Disclosure: This Peach Jam recipe has been sponsored by the Washington State Fruit Commission. I received a box of Washington State Peaches to help me create this peach jam as part of the Canbassador program. All opinions are my own.
It is peach season and I was lucky enough to receive a nice big box of peaches and nectarines from the Washington State Fruit Commission so I could can with them and a recipe with all of you. This canning recipe is a popular way to preserve fresh peaches during the summer.
Last year I also had the pleasure of working with the Washington Fruit Commission and shared this recipe for canned Vanilla Spiced Peaches. After I made a big batch of the Spiced Peaches I still had some beautiful Washington State Peaches left and made this Balsamic Roasted Peach Vanilla Butter recipe.
For the past couple of years, I have been having fun canning some really awesome fruit flavor combinations. It has been a long time since I made a batch of plain Peach Jam. Now when I say plain I don't mean boring. I mean a simple peach jam with no other ingredients.
Peach jam has always been one of my favorite jam flavors. I love dipping jalapeno poppers in peach jam. It tastes so good. If you've never tried it you should!
I have to say I am so impressed with the stone fruit from Washington State. Last month they also sent me some Washington State sweet cherries. I made a couple of batches of Cherry Vanilla Pie filling with them. Then I made a Cherry Slab Pie with the Cherry Vanilla Pie Filling.
I think the Washington State Fruit Commission has ruined it for me and my kid. The cherries were so sweet and delicious. After they were all gone we picked up another brand of sweet cherries at the grocery store when they were on sale.
I kid you not my daughter wouldn't even eat them because the Washington State cherries tasted so much better. When I asked her why she wasn't eating the cherries we bought she told me because they tasted terrible compared to the Washinton State Sweet Cherries.
So now we have Washington State peaches and nectarines and it's the same thing all over again. The Washington State Peaches and Nectarines were so sweet and juicy. As a test, I picked up some other peaches and compared the flavors.
I have to say there really isn't a comparison. I don't know what I am going to do. Well, that's not true. I do know what I am going to do. I am going to be checking those labels to make sure when I am buying cherries, peaches, and nectarines that they have been grown in Washington State.
How to Make Peach Jam
Ingredients
- 4 cups finely chopped peaches
- ¼ cup fresh lemon juice
- 7 ½ cups sugar
- 1 pouch Certo Liquid Pectin
- ½ teaspoon butter (optional, to prevent foaming)
- Fruit Fresh or Lemon juice to prevent browning
Directions
- Prepare jars and lids following safe canning practices.
- Peel, pit and chop peaches into a large bowl.
- Add 2 teaspoons of Fruit Fresh or ¼ cup of lemon juice to the bowl of chopped peaches to prevent browning.
- Measure the sugar into a large non-reactive canning pot.
- Add the peaches and ¼ cup lemon juice, and butter if using to the pot of sugar.
- Stir well to moisten all of the sugar.
- Turn the heat on low, stirring occasionally until the sugar starts to dissolve.
- Turn the heat up to high and bring to a full rolling boil, stirring constantly.
- Add the Certo Liquid Pectin to the pot and continue stirring until it comes to a full rolling boil again.
- Boil for 1 minute exactly, stirring constantly.
- Remove the pot from the heat and fill jars leaving a ¼ inch head space.
- Wipe jar rim and threads. Place a flat lid on and screw on a band just until finger tight.
- Repeat with remaining jars.
- Process jam in a hot water bath for 10 minutes.
- Remove jars from water bath canner and set on a towel on the counter.
- The next day check for a proper seal and store.
- Jam will keep for one year.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Summer Sweet Peach Jam
Ingredients
- 4 cups finely chopped peaches
- ¼ cup fresh lemon juice
- 7 ½ cups sugar
- 1 pouch Certo Liquid Pectin
- ½ teaspoon butter (optional, to prevent foaming)
- Fruit Fresh or Lemon juice to prevent browning
Instructions
- Prepare jars and lids following safe canning practices.
- Peel, pit and chop peaches into a large bowl. Add 2 teaspoons of Fruit Fresh or ¼ cup of lemon juice to the bowl of chopped peaches to prevent browning.
- Put the sugar into a large non-reactive canning pot.
- Add the peaches and ¼ cup lemon juice, and butter if using to the pot of sugar.
- Stir well to moisten all of the sugar.
- Turn the heat on low, stirring occasionally until the sugar starts to dissolve.
- Turn the heat up to high and bring to a full rolling boil, stirring constantly.
- Add the Certo Liquid Pectin to the pot and continue stirring until it comes to a full rolling boil again.
- Boil for 1 minute exactly, stirring constantly.
- Remove the pot from the heat and fill jars leaving a ¼ inch head space.
- Wipe jar rim and threads. Place a flat lid on and screw on a band just until finger tight. Repeat with remaining jars.
- Process jam in a hot water bath for 10 minutes.
- Remove jars from water bath canner and set on a towel on the counter.
- The next day check for a proper seal and store.
- Store in a dark cabinet.
Recipe Expert Tips
- Recipe source: Certo Liquid Pectin
- Makes about 7 half pints of peach jam.
Nutrition
For more canning information, canning recipes and fun canning labels check out the SweetPreservation website.
Spiced Vanilla Peaches recipe
Balsamic Roasted Peach Vanilla Butter
Cherry Slab Pie
For the full list of canning recipes check out my canning recipes page.
Barbara Chapman
Oh my goodness! My mother-in-law and I have wanted to try canning peaches. Thank you for this recipe!!! I have to say, when you (or if you) get over to France in July, try flat peaches/Saturn peaches. You can get them here and they are delicious when really ripe, but it's fun to eat them out of country, lol! 🙂 I'm happy to have featured your post at last week's Share Your Style #435 for you. 🙂
Have a great week,
Barb 🙂
Cindy@CountyRoad407
So many scrumptious recipes in this post. I'm drooling! Thank you for sharing it with us on Farmhouse Friday 358. I'll be featuring it tomorrow. I always appreciate you linking up and hope you have a fun weekend. pinned
Donna @ Modern on Monticello
All I can say is that this sounds so good and yummy! This post will be a feature this week. #HomeMattersParty
Esme Slabbert
An amazing jam - love peach jam, and made lots years ago, but now not anymore as we hardly use it with no kids in the house. Bookmarked it
Found your post at Creative Muster Link-Up. My entries are South African Potjie Bread and The Best Fluffy Coconut Almond Pancakes
Kayla
Is it best to use ripe or firm peaches?
Arlene Mobley
Hi Kayla firm but ripe peaches are recommended. If the peaches are firm but still ripe enough that you would bite into it to eat it. You wouldn't want to use the peaches for jam if they are hard and not ripe enough to eat. I hope that makes sense.
Estelle Forrest
I can't wait to pick some peaches and make this! Thanks for sharing on SSPS, I hope to see you again next week. I will be featuring your recipe.
Susan
I have a question: why do you make cooked peach jam? I make fresh peach Freezer Jam and to me it tastes much more like fresh peaches than the cooked jam. I just don’t get it, when you are delivered premium fresh fruit??
Arlene Mobley
Hi Susan because water bathed jam will last up to 2 years and does not take up room in my freezer.
John L.
I’ve made peach jam for a number of years and have always followed the “Certo” recipe that is included in the packaging…until now! This IS the same recipe except for the extra lemon juice, the extended boil and processing that left the jam perfectly set with superior flavour and a deep rich colour.
Arlene Mobley
John glad to hear to recipe turned out well for you!
Megan
So is it 1/2 cup lemon juice in total? It says 1/4 cup to the sliced and then it says 1/4 again to the pot when you boil, just wanted to confirm the amount before making
Thanks
Arlene Mobley
Megan the lemon juice in the bowl is to keep the peaches from browning as you work with them before you start cooking the jam.
Rhonda Churchward
When you say water bath for 10 minutes in hot water, does it need to boil for 10 minutes?
Arlene Mobley
Rhonda yes you must rapidly boil the jars in the hot water bath canner for 10 minutes. You should also check for your altitude and adjust the time if needed.