Introduction

Oh, friend! There’s just something magical about homemade jam, isn’t there? It transports you right back to sunny summer days, sticky fingers, and spreading pure happiness on your morning toast. And if you’ve ever thought making jam was too complicated, let me tell you, this easy peach jam recipe is about to change your mind! It uses Sure-Jell pectin to make sure you get a perfect set every single time, no guesswork required. It’s quick enough for a weekend project and delicious enough that you’ll want to make batch after batch.

Why You’ll Love This Recipe

Fast: You can have jars of sunshine ready in under an hour!
Easy: Seriously, if you can stir, you can make this jam. The pectin takes the stress out of setting.
Giftable: Who wouldn’t love a jar of homemade peach jam? Perfect for holidays, birthdays, or just because!
Crowd-pleasing: Kids and adults alike devour this stuff.
Captures Summer: It’s like bottling sunshine to enjoy all year round.

Ingredients

Here’s what you’ll need to make this sweet peachy dream come true. Gather everything up before you start – it makes the process so smooth!

3 cups peeled, finely diced fresh ripe peaches: Use good, juicy, ripe peaches! Getting the skins off is easiest after a quick dip in boiling water, then into an ice bath. Dice them small so they cook down beautifully.
1 & 1/4 cups granulated sugar: This not only sweetens but is crucial for helping the pectin set the jam and acts as a preservative. Don’t skimp!
1 tablespoon fresh lemon juice: Don’t skip this either! It brightens the flavor and, importantly, helps the pectin do its job properly.
1 teaspoon vanilla extract: My little secret weapon! It adds a lovely warmth and depth that just sings with the peaches.
1/2 cup water: Just to get things going and help the peaches start to break down.
1 & 3/4 ounce (1 box) SURE-JELL fruit pectin: This is your magic ingredient for a reliable set. Make sure you’re using the correct type specified on the box for cooked jams!

How to Make It

Alright, let’s make some jam! It’s simpler than you think, I promise.

First things first, make sure you have your jars ready. While the jam cooks fast, having clean jars (you don’t have to sterilize for a small batch going straight to the fridge, but clean jars are a must!) and lids waiting makes everything easier.

Step 1: In a large, heavy-bottomed pot (this prevents scorching!), combine your peeled and diced peaches, water, and lemon juice. Stir everything together.

Step 2: Bring the peach mixture to a boil over medium-high heat, stirring constantly. Let it boil gently for about 5 minutes, or until the peaches have softened up a bit and released some juice.

Step 3: Stir in the granulated sugar and vanilla extract. Keep stirring as the sugar dissolves completely. At this point, the mixture will look quite liquidy.

Step 4: Now, it’s time for the pectin! Sprinkle the Sure-Jell pectin into the boiling peach mixture. Stir, stir, stir! Make sure it’s fully incorporated.

Step 5: Once the pectin is added, bring the jam mixture back to a full rolling boil. This means it’s boiling vigorously and you can’t stir it down. Keep it at a full rolling boil for exactly 1 minute, stirring constantly.

Step 6: Remove the pot from the heat. Skim off any foam that might have gathered on top using a spoon. This just makes the jam look prettier in the jar!

Step 7: Carefully ladle the hot jam into your prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth (important for a good seal if canning!). Place lids and rings on tightly.

Step 8: Let the jars cool completely on the counter. As they cool, you’ll likely hear that satisfying “pop” sound as the lids seal! If you plan to store them in the fridge, just let them cool and then pop them in. If you’re using a canning method for shelf stability, follow those specific processing instructions now (but for this simple recipe, the fridge is just fine!).

Substitutions & Additions

Want to play around with the flavors? Go for it!

Other Fruits: You could try substituting nectarines for peaches, or even doing a mix!
Spices: A pinch of cinnamon, ground ginger, or even a tiny bit of nutmeg added with the vanilla can be lovely.
Extracts: A tiny splash of almond extract instead of vanilla is also fantastic with peaches.
Heat: For a fun kick, add a tiny pinch of cayenne pepper or a very finely minced habanero pepper (use gloves!) when you add the sugar.

Tips for Success

Making jam is pretty straightforward, but a few simple tips can help you get perfect results every time.

Use Ripe but Firm Peaches: Overly mushy peaches can make the jam texture less pleasant. Ripe is key for flavor, but you want them firm enough to dice.
Peel Those Peaches! Peach skins can be tough and aren’t nice in jam. The boiling water method is your friend here.
Measure Accurately: Especially the fruit and sugar quantities. Using a scale for the fruit can be even more precise than cups. Jam making is a bit of a science!
Don’t Reduce Sugar (if using traditional pectin): Pectin needs a specific amount of sugar and acid (from the lemon juice) to set properly. Reducing sugar with this type of pectin usually results in runny jam.
Use a Big Pot: The jam will bubble and rise quite a bit when boiling, especially after adding pectin. A larger pot prevents messy boil-overs.
Stir Constantly: Especially during the boiling phases and right after adding pectin, constant stirring prevents scorching on the bottom of the pot.
Skim the Foam: It’s purely cosmetic, but skimming that foam makes the jam look beautifully clear in the jar.

How to Store It

Once your jars are filled and cooled, how do you keep your precious jam safe?

For this simple recipe, the easiest way is to store the cooled jars in the refrigerator. It will last for several weeks (usually up to 2-3 months) in the fridge. Once opened, consume within a few weeks.

If you want to make a larger batch for long-term, shelf-stable storage, you would need to follow proper water bath canning procedures after filling the jars. This recipe provides a great starting point, but be sure to consult reliable canning guides for specific processing times and steps if you go this route!

FAQs

Got questions? Here are a few common ones I hear!

Q: My jam didn’t set! What happened?
A: This is usually because the jam didn’t reach a full rolling boil after adding the pectin, or it didn’t boil for the full minute. Accurate measuring of ingredients (especially fruit and sugar) and ensuring that vigorous boil are key for pectin to activate properly.
Q: Can I use frozen peaches?
A: Yes, you can! Thaw them completely and drain off any excess liquid before measuring and dicing. The texture might be slightly softer than with fresh peaches, but it will still make delicious jam.
Q: Do I have to use Sure-Jell?
A: This specific recipe is written for Sure-Jell (or a similar traditional fruit pectin). Using a different type of pectin (like low-sugar pectin) would require adjusting the recipe proportions and sugar amounts, so stick to the specified type for this recipe to work as written.

Easy & Irresistible Homemade Peach Jam

This easy peach jam recipe is perfect for beginners and uses Sure-Jell pectin for a reliable set. It's quick to make, resulting in delicious, spreadable jam that captures the taste of summer.

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Equipment

large, heavy-bottomed pot Prevents scorching
Jar(s) Clean, with lids and rings
Spoon For skimming foam
damp cloth For wiping jar rims

Ingredients

Main Ingredients

3 cups peeled, finely diced fresh ripe peaches Use good, juicy, ripe peaches! Getting the skins off is easiest after a quick dip in boiling water, then into an ice bath. Dice them small so they cook down beautifully.
1.25 cups granulated sugar Crucial for helping the pectin set the jam and acts as a preservative. Don't skimp!
1 tablespoon fresh lemon juice Brightens the flavor and, importantly, helps the pectin do its job properly.
1 teaspoon vanilla extract Adds a lovely warmth and depth.
0.5 cup water To get things going and help the peaches start to break down.
1.75 ounce SURE-JELL fruit pectin 1 box. Make sure you're using the correct type specified on the box for cooked jams!

Instructions

Make sure you have your jars ready. While the jam cooks fast, having clean jars (you don't have to sterilize for a small batch going straight to the fridge, but clean jars are a must!) and lids waiting makes everything easier.
In a large, heavy-bottomed pot, combine your peeled and diced peaches, water, and lemon juice. Stir everything together.
Bring the peach mixture to a boil over medium-high heat, stirring constantly. Let it boil gently for about 5 minutes, or until the peaches have softened up a bit and released some juice.
Stir in the granulated sugar and vanilla extract. Keep stirring as the sugar dissolves completely. At this point, the mixture will look quite liquidy.
Now, it's time for the pectin! Sprinkle the Sure-Jell pectin into the boiling peach mixture. Stir, stir, stir! Make sure it's fully incorporated.
Once the pectin is added, bring the jam mixture back to a full rolling boil. This means it's boiling vigorously and you can't stir it down. Keep it at a full rolling boil for exactly 1 minute, stirring constantly.
Remove the pot from the heat. Skim off any foam that might have gathered on top using a spoon. This just makes the jam look prettier in the jar!
Carefully ladle the hot jam into your prepared jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp cloth (important for a good seal if canning!). Place lids and rings on tightly.
Let the jars cool completely on the counter. As they cool, you'll likely hear that satisfying "pop" sound as the lids seal! If you plan to store them in the fridge, just let them cool and then pop them in. If you're using a canning method for shelf stability, follow those specific processing instructions now (but for this simple recipe, the fridge is just fine!).

Notes

For this simple recipe, store cooled jars in the refrigerator for several weeks (usually up to 2-3 months). Once opened, consume within a few weeks. For long-term, shelf-stable storage, follow proper water bath canning procedures after filling the jars.