Easy Peach Jam with Sure-Jell (Perfect for Canning)

Easy Peach Jam with Sure Jell ~ Perfect for Canning

Late summer peaches ~ those, fragrant, sun-sweetened spheres with a perfect balance of golden flesh and rosy blush that makes them irresistible. They are at their peak right now, but their season is short. Capture that amazing flavor in jars and enjoy it long after summer has passed by making a batch of homemade peach jam. It is sweet, golden, and bursting with fresh flavor. 

This recipe uses Sure-Jell pectin to ensure the perfect set every time, and the process is simple enough for both beginners and seasoned canners. With a handful of fresh peaches, some sugar, and a little time at the stove, you’ll be rewarded with jars of jam that brighten toast, biscuits, or even yogurt all year long.

Jump to Recipe

Why You’ll Love This Recipe

• Simple ingredients – just ripe peaches, sugar, lemon juice, and pectin.
• Reliable results – Sure-Jell ensures a firm but spreadable jam.
• Perfect for canning – a 10-minute water bath process seals the jars for safe storage up to a year.
• Great gift idea – a homemade jar of peach jam makes a thoughtful summer or holiday present.

What You’ll Need

• Peaches – Fully ripe, fragrant peaches (about 3 pounds).
• Sugar – Balances the tartness and helps the jam set.
• Lemon juice – Adds brightness and the acid needed for safe canning.
• Sure-Jell Pectin – Ensures the jam thickens properly.
• Butter (optional) – Just ½ teaspoon helps reduce foaming.

Helpful Tips for Success

• No produce protector needed – Lemon juice provides all the acidity required, so you can omit fruit protector.
• Check seals before storing – This is the key to food safety and long shelf life.
• Label your jars – Include the date and type of jam.
• Smaller batches = better flavor – Stick with the recipe as written; doubling jam recipes often leads to runny texture.

Ways to Enjoy Peach Jam

• Spread on buttermilk biscuits, scones, or toast.
• Swirl into yogurt or oatmeal.
• Use as a filling for cakes or pastries.
• Warm slightly and drizzle over ice cream or cheesecake.

FAQs

Do I need to peel the peaches?
Yes, for the best texture and safety in canning, peel the peaches.

Can I reduce the sugar?
Not with this recipe. Sugar works with the pectin to ensure proper set and preservation. If you’d like to reduce sugar, use the pink box of Sure-Jell for low-sugar recipes.

How long does peach jam last?
Properly sealed jars last up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3 weeks.

Easy Peach Jam with Sure-Jell (Perfect for Canning)

Canning Tools Checklist

• Large stockpot or water bath canner – tall enough to cover jars with 1–2 inches of boiling water

• Clean half-pint or pint jars – sterilized and kept warm until ready to use

• Two-piece lids and bands – new lids for sealing and bands for tightening

• Wide-mouth funnel – keeps jar rims clean while filling

• Jar lifter – safely lowers hot jars into and out of the canner

• Ladle – for transferring hot jam into jars

• Towel or cutting board – to set hot jars on while they cool

• Damp cloth – to wipe jar rims before sealing

• Tongs – to lift lids from hot water

Getting Ready to Can

Before you begin cooking the jam, take a few minutes to get your canning equipment ready. This way, everything will be hot and waiting when the jam is finished.

1. Start heating the canner
   Fill your large stockpot or water bath canner about halfway with water and set it on the stove over medium-high heat. It takes a long time for that much water to reach a boil, so it’s best to start early.

2. Prepare the lids
   Place the lids in a small saucepan, cover with water, and bring to a gentle boil. Remove from heat and leave the lids in the hot water until you’re ready to use them. This softens the sealing compound and keeps them sterile.

3. Wash and warm the jars
   Wash the jars in hot, soapy water and rinse well. Place them in a 200°F oven to keep them warm while you prepare the jam. Warm jars are important so they don’t crack when filled with hot jam.

4. Gather your tools
   Keep your funnel, jar lifter, damp cloth, and towel or cutting board close at hand so everything is ready when it’s time to fill the jars.

Step-by-Step Instructions

Ingredients you’ll need: about 3 pounds of ripe peaches (enough for 4 cups prepared fruit), 5 ½ cups sugar (measured into a separate bowl), 2 tablespoons fresh lemon juice, 1 box Sure-Jell fruit pectin, and ½ teaspoon butter to help reduce foaming.

Blanch the peaches

Bring a large pot of water to a gentle boil. Carefully lower the peaches into the water and let them sit for 30–60 seconds. This quick blanch loosens the skins and prepares them for easy peeling. You will probably need to do this in batches.

Transfer to an ice bath

Using a slotted spoon, immediately place the blanched peaches into a bowl of ice water. This stops the cooking process and helps the skins slip off effortlessly.

Peel the peaches

Once cooled, gently slip off the skins. They should come away easily after blanching and the ice bath.

Peaches are now ready to be halved, pitted, and chopped for your jam.

Pit the peaches

Slice the peaches in half and remove the pits. Discard the pits.

Chop and measure

Finely chop the peeled and pitted peaches, then measure exactly 4 cups of prepared fruit. This ensures the right balance of fruit, sugar, and pectin for the jam to set properly.

Add lemon juice and pectin

Pour in the lemon juice to brighten the flavor and help preserve the jam. Sprinkle in the pectin and stir well to dissolve. Bring the mixture to a full rolling boil over high heat, stirring constantly.

Boil the jam

After the peach mixture has come to a full boil a, stir in the sugar all at once. Return to a rolling boil, and then cook for 1 full minute at a rolling boil that cannot be stirred down. This step activates the pectin and ensures your jam sets properly.

Fill, wipe, and seal the jars

1. Using a canning funnel, ladle hot jam into prepared jars, leaving ¼ inch of headspace.

2. Wipe the rims with a clean, damp cloth to remove any spills (this helps ensure a proper seal).

3. Place lids on and screw bands fingertip-tight.

4. Using a jar lifter, carefully lower the jars into the boiling water canner.

Cool and check seals

After processing, carefully remove the jars from the canner and place them on a towel or wooden board to cool undisturbed for 12–24 hours. As they cool, you’ll hear the satisfying ping of lids sealing. Once cooled, press the center of each lid to check for a proper seal. Any unsealed jars should be refrigerated and enjoyed first.

Making peach jam with Sure-Jell is a time-honored way to savor summer long after the season has ended. It’s a satisfying project that fills your kitchen with a heavenly aroma and your pantry with jars of golden sweetness. Whether you’re a first-time canner or a longtime preserver, this recipe is a wonderful addition to your pantry. A sweet treat to enjoy year-round.

Easy Peach Jam with Sure Jell ~ Perfect for Canning

Easy Peach Jam

Print Recipe

Ingredients

  

• 4 cups prepared peaches about 3 pounds fully ripe peaches
• 2 tablespoons lemon juice
• 1 package Sure-Jell Fruit Pectin
• ½ teaspoon butter optional, to reduce foaming
• 5½ cups sugar measured into a separate bowl

Instructions

 

Directions

Prepare the jars and fruit

• Wash jars and lids; keep jars hot until ready to use.
• Peel peaches by dipping in boiling water for 30–60 seconds, then plunging into ice water—skins will slip off easily.
• Pit and finely chop or crush peaches. Measure exactly 4 cups into a large pot. Stir in lemon juice.

Cook the fruit and pectin

• Stir pectin into peaches. Add butter if desired.
• Bring mixture to a full rolling boil over high heat, stirring constantly. (A rolling boil means bubbles do not stop even when stirring.)

Add Sugar

• Quickly stir in all the sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with a metal spoon.

Fill jars

• Ladle immediately into prepared jars, leaving ¼-inch headspace.
• Wipe rims, apply lids and bands, and process jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).

Cool and store

• Let jars stand 24 hours to set.
• Check seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.

Notes

Tip: Peaches are low in natural pectin compared to berries, so sticking to the Sure-Jell and sugar ratio is important for a firm set.

You might also like…

Peach Trifle

Homemade Blueberry Jam

Pineapple Jam

 
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