Best 20 Peach Jam Recipes

PEACH JAM

Steps:

• Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

PEACH JAM

Steps:

• Working in batches, pulse peaches in a food processor until chunky. Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently. Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes. Let cool. Refrigerate until completely cooled.

FRESH SPICED PEACH JAM

Steps:

• Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
• Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

GINGER-PEACH JAM

Steps:

• Bring peaches, ginger, and pectin to a boil in a large saucepan over medium heat. Stir in the sugar and butter; cook and stir until the sugar is dissolved. Return to a boil, stirring constantly for 1 minute more. Remove from heat, and skim off any foam with a spoon.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the peach jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PEACH FREEZER JAM

Steps:

• Combine peaches and sugar in a bowl. Mix well and let stand, stirring occasionally, for 10 minutes. Stir pectin into lemon juice in a small bowl. Add pectin mixture to the peaches. Stir jam constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
• Pour jam into food storage containers, leaving 1/2 inch space at the top for expansion during freezing. Cover and let stand at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or in the freezer for up to 1 year. Thaw in refrigerator.

PEACH-BLUEBERRY JAM

Steps:

• Immerse 8 pint jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
• Combine peaches, 5 cups sugar, and lemon juice in a large stainless steel or other nonreactive pot over medium heat. Bring to a low boil and cook for 10 to 20 minutes.
• While peaches are cooking, combine blueberries and remaining sugar in a separate pot over medium heat. Bring to a low boil and cook until just starting to thicken, 10 to 15 minutes.
• Add blueberries to the pot with the peaches and cook until thickened to the consistency of jam, about 10 minutes more. Remove from heat, add butter and almond extract, and stir well.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

GRANDMA'S BLUEBERRY PEACH JAM RECIPE

Steps:

• Clean and crush berries. Put in large saucepan.
• Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
• Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
• Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.

PEACH-HABANERO JAM

Steps:

• Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
• Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
• Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

PEACH JAM WITH AMARETTO LIQUEUR

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
• Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Remove from heat and stir in amaretto liqueur.
• Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

PINEAPPLE-PEACH JAM

Steps:

• Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
• Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

PEACH HABANERO JAM

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

RASPBERRY PEACH JAM

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

PRETTY PEACH JAM

Steps:

• Rinse thirteen 1-cup plastic containers and lids with boiling water. Dry thoroughly. , In a blender or food processor, cover and process fruits and cherry juice in batches until smooth. Transfer to a large stockpot; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil 2 minutes, stirring constantly. , Remove from heat. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Immediately cover with lids. Let stand at room temperature 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

STRAWBERRY PEACH JAM

Steps:

• Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly., In a large saucepan, mix strawberries, peaches and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute longer. Remove from heat; skim off any foam., Immediately fill containers to within 1/2-in. of tops. Wipe off edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

RASPBERRY PEACH JAM

Steps:

• Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
• Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
• Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

THE BEST NATURAL PEACH JAM OR FILLING

Steps:

• Heat four 8-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
• Combine peaches, sugar, apple, lemon juice, and water in a large pot over high heat. Bring to a boil, stirring constantly. Cook until peaches soften and mixture thickens, about 20 minutes. Mash peaches with a potato masher. Continue cooking until a small amount of jam dropped on a plate stays in place and doesn't run, 5 to 10 minutes more.
• Remove apple wedges and seeds with a slotted spoon.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

STRAWBERRY & PEACH JAM

Steps:

• Wash and mash strawberries.
• Slice, pit, and dice peaches. Next, mash peaches.
• Place fruit in large pan on medium heat.
• Cook until it boils, stirring a few times. Reduce heat and cook for 30 minutes.
• In separate bowl, combine sugar and pectin and stir together.
• Add sugar/pectin mixture into fruit and stir. Add lemon juice.
• Boil (high boil) for 5 minutes.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 12 8oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PEACH & RHUBARB JAM

Steps:

• Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
• Cook rhubarb until soft approximately 5-10 minutes.
• Remove peach skins, pit, and cut peaches into bite size pieces.
• Mash peaches and place into pan with rhubarb.
• Stir. Let mixture come to a boil. Reduce heat and cook 30 minutes.
• In separate bowl, mix together sugar and pectin.
• Add sugar/pectin mixture to peach and rhubarb pan.
• Stir together and let come to a boil.
• Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PEACH BLACKBERRY JAM

Steps:

• Peel and chop peaches. Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.
• Add the powdered fruit pectin and bring to a boil again. Add the sugar and cinnamon and bring to a hard, rolling boil. Boil for 15 minutes, stirring often.
• Ladle into hot, sterilized 8 oz. jars and seal. Process in water-bath canner for 10 minutes.