Fresh Peach Jam Recipe That’s Bursting with Summer Flavor
This fresh peach jam recipe captures summer's sweetness in every spoonful, making breakfasts delightful.
Equipment
- Canner
- mason jars
- Saucepan
- Jar lifter
Ingredients
For the Jam
- 4 cups Fresh Peaches peeled and finely chopped; choose ripe peaches for optimal sweetness.
- 1/4 cup Fresh Lemon Juice adds brightness and helps balance the sweetness.
- 5 cups Raw Honey a natural sweetener that enhances the peach flavor.
- 1 pouch Sure-Jell Certo Fruit Pectin essential for the perfect jam consistency.
Instructions
How to Make Fresh Peach Jam
- Prepare the Canner: Fill a canner half-full of water and bring it to a simmer over medium-high heat.
- Sanitize Jars: Wash Mason canning jars, lids, and bands in hot, soapy water. Rinse and add them to simmering water.
- Blanch Peaches: Blanch peaches for 45 seconds in boiling water, then place in ice-cold water for 1 minute. Drain and chop.
- Cook Peaches: Cook 4 cups of chopped peaches with lemon juice and honey over medium-high heat for 5 minutes.
- Boil Mixture: Bring the mixture to a full rolling boil, add pectin, boil for 1 minute and remove from heat.
- Jar the Jam: Ladle the hot mixture into jars, filling to 1/8-inch from the top. Cover with lids.
- Process the Jars: Place jars in canner, ensuring water covers by 1-2 inches.
- Boil for Sealing: Cover and boil for 10 minutes, then cool jars on a towel.
- Cool and Store: Let jam stand for 24 hours at room temperature. Store unopened jars for up to 1 year.
Notes
Use ripe peaches for best flavor. Warm honey for easier measurement and skim off foam for clear jam.