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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.