There’s a stretch every summer when I can order peaches by the case, and that’s when I roll up my sleeves and make a whole year’s worth of jam. This peach jam has been a staple in my house for years, perfectly sweet with just a hint of cinnamon. The first time I made jam, though, I got nervous about the boiling step and pulled it off the heat too soon, and it never set up right, so I ended up with peach syrup instead of jam. That hard boil really matters.
What I love is how it captures summer in a jar. Biting into a perfectly ripe peach is one of the best things about warm weather, and this jam holds onto that flavor so you can enjoy it any time of year. It’s great on toast, muffins, and scones, and there’s a little cinnamon in there that has people asking what the secret ingredient is. Don’t be surprised if you get peppered with questions.
Here’s the kitchen tip that makes the jam set. When you add the sugar and spices, you have to bring it back to a full, hard rolling boil and keep it there for exactly one minute, stirring constantly. Set a timer. That hard boil is what activates the pectin so the jam thickens up properly. Pull it early and you get syrup, like I did, so don’t eyeball this part.
And don’t toss the foam that rises to the top. After you take the jam off the heat, you skim that froth off, but it’s actually delicious. I keep it in the fridge and enjoy it on toast for the next couple of days, and honestly it’s great warm straight off the stove too. Once it’s skimmed, pour the jam right into your sterile jars while it’s hot, seal them, and process them in a boiling water bath.
Why You’ll Love This Recipe
It tastes like summer all year. The jam captures that warm, ripe peach flavor so you can enjoy it long after peach season ends.
The cinnamon is a secret weapon. Just a hint of spice gives the jam something special without overwhelming the peach flavor.
It’s simple and straightforward. Just peaches, sugar, pectin, lemon, and spice come together into a classic jam.
It beats store-bought by a mile. Homemade jam has a fresh, fruity flavor that the jarred stuff can’t touch.
Ingredients
Here’s everything you’ll need:
- 3 pounds fresh peaches (4 cups crushed, about 7 medium peaches)
- 1 package powdered pectin (about 1.75 ounces)
- 2 tablespoons lemon juice
- 5 cups sugar
- 1/2 teaspoon cinnamon or allspice
How to Make Peach Jam
1. Prep the Peaches
Sort and wash fully ripe peaches, then remove the stems, skins, bruises, and pits. Crush the peaches and measure out four cups into a large pot. Ripe peaches give you the best flavor here.
2. Add Lemon and Pectin
Stir the lemon juice and pectin into the crushed peaches until well combined. The lemon adds a little tartness plus the acidity that helps preserve the jam.
3. Bring to a Boil
Put the pot on high heat and, stirring constantly, bring it to a full rolling boil with bubbles all over the surface. Keep stirring so nothing scorches on the bottom.
4. Add Sugar and Boil Hard
Add the sugar and spices all at once and bring it back to a full bubbling boil. Boil hard for exactly one minute, stirring constantly. Set a timer, since this is what makes the jam set.
5. Skim the Foam
Take the pot off the heat and skim the foam off the top. Don’t throw it out. Keep it in the fridge and enjoy it on toast over the next couple days.
6. Jar and Process
Pour the hot jam right into sterile canning jars, filling to 1/4 inch from the top. Wipe any spills off the rims, seal them, and process in a boiling water bath for five minutes.
Expert Tips
Boil hard for a full minute. Set a timer, since that hard boil is what activates the pectin so the jam sets.
Use fully ripe peaches. They give you the best, sweetest flavor for the jam.
Stir constantly while boiling. It keeps the jam from scorching on the bottom of the pot.
Save the skimmed foam. It’s delicious on toast for a couple days, so there’s no need to toss it.
Wipe the jar rims before sealing. Any spills there can keep the jars from sealing properly.
Recipe Variations and Add-ins
You can swap the cinnamon for allspice for a slightly different warm spice note.
Add a finely chopped habanero for a sweet and spicy habanero peach jam.
You can use vanilla bean in place of the cinnamon for a smooth, sweet flavor.
Stir in 1 tablespoon of bourbon at the end for a deeper, boozy peach jam.
You can add a pinch of nutmeg along with the cinnamon for a cozier spice blend.
What to Serve With This Recipe
Spread it thick on warm toast. The jam melts into the bread. It makes a sweet start to the day.
Spoon it over muffins or scones. The jam adds fruity sweetness. The two pair well with coffee.
Stir a spoonful into homemade ice cream. The jam swirls through the cream. It turns into a fun frozen treat.
How to Store This Recipe
Once the jars are processed in the boiling water bath and sealed, they’ll keep on the shelf for up to a year, which is the whole point of canning a big batch.
After you open a jar, keep it in the fridge and use it up within a few weeks. Any jars that didn’t seal properly should also go straight in the fridge and be used first.
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