Making Peach Jam from Fresh or Frozen Fruit
You can make your peach jam from fresh or frozen fruit. If you choose to make jam from frozen fruit you may need to add a little bit more pectin than the recipe calls for. I have made batches of peach jam from both fresh peaches and from peaches that I’ve prepared and frozen to process later.
For more information, check out my post How to Make Jam from Frozen Fruit.
For this batch of jam, I used a reduced sugar recipe so the final product wouldn’t be overly sweet. It is still sweeter than it needs to be, in my opinion. I followed the recipe for cooked jam on the instructions that came with the Sure-Jell No Sugar Needed Pectin. (I did not increase the pectin for this batch and it came out nice and thick.)
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I also make peach jam from fresh peaches…here’s how!
Reduced Sugar Peach Jam Recipe
- 1 box Sure-Jell No Sugar Needed pectin
- 4 1/2 cups finely chopped peaches
- 2 Tbs lemon juice
- 3 cups sugar
Before you begin preparing your fruit, assemble all of your materials, fill your hot water bath canner (about 3/4 full) and begin heating water. Wash and sterilize jelly jars and screw bands. Place metal lids in very hot water until ready to use. Prepare fruit while you wait for the water to heat up. When water is ready to boil, begin cooking your jam.
Peel the peaches by dipping in boiling water, then ice water. The skins will slip right off (unless the fruit was picked when green). Pit and chop peaches.
Measure chopped peaches into a 6-8 quart stainless steel saucepan. Add lemon juice. Measure sugar into a separate bowl. Take 1/4 cup of the sugar and place in a small bowl with the pectin. Mix thoroughly then add to the fruit in a saucepan and turn heat to medium-high. (You may add a small pat of butter or margarine at this point to reduce foaming).
Stir mixture constantly to prevent scorching. When the fruit reaches a full rolling boil, add the remaining sugar all at once and stir. Keep stirring. When fruit returns to a full rolling boil, begin timing. Cook for 1 minute, remove from heat. Skim foam.
Ladle jam into sterile jelly jars, leaving 1/8″ of headspace. Wipe the top of jars with a clean, damp cloth and place hot lid on jar. Screw metal band on finger tight. Use a jar lifter to place jars carefully into a boiling water bath.
Process for 10 minutes at elevations of 1000 ft or lower, 15 minutes for 1001-6000 ft, and 20 minutes for elevations over 6000 ft. Begin timing when water returns to a full rolling boil.
Lift jars out of boiling water with a jar lifter and place on a heavy cloth to cool.
When lids seal, they will make a pinging sound and will not move up and down when you press down on them. Any jars that are not sealed can be cleaned and processed again or refrigerated and used in the next week or two.
Make Your Own Jams and Jellies for the Best Flavor!
You control how much sugar your preserves contain, the freshness of the fruit, and you may even try different combinations of fruit.
If canning jam sounds like too much work or you just don’t have time to can a batch of jam, you may also make freezer jam. This is an easy way to preserve fruit for later!
Try Creating Even More Homemade Jam!
I’ve made quite a few batches of jam over the years. Here are some helpful posts I’ve shared about my experience:
Have you ever made jam from frozen fruit? I love to hear about your experiences!