Summer Peach Jam

Summer Peach Jam


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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There’s an easy way to peel peaches. Just bring a pot of water to a rolling boil. Meanwhile, prepare an ice-water bath. Using a sharp paring knife, score an “x” into the bottom of each peach. Working in small batches, drop peaches into boiling water. Let boil 40 seconds; if peaches are on the hard side, boil up to 1 minute. Using a slotted spoon, remove peaches and place into ice-water bath. Using clean fingers or paring knife, pull skin off starting at the scored “x.”

  • 2 Tablespoons Powdered Apple Or Crabapple Pectin
  • 1/4 Cup Warm Water
  • 5 Pounds Peaches (Peeled & Diced)
  • 8 Cups Sugar
  • 1 Tablespoon Lemon Juice
  1. Dissolve pectin in warm water. Set aside.
  2. Over a medium-low heat, cook pealed and diced peaches in heavy bottomed pot 18 to 22 minutes until fruit is tender.
  3. Add sugar and lemon juice. Turn heat to medium-high. Bring to boil. Stir often. When mixture reaches 220 degrees, whisk in pectin slurry. Return to 220 degrees and boil 2 minutes.
  4. Remove from heat. Jam is ready to be canned in clean, sterilized jars.
  5. Makes Twelve 8 Ounce Jars
  6. Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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