Homemade Fresh Peach Jam, Recipe & Canning🍑

Wash the jars, lids, and bands in warm, soapy water and rinse well. Place the jars right side up in a boiling‑water canner fitted with a canning rack . Do not boil lids. Add warm water until it covers the jars by about 1 inch. Bring the water to a boil and boil the jars for 10 minutes if you are below 1,000 feet elevation; add 1 minute of boiling time for every additional 1,000 feet. Reduce the heat and keep the jars hot until you’re ready to fill them.

In a stainless‑steel, non‑reactive pot (other materials can leave a metallic taste), add the chopped peaches over medium heat and gradually bring them to a boil. As they soften from cooking, mash them with a potato masher to break them up.

Add ½ cup lemon juice and 3 tablespoons pectin; stir well. Place over high heat and, stirring constantly, bring it quickly to a full boil with bubbles covering the entire surface. Add 1½ cups sugar, continue stirring, and heat again until it reaches a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles.

Wipe the rims with a clean, damp towel to remove any jam or residue that could prevent a proper seal.

Place the lids and bands on the jars, tightening the bands to fingertip tightness — snug, but not overly tight.

Carefully lower the jars into the boiling water, keeping them upright. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Tilting the jar could cause food to spill into the lid's sealing area. Make sure the water covers the jars by 1–2 inches. Place the lid on the canner. Begin timing once the water returns to a full boil. Process half-pints and pints for 5 minutes at elevations from sea level to 1,000 feet. For 1,001–6,000 feet, process for 10 minutes; for 6,000 feet and above, process for 15 minutes. When the processing time is complete, turn off the heat, move the canner off the burner if possible, and carefully remove the lid. Let the jars rest in the hot water for 5 minutes before lifting them out. Place the jars upright on a towel‑lined countertop and leave them undisturbed for 12 to 24 hours. Jars may take several hours to seal, though many seal within the first 30 minutes or even during processing. After 12 hours, check the seals and clean the jars. Label with contents and date—store sealed jars for up to one year. Refrigerate any jars that did not seal.

Enjoy!

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