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Homemade Peach Jam Recipe (Water Bath Canning)

This Homemade Peach Jam Recipe is an easy way to preserve the sweet flavor of fresh summer peaches. Made with ripe peaches, sugar, lemon juice, and pectin, this beginner-friendly water bath canning recipe creates delicious homemade jam that's perfect for toast, biscuits, yogurt, and gifting.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
12 hours
Total Time 13 hours 50 minutes
Servings 8 JARS
Calories 45 kcal

Equipment

  • Large water bath canner or stockpot with rack
  • 6 half-pint (8-ounce) mason jars
  • New canning lids and bands
  • Jar lifter
  • Wide-mouth canning funnel
  • Ladle
  • Large heavy-bottomed saucepan (6-quart or larger)
  • Potato masher or food processor
  • * Measuring cups and spoons
  • Clean kitchen towels

Ingredients
  

Peach Jam

  • 4 cups crushed fresh peaches about 3 pounds whole peaches
  • 2 tablespoons bottled lemon juice
  • 1 package 1.75 ounces powdered fruit pectin
  • 5 cups granulated sugar

Optional Flavor Variations

  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg or cloves
  • 1 teaspoon vanilla extract stir in after cooking

Instructions
 

  • Wash the peaches thoroughly. Blanch them in boiling water for about 30 seconds, then transfer to an ice bath. Peel, remove the pits, crush the peaches, and measure exactly 4 cups.
  • Wash the jars, lids, and bands. Keep the jars hot until ready to fill according to safe water bath canning practices.
  • In a large saucepan, combine the crushed peaches and lemon juice.
  • Stir in the powdered pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
  • Add all the sugar at once and continue stirring until the mixture returns to a full rolling boil.
  • Boil hard for exactly 1 minute while stirring continuously.
  • Remove the saucepan from the heat and skim off any foam from the surface.
  • Ladle the hot jam into the prepared jars, leaving **¼-inch headspace**.
  • Wipe the rims clean, place the lids on the jars, and screw on the bands until fingertip tight.
  • Process the jars in a boiling water bath for **10 minutes** (adjust processing time if required for your altitude).
  • Carefully remove the jars and place them on a towel. Allow them to cool undisturbed for **12–24 hours**.
  • Check each seal before storing. Refrigerate any jars that did not seal properly and use them within 3 weeks.

Notes

Always use bottled lemon juice for consistent acidity when canning.
Measure the peaches accurately for the best set.
Do not reduce the sugar unless using a low-sugar pectin specifically designed for that purpose.
New lids should be used each time you can for a reliable seal.
Properly sealed jars can be stored in a cool, dark pantry for up to 12 months.