Classic Homemade Peach Jam (Sweet, Bright & Perfectly Spreadable)

Description

This homemade Peach Jam is sweet, bright, and bursting with fresh peach flavor. It’s incredibly easy to make and tastes amazing on biscuits, toast, fluffy pancakes, or warm Amish White Bread.

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: About 3 cups

Ingredients

• 4 cups fresh peaches, peeled & diced

• 2 cups granulated sugar

• 2 tablespoons lemon juice

• 1 teaspoon vanilla (optional)

Instructions

1. Prep the peaches

Peel and dice fresh peaches into small pieces.

2. Combine ingredients

Add peaches, sugar, and lemon juice to a saucepan. Stir well.

3. Cook the jam

Bring to a boil, then reduce the heat and simmer 20–25 minutes, stirring occasionally, until thickened.

4. Optional

Mash lightly for a smoother jam or leave chunky.

5. Cool & store

Let cool, then store in jars up to 2–3 weeks in the fridge.

Conclusion

This Classic Peach Jam tastes like summer sunshine in a jar. Spread it over warm toast, Southern Cornbread, or spoon it onto Southern-Style Biscuits for the perfect cozy breakfast.

FAQ

Q: What are the best peaches for homemade peach jam?

A: Freestone peaches are ideal because they’re naturally sweet and easy to pit. Yellow peaches give the brightest color, while white peaches create a softer, lighter jam.

Q: Do I need to peel the peaches?

A: Yes. Peach skin can be tough and slightly bitter in jam. The easiest method is to blanch peaches in boiling water for 30 seconds, then transfer to ice water — the skins slip right off.

Q: My peach jam turned out runny — how can I fix it?

A: Return it to the pot and simmer longer until it thickens. You can also add ½–1 tablespoon of lemon juice to help activate natural pectin.

Q: Can I add other flavors to peach jam?

A: Absolutely! Popular additions include vanilla, cinnamon, ginger, bourbon, and lemon zest. Just add them during the simmering stage so the flavors meld.

Q: Why does peach jam sometimes look cloudy?

A: This can happen from foam or from not skimming during cooking. It’s totally safe to eat and doesn’t affect flavor — just appearance.

Q: Can I use canned or frozen peaches instead of fresh?

A: Yes. Frozen peaches work great—just thaw and drain first. Canned peaches will work in a pinch, but may result in a softer, sweeter jam.

Q: How long does peach jam last?

A: In the refrigerator, up to 3 weeks. Frozen, up to 8 months. Water-bath canned peach jam can last up to 1 year when stored properly.

Q: What’s the best way to thicken peach jam without pectin?

A: Cut the peaches into small pieces, simmer longer to reduce moisture, and add lemon juice. Peach skins naturally contain pectin, so a few strips simmered in the pot (then removed) also help with thickening.