Canning – FoodWatcher

Peach Jam

You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year. If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam! How to make Peach Jam: Peel Peaches and Prep Containers:…

You can make the best Peach Jam recipe using fresh (or frozen) peaches and it will keep in the freezer for up to one year.

If you’re hooked on homemade jam, try my Blackberry Jam, Chia Seed Jam, Orange Marmalade, Strawberry Jam, or Raspberry Jam!

Peach Freezer Jam is a no-brainer.

I’m telling you, this is the EASIEST method for making jam; no special equipment, no processing in a steamer or water-bath. You just need peaches, sugar and pectin, and in a few short minutes you’ll have peach jam that will keep in the freezer for one year.

And, don’t miss our free peach jam labels for gifting friends, neighbors etc (or use for a bake sale). We give freezer jam and homemade bread for teacher appreciation each year.

How to make Peach Jam:

Peel Peaches and Prep Containers: Have clean glass or plastic containers and lids ready. Use my easy method of peeling peaches, and remove the pits.

Dice Peaches or pulse in food processor until diced. Measure exactly 3 cups of peaches into a large heat-proof bowl then add one cup of sugar. Stir well, then allow to rest for 5 minutes. Repeat with remaining sugar, stirring well and letting it rest in between. Stir in lemon juice then let rest for 10 minutes. Taste, and if the sugar is still grainy at all, place the bowl over a small saucepan of simmering water, stirring often, to help the sugar dissolve.

Two images showing how to make an easy peach jam recipe by pouring sugar on top of diced peaches, then stirring as the sugar dissolves.

Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam should start to slightly thicken–if it seems overly runny (or you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.

Two images showing how to make peach jam with sure-jell pectin being poured in a small saucepan with water, then the mixture being poured on top of peach jam.

Fill Jars and Enjoy: Pour jam into jars or plastic containers, leaving ½ inch headspace. Wipe rims of jars, cover with lids. Rest at room temperature for 24 hours before storing in the freezer.

Two images showing peach preserves being poured into jars then after they are filled.

Storing Instructions:

Freeze for up to one year, or refrigerate for up to 3-4 weeks.

Enjoy Jam With:

Follow me for more great recipes

Peach Freezer Jam

Our favorite Peach Freezer Jam recipe uses fresh or frozen peaches and can be kept in the freezer for up to a year! It is so easy to make you will never go back to store-bought.

Course Side Dish, Snack

Cuisine American

Prep Time 40

Cook Time 5

Total Time 45

Servings

Calories 68kcal

Author Lauren Allen

Cost 10

Equipment

Mason Jars (Half-Pint) optional

Ingredients

3 cups diced fresh peaches (about 2 lbs fully ripe peaches)
4 1/2 cups granulated sugar
2 Tablespoons fresh lemon juice
3/4 cup water
1 box Sure Jell Fruit Pectin

US Customary – Metric

Instructions

Gather containers: make sure they are clean and dry. Plastic or glass freezer-safe containers will work.
Prep Peaches: Peel and pit peaches (here's my method for how to easily peel peaches). Finely dice peaches and measure exactly 3 cups of diced peaches into a large bowl.
Dissolve Sugar: Add one cup of sugar to the bowl and stir well. Rest for 5 minutes. Repeat with remaining sugar, adding it a little at a time and resting in between, to help the sugar dissolve completely. Stir in lemon juice. Let mixture rest for 10 min. Taste the mixture and if it's still grainy from the sugar don't proceed until the sugar has dissolved! (If needed, you could place the heat-proof bowl or peaches over a saucepan of warm water on the stove. Gently stir the mixture and the heat will help the sugar to dissolve.)
Add Pectin: Whisk water and pectin in a saucepan and bring to a boil, stirring constantly. Boil for 1 minute then remove from heat and whisk into peach mixture. Stir jam constantly for 3 minutes. The jam will start to thicken, and will thicken more as it rests. If it seems overly runny (maybe you had very juice peaches) you can repeat pectin process and add ½ or a full additional box of pectin, if needed.
Fill containers, leaving ½ inch headspace. Wipe rim of jars clean and cover with lids. Let stand at room temperature for 24 hours before freezing. This allows the jam time to set up, but feel free to enjoy one of the jars right away.
Store jam in the refrigerator for up to 3 weeks or freeze for up to 1 year.

Video

Notes

Yield: Makes about 7 cups

Serving Size for nutritional label: 2 Tablespoons

For Frozen Peaches: Allow peaches to thaw completely, then dice and use as instructed.

Troubleshooting Runny Peach Jam: If your peaches are extra juicy and your jam hasn’t set up with one box of pectin, repeat step 4 and cook another package of pectin and add half or all of the mixture to thicken the jam more.

Free Printable Peach Jam labels with these sheets make a great gift!

More Jam Recipes: Strawberry, Raspberry, Blackberry, Chia Jam, Orange Marmalade

Recipe adapted from Surejell

Nutrition

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I originally shared this recipe in August 2013. Updated July 2019 and July 2024.

Classic Strawberry Jam, 3 Ways (Old Fashioned, Regular Pectin, and Low-Sugar Pectin)

Homemade strawberry jam is perfect in its simplicity, bright and sweet and bursting with strawberry flavor, no matter if you water-bath process it for shelf stable storage, refrigerate or freeze it, or eat it straight out of the jar with a spoon. This post is jam-packed (pun intended) with all the info you need to […]

The post Classic Strawberry Jam, 3 Ways (Old Fashioned, Regular Pectin, and Low-Sugar Pectin) first appeared on Love and Olive Oil.

This post is jam-packed (pun intended) with all the info you need to make your perfect strawberry jam, comparing the different types of pectins and the pros and cons of each with recipes, as well a recipe for a traditional, old-fashioned jam with no added pectin.

Classic Strawberry Jam in an open glass jar with a spoon to show texture, with more jars of jam and fresh strawberries in the background.

Welcome to my treatise on strawberry jam, my jamifesto if you will.

The fact I managed to write over 4,500 words (!!) about strawberry jam should tell you just how passionate I am on the subject (at this point I’ve accepted that my personality is just… jam. Case in point, this purse that I picked up last week that is just TOO perfect 😍😍😍… how did Kate know I spent the entire weekend before making batch after batch of strawberry jam??)

If you’ve been following me for any length of time, you know I’m not one to make “plain” anything. Plain chocolate cake? How about a red wine chocolate cake instead? Plain chocolate chip cookies? Stuff ’em with ganache.

And plain strawberry jam? The fact that I’ve got a dozen unique strawberry jam recipes with flavorful additions, interesting infusions and clever combinations like strawberry limoncello, strawberry hibiscus, and guava strawberry jam to name a few, and even more in my cookbook, should tell you something about my personal feelings on ‘plain’ or boring jam flavors.

Overhead, marble background with lots of scattered fresh strawberries and three open jars of different kinds of strawberry jam.

So why am I here posting a recipe for plain ol’ strawberry jam?

Well, I figure it’d be a good opportunity to wax poetic about jam in general and just what you can expect from different styles of jam and brands of pectin. These lessons can be applied to any kind of jam, not just strawberry but other kinds of fruits as well.

(Psst! Don’t forget to scroll down to the bottom of this post to download these adorable printable jar labels, absolutely free!)

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Guava Strawberry Jam

Strawberry and guava come together in one fruit-packed preserve that’s bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop. The unique pairing of strawberry and guava makes for a truly memorable jam, whether you can it in a water bath for shelf-stable storage, or store […]

The post Guava Strawberry Jam first appeared on Love and Olive Oil.

Strawberry and guava come together in one fruit-packed preserve that’s bright, fruity, and vibrant, with a perfect amount of sugar and plenty of acid to make the flavors pop.

The unique pairing of strawberry and guava makes for a truly memorable jam, whether you can it in a water bath for shelf-stable storage, or store it in the fridge or freezer for short term satisfaction (or, you know, eat it by the spoonful straight out of the pot).

Jars of Guava Strawberry Jam on a marble background with fresh strawberries and whole and cut pink guavas scattered around.

Multi-fruit jams are… well, my jam.

Single fruit jams are just so… boring. If you know me, you know I love unique flavor combinations, especially when it comes to my jam recipes. Whether it is the addition of an unexpected flavor, like hibiscus or vanilla bean, basil or even chocolate, a splash of something boozy like limoncello, bourbon or gin, or a hint of heat from habanero or jalapeño.

But more than anything I love mixing fruits and flavors into unexpected fruit combinations. Like mango and raspberry, peach and passionfruit, or blackberry and apple.

But listen, this strawberry and guava jam might just be my favorite fruity combination yet.

Pink guavas have a sweet, musky fragrance with tropical notes of papaya, melon, strawberry and ripe pear… and even a little bit of bubblegum if we’re being honest. Paired with the bright berry flavor of the strawberry the combination is almost candy-like, sweet and bright with the perfect amount of acidity to balance out the sweetness.

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Candied Orange Peel in Syrup

Bitter and sweet, fruity and chewy, candied orange peel is one of citrus season’s under-appreciated treats. Whether spooned over ice cream, garnishing a fancy cocktail or mocktail, drizzled over pancakes, or chopped and mixed into cookies or scones, they are as versatile as they are delicious. Pieces of tender, chewy candied orange rind swimming in […]

The post Candied Orange Peel in Syrup first appeared on Love and Olive Oil.

Bitter and sweet, fruity and chewy, candied orange peel is one of citrus season’s under-appreciated treats. Whether spooned over ice cream, garnishing a fancy cocktail or mocktail, drizzled over pancakes, or chopped and mixed into cookies or scones, they are as versatile as they are delicious.

Pieces of tender, chewy candied orange rind swimming in a thick and sweet sugar syrup, lightly scented with honey and orange blossom water. This recipe has been thoroughly tested and expert reviewed to be safe for water bath canning methods for shelf-stable storage (that said, you don’t have to can them and can store the jars in the refrigerator or freezer too).

Faceted glass canning jars filled with Candied Orange Peel in Syrup in direct sunlight with harsh shadows and highlights on a marble background.

2024 is the year of the candied orange, apparently.

Seriously though, I don’t think I’ve let a weekend go by without at least one test batch of candied oranges in one form or another. I’ve probably gone through 25 pounds of oranges and upwards of 10 pounds of sugar at this point.

I am still finding sticky bits of syrup on various surfaces and even my camera buttons (oops).

Three jars of Candied Orange Peel in Syrup, one jar open with a spoon resting on top, the other two jars sealed with designed orange and white labels on the lid.

So yes, I know I’ve already posted a recipe for candied orange slices (which I used to top these gorgeous Chocolate Blood Orange Cupcakes), but this recipe is slightly different in that it uses strips of orange rind rather than full slices, and it has been developed specifically so that, instead of drying, the peel is preserved in the syrup (you’ll notice it calls for a lot more sugar as a result, since we need enough syrup to fully cover all of the candied peel). Additionally, it’s been thoroughly tested and expert reviewed to be safe for water bath canning! Which makes it a great option to make now while citrus season is still in full swing so you can enjoy candied orange peel all year round.

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Homemade Candied Blood Orange Slices

These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate. While candying oranges does involve a good chunk of time to […]

The post Homemade Candied Blood Orange Slices first appeared on Love and Olive Oil.

While candying oranges does involve a good chunk of time to achieve that perfect chew and glass-like appearance, the result is well worth it. Not to mention the delicious candied orange syrup that’s leftover at the end which as good or better as the orange slices themselves! All you need to make this impressive homemade confection are sugar, water, and oranges (and a bit of powdered citric acid to preserve the leftover syrup at the end).

Homemade Candied Blood Orange Slices on a wire rack in bright direct light to showcase the stained-glass like appearance.

Hello, gorgeous!

Really though, is there anything prettier than a slice of candied blood orange, shiny and translucent in the winter sun?

They’re basically like edible stained glass, deliciously chewy and bursting with sweet orange flavor. And yes, the entire thing is edible! The ‘candying’ process, wherein the orange slices are simmered in a sugar syrup, softens the rind and infuses it with sugar syrup.

Not to mention that the ‘byproduct’ of the entire process is a truly fantastic candied orange syrup that’s almost better than the oranges themselves. It’s like a recipe two-for-one!

I used these candied blood orange slices as a garnish on some chocolate blood orange cupcakes. Cut into half moons and nestled in a swirl of pale pink blood orange buttercream, they provided the perfect finishing touch to the already gorgeous cupcakes, both adding visual impact and hinting at the flavors to be found inside. Rather than try to tack this on as a part of the cupcake recipe (which already had cake and frosting parts), I figured they were pretty enough (and finicky enough) to warrant their own post.

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My Favorite Cranberry Sauce Recipes & a Black Friday SALE!

Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time! Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this […]

The post My Favorite Cranberry Sauce Recipes & a Black Friday SALE! first appeared on Love and Olive Oil.

Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time!

Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this is as low as it’s ever been (and as low as it’ll ever get for the foreseeable future). If you haven’t yet bought a copy, this would be a great time to buy!

Sale graphic with text reading "Black Friday SALE: 10% off everything in the shop + get a FREE special edition cranberry eBook with any That's My Jam Purchase".

Click here or use coupon code CRANBERRY for 10% off your order.

The postal service being as it is, I knew that the physical books would not arrive in time for Thanksgiving (though I’ll certainly try to get them shipped out quickly). I assumed folks would want the cranberry sauce recipes in particular ASAP, so I put together a quick little mini eBook that includes the 4 cranberry sauce recipes from That’s My Jam (including my homemade jellied cranberry sauce), an exclusive never-before-published recipe for my go-to classic chunky cranberry sauce, 3 more unique cranberry sauce recipes from the archives, and a bonus recipe for sugared cranberries (the perfect garnish for your holiday treats!)

The classic cranberry sauce recipe is particularly versatile, and includes ideas for adaptation (including reduced sugar and alternate sweeteners) as well as numerous flavor variations. The only limit is your imagination!

White bowl filled with a chunky cranberry sauce and two spoons on a white marble background.

The Cranberry Edition mini eBook is filled with 8 of my favorite cranberry sauce recipes (including an exclusive, never-before-seen recipe and a bonus recipe for sugared cranberries), just in time for Thanksgiving! Free with any That’s My Jam purchase, or you can also get a standalone copy of the Cranberry Edition for only $2.99.

Looking for Thanksgiving menu inspiration? Browse all my past Thanksgiving recipes — from stuffing and potatoes to gravy and pies galore, I’ve got you covered!

And don’t forget to take advantage of the Black Friday sale, save 10% on everything in the shop (with coupon code CRANBERRY) plus get the free cranberry ebook with every That’s My Jam purchase. Buy act fast, as this sale is only valid through 11/30.

(psst! If you’ve already purchased a hardcover copy of That’s My Jam and want the Cranberry Edition mini eBook, just shoot me an email and I’ll send it to you straight away!)

Mango Raspberry Jam

The unexpected combo of mango and raspberry results in a jam with a candy-like fruit flavor, like one of those mystery dum-dums that’s impossible to pinpoint exactly which fruit you’re tasting other than it is delicious. This ultra-flavorful jam comes together surprisingly quickly and with less sugar than traditional jams, and can be water-bath canned […]

The post Mango Raspberry Jam first appeared on Love and Olive Oil.

This ultra-flavorful jam comes together surprisingly quickly and with less sugar than traditional jams, and can be water-bath canned for long-term storage or stored in the refrigerator or freezer if you don’t want to deal with the hassle of canning.

Jars of Mango Raspberry Jam, one open to show the texture of the jam, with scattered mango fruits and raspberries around.

I recently found myself staring down a surfeit of mangoes and raspberries in the fridge after multiple rounds of recipe testing mango lime tarts and raspberry mousse cakes (the recipe for that one is coming very very soon – you don’t want to miss it).

Needless to say I had a lot of leftover fruit, and wasted fruit is something I simply cannot abide.

This recipe didn’t quite make it into That’s My Jam, but not because it’s not delicious (spoiler: it is quite scrumptious, actually, and one of my new favorites). Rather, the only reason it wasn’t included is because the idea came to me literally two days after I’d submitted the final book files to the printer.

But if you’re looking for more fun and unique jam recipes, definitely get yourself a copy of That’s My Jam, now available in a gorgeous hardcover edition as well as pdf/ebook format; I’ve also got a few limited bundles left which include a box of Pomona’s pectin which you’ll need to make the majority of the recipes in the book (as well as this one).

As always, you know the rules around here: no naked jars. Be sure to scroll through to the bottom of this post for the free printable labels and the option to buy an editable version (now available in multiple formats!)

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