The scent of ripe peaches tells me when July has truly arrived. Their sweet perfume drifts through the kitchen, drawing every curious nose to the stove where fruit, sugar, and a squeeze of lemon bubble in a wide pot.

Years ago, my grandmother showed me how to keep the fruit intact, how to stir with patience so the syrup stays clear and glossy, and how to listen for the steady plip‑plip that means the jam is thick enough.

I still follow her rhythm: an afternoon of gentle heat, quiet humming, and jars lined up like tiny suns on the counter.

Slip a spoon into this jam and you meet pure summer—golden, bright, and ready to spread across warm bread.

Homemade Peach Jam Recipe

Ingredients

• 6 cups ripe peaches (peeled, pitted, and chopped)
• 2 tablespoons fresh lemon juice
• 4 cups granulated sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (optional, for added depth)

Instructions

1. Start by preparing the peaches. Bring a pot of water to a gentle boil and blanch the peaches for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Peel, pit, and chop the peaches into small chunks.
2. In a large, heavy-bottomed pot, combine the chopped peaches, lemon juice, sugar, and salt. Stir well to mix everything together.
3. Let the mixture sit for 20–30 minutes at room temperature. This helps the sugar draw out the peach juices and begins the maceration process.
4. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.
5. Once boiling, reduce the heat to medium-low and simmer. Stir frequently to prevent sticking or scorching, especially as the mixture thickens. Use a wide spoon or spatula to skim off any foam that rises to the top.
6. Continue simmering the jam for about 35–45 minutes. As it cooks, the peaches will soften and break down. Use a potato masher or fork to mash the fruit if a smoother texture is desired, or leave it chunky for a rustic finish.
7. To check if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam—if it holds the line and doesn’t fill in quickly, it’s done.
8. Once the desired consistency is reached, stir in the vanilla extract if using, and remove the pot from heat.
9. Immediately ladle the hot jam into sterilized jars, leaving about ¼-inch of headspace at the top. Wipe the rims clean and seal with lids.
10. Let the jars cool at room temperature, then refrigerate. For longer storage, process the jars in a water bath canner for 10 minutes.

How Long Does Homemade Peach Jam Last?

Homemade peach jam can last a long time if it’s stored the right way. Whether you’re canning it for pantry storage or keeping it in the fridge, here’s how to make sure it stays fresh and safe.

• Unopened canned jam: If you’ve properly sterilized and sealed the jars using a hot water bath, unopened peach jam can last up to 12 months in a cool, dark place. It should stay good even longer, but flavor and texture may change over time.
• Opened jars in the fridge: Once you open a jar, store it in the refrigerator. It’s best to use it within 3 to 4 weeks to enjoy the best taste and texture.
• Freezing jam: You can freeze peach jam if you’re not canning. Just make sure to leave some space in the jar for expansion. Frozen jam keeps well for up to 6 months.

Always check for signs of spoilage before using older jam, like a strange smell, mold, or a change in color or texture.

What’s The Best Way To Peel Peaches For Jam?

Peeling peaches might seem messy, but with the boiling-water method, it becomes quick and clean.

• Boil the peaches: Drop whole peaches into a pot of boiling water for 30 to 45 seconds.
• Transfer to ice bath: Immediately move them into a bowl of ice water. This stops the cooking process and helps loosen the skins.
• Slip off the skin: Use your fingers or a small knife to easily pull off the skin. It should slide right off without much effort.

How To Know When Peach Jam Is Ready?

Jam thickens as it cooks, but knowing exactly when to stop boiling is the tricky part. Here are a few ways to test it.

• Cold plate test: Keep a small plate in the freezer. When you think the jam is ready, drop a spoonful on the cold plate, wait 30 seconds, and drag your finger through it. If the line stays in place, the jam is set.
• Watch the bubbles: As the jam thickens, bubbles will slow down and look heavier and glossier. This usually means you’re close to done.
• Sheeting test: Dip a spoon into the jam, then let it drip off the edge. If the drops come together and fall off in one thick sheet instead of separate drips, it’s ready.

Why Did My Jam Turn Out Too Runny?

If your peach jam is too thin, don’t worry. This happens sometimes, especially if the fruit had more water than usual or the cooking time was a little short.

• It wasn’t cooked long enough: The jam may not have reached the gel stage. Let it boil a bit longer next time and keep testing.
• Fruit was too juicy: Overripe peaches release more liquid and can water down the jam.
• Didn’t chill before judging: Always cool a spoonful before checking if it’s set. Hot jam looks thinner than it actually is.

If it’s already jarred but still too loose after cooling, you can reopen the jars, re-boil the jam, and test again using the cold plate method.

Can I Use Less Sugar In Peach Jam?

Reducing sugar will affect how the jam sets and how long it lasts. Sugar acts as a natural preservative and helps with the thick texture.

• Lower sugar = softer set: If you reduce the sugar, the jam may not gel as well and can turn out more like a peach sauce.
• Shorter shelf life: Less sugar means it may spoil faster, even in the fridge.
• Use no-sugar pectin if needed: If you want a lower-sugar jam, try using pectin made for low-sugar recipes to help it thicken properly.

What Peaches Are Best For Making Jam?

Not all peaches work the same in jam. Some are too soft, while others have just the right balance of flavor and texture.

• Freestone peaches: These are easier to work with because the pits come out easily. They’re ideal for chopping and peeling.
• Ripe but firm peaches: You want fully ripe fruit for sweetness and flavor, but it should still hold its shape during cooking.
• Avoid overripe peaches: These can make the jam too watery and may cause it to spoil faster.

Yellow peaches are more common in jam because they have stronger flavor and better color than white varieties.

Do I Need To Sterilize The Jars?

Yes, sterilizing jars is important if you’re storing the jam outside the fridge. It helps prevent bacteria, mold, and spoilage.

• Boil jars and lids: Place jars in a large pot of water, bring to a boil, and let them boil for 10 minutes.
• Keep jars hot: Fill them while they’re still warm to reduce the chance of breakage and seal the jam properly.
• Use clean tools: Always use clean spoons and funnels while handling hot jam and jars.

If you’re storing jam in the fridge and eating it within a few weeks, you don’t need to process it in a water bath—but the jars should still be very clean.

How To Store Peach Jam Without Canning?

If you don’t want to use the water bath method, you can still store peach jam safely with refrigeration or freezing.

• Refrigerator: Pour the hot jam into clean jars, seal, and refrigerate. Use within 3 to 4 weeks.
• Freezer jam: Cool the jam completely, pour into freezer-safe containers, and leave some space for expansion. Use within 6 months for best flavor.

Can I Add Flavors To Peach Jam?

Yes, you can customize peach jam with other ingredients to give it a unique flavor. Just be careful not to overpower the natural peach taste.

• Vanilla extract: Adds warmth and depth.
• Cinnamon or ginger: Just a pinch adds a cozy, spiced note.
• Lemon zest: Boosts brightness and balances sweetness.
• A splash of bourbon or brandy: Cooked down with the jam, this gives a subtle, rich edge.