When peaches are sweet and ripe, it’s the perfect time to make up a batch of this peach jam. With an easy water bath process, you’ll be able to tuck this flavorful jam into the pantry to enjoy all year long and add jam making to your skillset.
This peach jam recipe calls for the inclusion of vanilla for a richer flavor. It’s entirely optional and leaving it out poses no problem. But if you want to take your peach jam to the next level, give it a try!
Ingredients
Fresh peaches – You’ll need 6-7 pounds of fresh fruit to make this recipe. Use any type of yellow peach that you have readily available. A freestone variety will be easier to work with than a cling variety, since the flesh is easy to separate from the pit. (Read more about stone fruit.) Do not use white peaches for this recipe; these peaches are less acidic than the yellow variety and can alter the pH of the recipe making it unsafe for canning.
Sweetener – This recipe calls for using sugar as the sweetener. If you’d prefer to use honey, use half as much, since it’s sweeter than sugar.
Lime juice – USDA preserving recipes all call for using bottled lime juice. This assures that the acidity level in recipes is safe for canning. Feel free to use bottled lemon juice instead of lime juice if you’d prefer.
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Vanilla bean – This is an optional ingredient, but one that can elevate the flavor of peach jam to something extra special.
Pectin – This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This low sugar pectin uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet). The dry pectin is mixed with the sweetener before being added to the fruit. The calcium water is added directly to the fruit.
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Making Peach Jam
Wash and dry the peaches, then coarsely dice. Mash the fruit using a potato masher or by pulsing in a food processor. If you’d prefer to remove the fuzzy skins, here’s how to peel peaches using a blanching method.
Measure the mashed peaches into a large stockpot along with the optional vanilla bean, lemon juice, and calcium water.
Combine the powdered pectin with the sugar, making sure it’s thoroughly combined.
When the peach mixture reaches a full rolling boil, add the sugar pectin mixture to the hot peaches, stirring constantly for a minute or two to assure that the pectin is well distributed.
Return to a full boil, boil for one minute, and remove from heat. Remove vanilla bean pods from the hot mixture and discard.
Canning the Jam
You’ll need special canning jars, lids, and rings to make this a shelf-stable product, but the process isn’t difficult.
Transfer hot jam into canning jars, leaving a quarter inch headspace. Use a non-metallic knife or bubble tool to remove any air bubbles. Wipe the rims of the jars, removing any residue. Place the lids on and process them in a water bath canner.
What this means is you’ll put the filled and sealed jars of jam into boiling water and heat them for ten minutes. This assures that the jars will seal well and kills off any potential bacteria in the jam mixture itself.
Use a jar lifter to remove the hot jars to a towel-covered countertop and allow to cool fully. As they cool, you’ll hear the little “tink” sound of the jars sealing. Store any unsealed jars in the fridge and use those first. (This is unusual, but it does happen once in awhile.)
Remove the ring from each sealed jar of peach jam, rinse to remove any jam residue, and store (without the ring) at room temperature in a dark place such as the pantry. Opened jars should be kept refrigerated; they’ll last in the fridge for several weeks.
Note: If you go through jam quickly at your house, you can fill the jars and transfer them directly to the fridge, skipping the canning process.
If you prefer a chunkier fruit spread, try these homemade peach preserves.
🍅 Safety First!
Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.
- Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety.
- Altering ingredients may change the recipe’s pH, posing a safety issue.
- Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
- For more on canning equipment, please go here.
- Want to learn more? The National Center for Home Food Preservation is the go-to resource for safe canning information.
Peach Jam Recipe with Vanilla
Equipment
- 9-10 half-pint jars adjust quantity for quarter-pint and pint jars
- 9-10 canning lids and rings
- canning funnel
- water bath canner with lid or deep pot
- jar tongs
- canning bubble popper/measurer optional but handy
Ingredients
- 6 - 7 pounds peaches
- 8 teaspoons calcium water from the Pomona's Universal Pectin package
- ½ cup lime juice bottled
- 1 vanilla bean (optional)
- 2 cups sugar
- 2 tablespoons pectin from the Pomona's Universal Pectin package
Instructions
Recipe yields 9-10 half-pint jars.
Prepare for Canning
- Prepare the calcium water: Combine ½ teaspoon calcium powder (from the small packet in the box of Pomona’s pectin) with ½ cup water in a small jar. Screw on a lit and shake until well-combined. You'll have more than you need for this recipe. Store the excess in the refrigerator for use in making additional jam or jelly recipes.
- Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
- Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
- Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
Make the Jam
- Wash and dry the peaches. Halve the peaches and remove pits; coarsely chop the fruit. Pulse peaches in a food processor. The skins should be chopped well. Alternatively, use a potato masher to make a fine pulp.6 - 7 pounds peaches
- Halve the vanilla bean lengthwise; scrape the seeds into the peach mixture along with the vanilla pod. Add the calcium water and lime juice; stir to combine well.1/2 cup lime juice, 1 vanilla bean, 8 teaspoons calcium water
- In a separate bowl, combine the sugar with the pectin powder (the large envelope) until thoroughly combined.2 cups sugar, 2 tablespoons pectin
- Bring peach pulp to a full boil. Add sugar mixture, stirring vigorously for a couple of minutes to dissolve the pectin. Return to a full boil, boil for one minute, and remove from heat. Remove vanilla bean pod from the hot mixture and discard.
Canning Peach Jam
- Remove the empty jars from the canner, draining the water back into the pot.
- Ladle hot preserves into quarter pint, half-pint, or pint jars to within a quarter inch of the rim. A canning funnel makes this easy.
- Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
- Set jar lids in place. Screw bands on finger tight.
- Use a jar lifter to gently submerge jars into the hot water bath. Be sure to place a wire rack in the bottom of the pot to prevent the jars of peach jam from sitting directly on the bottom. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil, cover the canner, and then set the timer.
- Process in a boiling water bath for 10 minutes. Add a minute to the boiling time for every 1,000' above sea level.
- Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
- Remove rings and wash outsides of jars. Store in a cool, dry place.
Notes
- Recipe yields 9-10 half-pint jars.
- Boiling lids or heating above 180°F as once recommended can damage the sealing compound.
- This recipe is made using Pomona’s Universal Pectin. This is the only pectin I use anymore as it allows me to use much less sweetener. The standard pectin brands use an obscene amount of sugar in my opinion, often requiring equal amounts of sugar and fruit! This product uses a low methoxyl method and calls for using two different ingredients, which are included in the box: pectin (the large packet) and calcium powder (the small packet).
- Do not use white peaches for this recipe; these peaches are less acidic than the yellow variety and can alter the pH of the recipe making it unsafe for canning.
- SOURCE: Adapted from Pomona's Universal Pectin.
- If you go through jam quickly at your house, you can fill the jars and transfer them directly to the fridge, skipping the canning process.
