Peach Jam Recipe
I make this Peach Jam recipe with fresh ripe peaches, lemony flavors, sugar, and vanilla. I love how it tastes on toast and even paired with cheese on a charcuterie board. Making this jam can be a fun activity to share with friends and family during summer or any time of year, since it’s so easy to store!
Oh, if you’ve got a thing for peaches, you’re in the right place! I’ve been on a total peach fan lately because they’ve been so perfectly ripe and sweet, I just can’t stop grabbing more at the market. Lately we’ve been loving this peach cheesecake salad (it’s dessert pretending to be salad!) and my peaches and cream martini for a fun little treat in the evening. You’ve got to try them both!
Table of contents
Peach jam? Yes, please…. I always like to have in my fridge. It’s perfect for last-minute desserts, quick breakfasts, or even as a sweet little topping for grilled meats. I use it on toast, over yogurt, or even tucked into puff pastry when guests come over and I need something quick but yummy. Trust me, once you try it, you’ll want to keep a jar ready too, and I’ll walk you through the easy steps so it turns out just right every time.
Why you will love this recipe
- Easy to make at home: I love how simple this is to put together with just fresh ripe peaches, sugar, lemon, and a splash of vanilla. You don’t need special pots or anything, and it cooks down right on the stove.
- Tastes like summer: The flavor is sweet and peachy with just enough tartness from the lemon and it always brings smiles when I spread it on toast or add it to a cheeseboard.
- Perfect for gifting or storing: I make extra jars to give to friends or save for later. It keeps well in the fridge and can be frozen too, so we enjoy a little summer even in the colder months.
- So versatile: This isn’t just for toast. I spoon it onto yogurt, swirl it into cheesecake, or use it as a glaze over grilled chicken or pork. It’s such a handy little flavor booster to keep around!
What you will need
- Fresh ripe peaches: I use the juiciest, ripest peaches I can find because they give the jam the best flavor.
- Granulated sugar: This sweetens the jam and helps it thicken up perfectly.
- Lemon juice: I add this to brighten the flavor and help the jam set.
- Lemon zest: Just a bit adds a fresh citrusy zing that I love.
- Vanilla extract (optional): Sometimes I stir in a splash for a sweet and warm finish.
How do you make
Prep the peaches: I blanch the peaches in boiling water for about a minute, then move them straight into an ice bath to loosen the skins. After that, I peel, pit, and slice them so they’re ready to make the jam.
Start the jam: I add the sliced peaches, lemon zest, lemon juice, and vanilla to a big pot and warm everything over medium-low heat. Once the fruit softens and the juices release, I begin stirring and gently mash the peaches to help everything blend together.
Add the sweeteners: I pour in the sugar and stir gently until it fully dissolves into the peach mixture.
Keep cooking the jam: I raise the heat to medium-high and stir for about five minutes, then lower it to medium and let it simmer gently for 40 to 60 minutes until it thickens up.
Serve the jam: Once the mixture is thick and jammy, I take it off the heat, let it cool completely, then it’s ready to enjoy or store.
Expert tip
Sweet peaches make it better
After making so many peach recipes this season, I can tell you that the key is to always taste your peaches first. If they’re not ripe and sweet enough, your jam (or any peach recipe, really) won’t have that full, rich flavor you’re hoping for. When the fruit is perfect, you don’t need to do much, just a little sugar, lemon, and time on the stove, and the peaches do all the work. Trust me on this!
More tips to consider:
- I always blanch my peaches first to make peeling a breeze. Just a minute in boiling water, then right into an ice bath, and the skins slide right off.
- Don’t walk away once you’ve added the sugar. I keep an eye on the pot and stir often so it doesn’t stick or burn on the bottom.
- I like to spoon a little jam onto a plate and chill it for a minute. If it holds its shape when I run my finger through it, I know it’s done.
- I stir in the vanilla right before turning off the heat so the flavor stays nice and strong.
- If I’m planning to store it longer, I use sterilized jars and seal them properly so I can enjoy that peachy flavor for months.
Recipe variations and add-ins:
- Spiced: I love adding a warm twist by mixing in a pinch of cinnamon and a dash of ground ginger. It tastes amazing on toast or even swirled into oatmeal.
- Peach and Strawberry Jam: When I have extra berries to use up, I toss in a cup of chopped strawberries with the peaches. It gives the jam a pretty blush color and a sweet berry-peach combo that’s so good.
- Peachy Jalapeño: If you like a little sweet heat, try adding a finely chopped jalapeño. It’s perfect for serving with cheese and crackers or spreading on sandwiches for a little zing.
- Honey: Instead of using just sugar, I swap in some honey for a softer, floral sweetness. It adds a cozy homemade taste that’s perfect for breakfast toast.
- Roasted Peach: For extra flavor, I roast the peaches in the oven before turning them into jam. It concentrates the sweetness and gives it this warm caramel-like edge.
Serving suggestions
In the summer, peach jam is always on our table, especially when we’re hosting a backyard BBQ or having friends over for a birthday dinner. I usually pull out a jar and warm it just a little to drizzle over grilled pork chops, or my pineapple pork chops which is always the first thing gone, no matter the crowd.
Last weekend, I added a few tablespoons to my peach cobbler recipe for an extra boost of flavor and let the kids use the rest for dessert toppings on vanilla ice cream. I also love putting this peach jam on a little snack board with cheese, some crackers and strawberry jam, definitely a new family favorite.
How to store
- Refrigerate: Once the jam has cooled completely, I spoon it into clean jars and pop them in the fridge. It stays fresh and tasty for about 3 to 4 weeks, but honestly, we usually finish it much sooner!
- Freezing: If I make a big batch, I freeze some for later. Just leave a little room at the top of the jar for expansion, and it keeps beautifully in the freezer for up to 6 months.
- Reheating: To soften chilled or frozen jam, I warm it gently on the stove or microwave it in short bursts.
Frequently asked questions
Totally! I’ve made it with frozen peaches when I couldn’t find ripe ones in season. Just let them thaw fully and drain off the extra juice before using. Canned peaches work too, just make sure they’re the kind packed in 100% juice and not syrup. I rinse them first to get rid of the extra sweetness. The flavor might be slightly different than fresh, but it’s still really good and so convenient.
I usually go by look and feel. When it starts to get thick and glossy, I do the plate test. I spoon a little jam onto a cold plate from the freezer, wait a few seconds, then gently push it with my finger. If it wrinkles just a bit, it’s ready. If not, I let it simmer a little longer and try again. Once you do it once or twice, you’ll get the hang of it!
You can reduce it a bit, and I’ve done that when I want something less sweet. Just keep in mind that sugar helps preserve the jam and gives it that nice thick texture. If you cut back too much, it may be a little runnier and not last as long in the fridge. I usually only reduce it slightly and still get great results.
More easy peach recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Peach Jam Recipe
Ingredients
- 2 lbs fresh ripe peaches about 8 or 10
- 1 tablespoon lemon zest optional
- 2 tablespoons lemon juice
- 2 1/2 cups white sugar
- 1 teaspoon vanilla extract
Instructions
- Place a large pot with water over medium-high heat, once it is boiling, blanch the peaches for 1 minute.
- After 1 minute, put them immediately into a cold water bath, for another minute only. No longer.
- Peel off the skins set the peaches aside.
- Slice the peaches in half, remove the pit, and after that slice the peaches.
Make the Jam:
- Add the peach slices, lemon zest, lemon juice, and vanilla, into a heavy-bottomed large pot, over medium-low heat.
- Cook for about 15 minutes, until the peaches are soft, and the juices are released.
- Add the sugar, and stir into the mixture until dissolved.
- Increase heat to medium-high and bring the mixture to a boil, cook for 5 minutes, stirring continuously.
- After the 5 minutes, reduce the heat to low-medium, and slowly cook for another 40-60 minutes, not boiling. The jam is ready when the mixture is thick enough to leave a trail behind the spoon.
- Remove from heat, and let the jam cool completely before serving.
- Add them to mason jars and refrigerate.
Video
Notes
Sweet peaches make it better
After making so many peach recipes this season, the key is to always taste your peaches first. If they’re not ripe and sweet enough, your jam (or any peach recipe, really) won’t have that full, rich flavor you’re hoping for. When the fruit is perfect, you don’t need to do much, just a little sugar, lemon, and time on the stove, and the peaches do all the work. Trust me on this!More tips to consider:
- I always blanch my peaches first to make peeling a breeze. Just a minute in boiling water, then right into an ice bath, and the skins slide right off.
- Don’t walk away once you’ve added the sugar. I keep an eye on the pot and stir often so it doesn’t stick or burn on the bottom.
- I like to spoon a little jam onto a plate and chill it for a minute. If it holds its shape when I run my finger through it, I know it’s done.
- I stir in the vanilla right before turning off the heat so the flavor stays nice and strong.
- If I’m planning to store it longer, I use sterilized jars and seal them properly so I can enjoy that peachy flavor for months.