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Peach Jam Recipe

Peach jam recipe with visible fruit chunks and a thick, glossy set made by simmering until naturally pectin-thickened. The finished jam has jewel-like clarity with a bright lemon finish and an easy cold-plate set test.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Peach jam base
  • 4 cup fresh peaches, peeled and chopped Ripe and fragrant for best flavor.
  • 2 cup granulated sugar
  • 2 tbsp lemon juice Adds brightness and helps set.
  • 0.5 tsp cinnamon (optional) Optional warm spice.

Equipment

  • 1 Dutch oven

Method
 

Cook the jam
  1. Combine peaches, sugar, and lemon juice in a heavy pot over medium-high heat, stirring to coat the fruit evenly. Bring to a full boil, then keep the heat at a steady simmer.
  2. Simmer 25-35 minutes, stirring frequently, until the jam thickens and looks glossy. Keep the bubbles active but not violently splashing.
Test and jar
  1. Test set by dropping a small spoonful onto a cold plate and waiting 30 seconds. If it wrinkles when pushed, it’s ready; if not, simmer 3-5 minutes more.
  2. Ladle the hot jam into sterilized jars, filling to the top with minimal air pockets. Let cool at room temperature before sealing.

Notes

Use ripe, fragrant peaches for the deepest peach flavor and best natural thickening since there’s no pectin. Refrigerate jam in a sealed jar for up to 2-3 weeks; for longer storage, freeze up to 6 months (leave headspace, thaw in the fridge). For a lower-sugar swap, replace granulated sugar with a 1:1 sugar alternative made for canning/jam (results vary by brand).