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peach jam

This time of year means many late nights in our muggy little kitchen, counters full of fresh garden produce, and every burner on our stove earning its keep!  We always look forward to buying a half bushel of Georgia peaches at the end of July from our friends who make the drive for a truckload.  Here is the recipe I used this year for jam – kind of a mash-up between the one from the pectin box insert and the one from Food in Jars – and I doubled it.

Peach Jam
makes about 3 pint jars

  • 4-1/2 cups finely chopped peaches
  • 3 cups sugar
  • zest and juice of one lemon
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 box SURE-JELL less sugar pectin
  1. Sanitize your equipment, jars, lids, and bands.  For more on canning basics, check out this helpful guide from Simple Bites.
  2. Measure exact amount of prepared fruit into large saucepan. (I use my large, enameled cast iron dutch oven.)
  3. Measure the exact amount of sugar into a large bowl.
  4. Combine 1/4 cup sugar from measured amount and 1 pkg. SURE-JELL pectin in a small bowl.  Stir this mixture into fruit.
  5. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.  If you like a smoother jam, use an immersion blender to break down some of the chunks.
  6. Stir in remaining sugar, lemon juice and zest, cinnamon, and nutmeg.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Skim off any foam with metal spoon.
  7. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands tightly.
  8. Place jars in canner.  (Water must cover jars by 1 to 2 inches.)  Cover; bring water to a gentle boil.  Process for 10 minutes.
  9. Remove jars and let stand at room temperature for 24 hours.  Store unopened jars (without bands) in a cool, dry, dark place up to 1 year.  Refrigerate opened jars.

What are your favorite ways to preserve Summer’s goodness?  

xoxo, hayley