How to Make Homemade Peach Jam

This is a really yummy and easy peach jam recipe. It's great to give as a gift or keep it and enjoy it yourself!
This recipe makes 10 half pint jars.
Ingredients:
7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar
* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.
Equipment:
8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning - I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs
Buy equipment you need here:
Waterbath Canner Starter Set - amzn.to/2ROxZNL
Half Pint (8oz) Jars - amzn.to/2wNnsuV
Ball Classic Pectin - amzn.to/34KP2p2
Ladle - amzn.to/3bkhMHB
Method:
- to remove skin from peaches, cut a small cross in the bottom of each peach.
- place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
- once cool, peel peaches, remove pits and cut into pieces and crush.
- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.
- in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
- bring mixture to a boil on high heat, stirring constantly.
- add sugar all at once and stir to dissolve. Bring to a hard boil (that can't be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
- remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
- make sure there's no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:
Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes
- turn off heat, remove lid and allow jars to sit for 5 min.
- remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
- check the jars have sealed properly - they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place. They will last for about 1 year.
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/ mrsgooses

[@alicewalters4090]

Best video I've seen. No talk, talk, talk about personal things! THANKS.

[@ingridw245]

I needed your canning part for my first experience doing this with peach preserves, and a brand new canning pot and basket. Perfect tutorial. And that "pop" sound is SO satisfying! Thank you!

[@toots810usa6]

I belong to a canning group and we all agree that the new lids need to be heated. Lots of failures with lids when not heated. Don't do all the work and ruin by not heating lids.

[@dallasrichards9309]

Thank you for the straight to the point video with the instructions included! Will be trying this once I pick my peaches ☺

[@NancyMcInnis18708]

I used your recipe and it turned out wonderfully... I did use a tab of butter in the jam when I was making it to cut down on the foam... my mom always did this for all her jams... and it worked out. Thank you for sharing.

[@Mrsgooses]

Awesome. I haven't tried butter yet, but have been told it works well. Glad you enjoyed the recipe and thanks for watching!

[@all_mine1233]

Was it really sweet?

[@deannamcfarland3598]

Thank you for the video I can't wait to start canning the peaches from the tree my dad planted from seed, this is its 3rd harvest and the peaches are perfect size My dad past 2 years ago after the 1st harvest and I'm so excited to can some wonderful memories with our peaches. I feel confident with your video

[@Mrsgooses]

How lovely

[@daniellesnyder1244]

What a wonderful and sweet way to be able to remember your dad. 💕 🍑

[@revupthegarden5997]

Thank you for the video i made this peach jam today i made double your recipe. You made it very clear thank you and God bless. It tastes and smells delicious. I used a VPK1130 steam canner/Water Bath- it does both. My third time canning. Next vegetables and meat, using my All American canner. Do you have any soup recipes or meat recipes.

[@maryfulton834]

Thank you for sharing. We have a peach tree that grows small peaches and I decided this year to make peach jam to give at Christmas to some of the elderly women in our church.

[@Mrsgooses]

That's lovely! Thanks for watching :)

[@stoveman]

Thank You for a very detailed and well edited video. I appreciate your effort. Five Stars !!

[@Mrsgooses]

Thank you!

[@juanrascon7743]

Thank you for this video my mother is diabetic so I had to replace the sugar with a sugar substitute thank you for your video!

[@Rhawneld57]

I had 6 cups of peaches from 7 peaches (BC Peaches) I added 10 3/4 cups of sugar and brought it to a boil but I brought it up to 220 degrees F*, then I let it cool a bit and skimmed off the top foam and bottled the jam in sterilized jars and lids. I placed mine in the canner for 20 minutes to finish cooking. Perhaps it darkened my peach jam but it still tastes nice. Thanks for your tips. Nice Job. oh last week, I made strawberry jam. It is so delicious. I try to avoid store-bought jams due to my asthma. I am not able to eat Sodium Benzoate as most jams have, or Tartrazine a colorant. Forget the companies when you can do it better your self. Maybe when enough of us make our own jams and they don't seem to be selling like before they might get the hint, chemicals are no good. Lemon and Pectin is best as far as I am concerned.

[@ireneruedas1624]

I love this video! I have watched t for the past two years each time my peach tree blooms and I need to make jam! Thanks for the video!

[@Mrsgooses]

I would love to have a peach tree! Thanks for watching :)

[@citguy]

Thanks for the tutorial! I just finished the second batch from peaches grown in my own back yard (15 jars so far).

[@Mrsgooses]

+Ryan Johnson That's awesome! I would love to have my own peach trees. Thanks for watching and enjoy your jam :)

[@kamchoonng6628]

Thank you for your recipe. Very helpful and informative.

[@PrettyBoyKii]

I have recently began learning how to can from my mother-in-law. She doesn't make jams so this was very helpful. Thanks for posting the whole process!

[@Mrsgooses]

Thanks for watching!

[@athenagandhi]

thank you so much,this was a wonderful recipe and loved the way you explained everystep of it.

[@Mrsgooses]

athenagandhi Thanks!

[@mssixty3426]

Thank you for the detail other videos skip, such as at what point you measure out how much you have in cut-up peaches, then the measurements of your other ingredients to add help me to calculate what I need for my batch of peaches. Cheers!

[@sexy1play3]

I love this video, just made some, and some blueberry jam from your recipe. Tastes great.

[@maximus4375]

PEACH JAM, MY FAVORITE PICK ME UP

[@johngreen.]

NO PLANS

[@johngreen.]

I'M THE ONLY ONE YOU'RE SPREADIN FOR, ONLY ONE YOU'RE SPREADIN FOR

[@10Prioress]

She's good. She does it exactly how I do. One tip though, she should put a tad of vinegar in the canning water which will stop hard water forming a chalky appearance on the jars. But this only needs to be done if the water in your area is 'hard'.

[@Mrsgooses]

+Romano Barca Thanks! And great tip for the hard water :)

[@beththornton1138]

Thanks for the good tutorial. I made your peach jam today after watching, and it came out great!

[@cshockley10]

My daughter and I decided to try our hands at this today ... everything turned out perfect! Thanks for the tutorial!

[@Mrsgooses]

Amazing! Enjoy and thanks for watching :)

[@andrewdavis6917]

Hi, I used your video as a tutorial for making jelly today with my peaches. I really appreciate the details you gave. Thanks from Texas

[@1776TomPaine]

Thanks for doing this. Very well done.

[@Mrsgooses]

Thanks!

[@janetvargas9520]

Adding one to two tablespoons of butter keeps it from foaming and tastes great.

[@skippyjones2077]

I was just going to let her know that thank you 🙏

[@chuckhandcock8867]

Add a couple of tablespoons of butter and you will have a shiny pretty product again and no more foam!

[@charleseden5246]

Nice tip when during the cooking should you add the butter

[@thogmey]

Are you sure butter is good to add in this recipe

[@nmariejenkins2041]

Charles Eden I always add it at the end before jarring

[@josephchamsi8423]

Thank you very much for a well prepared, detailed rich video. I subscribed to youur channel and caant wait to see more recipes. Thank you dear.

[@Mrsgooses]

Thank you!

[@lawrenceoliver5843]

your jam looks so good thank you now i know how to make jam.

[@Rhawneld57]

I learned tonight watching other videos that Butter 1 Tbs. added to the jam will prevent foaming.

[@jeanb.7963]

Great detailed video,and straight to the point …Thanks so much!

[@Mrsgooses]

You're welcome! Thanks so much for the kind words 🙂

[@patriciacrowe1591]

YOUR VIDEO IS THE BEST, THANK YOU!!!!

[@Mrsgooses]

+Patricia Crowe Thanks!

[@adfugal]

Thank you!

[@chuckkerber4735]

I would have liked to seen the finished product.

[@profeciapadilla4686]

Very helpful it had been years last time I did peach jam thank you so much for refreshing my mind or memory should I say I appreciate the video thanks a lot, Sincerely Lucy

[@Mrsgooses]

Hi Lucy! Thank you so much for the kind words. I'm so glad you enjoyed my video 🙂

[@nurseg12]

Thank you so much. Great information. God bless you!

[@SuesSecretGarden3]

Great video with detail instructions thanks for sharing

[@demariyegrant4188]

Outstanding simple and easy to do thanks

[@Mrsgooses]

+Demariye grant Thanks!

[@kimworkman2425]

great step by step video

[@rasberryshomecooking]

Nicee jam sis!👍👍❤️❤️

[@VictoriaHVictoriesOfCreativity]

Just subbed to your great channel! I hope to have my own garden and start making jams, jellies and juices with my harvested fruits:) Very useful tips! Thanks for the tutorial! Thumbs up!

[@Mrsgooses]

Thanks so much!!!

[@chelleweatherspoon2226]

Very detailed. Thank you for sharing.

[@VE3AOR]

just made a batch, cant wait to try it. thanks for the video

[@Mrsgooses]

+420hatebreed666 Yum! Thanks for watching. Enjoy your jam :)

[@lystramaharaj8292]

Nice recipe you have a new suscriber

[@skinnerspond1949]

looks really good i will try this thanks

[@Fannie2049]

I love your cooking

[@karibgold5394]

Thank you:)

[@jeffreyketterer2036]

Excellent video. I tried this recipe, following it exactly, & ended up with 10 one-half pint jars. One week later, I am looking at my jars & they did not set. In looking at other recipes online, I do believe that the sugar amount ratio to amount of peaches is too low.

[@ceecee8274]

1/4 less of that sugar and ill be using this recipe! looks delish.

[@Prouderlib]

I know this is 7 years ago but I’m wanting to make jam for the first time and your video is absolutely thoroughly done. May I ask a question, do I have to use that amount of sugar. Will it make a difference in setting up if I cut it down a cup or so? Also when the jars are filled and put into the canning pot bring to a boil for 10 minutes, Do I fill until the jars are covered? Or just to? Thank you so much for a lovely video. Cannot wait to try this..😉

[@helloRilakkuma_]

I can't look at jams how I used to look at them anymore!!

[@user-gb1jv3bq5l]

Making freezer jelly from canned peaches is soooo much easier. And it tastes really great.😊

[@angelaboulware8939]

Thanks

[@Sandy-vd7lb]

PEACHES AND CREAM SWEETER THAN SWEET, CHOCOLATE CHEEKSAND-

[@Kordia725]

Sandy luu CHOCOLATE WINGS!!!!! 😭❤❤❤❤❤😭😭😭😭❤❤❤

[@apersonwithnolife6378]

Diana Ramos but 너의날 개 는 악마의것

[@aanyakabra5707]

너의 그 sweet 앞엔 bitter bitter

[@ajarnsingtoh2392]

Great video - thanks for that.

[@Bagfac3]

My favorite pick me up

[@marylou5259]

Add 1 to 2 tablespoons of butter after you add sugar to avoid foam from forming on top of cooked fruit.

[@Mrsgooses]

Great tip! Thanks!

[@Oregon197]

I just started the video but I want to keep the skins on. I don't understand why people would remove the skins. If they're all chopped up really fine, I would think the skin would add to the wonderful flavor of the jam... ? I remember years ago making persimmon cookies and the skin of the persimmon as they were all chopped up and in the cookies. Oh my goodness! The little bits of skin just made the cookie so so delicious!!! And I noticed quite a few videos take the skin off the peaches but I don't understand why??

[@anitradoyle63]

hi I loved the video it was simple but to the point. but I do have a question.. when you boiled the jars to sterilize them did you have them upside down?

[@marciashields1399]

she probably did. they would have been completely full and covered with water but when she takes them out, she will not have to dump hot boiling water out of them. Learned a new trick today

[@Rockyq13]

Great Job!!!...thank you.

[@Mrsgooses]

Raquel Quintana Thank you!

[@hanny5955]

You can’t escape jimins jams

[@silkscorpion777]

Not sure how I got here because I was watching saltwater reef tank videos. LOL Damn you KZbin!!! But I did watch the video and made an observation. To prevent foaming from the surface, simply turn the heat down. Air bubbles were getting trapped in the glucose. Good Job on the video though. AWESOMENESSSSSSSS.

[@Mrsgooses]

Thanks!

[@corkdecoys1]

add a tab of butter to stop excessive bubbling. pull off the stove, let sit until a skin forms: min or so. scrape once and your done, stir and redistribute fruit.

[@Mrsgooses]

great tip. thank you!

[@corkdecoys1]

very welcome, I also spray the sides of the pot with some non-stick spray, all the tips I have mrs goodies. have a good one!

[@georgethompson3763]

I read somewhere that removing the foam can help the jam last longer, what do you guys think?

[@suebees411suebee9]

I love your video! Are you using a glass stove top? I have one and I’m nervous.

[@jackxthexreaper736]

I know this is an old video... but i have a few things to say.. 1. Only use bottled lemon juice as it has a controlled ph that is safe for canning. 2. If you use a tablespoon of butter in your jam it keeps the foam down so you don't have to scrape it off the top. Had a text come in so i didn't get to see the rest of the video lol i may have to go back and watch again

[@anselb2000]

This is a really good video.

[@Mrsgooses]

anselb2000 Thanks!

[@IMOO1896]

So ratio of peaches to pectin is 1T to 1 C + 1 T? How do you know how much sugar to add? I’ve watched several different vids for this recipe, and yours is clearer and most doable for me. Thanks so much!

[@Mrsgooses]

Hi Sandi. Thanks for watching! I like to use the pectin calculator on the Ball/Kerr website for the pectin to sugar ration. You can choose the fruit and the type of pectin you're using: www.freshpreserving.com/pectin-calculator.html Hope that helps.

[@yaelrar.4460]

I'm new at this. The jam in jars gets full immersion into the water? You didn't show that part. Also, its mit necessary to dry the jars and lid before filling them with the jam? Thanks for your he lp.

[@marciashields1399]

no need for drying but you are right, she didn't mention to cover by an inch or more of water while processing

[@LMGM5]

Hi, I just encounter your channel, Very nice recipe for peach jam.I have a suggestion for the foam, as per the Ball book of canning, you can add 1 tablespoon of butter to the jam that will help you with it. Blessings Laura M

[@Mrsgooses]

Hi Laura. Great tip, thanks!

[@Liz8529]

Do you clean off the excess water on top of the jars or do you let it evaporate on it’s own?

[@jenniferhicks6507]

If you add a bit of butter it will remove the foam on top.

[@georgethompson3763]

Good evening Mrs Goose, and thank you for this tutorial. Is there a technical reason for peeling the peaches or is just personal taste? I have never made peach jam but I often make apricot jam and never peel them.

[@Mrsgooses]

The skin goes chewy if you leave it in. Most people don't seem to like that, so it's recommended that you remove the skin. Thanks!

[@georgethompson3763]

Thanks!

[@janetjordan9424]

MrsGoose, This is a great tutorial! I am looking forward to making this for my husband. He is diabetic and cannot have the sugar. His will be without sugar so do I need to adjust the (pectin) ?

[@Mrsgooses]

Hi Janet! Ball have another pectin that's called Low or No-Sugar Needed - amzn.to/212QSbn It's specially formulated to set without the need for sugar :)

[@lalatte2148]

Jimin I'm coming with the jams x'D

[@nyamnyam9891]

Same, we're here to help Jimin

[@t0bikk039]

Me 2

[@toasterstruddles4909]

Jamlless by the time u reach him jin would probably have eaten the jam by now so sadly chimchim is still jamless

[@toasterstruddles4909]

Jamlless by the time u reach him jin would probably have eaten the jam by now so sadly chimchim is still jamless

[@carolynjordan37]

it Look's do good.

[@Mrsgooses]

Thanks!

[@RS-rf8qz]

Thanks for this video! Two questions: do you mean to say that once a lid is used, it can *never* be used again? Or it *can* be used again sometime in the future, but it needs to be 'treated' again? Also, is there a sugar-free, all-fruit sweetener you recommend (trying to get off white sugar)? Cheers!

[@Mrsgooses]

Hi. Thanks for watching! The lid and ring can be used to open and close the jar while you're eating the contents. But, after that, only the ring can be used again as the lid is only meant to seal properly once. For sugar-free, there is a pectin designed for low/no sugar. Here's a link for a fruit/pectin calculator that I like: www.ballmasonjars.com/pectin-calculator.html

[@emiemi578]

Typed 'how to make jam' Scrolled far down. Still army everywhere.

[@2youn2stress]

Thank You 😊 wish me luck

[@Mrsgooses]

Have fun!

[@deniseackermann7116]

1 teaspoon or so of butter, not margarine, added to your fruit and sugar, before heating is enough to almost eliminate foam on your jam!

[@Mrsgooses]

Great suggestion. Thank you!

[@yourtravelswithbruce]

HINT: if you look on the inside of your red funnel you'll see a line/ring around the inside. That is the 1/2 inch mark for all jars. You don't need any measuring tools. Most canning funnels have them.

[@cherieepps]

Love this but on your written recipe below you have 5 1/2 cup water - I didn’t see you use that - is that for the canner?

[@suejohnson7203]

Can I use 8 tablespoons of surejel pectin in this recipe?

[@sissiemae845]

My friends scrape off the foam and save it separately to use on toast. I think they call it cream

[@craigcalame2219]

On the canning aisle there is a citric acid called Fruit Fresh

[@craigcalame2219]

This keeps the fruit from turning brown

[@jaydiamond7753]

Thank you. great video..

[@anaalvarado5371]

Hi! This video was very useful and really helpful, but what would happen if I didn't add pectin?

[@Mrsgooses]

Thanks for watching! The pectin helps the jam set. If you don't use it, you may find your jam doesn't set properly or that you need to boil it for a much longer time.

[@anaalvarado5371]

mrs gooses goodies thank you! I cooked it without pectin, and I did have to boil it for a loger time, but it turned out delicious. Thanks for making this great vid!

[@ginneycamden3613]

I noticed the part about putting on the lid after My 10 minutes of boiling was almost done. I hope they sealand I don’t have yo do it again. I haven’t canned in years.

[@GypsyCurls]

I am very new to canning and I have been eating up videos like crazy. Thanks for sharing how to do this. I am definitely going to make this jam. Quick question: If I wanted to adapt it at some point and make a Peach, Mango and Habanero Jam, could I do that? I was thinking that would go very well on pork chops or even a burger. What do you think?

[@Mrsgooses]

That sounds super yummy!

[@tinaclarke524]

Love your vid if I want to use liquid pectin would it be the same amount thanks

[@peace2all51]

the first step to boil, was it only lemon juice or with water?

[@marciashields1399]

If I am not mistaken, it's just the lemon juice. No extra liquid is needed. The juice from the peaches will be enough.

[@yourtravelswithbruce]

if you add 3/4c of lemon juice you will not need to add pectin. You just need to boil for 25 minutes and they you will have jam. 6 cups of peaches 9 cups of sugar 3/4c of lemon juice boil for 25 minutes

[@burlfaulkii6496]

A, um, a, a, um, um. Holy hell... The a's & ums make this video insane to watch. 😲

[@marygonzalez8902]

If I’m wanting jelly instead of jam, do I just mash the peaches more? This will be my first time try this.

[@IntrepidDreamer]

there are literally army's in every jam video on youtube!! I'm so proud and ashamed! BTS forever!!

[@mastiffmom2592]

Skimming the foam looks like it would get my anxiety up, for me personally. Is that the only way to do it? I thought maybe a spoon with holes, not slots or maybe a bigger spoon?

[@EstherWonch]

About how long does it take for the peach preserves to set up? I made two kinds today, blueberry and peach. The blueberry jam set up in the jars almost straight away, but the peach is still runny, though the jars are still warm. Is it likely to still set up?

[@traciparker1963]

Hi. You didn't show us what the jam looks like when it's ready to eat. Whether it is thick or thin. Great recipe and tutorial. Thx

[@Mrsgooses]

Hi Traci. I know and I'm really sorry about that! It didn't even occur to me at the time and I haven't made any recently to show. It's definitely not thin and runny or really thick, so just a happy medium consistency. Thanks for watching!

[@traciparker1963]

@@Mrsgooses Thank you for your reply. I look forward to making this recipe with my granddaughter. Enjoy your day

[@profeciapadilla4686]

How much lemon juice do I add and when do I add it to the peaches for the amount of 14 cups?

[@ronnienelson9653]

Great video, thank you....Cant you add a teaspoon of butter to stop it from foaming?

[@Mrsgooses]

Yes you can :)

[@TressasSouthernHomeCooking]

Great video!! Thanks for sharing. Do you have a method of testing the jam to make sure it will set properly?

[@Mrsgooses]

Thanks for watching! Yes - the easiest way is to use a jam/candy thermometer - boil until jam setting temperature is reached - 104 C on a jam thermometer. Or, you can also check for setting point using a plate out of the freezer and checking if the jam wrinkles - Before starting the jam, place a small plate in the freezer, after you've skimmed any foam off, take the plate out of the freezer and place a small amount of jam on the plate. Leave for about a minute and then push your finger through the jam, if it wrinkles, then the jam in done. If not, boil for a few minutes longer and try again. You can check out my Strawberry Jam video - kzbin.info/www/bejne/pKnTo2d8qsytbbM and skip ahead to 12:45 for the plate out of the freezer.

[@TressasSouthernHomeCooking]

Thank you so much for the feedback!

[@hiltonacastleberry5357]

What would the ratio be if you use Coconut sugar rather than granulated sugar?

[@Lisaairbnb]

Dont the jars need to be di bubbled before putting lid on?

[@CoverdaleBlue1]

I never have problems with foam on my jams or jellies. I put a lid on the pot for a couple of minutes and the foam disappears

[@Mrsgooses]

Great tip. Thanks!

[@CoverdaleBlue1]

You're welcome :-)