How to Make Homemade Peach Jam

This is a really yummy and easy peach jam recipe. It's great to give as a gift or keep it and enjoy it yourself!
This recipe makes 10 half pint jars.

Ingredients:

7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar

* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set - amzn.to/2ROxZNL
Half Pint (8oz) Jars - amzn.to/2wNnsuV
Ball Classic Pectin - amzn.to/34KP2p2
Ladle - amzn.to/3bkhMHB

Method:

- to remove skin from peaches, cut a small cross in the bottom of each peach.
- place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
- once cool, peel peaches, remove pits and cut into pieces and crush.

- wash jars and lids with hot and soapy water and rinse well.
- to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
- warm lids (do not boil) in smaller pan.

- in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
- bring mixture to a boil on high heat, stirring constantly.
- add sugar all at once and stir to dissolve. Bring to a hard boil (that can't be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
- remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
- make sure there's no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
- place lids on top of jars and screw on bands until finger tight.
- place jars in canner and lower into water. Make sure there's at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time
1001 - 3000 5 minutes
3001 - 6000 10 minutes
6001 - 8000 15 minutes
8001 - 10000 20 minutes

- turn off heat, remove lid and allow jars to sit for 5 min.
- remove jars from water and place on a towel for at least 12 hrs. During this time you'll hear each of the lids pop as they seal.
- check the jars have sealed properly – they shouldn't move up and down when you press in the middle of the lid. If a jar hasn't sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
- keep processed jars in a cool, dry and dark place. They will last for about 1 year.

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