Easy Peach Jam

This bright, fresh freezer jam is made with juicy peaches, lemon juice, powdered pectin, and sugar. No canning equipment required—just a pot, a spoon, and a few jars. Makes about 4 cups for the refrigerator or freezer.

Cook Time: 10 minutes
Total Time: 25 minutes
Course: Breakfast / Condiment
Cuisine: American
Servings: 32 (about 2 tablespoons per serving)
Calories: 92 kcal per serving

Ingredients

• 24 ounces fresh peaches, peeled, pitted, and diced

• 2 tablespoons lemon juice (preferably fresh)

• 1.75 ounces Sure-Jell powdered pectin (1 box)

• 3 cups granulated sugar (use all of it – do not reduce)
  

  Instructions

  1. Prep the Peaches

  • Peel, pit, and dice the peaches. Place them in a large, heavy-bottomed pot.

  • Use a potato masher or sturdy fork to crush the peaches to your preferred consistency. Leave a few small chunks for texture, or mash them smoother if you prefer a more uniform jam.

  2. Add Pectin and Lemon Juice

  • Stir in the lemon juice and powdered pectin until evenly combined.

  • Scrape around the bottom and sides of the pot to ensure there are no dry pockets of pectin.

  3. Bring to a Boil

  • Set the pot over medium-high heat. Stir constantly as the peach mixture heats up.

  • Once the mixture comes to a full boil, add all 3 cups of sugar at once. Stir until the sugar is completely dissolved.

  4. Boil for Exactly 1 Minute

  • Bring the jam back to a full rolling boil – a boil that cannot be stirred down.

  • Boil for exactly 1 minute, stirring constantly.

  5. Skim and Jar

  • Remove the pot from the heat.

  • Carefully skim off any foam from the surface with a spoon.

  • Pour the hot jam into clean mason jars, leaving about ½ inch of headspace at the top.

  • Wipe the rims clean with a damp paper towel and seal with lids.

  6. Cool and Store

  • Let the jars cool completely to room temperature on the counter.

  • Do not store this jam on the pantry shelf – it is freezer jam, not shelf-stable canned jam.

  • Once cool, move the jars to the refrigerator or freezer.

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  Storage Notes

  Method	Duration	Details
  Refrigerator	Up to 3 weeks	Keep sealed jars in the fridge after cooling.
  Freezer	Up to 6 months	Label jars with the date before freezing.
  Thawing	–	Transfer a frozen jar to the refrigerator overnight. No reheating is needed.

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  Pro Tips for Best Results

  Tip	Why It Helps
  Use ripe but firm peaches	Overly soft peaches can make the jam watery; under-ripe ones lack flavor.
  Don't reduce the sugar	The sugar is essential for the pectin to set properly – this is not a low-sugar recipe.
  Stir constantly while boiling	Prevents scorching on the bottom of the pot.
  Skim foam promptly	Foam is harmless but can make the jam look cloudy.
  Leave headspace	½ inch at the top allows room for the jam to expand as it freezes.
  Let cool completely before refrigerating	Hot jars can raise the temperature of your fridge and affect other foods.

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  Variations & Add-Ins

  • Spiced Peach Jam – Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg with the sugar.

  • Vanilla Peach Jam – Stir in 1 teaspoon vanilla extract after removing from heat.

  • Peach-Ginger Jam – Add 1 tablespoon finely grated fresh ginger with the peaches.

  • Peach-Bourbon Jam – Stir in 1 tablespoon bourbon after skimming the foam.

  • Lighter version – Use Sure-Jell Low-Sugar Pectin and follow the package directions for reduced-sugar recipes (this will change the sugar amount).

  Serving Suggestions

  • Spread on toast, biscuits, or English muffins

  • Swirl into yogurt or oatmeal

  • Use as a filling for thumbprint cookies

  • Glaze for grilled chicken or pork

  • Topping for cheesecake or ice cream