Peach Jam in the Summer!

Peach Jam!

When the peaches are in season in Arkansas . . .

The last time I made peach jam was a couple of years ago, I think just after we moved from Little Rock to our current “retirement” home:) This year, the peaches didn’t do well because of all of a late freeze and all the rains. But, I’m sharing because some of you may have nice peaches in your area and can make Peach Jam.

Our family has always loved peaches, and every year Mama and I freeze them in two cup portions to make cobbler or to just eat in the winter when we can’t get fresh ones. And, every year I try to make peach jam. To me, homemade is always better than what you buy in the store, but that’s my opinion:) This batch was made from a Peach Jam recipe I found in a Kindle book by Susanne Myer. You may know her as “The Hillbilly Housewife”.

“Homemade Jelly and Jam Recipes” ebook. . . 

I found a Kindle ebook on Amazon by Susanne Myer, (the “Hillbilly Housewife”), called “Homemade Jelly and Jam Recipes”. I purchased it,  and immediately saw that this little ebook is packed with wonderful recipes for jams and jellies, some that are familiar, some that were quite different! 

Her Peach Jam recipe is the one I made today. It is similar to the recipe in the Ball Canning Book, but Susanne gives lots of detailed directions so your jam making will be successful.

It took about 10 of these Alberta peaches to make the 3 3/4 cups of chopped fruit for the jam. I always put mine in my food processor to save time. The fruit is chopped more fine, but that’s how we like it. (I did not add the ginger.)


When I finished making my peach jam, I set the jars out to cool overnight, and now it’s time to patiently wait. I will probably be making my Grandmama Hall’s Buttermilk Biscuits tomorrow so we can open a jar of the jam and enjoy! Here is a picture of the “fruit of my labor”. . .


Peach Jam Recipe

(from the “Hillbilly Housewife’s” “Homemade Jelly and Jam Recipes” ebook)
  • 3 lbs. ripe peaches
  • 1/4 cup lemon juice
  • 1 pkg powdered pectin
  • 5 cups sugar
  • 1/2 to 1 tsp. freshly grated ginger root optional
  1. Prepare 6 half pint jars and lids by sterilizing them, keeping them hot, and get your hot water bath canner ready.
  2. Put a plate in refrigerator for testing the jam later.
  3. Wash peaches, remove stems, pits, and peel. Cut into small pieces, put in bowl, then mash with a potato masher.
  4. Measure out 3 3/4 cups of the crushed peaches into a large cooking pot.
  5. Stir in the lemon juice and pectin until combined well.
  6. Put pot over medium-high heat and stir constantly, bringing to a boil.
  7. When boiling, add the sugar and the ginger (if using), continue stirring and bring back up to a full boil; let boil for 1 minute, stirring constantly, then remove from heat.
  8. Test for doneness: Get plate out of the refrigerator and spoon a small amount of the cooked jam onto the plate. If liquid weeps out around the edge, return to heat and boil the jam for a few more minutes. Test again. The jam is ready when it no longer weeps when spooned onto cold plate.
  9. Remove the pot from the heat, skim off any foam, and ladle hot mixture into hot, sterilized jars, leaving about 1/4 to 1/2 inch headspace in jar.
  10. Apply the lids and process in hot water canner for 10 to 15 minutes (adjusting for altitude.)
  11. Remove from heat, let sit for 5 minutes, then remove jars to a towel covered counter, leaving plenty of room in between jars for air circulation.
  12. Let sit undisturbed for 12 to 24 hours.
  13. Yields 5 or 6 half pint jars.


  1. Ginger peach sounds like a great combination!


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