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Peach Jam by

Peaches generally takes longer to activate the pectin (which allows the jam to become the jelly-like consistency) because they have a lot of water in them. Every batch is different, so the 90 minutes on medium-low can give or take 15 minutes.


3 Lbs Peaches
2 Cups Sugar
1 Lemon (Juice and Zest)


1. Quarter the peaches and remove the pits.
2. Place in a large, flat pan/skillet (the wider and more shallow, the better so that they may evenly cook)
3. Pour sugar and lemon juice/zest over the peaches.
4. Simmer on medium-high for 20 minutes, stirring constantly.
5. Once the fruit begins to cook down, cover the pan and put the stove on medium-low for 90 minutes, stirring occasionally.
6. When the jam reaches a jelly-like consistency, remove the lid and stir constantly to avoid burning the jam. Stir as such for 15 minutes.

1. Purchase jam jars from a grocery store (Walmart has cheap ones as well)
2. Boil water in a deep pot; the pot should be filled enough to be able to cover the tops of the jars. Once boiled, carefully place the jars and their lids in the water. Let them boil for 20 minutes.
3. Remove the jars with tongs. DO NOT touch them with your fingers. Place on a clear surface and fill with the jam. Use tongs to carefully place lids onto jars and use your fingers to carefully twist closed.
4. You should hear a pop from the jars within 15-60 minutes. This means that they vacuumed the air within the jam correctly and may last for 1 to 2 years. If the lid does not become concave, you must eat the jam within 2 weeks.

The process of sanitizing the jam prevents mold and bacteria from getting into the jars, allowing preservation.

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