Delicious Peach Jam

Updated June 18, 2019 

When peaches are in season, I love to buy some at my local Farmer's Market and whip up a batch of yummy peach jam.  I like to keep my jam a little "chunky," because I use the fresh jam in all kinds of recipes; basted a pork tenderloin while grilling, top it on hot biscuits or pancakes, whip up some cinnamon peach muffins and more!  The possibilities are endless!

I like to use freestone peaches for my jams, simply because the peach pit is easier to get out of the peach.  All peaches are categorized by the relationship between the fruit’s flesh and pit or stone. As the names subtly imply, the difference between freestone peaches and clingstone peaches is how much the fruit’s flesh clings to the pit. Freestone peaches have fruit that easily pulls away from the pit, while clingstone peach flesh stubbornly clings to the pit.

Did you know? 

SC produces more peaches than Georgia

South Carolina averages more than three times the amount (in pounds) of peaches harvested in Georgia in a typical season.

Georgia is known as the peach state because commercial peach production began in Georgia, and many known varieties were hybridized there, including ‘Elberta.’

Now let's get started. First, get your peaches. I find the best deals at my local farmers markets or roadside peach stands.

Now place them in boiling water for a minute or two and immediately plunge into an ice water bath, and easily slip off skins.

Next chop your peaches, removing pits.  Place the chopped/diced  peaches into a large stock pot.

Add one (1 package) fruit pectin (I use Sure-Jell), 2 Tbls. lemon juice and a pat of butter to reduce foaming.

Bring to a rolling boil over high heat, stirring constantly to prevent sticking.

Now add your sugar all at once, and return to a rolling boil over high heat, stirring constantly.  Boil for one (1) minute.

Remove from heat and ladle jam into prepared jars leaving 1/4-inch head-space

Cover with seals and place jars in boiling water water bath (stock pot filled with hot water which should cover tops of jars by 1-2")  or steam canner.

Bring to a boil and process pint jars 10 minutes.

Remove stock pot from heat, and remove jars placing on a towel on your kitchen counter and let sit undisturbed for 24 hours.

You may also like:

Smoky Honey Habanero Peach Jam
Maple Bourbon Peach Jam
Peach and Brandy Sauce

Recipe
Ingredients
4 cups chopped/diced freestone peaches (peeled and pitted)
2 Tbls. lemon juice
1 tsp butter
1 package fruit pectin (Sure-Jell)
5 1/2 cups sugar

Method

Place chopped/diced peaches in large stock pot. Add 2 tbls. lemon juice, one (1) package Sure-Jell and the butter. Bring mixture to a boil over high heat, stirring constantly to prevent sticking.

Once mixture is boiling, add sugar all at once and return to a rolling boil, stirring constantly. Boil for one (1) minute.

Remove from heat and immediately fill prepared jars with jam mixture leaving 1/4-inch head-space. Cover jars with seals and rings, and place in boiling water bath (stock pot filled with water over the tops of the jars by 1-2"), or process in a steam canner now USDA and NCHFP approved. Bring to a boil and process pint jars 10 minutes.

Remove stock pot from heat and remove jars placing them on a towel on your kitchen counter and  let sit undisturbed for 24 hours.  Jars are sealed when "button" in middle of lid is fully depressed.

Yield:  4 pint jars

Enjoy,
Mary

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