remove from heat and skim any remaining foam from the top if needed.
- Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and apply lids and bands.
- Process the jars in a boiling water canner for 10 minutes, then remove and let cool undisturbed for 12–24 hours. Check seals before storing.
- Once opened, refrigerate and use within 3 weeks. Unopened jars can be stored in a cool, dark place for up to 1 year.
Video
Notes
- Peeling is optional. If using thin-skinned peaches, the peel softens completely during cooking.
- Slightly underripe peaches work just fine. As long as they’re sweet and fragrant, the jam will still turn out delicious.
- If using powdered pectin, add it at the beginning with the peaches and lemon juice. Always add the sugar after the powdered pectin has dissolved.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peach Jam
Equipment
- Water bath canner
- Canning tongs (Jar lifter)
- 6 Canning jars (8 oz) with lids
- Potato masher
- Heavy-based stainless steel saucepan large
Ingredients
- 4 cups peaches finely chopped
- 5 cups granulated white sugar
- ¼ cup lemon juice bottled
- 1 pouch liquid pectin
- ½ tsp butter (optional, to reduce foaming)
Instructions
- Wash, pit, and finely chop the peaches until you have 4 cups. Peeling is optional — the skins soften during cooking, but you can peel them for a smoother texture.
- In a large jam pot, combine the chopped peaches, sugar, and lemon juice. Stir everything together over medium-high heat.
- Bring the mixture to a full rolling boil, stirring constantly so it doesn’t stick. The mixture should be bubbling across the entire surface.
- If foam starts to appear, add a small knob of butter (about ½ teaspoon) to help reduce it.
- Once boiling hard, quickly stir in the pouch of liquid pectin. Continue stirring and boil for exactly 1 minute.
- Remove from heat and skim any remaining foam from the top if needed.
- Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe rims clean and apply lids and bands.
- Process the jars in a boiling water canner for 10 minutes, then remove and let cool undisturbed for 12–24 hours. Check seals before storing.
- Once opened, refrigerate and use within 3 weeks. Unopened jars can be stored in a cool, dark place for up to 1 year.
Video
Notes
- Peeling is optional. If using thin-skinned peaches, the peel softens completely during cooking.
- Slightly underripe peaches work just fine. As long as they’re sweet and fragrant, the jam will still turn out delicious.
- If using powdered pectin, add it at the beginning with the peaches and lemon juice. Always add the sugar after the powdered pectin has dissolved.
Nutrition
Recipe on Alphafoodie: https://www.alphafoodie.com/peach-jam/
