Home Canning Peach Jam Recipe
Peach Jam is my favorite flavor when it comes to homemade jam. I enjoy it slathered on my breakfast toast, waffles, toasted bagels, spread onto a piece of French bread, spread between the layers of a cake, a cupcake filling, and more! You can even stir a few spoonfuls into your favorite vanilla flavored yogurt. YUM!
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I’ve been making and home canning Peach Jam for the past 10 years. When I make it…I follow the recipe printed in my Ball Blue Book. It’s easy to make and you only need a handful of ingredients to make it. Once you have it prepared you’ll process it in your water bath canner. The recipe will make approximately eight 8-ounce jars.
Peach Jam Recipe
4 cups peeled, pitted and finely chopped peaches
4 tbsp. lemon juice (I use fresh but you can use bottled)
7 1/2 cups granulated sugar
1 pouch liquid pectin (3 ounce)
Get out all of your canning supplies. Prepare your water bath canner, glass mason jars, seals and rings. Have all of your accessories within easy reach (wide mouth funnel, slotted spoon, ladle, jar lifter, etc.).
In a large saucepan combine the finely chopped peaches, lemon juice and granulated sugar. Over high heat, stirring constantly, bring the mixture to a full boil. Stir in the liquid pectin. Boil hard, stirring constantly for an additional 1 minute, remove from heat and skin off foam if necessary.
Ladle the peach jam into hot jars leaving a 1/4″ headspace. Remove air bubbles, wipe the rim of the jar clean with a cotton cloth, add the seal and the ring. Adjust ring until its fingertip tight.
Place each jar after you fill them into your water bath canner. The water should be simmering, but not boiling. Continue to fill your jars. Once all of the jars are filled, lower the rack into the water. Cover the canner. Bring water to a boil and process for 10 minutes . Turn off the heat, remove the lid. Let the jars sit an additional 5 minutes. Use your jar lifter to remove the hot jars from the canner. I like to place them on a cotton towel laid out on my kitchen counter-top. Let them cool to room temperature.
If properly processed and sealed they should keep for up to 1 year. Store in a cool, dry place. Once a jar has been opened you will need to store it in your refrigerator. Looking for more home canning recipes? You’ll find 50+ right here on our blog!
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