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Home » Jam

Published: Sep 8, 2022 by Kathy

Peach Preserves

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Jars of homemade jam.

Homemade peach preserves is a sweet and flavorful spread made from fresh peaches, sugar, and lemon juice.

This homemade jam is perfect for spreading on toast or biscuits, and can also be used as a topping for yogurt or ice cream. Once made it can be stored in airtight containers in the refrigerator for several weeks, or canned for longer-term storage.

An English muffin covered with peach jam.

Homemade peach jam

Peach preserves or peach jam are just one way to enjoy fresh peaches all year long. Make from delicious fresh peaches and you'll have that delicious peach taste in a shelf-stable jam you can use all year long.

Use this peach jam on sandwiches, toast or add to dessert recipes like in these thumbprint cookies or these puff pastry pinwheels.

Homemade preserves also make lovely gifts during the holidays!

If you are new to canning, be certain to read Water Bath Canning before you begin.

Preserves, jam or jelly

Is this peach preserves, peach jam or peach jelly? What is the difference?

Preserves and jam are very similar and I call this recipe both preserves and jam. Preserves typically have chunks of fruit and jam is the fruit that has been crushed or mashed.

Jelly is made from just the juice of the fruit and none of the pulp or seeds.

Ingredients

Fresh peaches and a bowl of sugar.
  • Peaches - look for delicious, ripe yellow peaches.
  • Sugar - this recipe uses granulated sugar
  • Lemon juice - freshly squeezed or bottled lemon juice. The lemon juice helps maintain the color of the peaches, balances the acidity level and adds extra natural pectin.

Step by step directions

  • Peel, pit and chop peaches
  • Place chopped peaches in a bowl filled with cold water with ¼ cup of lemon juice to help maintain color.
  • Drain peaches and place in a large pot with sugar and lemon juice
  • Heat over medium heat and stir until sugar is dissolved
Chopped peaches in a pink collander.
Peaches cooking in a pot.
  • Continue cooking over medium heat until the mixture comes to a boil
  • As the mixture cooks, the peaches will begin to break down. Some varieties of peaches maintain their shape more than others. If needed, use an immersion blender to help break down peaches. I did just a few quick whirls to help blend it a bit.
  • Cook until jam reaches the gelling stage - test with the sheeting method, the cold plate method or the temperature method (see below)
A pot filled with peach jam.
Scooping jam into a canning jar.
  • Once jam has reached the gel stage, place into canning jars leaving a ¼ inch head space
  • Remove air bubbles, wipe down rims, add lids and rings and place in a water bath canner with simmering water
  • Repeat with remaining jars
  • Make certain there is at least one inch of water covering the top of the jars
  • Place lid on canner and turn the heat up
  • Once the water comes to a rolling boil, start your processing time. Process pints and half pints for 10 minutes adding additional time for your elevation. (see chart below)
  • When time is up, turn off heat and remove the lid. Allow jars to sit in the water for an additional 5 minutes. Then remove jars and place on a cooling rack.
  • Allow jars to fully cool for 12 hours before touching jars. Do not tighten rings or check seal during this time.
  • After 12 hours, remove the rings and check the seal.
  • Wash the outside of the jars, label jars and store in a cool, dark place.

How do I know when my jam is done?

Knowing when your jam is set, or done is the hardest part of making jam.

When cooking without commercial pectin you need to rely on a spoon test, a plate test or check the temperature. I like to use at least two methods, and often all three methods when making jam.

Spoon test

The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.

When the jam has set, the jam will come off the spoon in more of a sheet. This takes some time to learn what this looks like and even though I've been making jam for years, I always rely on a second method.

Image from the National Center for Home Food Preservation

Plate test

Have a small plate chilling in the refrigerator. When you think the jam has set, place a spoonful of hot jam on the cold plate. Wait one minute and draw a line through the center of the jam. If the line holds its shape and doesn't run, the jam is set.

Temperature test

The temperature test is the most reliable. However the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°

I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.

Altitude adjustment for water bath canning

When water bath canning, you need to add additional time depending on your altitude.

Altitude FeetIncrease Processing Time
1,001- 3,000
3,001- 6,000
6,001- 8,000
8,001-10,000
5 minutes
10 minutes
15 minutes
20 minutes

Recipe tips

  • The sugar level can be adjusted to suit your needs
  • Use ripe, good-quality yellow peaches
  • Have everything you'll need for this recipe ready and set out before you begin making jam - including the equipment
  • Use a heavy pot for making jam. This helps maintain an even heat and helps prevent burning.
  • Be certain to stir your jam often
  • Your saucepan should be more than double the size of the ingredients. Jam expands while it's boiling and can easily boil over if your pan is too small.

Frequently asked questions

What do I do if my jam doesn't set up or gel?

When a jam doesn't set up you can either recook the jam until it does reach the gel stage or use the runny jam as a syrup on pancakes and waffles or over ice cream.

How long does homemade jam last?

When water bath processed and sealed the jars are best if consumed within the first year, however, they will still be good for up to two years.

Once a jar is opened it should be refrigerated and consumed within 3 months.

A Note on Home Canned Food

Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.

  • Always inspect your home canned food before eating
  • If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
  • Do not taste if in doubt!
  • Throw it out if -
    • the can is bulging, leaking or swollen
    • the container looks damaged or abnormal
    • the container spurts liquid or foam when opened
    • the food is moldy, discolored or smells bad
    • the seal is no longer intact when you examine the food

More fresh peach recipes

  • How to Can Peaches
  • How to Freeze Fresh Peaches
  • Canning Peach Pie Filling
  • Peach Liqueur
  • Peach Ice Cream

More delicious jam recipes

  • Raspberry Jam
  • Apricot Jam
  • Blackberry Jam
Small jars filled with peach jam.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my home canning recipes!

  • Homemade Canned Cranberry Sauce in glass canning jars.
    How to Can Cranberry Sauce
  • Strawberry rhubarb jam spread on a piece of toast.
    Strawberry Rhubarb Jam
  • Canning jars filled with food on a shelf.
    Episode 44 Canning Jars
  • Pouring turkey broth into a stock pot.
    How to make Turkey Stock
An English muffin covered with peach jam.

Peach Preserves

Kathy Berget
Homemade peach jam perfect for spreading on toast or adding to a sandwich.
5 from 28 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Processing Time 10 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Condiment
Cuisine American
Servings 7 cups
Calories 78 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Canning Jar Lifter
  • Canning Jars 8 ounce
  • Large Canning Pot
Prevent your screen from going dark

Ingredients
  

  • 8 cups peaches (peeled and diced)
  • ¼ cup lemon juice (for soaking the peaches)
  • 5 cups sugar
  • ¼ cup lemon juice (for the jam)

Instructions
 

  • Place chopped peaches in a bowl filled with cold water with ¼ cup of lemon juice to help maintain color.
    8 cups peaches, ¼ cup lemon juice
  • Drain peaches and place in a large pot with sugar and lemon juice. Heat over medium heat and stir until sugar is dissolved
    5 cups sugar, ¼ cup lemon juice
  • Continue cooking over medium heat until the mixture comes to a boil
  • As the mixture cooks, the peaches will begin to break down. Some varieties of peaches maintain their shape more than others. If needed, use an immersion blender to help break down peaches. I did just a few quick whirls to help blend it a bit.
  • Cook until jam reaches the gelling stage - test with the sheeting method, the cold plate method or by the temperature method (see below)
  • Once jam has reached the gel stage, place into canning jars leaving a ¼ inch head space
  • Remove air bubbles, wipe down rims, add lids and rings and place in a water bath canner with simmering water
  • Repeat with remaining jars
  • Make certain there is at least one inch of water covering the top of the jars
  • Place lid on canner and turn the heat up
  • Once the water comes to a rolling boil, start your processing time. Process pints and half pints for 10 minutes adding additional time for your elevation. (see chart below)
  • When time is up, turn off heat and remove the lid. Allow jars to sit in the water for an additional 5 minutes. Then remove jars and place on a cooling rack.
  • Allow jars to fully cool for 12 hours before touching jars. Do not tighten rings or check seal during this time.
  • After the 12 hours, remove the rings and check the seal.
  • Wash the outside of the jars, label jars and store in a cool, dark place.

Notes

  • Depending on the size of your peaches, each peach will yield between ¾ -1 cup of diced peaches
  • The sugar level can be adjusted to suit your needs
  • Use ripe, good quality yellow peaches
  • Have everything you'll need for this recipe ready and set out before you begin making jam - including the equipment
  • Use a heavy pot for making jam. This helps maintain an even heat and helps prevent burning.
  • Be certain to stir your jam often
  • Your saucepan should be more than double the size of the ingredients. Jam expands while it's boiling and can easily boil over if your pan is too small.
  • Use half-pint or pint sized jars. Both sizes will be processed for 10 minutes with additional time added for your elevation.
Altitude Adjustments for Canning above 1000 feet in elevation:
  • Always adjust processing times for your elevation: 
  • 1,001- 3,000 ft. - add 5 minutes
  • 3,001- 6,000 ft. - add 10 minutes
  • 6,001- 8,000 ft. - add 15 minutes
  • 8,001-10,000 ft. - add 20 minutes
 
 
Please read added notes in post (above recipe card) for methods on testing jam for reaching the gel point

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 2tablespoonsCalories: 78kcalCarbohydrates: 20gProtein: 0.2gFat: 0.1gSaturated Fat: 0.005gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 29mgFiber: 0.3gSugar: 20gVitamin A: 72IUVitamin C: 2mgCalcium: 1mgIron: 0.1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Jam

  • Toasted English muffin topped with raspberry jam.
    Raspberry Jam without Pectin
  • A glass jar filled with homemade rhubarb jam.
    Rhubarb Jam
  • An english muffin topped with chunky strawberry jam.
    Small Batch Strawberry Jam
  • A glass canning jar filled with blackberry jam.
    Blackberry Jam Recipe without Pectin

Reader Interactions

Comments

  1. David @ Spiced says

    September 12, 2022 at 4:46 am

    5 stars
    This is one of our favorite ways to use peaches, too! Of course, eating those peaches straight is our favorite way...but turning 'em into preserves helps us save those peaches so we can enjoy them later, too. A good toasted English muffin with peach preserves is a thing of beauty!!

    Reply
    • Kathy says

      September 12, 2022 at 6:41 am

      This jam is perfect for so many things!!! I love eating it on a toasted English muffin!

      Reply
  2. Valentina says

    September 09, 2022 at 11:39 am

    I have been loving ALL of your peach recipes, and this one is my favorite way to preserve peach season. 🙂 ~Valentina

    Reply
    • Kathy says

      September 10, 2022 at 6:22 am

      Thanks, Valentina! It's hard to resist delicious fresh peaches. The preserves means I can enjoy the peaches all year long!

      Reply
5 from 28 votes (27 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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