Peach Jam
Prep time
Cook time
Total time
Savour the sweetness of fresh peaches from the summer year round with this delicious peach jam!
Serves: 6
  • 4 cups finely chopped peeled peaches
  • 2 tbsp lemon juice
  • 1 package regular powdered fruit pectin
  • 5 cups granulated sugar
  • Canner
  • 6, 8 oz (250 mL) jam jars with lids & bands
  1. Prepare your canner, jars and lids.
  2. Peel peaches and chop finely, or puree. (Will taste the same it's just a matter of visual appeal.)
  3. In a large saucepan, combine peaches, lemon juice and whisk in pectin until dissolved; bring to a boil over high heat and stir frequently.
  4. Add all of the sugar at once, stir continuously and bring to a full, rolling boil (meaning that when you are stirring it's still boiling).
  5. Boil and stir for 1 minute and remove from heat and skim off foam and discard.
  6. Ladel hot jam into hot jars and leave ΒΌ" headspace. Remove air bubbles, I use a chopstick and gently stir around the edge, and adjust headspace by adding more hot jam as needed.
  7. Wipe rim with clean cloth and centre the lid on the jar. Screw band to fingertip-tight and place jar in canner to keep warm.
  8. Once all jars are in canner, make sure they are covered completely with water and bring to a full boil and process for 10 minutes.
  9. Remove lid from canner, wait 5 minutes and then remove jars onto a towel, cool for 12 hours, wipe lid and outside of jars, print off adorable labels and store!
Recipe by Nurse Loves Farmer at