top of page

Peach Jam

  • 3 pounds fresh peaches – 4 cups crushed this was about 7 medium size peaches

  • 1 package powdered pectin (approximately 1.75 ounces) *

  • 2 tablespoons lemon juice

  • 5 cups sugar

  • 1/2 teaspoon cinnamon or allspice

I did not use pectin


peach jam.jpg

How to peel the peaches:

  • Boil a pot of water, large enough to submerge several peaches. 

  • Once boiling, reduce heat to simmer. Lower peaches into the water and let them blanch/soak for about 30 seconds.

  • Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water to cool.

  • Once cooled, the peach skin should be very easy to pull away gently with your hands.  You may use a knife to make a slit in the skin, if needed.

  • Starting at the stem, run a knife vertically around the outside of the peach. Carefully twist and pull the sides apart from one another and remove the pit.

  1. Remove skins and pits. Chop peaches and add to a large pot.

  2. Crush or smash the peaches. Add lemon juice; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface.

  3. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

  4. Lower heat and simmer till it thickens, about 45-60 minutes.

bottom of page