Introduction

Hey there, friend! Isn’t there just something magical about the sweet smell of peaches ripening in the summer sun? It brings back so many cozy memories for me. And what’s even better? Capturing that sunshine in a jar! This Spiced Peach Jam recipe is one of my absolute favorites. It’s incredibly simple, comes together surprisingly fast, and tastes like pure comfort. Forget store-bought jam – once you make your own, you’ll be hooked. It’s perfect on toast, biscuits, ice cream, or straight off the spoon (don’t worry, I won’t tell!).

Why You’ll Love This Recipe

Fast: You can have jars of this deliciousness ready in about an hour, active cooking time included!
Easy: No complicated techniques here. If you can stir a pot, you can make this jam.
Giftable: Jars of homemade jam make the most thoughtful gifts for friends, family, and neighbors. Everyone loves a taste of homemade goodness!
Crowd-Pleasing: Who doesn’t love sweet, peachy flavor with a hint of warm spice? It’s universally adored.

Ingredients

Gather ’round, let’s look at what you’ll need. It’s a simple lineup, but each ingredient plays an important role in creating this golden-hued magic!

4 cups peaches, chopped or smashed: Ripe, juicy peaches are key! You can peel them or leave the skins on (I usually leave them on for extra color and nutrients – just give them a good wash!). Chopping gives you little fruit chunks, smashing makes it smoother. Your choice!
1 tablespoon lemon juice: This little splash of acidity is essential! It helps balance the sweetness and also plays nicely with the pectin to help the jam set.
3 rounded tablespoons low sugar pectin: Pectin is your jam’s best friend – it’s what makes it jell! Using low sugar pectin means you get more fruit flavor shining through, and it’s a little more forgiving with the amount of sugar you use.
1/4 teaspoon cinnamon: Just a whisper of warm spice to complement the peaches.
1/4 teaspoon ground allspice: Adds a lovely depth that pairs beautifully with both the peaches and cinnamon.
1/8 teaspoon ground cloves: A tiny pinch is all you need! Cloves are potent, so go easy. They add that classic “spiced” flavor profile.
3 cups sugar: Yes, it seems like a lot, but sugar is necessary for texture, preservation, and balancing the tartness of the fruit and lemon juice. Plus, it makes it wonderfully sweet!

How to Make It

Alright, let’s get cooking! This is the fun part. Just follow these steps, and you’ll have glorious jam in no time.

Prep Your Peaches: Get your 4 cups of peaches ready. As mentioned, you can chop them into small pieces or give them a good smash with a potato masher right in the pot. I like a mix myself! Put the prepared peaches into a large, heavy-bottomed pot or Dutch oven.
Add the Basics: Stir in the 1 tablespoon of lemon juice. Then, and this is important when using low sugar pectin, stir in the 3 rounded tablespoons of pectin before adding the sugar. This helps the pectin distribute evenly and start working its magic.
Spice it Up: Add your spices – the 1/4 teaspoon cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Give everything a good stir to combine.
Bring to a Boil: Place the pot over high heat and stir constantly until the mixture reaches a rolling boil that you can’t stir down. This usually takes several minutes.
Add the Sugar: Once you have that vigorous boil, pour in the 3 cups of sugar all at once. Stir well until the sugar is completely dissolved.
Boil Again: Bring the mixture back to a rolling boil. Stirring frequently to prevent scorching, boil hard for 1 minute. This minute is crucial for the pectin to activate with the sugar!
Skim the Foam (Optional but Recommended): As the jam boils, you might see some foamy stuff rise to the surface. You can gently skim this off with a spoon for a clearer, prettier jam. It doesn’t affect the taste, but it makes the texture nicer.
Jar It Up: Carefully remove the pot from the heat. Ladle the hot jam into clean jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth (essential for a good seal if you’re canning!). Place lids and rings on the jars.
Process or Cool: If you’re canning for shelf stability, process the jars according to safe canning guidelines (usually 10 minutes in a boiling water bath for half-pint or pint jars at sea level). If you’re not canning, just let the jars cool completely on the counter. As they cool, you should hear the lids “pop” as they seal.
Cool and Store: Let the jars cool completely before storing. For non-canned jars or any jars that didn’t seal, store them in the refrigerator. Sealed jars can be stored in a cool, dark place.

Substitutions & Additions

Want to play around a little? Here are some fun ideas to customize your Spiced Peach Jam:

Other Spices: Swap the allspice and cloves for a pinch of nutmeg or a little ground ginger. Or, add a scraped vanilla bean or a teaspoon of vanilla extract (stirred in after cooking) for Vanilla Spiced Peach Jam!
Different Fruit: This spice blend is also wonderful with apples, pears, or a mix of peaches and berries. Just keep the total fruit amount around 4 cups and adjust cooking time if needed based on how watery the fruit is.
A Splash of Spirit: Add a tablespoon or two of bourbon or rum along with the spices for an adult twist. Yum!
Heat: A tiny pinch of cayenne pepper can add a subtle warmth that’s surprisingly good with peaches.

Tips for Success

Making jam is rewarding, and a few simple tips can make sure yours turns out perfect every time!

Use Ripe, But Not Overripe Peaches: Peaches that are too soft can make the jam mushy and affect the set. Slightly firm-ripe peaches are ideal.
Measure Carefully: Especially the pectin and sugar amounts. Jams rely on a balance to set correctly.
Don’t Rush the Boil: Make sure you reach a full, rolling boil before adding the sugar, and maintain that boil for the required time after adding it. This is when the magic happens!
Have Jars Ready: Make sure your jars are clean and warm (I usually run them through a quick cycle in the dishwasher) before you start cooking the jam. You want to ladle the hot jam into warm jars to prevent breakage.
Prep Ahead: You can chop or smash your peaches a little bit ahead of time, maybe the morning of or the night before, and keep them covered in the fridge.

How to Store It

Once your beautiful jam is made, here’s how to keep it fresh:

Refrigerator: Jars that aren’t processed in a water bath or those that didn’t seal should be stored in the fridge. They’ll last for about 3-4 weeks.
Freezer: You can also freeze jam! Leave extra headspace in your jars (about 1 inch) as the jam will expand slightly when frozen. Use freezer-safe jars or containers. Frozen jam will last for up to a year. Thaw in the refrigerator before using.
Pantry (Canned Jars): If you properly process your jars in a boiling water bath, sealed jars can be stored in a cool, dark pantry for at least a year. Always check the seal before opening – the lid should be concave (curved downwards) and not flex when pressed.

FAQs

Got questions? Let’s see if we can answer them!

Q: Can I use frozen peaches?
A: Yes! Thaw them first, drain off any excess liquid, and measure out 4 cups of the thawed fruit.

Q: Why use low sugar pectin? Can I use regular?
A: Low sugar pectin allows you to use less sugar and gives a more intense fruit flavor. Regular pectin requires a specific amount of sugar to set; if you substitute, you’ll need a recipe specifically for regular pectin.

Q: How do I know if my jam will set?
A: You can do a “plate test.” Put a small plate in the freezer before you start cooking. When you think the jam is ready (after the 1-minute boil), spoon a tiny bit onto the cold plate. Let it sit for a minute, then gently push it with your finger. If it wrinkles and seems thickened, it’s ready! If it runs easily, boil for another minute and test again.

Easy Spiced Peach Jam Recipe

This Spiced Peach Jam recipe is simple, fast, and tastes like pure comfort. It's perfect on toast, biscuits, ice cream, or straight off the spoon.

Print Recipe Pin Recipe

Equipment

Large, heavy-bottomed pot or Dutch oven
Potato Masher (optional)
Spoon (for skimming)
Clean jars
Lids and rings
damp cloth (for wiping rims)
boiling water bath canner (optional, for canning)
small plate (optional, for plate test)

Ingredients

Hauptzutaten

4 cups peaches chopped or smashed, ripe and juicy
1 tablespoon lemon juice
3 tablespoons low sugar pectin rounded
0.25 teaspoon cinnamon ground
0.25 teaspoon ground allspice
0.125 teaspoon ground cloves
3 cups sugar

Instructions

Prep Your Peaches: Get your 4 cups of peaches ready. As mentioned, you can chop them into small pieces or give them a good smash with a potato masher right in the pot. Put the prepared peaches into a large, heavy-bottomed pot or Dutch oven.
Add the Basics: Stir in the 1 tablespoon of lemon juice. Then, stir in the 3 rounded tablespoons of pectin before adding the sugar. This helps the pectin distribute evenly and start working its magic.
Spice it Up: Add your spices – the 1/4 teaspoon cinnamon, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves. Give everything a good stir to combine.
Bring to a Boil: Place the pot over high heat and stir constantly until the mixture reaches a rolling boil that you can't stir down. This usually takes several minutes.
Add the Sugar: Once you have that vigorous boil, pour in the 3 cups of sugar all at once. Stir well until the sugar is completely dissolved.
Boil Again: Bring the mixture back to a rolling boil. Stirring frequently to prevent scorching, boil hard for 1 minute. This minute is crucial for the pectin to activate with the sugar!
Skim the Foam (Optional but Recommended): As the jam boils, you might see some foamy stuff rise to the surface. You can gently skim this off with a spoon for a clearer, prettier jam. It doesn't affect the taste, but it makes the texture nicer.
Jar It Up: Carefully remove the pot from the heat. Ladle the hot jam into clean jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth (essential for a good seal if you're canning!). Place lids and rings on the jars.
Process or Cool: If you're canning for shelf stability, process the jars according to safe canning guidelines (usually 10 minutes in a boiling water bath for half-pint or pint jars at sea level). If you're not canning, just let the jars cool completely on the counter. As they cool, you should hear the lids "pop" as they seal.
Cool and Store: Let the jars cool completely before storing. For non-canned jars or any jars that didn't seal, store them in the refrigerator. Sealed jars can be stored in a cool, dark place.

Notes

Tips for Success:
- Use Ripe, But Not Overripe Peaches: Slightly firm-ripe peaches are ideal.
- Measure Carefully: Especially the pectin and sugar amounts.
- Don't Rush the Boil: Reach a full, rolling boil before adding sugar, and maintain it for the required time after adding.
- Have Jars Ready: Make sure your jars are clean and warm before you start cooking.
- Prep Ahead: Peaches can be prepped ahead and kept covered in the fridge.

Substitutions & Additions:
- Other Spices: Swap allspice/cloves for nutmeg or ginger. Add vanilla bean or extract.
- Different Fruit: Use apples, pears, or berries (keep total fruit around 4 cups).
- A Splash of Spirit: Add bourbon or rum.
- Heat: Add a tiny pinch of cayenne pepper.

Storage:
- Refrigerator: 3-4 weeks for non-processed or unsealed jars.
- Freezer: Up to a year. Leave extra headspace.
- Pantry (Canned Jars): At least a year in a cool, dark place if properly processed and sealed.