Jen’s Kitchen: It’s Time To Pucker Up For Peaches!

In Cooking & Crafting by Jen

It’s time to pucker up for peaches!

Guess what time it is right now? It’s peach season!

One of my most favorite things to do in the summer is to make jam out of all of the delicious fruits that are so readily available during this time of year. Because during the winter months these fruits become much more scarce and expensive.

So today I am going to share with you my sure-fire, you absolutely cannot fail recipe for peach jam. If you have never made homemade jam before, don’t be scared. It’ s easy! You just need to give yourself a little time to make it and make sure to follow my recipe.

Pucker Up Peach Jam
A deliciously sweet whole fruit peach jam recipe!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
4700 calories
1206 g
10 g
6 g
6 g
3 g
1801 g
118 g
1150 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 4700
Calories from Fat 49
% Daily Value *
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 10mg
Sodium 118mg
Total Carbohydrates 1206g
Dietary Fiber 14g
Sugars 1150g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 c. cut peaches
  2. 2 tbsp. lemon juice
  3. 5 1/2 c. sugar
  4. 1 box Sure Jell or other fruit pectin
  5. 1 tsp. butter
  1. Boil your mason jars and lids in order to sanitize them. You can leave them in the water until you are ready to use them.*
  2. Peel and pit peaches.
  3. Measure 4 cups and put the fruit into a large pot.
  4. Mash or mix the peaches in the pot. It's easier that way. I use a little hand mixer and I like to have a little more chunky jam, so I don't completely puree the fruit.
  5. Mix peaches, lemon juice with fruit pectin in 6-8 quart saucepan.
  6. Place on high heat and stir until mixture comes to a full and rolling boil.
  7. Add sugar all at once and mix.
  8. Add butter and bring to a full rolling boil, stirring constantly.
  9. Remove from heat, skim off foam with a metal spoon.
  10. Ladle into hot sterilized jars, leaving a half inch at top, put the lid on.
  11. Set aside on a counter or heat safe surface.
  12. After a few minutes you should hear a kind of popping sound that lets you know your seal is good.
  13. Let the jam cool and put in the freezer to be brought out all year long!
  1. * I use a large pot on the stove to sterilize my jars and lids and have that going before I start peeling.
  2. * You can substitute sugar for whatever sweetening agent you prefer.
Jenerally Informed

The great thing about this recipe is that you can freeze the jars and bring them out as you need them. Our family has found quite a few uses for my jam as well. Put a spoonful on top of ice cream or throw a dash of it in to sweeten up a smoothie. Once you try the homemade jam route it is really hard to go back to the regular store bought jams and jellies.

If you liked my recipe for peach jam, then make sure to check out my recipe for Strawberry Jam!

How to mke homemade strawberry jam in just under 30 minutes!

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