National Center for Home Food Preservation logo
  photo collage of various fruits and vegetables
 
 

Making Jams and Jellies

Peach Jam
with powdered pectin

  • 3¾ cups crushed peaches (about 3 pounds peaches)
  • ¼ cup lemon juice
  • 1 package powdered pectin
  • 5 cups sugar

Yield: About 6 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

removing peach skin

To prepare fruit.

Sort and wash fully ripe peaches. Remove stems, skins, and pits.
crushing peaches Crush peaches.
pouring peaches

To make jam.

Measure crushed peaches into a kettle.
adding powdered pectin Add lemon juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
pouring in sugar Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
pouring in sugar Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Peach Jam in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints		 5 min 10 15

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

top ^

How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links