Making homemade peach jam with Sure Jell is a reliable way to capture the fresh, sweet flavor of summer peaches in a jar. Using Sure Jell pectin ensures your jam sets properly, giving you that perfect spreadable texture every time. This recipe is straightforward and ideal for canning, preserving peaches to enjoy long after the season ends.
Ingredients
- 4 cups peeled, chopped fresh peaches (about 3 pounds)
- 7 cups granulated sugar
- 1 package (1.75 oz) Sure Jell Fruit Pectin
- 1/4 cup lemon juice (freshly squeezed is best)
- 1/2 cup water
Instructions
- Prepare jars and equipment: Sterilize 7 half-pint canning jars and their lids by boiling them in water for 10 minutes. Keep them hot until ready to fill.
- Prepare the peaches: Wash peaches thoroughly. To peel easily, blanch peaches in boiling water for 30–60 seconds, then transfer to an ice bath. The skins should slip off. Pit and chop peaches into small pieces, measuring 4 cups.
- Cook the peaches: In a large saucepan, combine the chopped peaches, lemon juice, and water. Stir in the Sure Jell pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add sugar and boil: Quickly stir in all the sugar. Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly to prevent sticking and burning.
- Test the jam consistency: Remove from heat. To test, place a small spoonful of jam onto a chilled plate and let it cool for a minute. Run your finger through it; if it wrinkles and holds its shape, the jam is set. If not, boil for another minute and retest.
- Fill jars: Using a ladle and a wide-mouth funnel, pour the hot jam into the sterilized jars, leaving 1/4 inch headspace. Remove air bubbles by running a non-metallic spatula around the inside edges. Wipe rims with a clean, damp cloth.
- Seal jars: Place lids on jars and screw on the metal bands fingertip tight. Do not overtighten, as air needs to escape during processing.
- Process jars: Process jars in a boiling water canner. Submerge jars in boiling water ensuring water covers jars by at least 1 inch. Process for 10 minutes (adjust for altitude if necessary).
- Cool and store: Remove jars and place on a towel or rack, undisturbed, for 12–24 hours. Check seals: lids should be concave and not flex when pressed. Label and store in a cool, dark place.
Tips
- Use ripe but firm peaches: Overripe peaches can lead to a watery jam that may not set properly. Choose peaches that are fragrant and slightly soft but not mushy.
- Substitute sugar carefully: This recipe is designed for granulated sugar. Using honey or alternative sweeteners may affect the jam’s consistency and preservation.
- Prevent foam: If foam forms during boiling, skim it off with a spoon before filling jars to improve clarity and texture.
- Altitude adjustments: If you live above 1,000 feet elevation, increase the boiling time during processing by 1 minute for every additional 1,000 feet.
Serving Suggestions
Sure Jell peach jam is delicious spread on warm toast, English muffins, or biscuits. It also pairs wonderfully as a glaze for grilled pork or chicken, stirred into yogurt or oatmeal for a fruity twist, or dolloped on vanilla ice cream for a simple dessert. Use it as a filling for thumbprint cookies or swirl it into cake batters for added flavor.
Variations
To customize your peach jam, consider adding a pinch of ground cinnamon or ginger during cooking for a warm spice note. For a fresher twist, stir in finely chopped fresh mint or basil after cooking and before canning. You can also mix peaches with other fruits like raspberries or blueberries, reducing the peach quantity accordingly, to create a mixed fruit jam. For a lower sugar version, use Sure Jell Low or No Sugar Needed pectin and adjust sugar amounts following the package instructions.
Storage and Reheating
Properly canned and sealed jars of peach jam can be stored unopened in a cool, dark pantry for up to 12 months. Once opened, keep the jam refrigerated and use within 3 to 4 weeks for best flavor and safety. If you want to use jam as a warm topping, gently reheat it in a saucepan over low heat, stirring frequently to prevent scorching. Avoid microwaving sealed jars or overheating, which can affect texture and flavor.
Frequently Asked Questions
Can I use frozen peaches instead of fresh for this recipe?
Yes, you can use frozen peaches that have been thawed and drained well. Because frozen peaches release more juice, measure the peaches after draining to maintain the 4-cup quantity. The texture might be slightly softer, but the jam will still set properly with Sure Jell pectin.
What if my jam doesn’t set after processing?
If your jam remains runny after cooling, it may not have reached the gel point. You can re-boil the jam with an additional package of pectin following Sure Jell’s instructions, then re-can it. Always test jam consistency before filling jars to avoid this issue.
Is it safe to can peach jam using a water bath canner?
Yes, peach jam is a high-acid food due to the natural fruit acidity and added lemon juice, making it safe for water bath canning. Just ensure you follow the recommended processing times and proper sterilization to prevent spoilage.
Can I reduce the sugar in this recipe?
This recipe depends on sugar both for flavor and proper gel formation with Sure Jell pectin. Reducing sugar significantly without using a low or no sugar pectin variety can result in jam that doesn’t set and may spoil faster. If you want less sugar, use the appropriate pectin and follow its specific instructions.
How do I know if my jars sealed properly?
After cooling, press the center of each lid. It should be firm and concave, not pop up and down. If a lid flexes or pops, the jar did not seal and should be refrigerated and used within a few weeks or reprocessed with a new lid.
Can I use lemon juice from a bottle instead of fresh lemons?
Yes, bottled lemon juice works fine and provides consistent acidity, which is important for proper gel formation and safe preservation. Avoid lemon juice from concentrate or homemade lemon juice substitutes, as acidity levels may vary.
Why do I need to add lemon juice to the jam?
Lemon juice adds the necessary acidity that activates pectin’s gelling ability and helps preserve the jam safely. It also balances the sweetness, enhancing the peach flavor.
Can I make this jam without pectin?
While it’s possible to make peach jam without pectin, it requires longer cooking times to naturally thicken the fruit and may result in a softer set. Using Sure Jell pectin simplifies the process, ensures consistent results, and reduces cooking time, preserving more fresh peach flavor.
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