Old Fashioned Peach Jam

The availability of good peaches is starting to wane…but not completely. Summer’s not quite over yet in California. To buy fruit for canning (or anything, really), my new trick is to go to the farmer’s market around 12:30. This is the magic time when vendors start putting things on sale. I love supporting local farmers, but I also love saving a few bucks.


So this jam was my first do-it-myself batch. You may remember I wrote about a jamming class I took last month where we made a wonderful strawberry jam, but we did it in a class environment with an instructor readily available for each question on consistency, timing, and processing. This afternoon, it was just me and Oprah. But I set out confidently–in fact, I broke the first cardinal rule that Jordan Champagne told us that night in class: as a beginner, never mess with the recipe. There are important PH considerations with canning, and usually with jams you’re o.k., but you need to understand the necessary proportions of sugar to fruit before you start playing around.

But every recipe I found had equal amounts fruit to sugar, and I hate overly sweet jam. But I also hate sugar substitutes and am really attracted to jams that don’t use pectin. There’s something about the old fashioned ‘simmer and stir’ method that just feels right. So I researched numerous recipes, and decided to take down the sugar content and increase the amount of lemon juice…and voila: a chunky, delicious peach jam.

I should tell you that, in general, sugar acts largely as a preserver in jam and has a lot to do with the color. Because I used less sugar than is found in supermarket brands, the jam isn’t a brilliant shade of orange. It’s a lovely muted peach color, but if you’re going for “shock and awe” orange, this may not be the recipe for you. Otherwise, it’s a gratifying way to celebrate the waning days of summer.

Old Fashioned Peach Jam

Old Fashioned Peach Jam

  • Prep time: 1 hr 30 mins
  • Cook time: 45 mins
  • Total time: 2 hrs 15 mins

Ingredients

4 # peaches (7 cups or so)
1/4 cup lemon juice
2 cups sugar

Instructions

Peel and slice peaches. For a peeling trick, place peaches in boiling water for 15-30 seconds. Remove with a slotted spoon and dunk in cool water. Gently rub to loosen the skins from the fruit (I use a paper towel). Place slices in a large non-reactive pan. Sprinkle the sugar and lemon juice over the top of the fruit. Don’t stir–just let the sugar sit and seep into the peaches. It will help release the natural juices of the fruit. Allow to sit at room temperature for 1-2 hours.

Place pot on stove and bring to a vigorous boil. Using a potato masher or other handy kitchen tool, begin to mash down the peaches. Then using a wooden spoon or stick, continue stirring the peaches as they cook down, 25-30 minutes, or until they reach the gelling state. Read about the “cold plate” trick (scroll down to italicized directions) if you’re unfamiliar with how to tell if your jam has reached the gelling state. Using a funnel, pour the hot mixture into clean, dry class jars leaving about 1/4 inch at the top. Cap and screw on lids, leaving them rather loose. Process in a hot water bath for 10 minutes. If you’re unfamiliar with hot water bath canning, read this. Enjoy with scones, buckwheat pancakes, as a filling for a homemade cake (I have some plans to use it in an olive oil layer cake)–or however you like.

Comments

  1. Megan Gordon

    Thanks, Sarah!

  2. pityenlacocina

    what a wonderful way of using up your peaches! it really looks yummy! very well done,

    cheers from london,

    pity

  3. Happy cook

    I woud love to have that marmalade on toast every morning.

  4. Simply Life

    Oh wow, that looks great! Your blog is adorable!

  5. Megan Gordon

    Thank you all! I have so many jars--if you were closer (this definitely rules you out, Pity) I'd drop one by! I'm sure I'll manage though :)

  6. alice

    I've been making jam all summer but I never got around to peach!?! Thanks for the reminder its still not too late.

  7. Megan Gordon

    I've seen your beautiful jam posts, Alice. You should try this peach--no pectin. Easy. I love the vibrant, grainy pics you have up of your berry jam. Looks lovely.

    1. Marilyn

      How many pint jars does this recipe make?

      1. megang

        Hi, Marilyn. It's been so long since I've made this. Can anyone else help with quantities here??? So sorry I can't be of more help on the precise amount.

  8. Megan Gordon

    Ah yes, the olive oil cake. I'll dig up the recipe and try to get it up soon-ish. I did a stupid thing and packed all of my cookbooks in anticipation of moving soon....turns out the move wasn't as soon as I thought and now I'm without some of my favorites!

  9. Anonymous

    This looks delicious--thank you for posting it. I am making the recipe right now, but am wondering when does the lemon juice get added in?

  10. Megan Gordon

    Wow--I've never had a comment mid-recipe before. Hopefully it's not too late, but you want to add the lemon juice with the sugar...they all kind of hang out together before you cook it on the stove. Good luck--let me know how it turns out!

  11. Julie Harborth

    when you bring it to a vigorous boil. do you leave it at that for the 20 to 30 min.?

  12. megang

    Hi Julie! Yep! You don't want it to be too vigorous, but you're standing there stirring away so it should be kind of like a slow, rollicking party. It's a good arm workout. Good luck! Let me know how it turns out.

  13. Barbara Bakes

    I made this jam and blogged about it today. Delicious! Thanks for sharing!

    1. megang

      Fabulous, Barbara. So glad that you liked it!

  14. holloway55

    what is the shelf life, when it is canned. love that it is all natural

    1. megang

      People generally say to keep jams 6 months to a year (unless they have preservatives like some of the store bought jams). I've kept a few jars of this for 4-5 months and they've been perfect.

  15. Julia Magnusson @ It's Not Like a Cat

    Thank you!

    I made a big batch of peach jam from some farmstand peaches and had a total pectin disaster (misread 3 teaspoons as 3 TABLESPOONS--you can slice it with a knife!). So we got more peaches from our farm share today and I found your recipe and just made a lovely batch of jam with no pectin. Unfortunately, it only made 2 jars b/c I only had 2 pounds of peaches, but that's fine. It's the jam I've been wanting. :)

    And please tell more about the olive oil layer cake!

    1. megang

      I'm so glad you liked the recipe, Julia! Not sure there's anything quite as wonderful as summer peach jam in the morning ... glad you stumbled across the site. Enjoy! ~m

  16. Gretchen

    could this recipe be done as a freezer jam instead of canning/boiling? It sounds delicious and would love to try it, especially since I have a big bag of peaches waiting!
    thanks.

    1. megang

      YES, Gretchen! Absolutely. I actually did a similar batch earlier this summer as a freezer jam (that's pretty much all I make these days). Good luck + happy Sunday, ~m

  17. picaboo

    You had what I was looking for-my mom old way peach jam. Back home (Tel-Aviv) I raised with a very beautiful peach tree in our back yard. In blossom's season it was covered with beautiful, rich white color flowers. (kinda, like cherry tree) and the fruits were on the pale white color. very sweet and juicy. (My father used to covered --each fruit-- with a paper bag ! )
    As strange has it sound I loved this tree very much. I was sad to find out my parents cut it down because of "an old age" . That what they told me. (left home long time ago)
    So...I have always had "soft spot"for peaches :-))) and here I am about your peach jam.
    A few minutes ago I fished the jam. It was easy thou, I took a short way by not waiting for sugar + fruit to work together just went for the heat. Came out great and yum. Sealed the jars. Put them upside-down (lids down) to cool on a rack. Everyone around my kitchen are like,like "bees". They all over the tablespoon (I mixed with) the glass plate and the pot...lol

    Thanks for this great recipe.
    I will come visit you often.

  18. Linda

    So..... Am in the middle of making the peach jam. Smells fantastic!! Did you ever post te olive oil cake??? Many thanks-Linda

    1. megang

      Great, Linda! I hope it turned out well for you. I haven't done a straight olive oil cake on the blog, but there are a few good rustic cakes -- searchable under "Cakes" or "Desserts." Good luck + thanks for stopping by! ~m

  19. Cee

    what is the 1/4 cup lemon juice for?

  20. Cee

    nevermind guess i should have just read the comments, my jam turned out great regardless of the fact that i added the lemon juice while it was already boiling..
    great recipe

    Thank you

  21. Shannon

    May I just say what a relief to uncover an individual who genuinely understands what they're discussing on the net. You actually understand how to bring an issue to light and make it important. A lot more people really need to read this and understand this side of the story. I was surprised you're not more popular given that you certainly possess the gift.

  22. everybodylovechocolates

    This a great recipe without using pectin

  23. Jennifer Hunter

    Just wondering, hou many jars did you get from your 4 pounds of peaches and what size jars did you use?

    1. megang

      Hi, Jennifer: I believe I used 6-ounce jars (it's been awhile since I made the jam!) and I recall having about 8 jars total. It's silly that's not in the directions -- I should remake this during the summer and rewrite the recipe a bit to reflect that. Thanks for the reminder and enjoy the jam!

  24. Kelly Irby

    I just finished canning a bushel of peaches using this recipe and I have to say it was WONDERFUL! For half the bushel (40 cups) diced peaches, I used the masher and love the texture of the finished product. For the other half I used my emulsion blender and that one turned out very well also however it was a smoother consistency which my husband enjoyed more. The amount of sugar in your recipe is PERFECT! Most recipes call for 5 cups fruit 7 cups of sugar and we just think that is sickening sweet. I am saving this recipe in my family cookbook to pass down for generations!

  25. Dee

    Great looking recipe! I was hoping for a peach jam recipe without pectin to make this weekend and I will be trying this out. Thanks!

  26. Jennifer

    I just made this jam and it is DELICIOUS!!! And EASY!!!! I was able to get 2 mason jars 3/4 of the way full with this. Now I want to do strawberry and maybe apple!!!!! Thank you!!

    1. megang

      Great! So glad, Jennifer. Happy summer canning!

  27. Becky B

    So glad I found this, made peach jam last night w/pectin so sweet I know I won't eat but Hubby will. He sd be good over ice cream. Going to look for raspberry/strawberry recipe now. Mine didn't set.

  28. Donna

    we have 2 peach tree and i feel so bad because the peaches are just falling off :-( i'm so glad i found your recipe,, i will do this today,,, thank you :-)

  29. Fernie

    How do you do the freeze version of this recipe? Do you still have to put them in glass jars? Thanks

    1. megang

      Hi Fernie-
      I put them in tupperware. If you use glass jars, use the straight ones, not the curved ones with lips (the jam can expand and cause these to crack). Good luck and enjoy!

  30. Kristal

    Hello,
    I just finished a batch of your jelly, I must says its the best . It made three 12oz jars, I used Red Haven peaches I picked at a local Orchard and will make more to give away in the Christmas baskets. Thank you very much for sharing a great recipe.

    1. megang

      Kristal-I'm so, so glad you enjoyed the recipe. I haven't made a batch yet this summer ... I've got to get on it! Happy canning to you. ~Megan

  31. steppinout

    You have lemon juice in the recipe...two people wrote in asking when you add the lemon and you haven't acknowledged them or corrected your instructions. I love the "idea" of this but it's incomplete. The blog "style" is beautiful.

    1. megang

      Hi there-
      I'm so very sorry about the confusion re: the lemon juice. I truthfully hadn't noticed other commenters having similar confusion but I have updated the recipe now thanks to your keen eye. I apologize for the inconvenience and am glad you're enjoying the site. Happy canning! ~Megan

  32. Kelly Irby

    I used this same recipe for pears, blackberries and strawberries, no pectin in any of the ones I made. But I think I like the old fashioned version better anyway not as jellied.

  33. Virginia

    Megan - this is a wonderful jam!! My cousin gave me a bunch of mason jars she found in her parents basement - the only appropriate gesture is to return some full!! She likes a tart fruit jam with out so much sugar - and this fit the bill. One change I made, based on the comments about it being a little bit pale, I put some of the carefully washed skins in a collander and "boiled" them with the jam so the color of the skins would get into the jam, but not the chewiness. About to make another batch today. Many thanks for a great recipie

    1. megang

      What a great idea, Virginia! Thank you for the tip. We're actually making a batch this weekend so I'll give it a go. Thank you for taking the time to say hello here, and glad you're enjoying the site. ~Megan

  34. randy schinkel

    exelent recipie to use up my peaches. followed the recipe closely and it works.like the 8cups sliced peaches,2cups sugar ,quarter cup lemon juice. thankyou for now.

  35. Kim

    I just made a double patch of this jam. I spiced it with a bit of Pumpkin Pie Spice. Very yummy! I plan on selling it at our Pumpkin Patch in October! Thanks for the great easy recipe.

    1. megang

      Great, Kim! So glad you're enjoying the jam!

  36. Lori

    I had a few old peaches that didn't look too hot and thought I'd look for a simple recipe that would let me make preserves without too much trouble.

    Turned out nearly half the peach flesh was like styrofoam...almost like they were not yet ripe though they were wrinkly and obviously old.

    I salvaged what I could, eyeballed the amounts and cooked it down, even though I wasn't terribly attentive it cooked down beautifully. The four or five peaches I had, after waste and cooking down, made about a half pint. I split it and put half in the fridge and half in the freezer.

    Thanks for the wonderful directions and explanations...I ended up with something scrumptious instead of throwing out my arm tossing old fruit into the woods! lol

    I am no longer afraid of giving something a try because of not having previous experience.

    1. megang

      Hooray! I'm so glad, Lori. Enjoy the jam -- and I hope you find another recipe or two you like on the site. All my best,
      Megan

  37. Cadie McCarthy

    Megan, thanks for your recipe for the jam. I was given a lot of small peaches and asked to do something with them. Many peaches smaller than golf balls. I have not canned for many years. I'm sort remembering the intricacies with ph and wondering what would happen if I left skin on or is it about texture. It was suggested that i could run it all through a food mill. But i still picture skin on the end of my tongue and in my teeth.
    Looking forward to reading more of your posts. Thank you

    1. megang

      I'm so glad you enjoyed the recipe, Cadie. There's a new book you want like: Preserving by the Pint. It's all small batch canning and has some great recipes. Thanks so much for the comment ~Megan

  38. Kathy

    I am preparing to make this now. Do you use bottled lemon juice or fresh lemon juice, or does it matter?

    1. megang

      Hi, Kathy: I've done it both ways. I don't think it matters a great deal. Enjoy!

  39. Cecilia

    Can not find the "cold plate" method.

    1. megang

      Hi, Cecilia:
      This should help: http://www.portlandpreserve.com/TestingTheJellyPoint.pdf

      Have fun!

  40. Alissa

    Thank you so much for posting this- my kids and I went peach-picking this morning, and now I'm canning this as we speak :) Looks great!

  41. Debbie

    I have been looking for more fruit, less sugar jam recipes as the idea of putting 5 1/2 cups of sugar in 4 cups of fruit is a bit disgusting. Do you have any more recipes like this one?
    Thank you!

    1. megang

      Hi, Debbie! I know - it's tough. A lot of times the sugar is important to help the jam set so you can't always futz with it too much. Lately I've been experimenting more with natural sugars in jam (versus white sugar). Do you have Preserving by the Pint yet? It's my friend Marisa's newest cookbook and she does some great stuff with honey and other natural sweeteners - I think you may like it. Enjoy! ~Megan

  42. mattie thompson

    why do u leave the top loose on the jars want water get in the jars.

    1. megang

      Hi, Mattie-
      No, you don't want the tops to be literally loose or unscrewed, but just not super tight. I believe this is to allow for any expansion during the canning process. Best of luck!

      1. Doug

        The reason not to be super tight is you want it tight enough to not let water in but loose enough that the air can escape as pressure builds inside the jars. That is how it develops a vacuum to seal the jars.

        1. megang

          Thanks so much, Doug!

  43. Marisa | Marisa's Morsels

    Thanks for sharing this delicious recipe. I bought the best peaches I could find and followed the recipe but had to cook the jam down a little longer. I am very happy with the results! It's the perfect balance of peach flavor, sweetness and tartness.

  44. susan Martin

    Followed directions, so disappointed. Never did thicken, lots of jars of pancake topping I guess.

    1. megang

      Hi, Susan-
      I'm so sorry to hear this. I've only received really positive feedback and comments from this recipe -- in fact, it's one of the most popular recipe on the site. Happy to try and trouble shoot it with you, but do know that it's set just fine for others. Regardless, so sorry to hear that you had a frustrating experience with it. ~Megan

  45. Debbie

    Just made this peach jam. It looks so pretty. It taste just like fresh peaches. I got seven 6 oz. jars out of this recipe. Thanks for this recipe !!

  46. Purdy

    Hi, I'm in SA and we have 4 x gorgeous peach trees which have just yielded the most abundant fruit ever! I've made your peach jam, stunning! we can't get pectin here so thankfully your website came up when i searched on google! fabulous.
    Do you have any peach chutney recipes?
    I will go look again but i'm running out of things to make.........:0
    Great site...have an excellent festive season xxx
    Happy peach'n
    Purdy in SA

    1. megang

      Hi, Purdy-
      So glad you're enjoying the recipe. Sadly I don't have a peach chutney recipe but perhaps Food 52 or The Kitchn might be able to help out there. Good luck! ~Megan

  47. Purdy

    I also forgot to ask if the peaches in your recipe (cups) quantity was measured after chopping them up? What kind of sugar do you use for this?
    I kinda guessed the quantity of peaches so i cut up about 40 medium to small peaches and used 3 cups of normal selati white sugar and put in about 200ml lemon juice.
    I've just put it all in a pot to leave for 1-2hours before i boil it. wish me luck!
    I hope my measurements are close?!?!?
    Purdy in SA

  48. Matt

    I made this and now mix it in with homemade yogurt.

  49. Fran

    I canned six pints of peach preserves this year using liquid pectin. Didn't set as well as last years(used powered). I've been reading up on pectin and not a fan of it. Hope to use your recipe soon. My blueberry preserves set well without pectin.....had a great laugh about Julie's description of melt down with pectin! Hang in there Julie. Mine will be used as a topping for ice cream! LOL

  50. Megan Emmerich

    Is it possible to blend the peaches? I don't like a chunky jam, but I am new to this, so I am scared to tweak the recipe :)

    1. megang

      Hi, Megan- You know honestly I haven't tried it and in truth I don't make jams enough to be able to advise much on adapting it. So sorry I can't be of more help! Do you know the blog Food in Jars? Marisa is a canning / jamming pro and might have some guidance/ tips on the topic. Good luck! ~mg

  51. Erin

    Just made this jam for the second year in a row. Last year I only bought enough peaches to make 3 jars, and I had to parcel the jam out through the winter. This year I bought Lots of peaches. So far I've made 14 jars, and I've still got some peaches left over. Thank you so much for this delicious recipe. The jam helps keep me sane in the winter months. :)

    1. megang

      So glad it's become your standby, Erin! It's such a great recipe -- sadly, I didn't get around to making any this year. Next year! ~Megan

  52. Joy

    Would it be fine to use frozen peaches?

    1. megang

      Joy- Honestly, I really don't know. I imagine that the moisture would be off, actually. I wonder if someone else has written something on using frozen fruit in canning recipes? ~Megan

  53. Alethea

    I read this recipe and new I had to try it. I've only made jam one other time and it was with the pectin. I had a really hard time getting this jam to gel or set. Any advice? I had about 16 cups of fruit, so I used 4 cups of sugar. Do you think I needed to add more sugar?

    1. megang

      Hmm, Alethea that's a good question. It sounds like if it wasn't setting for you it's possible there was a problem with the sugar ratio. I've had a lot of positive feedback with this recipe and rarely hear complaints, so it's difficult to say. I'm sorry you had trouble getting it to set - I hope a bit more sugar will do the trick next time. ~Megan

    2. Nan Rasor

      I saved the peach pit and some of the skins and tied it in a cheesecloth and placed it in the pot with the jam. It adds natural pectin. Also you might want to try that trick with sliced apples tied in a cheesecloth and placed in the pot. More sugar and longer cooking time might could also help!

  54. Kathi

    I made this jam tonight with the red flesh peaches from my backyard tree. I've got 4 pints of a rich cranberry colored jam bursting with peach flavor! Thank you for sharing what turned out to be the exact recipe for jam I was looking for!

    1. megang

      SO GLAD, Kathi. While the photos aren't the most beautiful, this is the most popular post I have on the blog for sure. People love this recipe. I'm so glad you enjoyed it as well.

  55. Jessica

    Just made my first ever batch of peach jam using this recipe (as inspiration)... I didn't want to use pectin so thank you for confirming that it isn't necessary. I used 15 peaches (about 5lbs), 2.5 c organic sugar, 3 tablespoons of Sicilian Lemon Balsamic vinegar and put it all in the slow cooker for 10 hours. Used an immersion blender to get it smooth and then jarred. Am wondering however if the darker color I got on my jam is due to the long cooking time. It isn't nearly as light and lovely as yours. I think the next batch will be stovetop to see what a difference it makes.

    1. megang

      Hmm, really good question, Jessica. And I'd have to guess that that's exactly what's going on here. I truthfully haven't made this recipe in quite some time, but it's one of the most popular posts here and people generally love it -- I'm guessing the longer cook time affected the color. I hope it tastes delicious!

  56. Jerry

    I made a small batch---two cups---just to see if we liked the recipe. I like the idea of a lesser amount of sugar so that you get more of the fruit flavor. I deviated from the recipe slightly by adding a dash of cinnamon and a splash of peach brandy before cooking. It's cooling on the stove top now so tried a small taste---oh so good! Tomorrow morning it gets a real test with my breakfast muffins.

    1. megang

      Sounds WONDERFUL, Jerry!

  57. mehroon

    Hi Megan,
    i made the peach jam last night and it turned out soooo yummy, we ate some while it was warm with a piece of cake:-) and mint tea.
    i have made other jams, peach is my first time. i love spices so i added a bit of ginger and fresh thyme towards the end, without ruining the peach taste. it is lovely and beautiful color. will try to send you a photo. i estimated 4# as 12 peaches and that worked with the amount of sugar.
    thank you so much

  58. nicole

    hi! love your recipe! what is the shelf life of the jam once hot bath sealed?
    and do you know if substituting honey for sugar if that would affect the shelf life?

    1. megang

      Hi, Nicole! Thank you! Gosh ... this is SUCH a popular recipe on the site; I get questions about it every summer and, in truth, I haven't made it in a few years (need to fix that), so I always have a slightly tricky time answering specifics. The shelf life should be much like any other jam that's processed with a hot water bath although exact shelf life does depend on the sugar to fruit ratio (more sugar acts as a preservative). It's safe to assume this jam would have at least a six month shelf life (I'd put my bets on the fact that you could stretch this a bit). As far as honey, I love the idea, but a liquid sweetener will affect the recipe a bit. Have you heard of the book by Marissa McClellan called Naturally Sweet Food in Jars? This is the whole topic of her book, and I think you may find it interesting. Good luck! I hope that was a little helpful, and hope you enjoy the jam!

  59. Ray Brown

    Hi Megan
    I grew up in an era of no electricity and if you didn't can or smoke it you didn't eat. We ate very well because of my grandmothers. One used mostly honey while the other used either a light or medium sargarum to sweeten what was being canned (not having access to these i use locally grown white sugar). Both of theirs were so good. What they taught me and what i've learned over the last 60 years is: use only firm ripe fruit. For fruit that has already started to soften use a 4-2 ratio of firm to soften discarding any brown spots. To peal stone fruits (apricots, peaches and plums) cut in half, remove pit,dip cut part in a solution of 1 cup water- 3 tablespoons lemon juice, place cut side up on a cookie sheet and freeze overnight. Rinse under hot tap water and the skins will slide off . SAVE SKINS for making softened jelly (seems now this called peach honey) Apricots are so-so and plums are no way.. Chop frozen fruit into small pieces and place 3 cups in the bottom of a 10 qt stainless pot and add 1 cup sugar. repeat as often as desired but no more than 8 quarts. Leacer at room temp for 3 hours and refridge overnight, let stand for 2 hours and cook over low heat fir 2 hours. smash, stir and cook over medium heat until thicken stiring with a metel pancake turner to keep the bottom of the pot from sticking. This can take from 30 min to no more than 4 hours. I have tried fresh and frozen peaches side by side and if the above is followed for frozen fruit; bot came out the same.Kept in in a cold, total darkness i,ve had jams that were 5+ years old as good as the day they were canned.

    1. megang

      Hi, Ray! How incredibly helpful. Thank you so much for the wonderful, detailed response. I haven't yet made any peach jam this year and am itching to ... time to get into the kitchen! I do love sorghum and have never used it in canning or jamming; I think it would be delicious with peaches. Thank you again for sharing your expertise!

  60. Susan

    I love the ratio of fruit to sugar.......it is delish!!!

    1. megang

      So glad, Susan!!!

  61. Angela

    I used 10 cups of cooked / depitted / peeled peaches with two cups of organic sugar and lemon juice. The soaking of the peaches really made them sweeter! The jam itself was very good all the way around ... color, texture & sweetness.

    Thanks for the recipe and for all the information !

    1. megang

      Awesome, Angela! I'm so glad you enjoyed it!

  62. Eileen

    Just made this jam and it's AWESOME! Why have I been wasting my time on using pectin recipes and not being happy with the results?!!! Thanks for sharing your recipe!

    1. megang

      So glad you enjoyed it, Eileen!!!

  63. Patrick McNally

    You don't use any water to boil it in? I'm confused?

  64. Monica

    My dad planted a peach tree for my daughter, I found your recipe, thank you for making it simple. Amazing.. my jam is called George's Peach 2017.

    1. megang

      Oh that makes my day, Monica. So glad you all enjoyed the recipe. Thanks so much for taking the time to leave a comment. Enjoy the week!

  65. Anita Bhatia

    Hi, your peach ham is the best I have ever had!!! I ended up making a second batch because the first one was so good!! ( but I added some cinnamon, nutmeg, and cloves to the second batch). Can you do this recipe with nectarines? I just got a huge box of BC nectarines yesterday. Thx.

    1. megang

      Awesome, Anita. So glad to hear it! I've never tried the recipe with nectarines, but I really don't see why not. Best of luck to you and let us know!

  66. Brigitte

    CAN you keep the skin ? I like skin on fruits , I like the crunchiness .
    Thanks

    1. megang

      I think so, Brigitte. I haven't tried it but I don't see why it's ultimately affect the jam. Enjoy!

    2. Olivia

      I've made peach jam with the skins on, and I did not prefer it. The color is off, and it ends up tasting like you have tiny bits of paper pulp in the jam. My sister doesn't mind it, but to me, it's worth the extra step of peeling the peaches.

      1. megang

        Thank you, Olivia! Absolutely - to each their own :) Enjoy!

  67. The Scribe

    Hey, just wondering, is there any way to make this recipe without Lemon Juice? You see, I am making a peach coffee cake for mothers day, but there is one problem: My Mother is allergic to Citric Acid.

    Thanks,
    The Scribe.

    1. megang

      Hi, there. You know, I honestly don't know. I don't make a ton of jams on my own and this recipe I've only made with lemon juice, so I can't really speak to substitutions unfortunately. Do you know the blog Food in Jars? She lives and breathes canning and I bet you may be able to find a response over there. Best of luck to you!

  68. Becky Mock

    can you make this an put in freezer containers instead of water bath?

    1. megang

      Absolutely, Becky!

  69. Kiki

    Was really excited about this recipe. Turned out runny. Very disappointing.
    Great flavor, not too sweet and you really taste the peaches.
    Too bad it can't be spread on bread. I don't eat much ice cream so these jars are now pretty useless. So much effort wasted.

    1. megang

      Oh I'm so sorry to hear that. As you can tell by the comments, dozens and dozens of people have made and love this recipe (actually the most popular recipe on the site), but of course it's always a huge bummer to waste time and ingredients so I'm so sorry that it didn't work out for you.

  70. Susan Bishop

    You could spread your jam on toast, French toast, pancakes or waffles if you still have it?

    1. megang

      Absolutely!

  71. Rita McElwaney

    Can always use in a delicious barbecue sauce when turns out to loose. Also,glazing for meats, poultry, just add flavorings to suit

  72. Kathy O

    Made this yesterday and it’s delicious. Started with 8+ cups of peaches and the yield was four half pint jars. I was a little surprised to not get more, but maybe this was due to needing to boil the jam for 30-35 minutes to get to a gelling stage? I added a bit more sugar and lemon juice to accommodate the extra peaches and 1 tsp. of cinnamon. Taste and texture are excellent. Debating whether to make another batch in the brutal heat and humidity.

    1. megang

      Sounds delicious, Kathy! Thank you for sharing (I'm jealous; I haven't made any yet this summer!)

  73. Jay Simon

    I live in China now, teaching. For a Country as old as this one, they don't have a clue about canning or what fruit jam is. I was craving for a good ole apple pie and dug out my grandma's recipe, yummy! While I was at it I decided to make up a bunch of freezer jam, no such thing as canning jars here! Came across your recipe and made a batch, my Chinese wife couldn't wait for it to cool down before she began eating it!

    1. megang

      That's so great, Jay. I'm really happy to hear it! Enjoy.

  74. Carolyn

    Guss I had that vigorous boil too long, it is delicious but much of it boiled away.

    1. Brigitte

      If it's too hard to use as jam you can always use it to make tarts; or warm and put a dollop on your pancakes. It could also use it to make a barbeque sauce! Enjoy!

      1. megang

        Mmmm, yes Brigitte!

  75. Christine

    Thank you for a wonderful recipe that does not have a ton of sugar!

    1. megang

      You're very welcome! Enjoy, Christine.

  76. Karl

    I've made the jam, and it turned out pretty well. Looking over the introduction to this recipe, I noticed you wrote about the pH level being very important to the jam. I'm wondering if you tested the pH level of this recipe. Is it safe to just use the water canner or do I need a pressure canner?

    1. megang

      Hi, Karl. I haven't personally tested it, no. From what I know this is safe to make using the hot water canning method; I don't know as much about pressure canning. I hope that helps a bit. Thanks so much.

  77. Katie Sickler

    OMG this is the best peach jam l have ever made. I make many many jellies especially chokecherry jelly. We used the peach jam on ice cream. Delicious!!! And less sugar than other recipes. I use my jams et jellies for gifts all year long. Thank you so much. Katie

    1. megang

      SO HAPPY you loved it, Katie! It's a keeper of a recipe!

Join the Discussion

The Thanksgiving Table

A Top Contender

A Top Contender

Today is a different kind of day. Usually posts on this blog come about with the narrative and I manage to squeeze in a recipe. But sometimes when you really stumble upon a winning recipe, it speaks for itself. We'll likely make these beans for Thanksgiving this year. They're one of those simple stunners that you initially think couldn't be much of a thing. And then they come out of the oven all sweet and withered and flecked with herbs. You try one and you realize they are, in fact, a pretty big thing. 

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Brown Butter Sweet Potato Pie with Kamut Crust

Brown Butter Sweet Potato Pie with Kamut Crust

I always force myself to wait until after Halloween to start thinking much about holiday pies or, really, future holidays in general. But this year I cheated a bit, tempted heavily by the lure of a warmly-spiced sweet potato pie that I used to make back when I baked pies for a living in the Bay Area (way back when). We seem to always have sweet potatoes around as they're one of Oliver's favorite foods, and when I roast them for his lunch I've been wishing I could turn them into a silky pie instead. So the other day I reserved part of the sweet potatoes for me. For a pie that I've made hundreds of times in the past, this time reimagined with fragrant brown butter, sweetened solely with maple syrup, and baked into a flaky kamut crust. We haven't started talking about the Thanksgiving menu yet this year, but I know one thing for sure: this sweet potato pie will make an appearance.

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Bring the Happy

Bring the Happy

It has begun. Talk of who is bringing what, where we'll buy the turkey, what kind of pies I'll make, early morning texts concerning brussels sprouts.  There's no getting around it: Thanksgiving is on its way. And with it comes the inevitable reflecting back and thinking about what we're thankful for. And about traditions. The funny thing about traditions is that they exist because they've been around for a long time. Year after year after year. But then, one Thanksgiving maybe there's something new at the table.

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For You, With Thanks

For You, With Thanks

I didn't expect green beans to bring up such a great discussion on traditions, sharing of poems and how a piece of writing can linger with you. So thank you for that. Your comments pointed out how important people and place are and how food takes the back seat when it  comes right down to it. Even if you feel quite warm towards Thanksgiving and are looking forward to next week, reading about recipe suggestions and meal planning online and in magazines can start to feel tiresome right about now. Why? Because I suppose when it all comes down to it, in the big picture it doesn't matter what we all serve anyway. Next year, you likely won't remember one year's vegetable side dish from another. What you'll remember are the markers that dotted the year for you: whom you sat next to at the table, a toast or grace, and the sense of gratitude you felt for something -- large or small.

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How to Break a Thanksgiving Tradition

How to Break a Thanksgiving Tradition

I got a text from my mom the other day that read: demerara sugar? I responded back with a question mark, not sure what she was referencing. It turns out she was experimenting with a new pie recipe that called for the natural sugar and wasn't sure why she couldn't just use white sugar as that's what she's always done in the past. A few days later we talked on the phone and she mentioned she'd let me take charge of the salad for Thanksgiving this year as long as there was no kale. No kale! And I wanted to do the mashed potatoes? Would they still be made with butter and milk? In short, we're always willing to mix things up in the Gordon household. Whether it's inspiration from a food magazine, friend or coworker, either my mom or one of my sisters will often have an idea for something new to try at the holiday table. But what I've slowly learned is that it can't really be that different: there must be pumpkin pie, the can of cranberry sauce is necessary even though not many people actually eat it, the onion casserole is non-negotiable, the salad can't be too out there, and the potatoes must be made with ample butter and milk. And while I was really scheming up an epic kale salad to make this year, there's a big part of me that gets it, too: if we change things too much we won't recognize the part of the day that comes to mean so much: the pure recognition. We take comfort in traditions because we recognize them -- because they're always there, year after year. And so today I present to you (mom, are you reading?): this year's Gordon family Thanksgiving salad.

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