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canned half pint jars of homemade peach jam

Peach Jam

An easy and delicious peach jam perfect for topping toast or biscuits.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
1 day
Total Time 1 day 30 minutes
Course Canning fruit jam
Cuisine American
Servings 8 half pints

Equipment

  • 1 water bath canner, with rack and lid
  • 1 Stove
  • 1 Jar lifter
  • 8 half pint jars, lids and rings OR 4 pint jars
  • 1 funnel
  • 1 Ladle
  • 1 stainless steel or ceramic lined pot

Ingredients
  

  • 2 qts peaches, peeled pitted, and crushed
  • 1/2 C water
  • 6 C granulated sugar

Instructions
 

  • Wash jars, lids and rings.
    NOTE: It is no longer recommended to boil lids...boiling lids may prevent them from sealing.
  • Add enough water to the water bath canner that it will cover the jars when filled by an inch.
    Begin heating water in canner.
  • Add canning jars to canner to keep hot until filling.
  • Peel peaches and remove pits.
  • Chop finely until you have crushed peaches, not pureed, consistency, either by hand or pulse in a food processor.
    NOTE: I chose hand chopping to leave larger pieces of peach in my jam.
    chopping peaches for peach jam
  • Add peaches and water to pot and cook gently for about 10 minutes.
  • Add sugar, stirring until dissolved.
    stir in sugar into peaches
  • Bring slowly to a boil, about 15 minutes to a gelling point, stirring to prevent sticking.
  • Turn off heat and skim off foam, if needed.
  • Carefully remove jars from canner, emptying water from them and set them on a heat resistant surface to begin filling with the hot jam.
  • Set a funnel in jar and ladle peach jam into jar leaving a 1/4" headspace.
    Adding peach jam to jars for canning
  • Using a clean, damp dishcloth, wipe top of jar clean, add lid and tighten ring to just finger tight.
  • Use the jar lifter to submerse back into the water bath canner.
    adding jars to water bath canner
  • When all jars are loaded, make sure there is at least 1" water covering the jars, cover with the lid and bring to a boil.
    overhead view of jars in water bath canner
  • When the canner begins boiling, begin 15 minute processing timer.
  • After processing time has ended, carefully remove from canner and set on a towel lined surface out of drafts for 12-24 hours.
  • Check to make sure that all lids have sealed or "pinged" before labeling and adding to your pantry.
    half pint jars of canned peach jam
  • Jam is best used within one year.
  • Always keep refrigerated after opening. Enjoy!

Notes

A favorite peach jam recipe that never disappoints! Enjoy on toast, biscuits, English muffins, or even waffles.
Keyword 3 ingredient peach jam, canning homemade peach jam, easy and delicious peach jam, peach jam