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How To Can Peach Jam Without Pectin.

| September 3, 2012 | 61 Comments

Peach Jam Recipe
Enjoy the taste of fresh peaches all year long with our delicious Peach Jam recipe.  Our step-by-step photo instructions will show you just how easy it is to “save summer in a jar” with local peaches fresh from the orchard.  Spread this jam on a hot biscuit or some buttered toast and just step back into summer with every bite.  Canning jam is easier than you think, and this is a simple and easy recipe perfect for anyone to try.

 

How to can peach jam.
Peach Jam Recipe: 

 

Peach season has pretty much ended here in the South for this year.  But, we can still enjoy that delicious fresh peach taste all through the coming year with our peach preserves and peach jam that we’ve put up for the winter months ahead.  I don’t usually make a lot of each as I have a variety of other jams and jellies to enjoy as well, but I do like to have some peach jam in the pantry each year.

I have to travel about 35 miles to purchase peaches.  We don’t have any local peach orchards within our county, but they are available from some neighboring counties.  The Cand0r-West End area of the heart of North Carolina is well known for producing some great peaches.  They are also available at many local roadside stands and at the North Carolina State Farmers Market up in Raleigh during peak peach season.

I love spooning peach jam into a hot buttermilk biscuit for breakfast.  The sweet taste goes well with a piece of salty country ham, eggs cooked over medium, and a plate of grits or hash browns.  My oh My….it makes me hungry to just think about it.  It’s also good with some peanut butter for a bit of a different taste for those PB&J sandwiches.  Of course, what doesn’t taste good with homemade jam right?

This particular batch of jam is pectin free.  Pectin is used in most jams and jellies to help them “set” or firm up.  Some folks seem to think adding powdered or liquid pectin gives the jam a little different taste.  With this recipe, you’ll retain the full flavor of your fresh peaches without adding the pectin.  It will just need to cook a little longer to get it to firm up.  You’ll need to watch it closely to make sure it doesn’t burn as that would be bad.  The ingredients are simple, and it’s a quick and easy recipe for saving summer flavors in a jar.  Ready to give it a try?  Let’s Get Cooking!

 

Peach Jam, ingredients.
Homemade Peach Jam Recipe:  You’ll need these ingredients.  Simple huh?

 

Peach Jam, wash the jars and bands.
Let’s begin by getting everything ready and setup to process our jam.  Gather your jars and the bands for the tops of the jars.  Place them in the sink with some hot, soapy water, and give them a good scrubbing.  Jars and bands are reusable but you’ll always need new lids for anything you can.  Even if you’re using new jars, check them for chips and cracks, and make sure they are in good condition.  Wash them good inside and out.

 

Peach Jam, rinse the jars.
Rinse the jars and bands and set them aside for the moment.

 

Peach Jam, stove setup.
You’ll also need to setup your stove.  This is my typical setup as seen in most all of my “Canning 101″ recipes.  On the back left is the smaller pot I use to warm up my lids and bands.  More on that later.  On the back right is a somewhat larger pot that I keep filled with just water.  I like to keep extra hot water in that pot so I can add it to the canning pot as needed.  On the front left is the pot that I normally use to cook my jams and jellies in.  Then, that big pot on the right is the canner itself.  My canner is enamelware, but any large stockpot will pretty much work.  I also have a rack to hold the jars that will fit inside. 

I fill the canner pot about 3/4ths full of fresh water and will use this to sterilize my jars as we begin. 

 

Peach Jam, prepare the lids.
These are the NEW lids.  I place them with the rubber ring side up in a pot of warm water.  This is the pot that’s on my back left burner.  I turn the heat down to the lowest or next to lowest setting.  The lids just need to warm up a bit to soften that red rubber ring that’s on them.  You never boil the lids as it could damage the rubber ring and cause the jars not to seal. 

There is a new product out that features reusable lids.  They cost a bit more upfront and I guess if you plan to continue canning for years to come, they could be a wise investment.  I’ve never used them myself.  As mentioned, you can reuse the jars and the bands but with our projects, you will ALWAYS need NEW lids for canning.

 

Peach Jam, prepare the bands.
I place the bands right on top of the lids inside the same pot.  We’ll let them gently warm up as well.

 

Peach Jam, prepare the jars.
Next, I place my washed and rinsed jars inside the canner pot.  This pot will hold seven jars at one time inside the rack.  I’ve scrubbed the canner already and filled it with cold water.  I just lay my jars on their side in the cold water and will sometimes have the smaller jars laying on top of each other.  Many sites suggest that you place a cloth towel inside for the jars to rest on so they aren’t touching the bottom of the pot.  The intense heat at the bottom could cause them to break once the canner starts to heat up.  So far, I’ve not had any problems with any breakage and I don’t use the towel method.  There’s always a first time though.  Since I start the jars in cold water and slowly heat them up to boiling, I think that’s the reason I’ve not had any problems thus far.

With all the jars in the canner, turn the heat up to almost High and let the jars start to come to a boil.  On my electric range, this takes a little time to reach the boiling point.  Once the jars reach a low boil, they need to continue to boil for 15 minutes to sterilize them.  Some of the newer dishwashers have a cycle for just this purpose, if you have that, go ahead and use it. 

 

Peach Jam, rinse the peaches.
Lightly rinse the peaches under cold running water to remove any dirt of fuzz.

 

Peach Jam, heat the peaches.
Heat up a pot of water in a large sauce pot.  Once it comes to a low rolling boil, drop in the peaches.  Let them stay in this hot water for about 2 minutes.

 

Peach Jam, drop in cold water and peel.
After about two minutes, remove the peaches from the hot water and drop them into some ice cold water in your sink.  Heating the peaches for a couple of minutes makes it a lot easier to remove the skins.  Depending on the peaches, the skins may just pretty much slip off right in your hand.  Or, take a paring knife and grab a piece of the skin and easily peel it away.  Remove the skin from all of the peaches.  Just drop them back in the water until you have them all peeled.

 

Peach Jam, split the peaches, remove the stone and cut the peaches.
You’ll want to remove the skin from each peach.  Then, slice the peach in half.  You’ll see a wrinkle or indentation in the peach, just slip your knife into that section and run it all the way around the peach.  Pull the peach apart and remove the pit or as some folks call it the “stone.”  Then, slice the peach into quarters and then cut each slice into one or two chunks.

 

Peach Jam, add some lemon juice.
Place the cut peaches into a bowl and add the lemon juice.  This will help keep them from turning brown so quickly.

 

Peach Jam, stir it well.
Take a spoon and gently toss the peaches around to coat them all with the lemon juice.

 

Peach Jam, add to a food processor.
Place the peach pieces in a food processor if you have one.  If not, you could just mash them up a bit.

 

Peach Jam, pulse them around a bit.
Use the pulse mode and pulse the peaches around a bit.  You want to leave some small bits of peach and not totally liquefy it.

 

Peach Jam, add some water to a saucepot.
Place a large sauce pot on your stove and turn the heat to the Medium heat setting.  Once it’s heated up a bit, add the water.

 

Peach Jam, add the sugar.
Add in the sugar and start stirring. 

 

Peach Jam, stir.
Continue to stir the water and sugar mixture until the sugar has pretty much dissolved.

 

Peach Jam, add the peaches and stir.
Add the chopped peaches to the pot and keep stirring.  Since we aren’t going to add any pectin, the mixture will have to cook down until it thickens.  It’s really easy to walk away and let it burn.  I know you don’t want that to happen.  Just let it continue to cook and keep stirring until it starts to thicken.  

… 

 

Peach Jam, prepare the work area.
While you’re stirring the peaches, it’s a good time to setup your work area.  Gather all your tools and be ready to start placing the jam in jars while it’s still hot.  The blue items above can be purchased as a kit online or at a large store like Walmart or something similar.  The items are not necessary but they make the process a lot easier in the long run.  I’ve got a funnel up above, a jar lifter to the right and on the plate is the magnetic wand for lifting the lids and bands out of the warm water.  The tool on the right is for removing air bubbles and also has the notches that are measured increments for making sure your jars of jam have the proper amount of headspace.  I like to sit my jars in a plate as I fill them.  I can get a bit messy with it and it just makes cleaning the sticky stuff up a lot easier for me.  You can thank me later.

 

Peach Jam, cooked peaches.
There’s a lot that could be said at this point about making the jam.  You don’t want to scorch or burn it but, it does need to thicken up a good bit.  You can see this happen by lifting the spoon about 12 inches up out of the pot and letting the syrup drip off the spoon.  Start doing this when it thickens up a bit and continue to do it to watch the progress it’s making.  Soon, you’ll start to notice that it’s not running off the spoon as fast as when you first started.  When two drops of the jam sheet together as you drip it from the spoon, it’s ready to jar up.  If you scoop up a spoonful, it should also mound up a bit on your spoon.

Another way to test is by placing a saucer in your freezer when you start to cook the jam.  Pull this cold saucer out and drop a teaspoon or so onto the cold plate.  Tilt it sideways a bit and watch the mixture.  If it runs easily, it needs to cook some more.  If it runs slowly, the jam is ready.  You can also pull your finger through the jam on the saucer to see if it runs back together quickly.  You’ll want it to leave that open space separation that you just made.  Once that happens, the jam is ready to be placed in jars.   If you have any foam on the jam just take a spoon and skim it off and discard it.

 

Peach Jam, funnel for filling the jars.
Now comes the fun part….filling the jars.  Remove the peach jam from the stove, skim off any foam and discard it…if you have any.  Pull a plate up along side the sauce pot and place one of the warm jars from the canner in the plate.  Remember, the jars need to have boiled for 15 minutes to sterilize them.  Mine usually go a bit longer than that during the preparing the peach process but that’s OK.  Take the jam off the stove and use some tongs or the jar lifter to remove the jars from the boiling water in the canner.  It’s best to sit them on a towel when you take them out.  The jars are hot and sitting a hot jar on a cold counter top could cause the jar to break.  Place the funnel in the jar.

 

Peach Jam, fill the jars.
Use a ladle and spoon the jam into the jars.  Fill the jar to about 1/4 of an inch from the top and remove the funnel.  I normally just take the funnel out of this jar and place it right into the next jar to be filled.

 

Peach Jam, check for proper headspace.
Here, I’m using the notched end of my canning tool to check for the proper amount of headspace needed.  Headspace, is the amount of space left remaining in the jar after you’ve added the food product.  This amount of space will vary in canning, depending on what is being canned.  Always consult a tried and trusted recipe for the proper amount of headspace to leave.  This is very important to me as I can various items to be placed in our local and state fair competitions.  They check it carefully so I have to check it carefully.  Still, it’s a major factor in getting a proper seal on your jars once they go into the canner for processing. 

 

Peach Jam, remove the air bubbles.
I could use the other end of the notched tool to remove any air bubbles but, I’ve become accustomed to using these wooden skewers.  A butter knife will also do a good job.  Slip the skewer..or knife…into the jar and gently run it through the middle and around the sides of the jar.  The object is to remove any air bubbles that might be inside the jar.  You can watch them most of the time as they “climb” their way up along side of the knife and skewer to the top…where they burst.  Get out as many as you can.

 

Peach Jam, clean the rim and edges.
Grab a clean damp cloth and carefully wipe off the thread area of the outside top of each jar.  Then, make sure you wipe carefully across the top of each jar.  You need to remove any food particles that might have dripped onto the jar as they could prevent a proper seal when the lid comes into contact with the jar surface.  Caution though…the jars are hot to the touch.

 

Peach Jam, add the lid.
Use the magnetic wand and lift one of the lids out of it’s warm water.  Try not to touch the bottom part of the lid with the red rubber seal.  Don’t worry about any water left on it, that’s not a problem.  Carefully center the lid onto the top of the cleaned jar rim.  Hold the top with your finger and pull the magnetic wand away.

 

Peach Jam, add the band.
Use the magnetic wand to lift one of the jar bands out of it’s warm water.  Give it a little shake to remove excess water then, carefully center it over the top of the lid.  Screw it down lightly, making sure it’s going on straight and even.

 

Peach Jam, finger tight.
Finger tight.   All the canning recipes say to tighten the band down just finger tight.  That means, just snug it down to the top without using any extra force.  Don’t give it all you’ve got to get it tight.  Just a gentle snug down and it’s good to go.

Repeat this process until all the jars are filled.  As I fill one jar, I sit it on another towel until I get them all filled. 

 

Peach Jam, add to canner.
When all the jars have been filled, use the jar lifter to lift them and place them in the rack inside the canner.  The canners come with a metal rack that fits inside.  It’s made with a hook in it’s handles that you might be able to pick out in the picture above.  You place the rack in the canner by hooking the handles over the edge of the canner first.  Then, you fill the rack with the jars, making sure they are sitting up straight as you go.  The rack is divided to give space between each jar.  You need them separated so water can flow evenly around them.

 

Peach Jam, submerge the jars.
When all the jars are in the rack, you lift both handles up and off the rim of the canner.  Then, you lower the whole rack down into the canner until the jars are submerged.  I use tongs to carefully lower the rack as that steam is hot.  Be careful.  This is also where that extra pot of hot water boiling on the back can come in handy.  The jars need to be under 1 to 2 inches of water…again depending on what you’re canning…so be sure to check the recipe out.  If you don’t have enough water in the canner, once the jars are down inside, use that hot water from the other pot to fill the canner as needed. 

 

Peach Jam, cover.
With the jars lowered into the canner and, with the proper amount of water over them, watch for the water to come back to a rolling boil.  When it’s boiling, place the lid on the canner and start timing this water bath process. 

 

Peach Jam, process.
The processing times will vary from one recipe to the next and ALSO by the ALTITUDE of where you live.  The higher the altitude, the longer the processing time required.  Again, the recipe usually includes this information.  For me, I’ll need 10 minutes to process these jars of jam.  Your’s might be a little longer based on where you live.

 

Peach Jam, lift out of canner.
Once the jars have gone through the water bath process for the proper amount of time, turn the heat off and carefully remove the lid.  Remember to lift the lid AWAY from you as there will be hot steam underneath and it hurts….trust me on that one.  I still forget that part sometimes.  Seriously though, the steam can burn you pretty bad.  Keep the little one’s out of the way during this process. 

Now, use your tongs and grab both handles once again.  Carefully lift the rack back up just enough to hook the handles back over the top rim of the canner.  The jars need to REST here for 5 minutes.  You may even start hearing some of them “ping” at this point.  That’s a good thing.

 

Peach Jam, let jars rest for 24 hours.
After five minutes, use the jar lifter and remove the jars one by one.  Sit them on your counter top in a draft free location.  Also, make sure you sit them on a folded towel.  The jars are super hot and placing them on a cold counter could cause them to burst.  The jars need to be away from any air vents so they can have time to rest and properly seal.

RESIST the temptation to press down on the center of the lid for at least 24 hours.  The lids have a slight “bubble” in the middle.  As the jars go through this water bath process, the contents inside will heat up.  When the jars are removed from the canner, the air inside of the jar gets sucked out and causes that bubble in the lid to pull down.  That’s the familiar ping that is so sweet to hear.  That’s the sound of a properly sealed jar.

Just let them set in this spot for 24 hours to cool.  After 24 hours, THEN you can press the tops of the jars to make sure they sealed.  If the center bubble spot bounces back up…the jar didn’t seal.  The jam inside is still good and you should just place that jar in the refrigerator and eat it first.  In the event several jars didn’t seal, the jam can be reheated and processed again.  Of course, you will need NEW lids once again to do this but, it could be a way to save your jam instead of throwing it away.  You’ll need a little more instruction on that process however that we’re not including here.

On the other hand, assuming you’ve followed all the directions and done everything properly, the center of the lid will be pulled down and sealed tightly.  At this point, I remove the bands from my jars and place them away for safe keeping.  The jars need to be placed in a cool dark place where they can be safely kept for a year or even longer.  It’s best to not sit another jar on top of them.  Even though the jar may be sealed at the present, sometimes, things happen that cause the lid to loosen and pop open.  If that should happen, you would see it and know NOT to use that jar.  Something has caused a problem and the food has spoiled and caused a build up of gasses that has popped the lid off.  Hopefully that never happens but you need to know about watching for such things. 

So….wasn’t that pretty easy?  It gets easier each time you go through the process.  Well, at least it’s not as trying to your nerves after the first time or two.  The whole process is pretty much the same each time you make jams or jellies.  You’ll just build your confidence more as you continue to work with various fruits and recipes.  Then, when winter hits with snow on the ground, pop open a jar of your home made Peach Jam and enjoy a little bit of summer all over again.

Enjoy!!!

 

How To Can Peach Jam Without Pectin.

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 - 7 Half Pint Jars

How To Can Peach Jam Without Pectin.

Enjoy the taste of fresh peaches all year long with our delicious Peach Jam recipe. Our step-by-step photo instructions will show you just how easy it is to "save summer in a jar" with local peaches fresh from the orchard. Spread this jam on a hot biscuit or some buttered toast and just step back into summer with every bite. Canning jam is easier than you think and this is a simple and easy recipe perfect for anyone to try.

Ingredients

  • 4 pounds of fresh Peaches
  • 3 cups of Sugar
  • 2 Tablespoons of Lemon Juice
  • 1/2 cup of Water

Instructions

    Prepare the jars for canning
  1. Wash jars and bands in hot, soapy water. Rinse
  2. Place jars inside a canner filled with water, bring to boil.
  3. Boil jars for 15 minutes to sterilize.
  4. Place lids and bands in warm water, do not boil. Leave until ready to use.
  5. Peach Jam Recipe:
  6. Rinse the peaches under cool running water.
  7. Place whole fresh peaches in a pot of boiling water for 2 minutes.
  8. Remove and place in a sink with cold ice water.
  9. Peel peaches, remove the pit, slice in half, then into quarters.
  10. Slice each quarter into 2 or 3 chunks.
  11. Place cut peaches in bowl and toss with lemon juice.
  12. Place in food processor and pulse into small bits but do not liquefy.
  13. Place a saucepot on stove, set to medium heat.
  14. Add water, then sugar and stir until sugar is dissolved.
  15. Add peach pulp and continue to stir until it thickens.
  16. As it thickens, stir frequently to prevent sticking and burning.
  17. When done, ladle into hot jars, leaving 1/4 inch headspace.
  18. Remove air bubbles, wipe rim, add lid and band. Finger tighten.
  19. Process 10 minutes in a boiling water canner or according to the time for your altitude.
  20. Remove from canner, and place on folded towel for 24 hours in a draft free location.
  21. May be stored in a dark cool place for a year or longer.
  22. Enjoy

Notes

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.

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Your Comments:  Have you ever tried canning jams or jellies?  Were you pleased with the results?  What’s your motivation for canning at home?  We’d love to hear from you regarding your canning experiences.  Canning can be a fun way to share the past traditions of food preservation with the kids and grand-kids.  It can also serve as a great way to produce food items that contain little or no preservatives.  Mostly, it’s a great way to “Save Summer In A Jar.”  Whatever your reasons for checking our recipe, please take a moment and leave us a Comment in the section below.  It will only take a minute or two and it’s the only way we have of knowing you stopped by.  All comments are moderated so it may take 24 hours or so before your Comment appears on our website.  I personally read each and every one and will try to respond to as many as possible.  So, leave us your thoughts and check back soon for our reply.  Thank You again for visiting Taste of Southern.  We greatly appreciate your visit and hope you’ll stop by again real soon.

Be Blessed!!!
Steve

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Category: Canning-Freezing

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Comments (61)

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  1. Hi Steve
    This is my first year making jam/jelly. I made 9 quarts of Concord grape jelly using 4 cups grapes and 3 cups sugar. Once mixture started boiling I boiled for additional 20 minutes. I have apple dripping now for jelly. Planning to do peaches up tomorrow. My question for you is can I do plums the same way as peaches? My 4 year old granddaughter loves watching me. She knows everything is hot but she is learning by watching and eating. No better way to have wholesome food without additives and preservatives. Thank you.

    • Steve Gordon says:

      Hi Kelly, Thank you for your question. I’m thankful you’ve found Taste of Southern and that you’re getting into home food preservation with your jams and jellies. Keep up the good work. You don’t say if you’re looking to make plum jam or plum jelly. The process is pretty much the same, you’d just need to add sugar based on how many plums you’re working with. I’m sorry that I don’t have a step-by-step recipe for making plum jelly. I made some several weeks back using the Ball FreshTECH Jam and Jelly Maker that I received. It turned out well, I just didn’t take photos of the process. Maybe next year.

      I suggest you consult your local cooperative extension service for more information on making the jam or jelly with plums. You could also purchase the Ball Guide to Preserving, which I use all the time. It’s a great book with tested recipes… that work.

      I hope this helps. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  2. Erin N. says:

    Thank you so much for this post! This was my 3rd time making jam, and it turned out perfect! My last peach jam experience used pectin and it was, shall we say, less than successful. Your instructions and pictures made this time around much easier, and I couldn’t be happier with the results. It took a really looooong time to thicken up (man, that was a lot of stirring) and the yield was a little bit less than I was expecting, but the jam itself is so, so yummy. My plan for dessert tonight is peach pound cake with this jam spread on top. This is a recipe I will be coming back to over and over. Thanks again!

    • Linda says:

      Erin,
      Today has been my first experience w/canning jams and freezing green beans and corn. So I am sure I still have a lot to learn. Would u mind sharing your perfected recipe for Peach Jam? I also want to !make plum jam in the spring. I welcome any advice/recipes that you want to share. This is something new that my daughter and I have decided to work on togrther. We are 3 for 3 with what we tried today, so far so good. Any guidance and advice is welcome. Sincerely,
      Linda R

  3. Brad says:

    I just finished making a batch of the jam. I will test a bottle in a few days. I estimated the weight and had the exact number for seven 8 oz. jars. Due to size differences my count would vary from others. I used my bathroom scale to get the weight.

    Only complaint is the time estimate. Took me almost five hours from start to finish.

  4. Dave Howell says:

    Just a few more comments: I like to add some kind of acidic juice because I think it offsets the almost cloying sweetness of peaches, especially with added sugar. I’m about to make a batch of peach-rhubarb jelly, because I think rhubarb is a great surprise substitute for boring old lemon juice.

    However, if what you’re trying to do is keep fruit from browning, there’s a much better alternative: Vitamin C. If you smash up a 500mg Vit. C tablet, dissolve it in water, and throw that over your peaches, it will absolutely eliminate browning. I once dipped apple and pear slices in C water and served them at a lunch. Twenty-four hours later they were still untouched by browning, even though they had NOT been refrigerated. Plus, unlike lemon juice, vitamin C does not change the flavor at all. Although it’s harder to find, I get C as a powder, and use it for just about all my fruit canning work.

    The commercial product “Fruit Fresh” is just a rather expensive way to buy Vitamin C powder; another name for C is ascorbic acid.

  5. Debbie says:

    Hi!

    I tried this recipe yesterday and love it! Very good on toast. Also, your pickled beet recipe turned out perfectly! Thanks ever so much for these:). And now on to the buttermilk pie – it sounds delicious.

  6. france says:

    I am planning a 75th birthday party for my Mother-in-law and I wanted to make special favors and this is perfect. It came out soooo good. So everyone will be getting a 1/2 pint of the jam. I haven’t canned in years and I can tell you my mom was watching over me tonight.She would be proud. Thanks again.

  7. Nikki says:

    This is a fabulous recipe! This is the first time I’ve ever made jam and it turned out perfect! I’ve been pouring over tons of recipes looking for one without pectin and the right amount of sugar. I love the step by step pictures- really helps out a lot. I’m making blueberry jam next. I can’t wait until fall to make some apple butter! Thank you so much!

    • Steve Gordon says:

      Hi Nikki, Thank you for your comments and compliments on our recipes. Congratulations on making your first jars of jam, I know you’ll be making lots more things now that you’ve taken that big first step. Keep up the great work.

      I’m thankful you found Taste of Southern, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. Amy says:

    Hi Steve! I have made your blueberry jam and this peach jam (I threw in a handful of cherries too) and the it was a huge hit. So much so that my father in law wants another dozen jars of it. Which leads me to this…can I use pint jars instead? And if I do how would that change the amount of processing time needed? Also, would doubling the recipe cause it to not set properly? I’m new at this! Help!

    • Steve Gordon says:

      Hi Amy, Thank you for the question. You can use pint or quart jars if you’d like. Just don’t double the recipe when doing it. Most jams and jellies are made in “small batches,” and all the books are against doubling of recipes. It could certainly cause you some problems in setting up properly. I hope this helps.

      I’m thankful you found Taste of Southern, and that you’ve tried some of our recipes. Keep up the great work. I appreciate your comments, and your visits. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Dave Howell says:

      Pint jars, as you’ve guessed, would require a longer processing time. Contact your local extension agent and see if they have that information. If not, then the safest thing to do would be just use more little jars.

      For me, the best reason not to try making a double batch is that you need to make sure you have a pot big enough to safely handle a double batch. Sugar raises the boiling point of jam well past 212º F, so if your pot of jam boils over or splashes onto your hands, it will *really* burn! Do you really want to be wrestling with half a gallon of boiling hot goo?

  9. Rachel says:

    Hi,

    Thank you so much for the beautifully crafted recipe, forgive me if this is a base question but is boil-canning necessary for all jams, my cookbook gives the impression that rasberry jams and strawberry jams only need their lids boiled and then placed on, contrary to your method presented. I would like practice the correct method for all of my canning, and your method seems the most thorough, would you recommend boiling for all types of jams?

    Also it does not look as if that is a pressure caner, am I incorrect, when would one use a pressure caner, with jams?

    • Steve Gordon says:

      Hi Rachel, Thank you for your question. I always use the water bath method when making jam and jellies. I follow the guidelines listed by the North Carolina Cooperative Extension Service, the USDA, and the Ball Blue Book of Preserving, just to name a few. They all will suggest that jams and jellies be water bath processed. Better to be on the safe side at all times. I hope this helps.

      I appreciate your visit, and do hope you’ll visit with us often. Keep up the great work with your canning adventures. Be Blessed!!! -Steve

  10. Karen says:

    Thanks for the recipe. I really didn’t want to use pectin and this was the perfect recipe. I made two batches and am going to try blueberry. Thanks so much.

  11. Adia says:

    Hi Steve,

    I have not canned yet, Im still researching. There are so many different techniques (to pectin or not to pectin, adding vodka, wax disk, set upside down, etc)…Anyway,
    I love your thorough instructions. But I have 3 questions:

    1. Do you not have to sterilize the other tools?
    2. Why do you take the band off the jars at the end?
    3. What is consistency of your jam? Since no pectin, some say its a little more runny, and not as flavorful since you have to cook it longer. (the conspiracy theorist in me says its just the commercial pectin producers putting that out there, LOL)Maybe Ill make my own.

    Im a perfectionist, at times to a fault. I know there is a science to this, just as with all cooking, but I have to also use my “cooking eyes”

    By the way… my altitude is 17.09 meters!

    Thanks

    • Steve Gordon says:

      Hi Adia, Welcome to Taste of Southern. I’m thankful you’ve found us, and I appreciate your questions. (1) I do not sterilize the other tools. They aren’t coming in direct contact with the food, so it’s not necessary. The only exception would be the bubble remover, but again, it’s not necessary to sterilize it. (2) Taking the bands off before storing the jars will allow any jar that might begin to lose it’s seal to be found easily. If the seal loosens, the lid would bulge and food inside would probably begin to ooze out over a period of time. It’s just an old habit and not required, but I like the thought process behind doing it. (3) Most of the time the jam turns out to be of good consistency. It will vary from one batch to the next, probably based more on the cooking time than anything else. Overcooking the jam will cause it to solidify more, so be sure to watch for that.

      I hope this helps. And, I do hope you’ll jump in and start canning. You’ll make mistakes, but you’ll learn from them. We all have, and still do. But, it’s fun and I think you’ll enjoy it once you get past those first few batches of anything you try. Keep me informed. Thank you for your questions, and for your visits. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Dave Howell says:

        Steve, let me just say these are some of the clearest, most well-written instructions for making jam I’ve ever read, and I’ve read a lot of them. (And made a lot of jam. :) Some additional info for you…

        1) In fact, even pre-sterilizing the jars is unnecessary. They should be clean, of course, and hot. Not necessarily boiling hot, but hot, because that reduced the thermal shock of pouring in the jam. If you pour the jam into a cold jar, it could cause it to shatter. (I always fill jars on a tray with sides so if the jar does crack, the contents don’t spill all over the stove or counter. It’s happened once or twice.) But sterilization is exactly what the purpose of putting the filled jars in the water is for. The contents need to be held at or above 160º F for about five minutes, so the jars will be sterilized along with the food. Jam, unlike, say, whole peaches, is sterilized (aka pasteurized) before it enters the jar, so it doesn’t have to be in the water bath very long, but the inside of even a room-temperature jar will be well past 160 in just a few seconds after the jam is added, so pre-sterilizing is irrelevant.

        2) Leaving the bands on after the jam is cool is not good for another reason: if the jars are exposed to damp during storage, the band can rust, making it very hard to remove. Since there’s no *benefit* to leaving them on, taking them off also means they’re available for your next batch of canning.

        3) Peaches, like most fruit, have pectin in them naturally. Apples tend to have the most, berries have very little, peaches are in the middle. That’s why peach jam sets up without added pectin. But, how *much* pectin is in a peach varies from one variety to the next, on what the growing season was like, and when they were harvested. So it’s no surprise that different batches of jam will set up differently.

        Pectin actually gels because it reacts with the sugar. I’ll note that Sure-Jell’s peach jam recipe uses about 50% less sugar than yours, probably because theirs (obviously) includes pectin, so you wouldn’t need as much sugar in order to have enough pectin and sugar react to set the jam. Since yours uses only the naturally available pectin, making sure every last bit of it reacts with some sugar is part of what helps make it set, along with cooking it longer to give the reaction more time to occur, and boiling off some of the water to make it thicker.

  12. Rebecca Rice says:

    I have made several batches of peach jam, and will let you in on a little secret: I don’t bother with peeling the peaches! Never noticed a difference, especially if you use the processor to chop them up.

    Be warned, I also use “jam quality” peaches for jam. They don’t look as pretty, and may have some spots that need to be discarded, but they make excellent jam. I remember back when I was young and we had a peach tree in the yard, the peaches we used for jam were largely the windfalls, where I had to carefully avoid the bees and wasps as I was picking them up.

  13. Cassie says:

    Do you ever eliminate the added water and macerate the fruit and lemon juice in sugar overnight?

    • Steve Gordon says:

      Hi Cassie, I’ve never made Peach Jam the way you describe. Sounds like it would work though. Let me know if you’ve tried it this way, and how it turns out for you. Thank you for your visits, and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  14. Yelena Shumakova says:

    Steve,

    This is a most fantastic recipe! I’ve started canning for the first time this year and find that your instructions are very detailed and thorough AND easy to follow – thank you! PLUS the recipes are delicious! I grew up with canned produce/berries my grandma used to make way back when in Russia and have missed the taste so much – those store canned products just don’t do it for me. So, 20 years later, I’m ready to try my hand at it! I’ll for sure check out your other berry canning recipes!

    On another note, do you have any less-sugar recipes or sugar free recipes that I can try my hand at for my diabetic family members?

    • Steve Gordon says:

      Hi Yelena, I understand the desire and need for less sugar, and I’m sorry that I haven’t posted any recipes to that extent. One of my friends at the local Extension Service office says the best thing she can suggest, is that you make the recipe using the sugar, just don’t eat very much of it at one time. She always says a little bit of the real stuff is much better than a whole bunch of the sugar free jam anytime.

      I’m sure you can find some good recipes that call for less, but it just doesn’t taste the same. But, we have to do what we have to do… right? I hope you’ll try our recipe, and use it in moderation. Lots of diabetics in my family line, so I fully understand. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  15. Sara says:

    Great recipe! Well written with great details and seems easy to follow. Just one question, at the end you say to remove the bands, I’m confused, don’t you leave them on for storage?
    Thanks again,
    Sara

  16. tammy says:

    how long after canning peaches can you eat them?

  17. Vicki says:

    Hi Steve,

    Found your site this morning (we are trying your pulled pork recipe and it’s in the refrigerator as I write)and I have to say, your recipes are wonderfully written and the step by step illustrations are fabulous! I am definitely going to try this Peach jam in late summer when there are ripe Peaches around.

    I had one question, I’m really trying to reduce my sugar intake. Do you think if the Peaches are very ripe I may not need sugar? And perhaps making my own pectin would help thicken it? I’m not sure what the relationship is between sugar and pectin, but it seems to me that every recipe I’ve seen has to have both.

    Thanks for a great site!!

    • Steve Gordon says:

      Hi Vicki, Thank you for stopping by and thank you for your question.

      You can make the Peach Jam with little or no sugar, depending on your needs and desires. In order to be safe, you need to find a specific recipe for what you intend to make, and that recipe needs to come from a trusted source. I highly suggest the Ball Blue Book Guide to Preserving, as its my go to source for the recipes that I feature here on Taste of Southern.

      Pectin is a natural and safe substance used to help your jams and jellies “gel” better. It’s a natural extract of apples and can be purchased or made at home. Both Ball and Pomona produce excellent pectin products for your use.

      The very ripe peaches you ask about, will have lost some of their “natural” pectin as the fruit ripens. Therefore, it’s suggested that a combination of ripe and not so ripe fruits be used when canning jams and jellies.

      Sugar is just the added sweetener for your jams, and again, the amount used may be variable, but you need to use an approved recipe for making the exact types of jams or jellies that you prefer. The ingredients, cooking times, and processing times could vary if you do something other than what is listed in this particular recipe. The canning and jarring process would be pretty much the same, but the time in the water bath might need to be extended.

      It’s a lot more than we can cover here in the comment section. I do hope this quick reply might help, and again, be sure to use an approved recipe to make sure your efforts come out right and safe. Perhaps there is a Cooperative Extension Service in your area that can provide some additional help. That’s why I always try to add a disclaimer to my canning recipes. I just submit them as a guide to how it’s done, to hopefully encourage you to try it out.

      Thank you again for your question. Best of luck with your home canning efforts and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  18. Carrie Odom says:

    Mr. Gordon,
    I just want to thank you so much for putting such a detailed recipe and canning instructions on the internet!! I am fairly new to canning ( only my 2nd season) and have found very much conflicting advice and instruction on the web! Yours is wonderful and clear and the pics are really great!!!! I just made a batch of your peach jam last night, it is wonderful!!!! I really really like peaches alot but I rarely eat them fresh because I really really dislike the skin so this recipe is wonderful!!! Its like spreading a fresh peach on a biscuit or muffin lol. I’m wondering if you also may have a pear preserve or jam recipe that does not include using pectin or ginger. I have tried several old fashioned recipes and it came out well, set well but I just didn’t like it. It was too sweet or too gingery or too carmelized and that gave it a funny taste. We have friends with a pear tree and this year I got over 100 lbs of pears and made lots of preserves, none of which I relly like. I’ve not heard anything bad from anyone else but if I don’t like them, I also think others will not either. I’d really like to have a better recipe for next season. Anyway thanks a bunch and please keep adding to the site, younger people like me truly benefit from your knowledge and advice. Have a greaat day! :)

    • Steve Gordon says:

      Hi Carrie, Thank you so much for your comments on our Peach Jam. You have certainly made my day. Can you see me smiling? I think it’s awesome that you’ve decided to start doing some canning and I trust you will continue the efforts. It sounds like you’re off to a great start if you’ve used up 100lbs of Pears this year.

      I’m not sure what happened around my area. For the past several years folks have offered me pears and then this year… nothing. I know we had a lot of rain, which is a good thing, but the folks that I know with pear trees just didn’t seem to have any pears this year. Perhaps next year will be better. I’m just glad to hear that you have them in abundance and have put them to good use.

      I’m also sorry that I haven’t yet posted a pear recipe here on Taste of Southern. May I suggest you check out the Ball Blue Book Guide to Preserving. They have a recipe for Pear Preserves that doesn’t use pectin that you will probably like. They also have a jam recipe but it calls for pectin.

      I’m truly thankful that you have found our site and I hope you’ll keep me posted on your canning adventures. Its my pleasure to share the recipes that I’ve always enjoyed, and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  19. Nadia says:

    Thank you for the recipe. I made 41 jars of the peach jam a few weeks ago. It took a while to cook down but the taste is great. I did not use a canner though – I never do with jam/jellies. Even without the canning the jam lasts several years. I just finished up some three year old blackbery jelly and it tasted like on the first day. I had two jars out of 60 that had a mold spot on top when opened- I guess you would’t get that with a canner.

    Yesterday I tried to do red plum jam without pectin but I ended up adding a little after it boilt down so much and didn’t set. I only added a fraction of what was called for because I don’t care for hard jams. I would have preferred not to use the pectin. Thank you again!

    • Steve Gordon says:

      Hi Nadia, WOW…41 jars. My hat is off to you for making all that jam. That’s awesome. I’d just be too tired to do anything else for a few weeks.

      I’ve never tried the plum jam, but it sounds pretty good. I use to really enjoy eating plums from a tree that was in our backyard when I was a kid. They were small one’s and nothing like those great big things you find in the store these days.

      Thank you for trying our recipes and taking the time to share your comments and results with us. I really appreciate it and hope you’ll visit with us again often. Be Blessed!!! -Steve

  20. Angie F says:

    I loved ur article! I just sent my daughter to the store to buy pectin. It’s been a few years! OUCH!!! $3.69 a package! I’ve decided to try ur recipe! (happily!) anyway thanks for ur help.

    • Steve Gordon says:

      Hi Angie, I must agree on the price of Pectin these days. Like everything else, it’s increased greatly in price. That’s one of the reasons I did this recipe without it. Still, I’m glad to hear you’re planning on making the Peach Jam and I trust it will turn out well for you. I hope you’ll share your final results with us and that you’ll continue with your canning adventures. Thank you for stopping by, I’m thankful you found our site, and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  21. Ilhan Cagri says:

    Hi Steve. Thanks so much for this recipe. First time making a jam, although my Turkish mother used to make a butternut squash dessert every Thanksgiving where she basically simmered the cut up squash in sugar for several hours and then served it at room temperature topped with chopped walnuts. I figure that’s almost a jam-like recipe. Anyway, I’m in Bogota right now (altitude ~7,000ft.) and the peaches are slowly simmering. I’m not going to put them in mason jars. I figure we’ll finish the jam within several weeks, and it should be okay refrigerated. But the pictures were very helpful in not making the task so intimidating. Thanks again. Gotta go stir!

    • Steve Gordon says:

      Hi Ilhan, Greetings from North Carolina all the way to Columbia. I would have never thought our little site would attract attention from so far away. Don’t you just love the Internet? I’m very thankful you found us and happy to hear you’re making your first jam. I do hope it turns out well for you and that you will continue your canning adventures. It’s a great way to enjoy the flavor after the fresh fruit has gone away for another season. The Butternut Squash dessert sounds interesting, I’ve never tried anything like that. I’m happy to know we could be of some help and I do hope you’ll stay in touch and visit with us again… real soon. Be Blessed!!! -Steve

  22. Reannin Sirianni says:

    Incase anyone else needed help figuring out how many peaches is a pound ;D

    Peach Equivalents and Substitutions

    • In most cases, nectarines may be substituted for peaches in equal measure.
    • 3 to 4 medium peaches = 1 pound
    • 1 pound peaches = 2-3/4 to 3 cups sliced
    • 1 pound peaches = 2-1/4 cups chopped
    • 1 pound peaches = 2 cups pureed

    • Steve Gordon says:

      Hi Reannin, Thank you for sharing this information with us. Did you get to can any peaches this year? I appreciate your comments and hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  23. Deb says:

    Thank you for these exceedingly thorough directions! Quesiton: how long do you cook your peaches to get to the gel stage? For the second year in a row I’ve failed to get my peach jam to set. I believe my problem is that I have not been able to get my peach mixture up to the gel point (220 degrees at my elevation). The temperature hovered at about 216 for ten or more minutes yesterday, then the mixture started to burn so I gave up. Any advice on how to get that temp higher? Thank you!

    • Steve Gordon says:

      Hi Deb, Thank you for taking the time to share your comments and your results with making Peach Jam. I’m just sorry to hear that you haven’t been able to get your jam to gel properly. But, don’t give up on it, you’ll get it eventually. There really isn’t a way to give a set time on reaching the gelling point. You’re basically cooking moisture out of the mixture until it reaches that point. So, depending on the water content you begin with, cooking temp, etc., there are just a lot of variables to making the jam gel. It all just has to come together and if you’ll keep trying, eventually it will.

      Search for some additional information on how to test the gel point of jams and jellies. I didn’t go into a great amount of detail with it in the recipe, but you can find some good information online. Here is a good place to start:

      I’m sure you can find others. Maybe one day we can do something more in depth here on Taste of Southern. Don’t give up on it. You can always try a recipe using some of the commercially available pectin products to see if you like those. Keep up your canning adventures and be sure to keep me posted on your efforts. I wish you well and please visit with us again… real soon. Be Blessed!!! -Steve

  24. Evie says:

    Hello Steve, Recently, my neighbor gave us a jar of homemade peach jam and we fell in love with it. My 4 yr-old daughter and I couldn’t wait on our neighbor to show us how to make and can it. And, this morning on our way to church, one of the farms near our home had a table of free peaches. It was a sign. I am so thrilled to have found your website and recipe. I’ve never canned and I’m very excited to try. I’ll let you know how we do.

    Thanks for sharing.

    • Steve Gordon says:

      Hi Evie, I’ll be waiting to hear how your jam turns out and I wish you much success with it. How lucky are you to be getting free peaches? That’s pretty neat, maybe it was a sign. :) Thank you for stopping by and sharing your comments. I’m thankful you found our website and I do hope you will visit with us often. Best of luck with all your canning adventures. Be Blessed!!! -Steve

  25. Frances says:

    Hello, enjoyed this method for the peaches, but did I miss something, I didn’t see the quantities. Thank you. I have some on the stove just now, will let you know how they turn out. I just guess some quantities.

    • Steve Gordon says:

      Hi Frances, I do believe that you missed the printable recipe at the bottom of all the pictures. It contains all the quantities for everything used in the recipe. I guess you just got excited with all those peaches and missed it. I do hope yours turn out well and I’ll be looking for a full report. Keep up the good working with home canning and do visit with us again… real soon. Be Blessed!!! -Steve

    • Jeannie says:

      Hello Steve,
      Thank you so much for sharing your recipe. I have a peach tree that was very bountiful this year and looking forward to trying this recipe today. My question is, could I also use this pectin free recipe on apples? I love the fact that this pectin free recipe has a lot less sugar then the pectin ones. Thanks again for sharing!

      • Steve Gordon says:

        Hi Jeannie, How blessed you are to have your own peach tree providing all those peaches! You can make Apple Jelly using a very similar recipe as this and without using pectin. Apples are very high in pectin and pectin itself is often made from apples. You can even find recipes for making your own pectin from apples if you’ll search it out.

        I suggest you consult this guide for making your Apple Jelly without pectin. http://nchfp.uga.edu/how/can_07/jelly_without_pectin.html You’ll find lots more useful information as opposed to just trying to adapt this Peach Jam recipe to Apples.

        I’m thankful you found our recipe and I do hope you have tried it. Keep up the great work with your canning adventures and I’ll look forward to hearing out it all turns out for you. Be sure to visit with us again… real soon. Be Blessed!!! -Steve

  26. Vea says:

    Dear Steve, I did my first ever peach jam following your steps, unfortunately my jam is a little too runny for my liking. I’m not sure, I might have not recognized the jellying point and started canning too soon. I’m a little disappointed with my results. I’m thinking to open my jars and reboil it all, would that be something that could help? I thank you for your input and recipes posted here online. It was a good learning experience. Thank you.

    Vea

    • Steve Gordon says:

      Hi Vea, I’m sorry you didn’t get the results you were expecting with the jam. Don’t give up on it just yet though. Sometimes, it can take a week or two for a jam to set up correctly. Unless its just really watery looking, I’d give it a bit more time. As long as the jars are sealed, the product inside will be safe. If it doesn’t seem to be getting any thicker in a few days you could indeed open the jars and boil it some more. Maybe even try just doing half of it again to see if it comes out any better. Just remember that you MUST use NEW lids though. The bands will be OK to reuse but not the lids.

      Also, if you do boil it again, add about 2 Tablespoons of bottled lemon juice to the pot for each quart of jam you have, as you start the boiling process. Cook it until you can test it again for doneness and then remove it from the heat. Skim off any foam, if there is any, fill the jars and process them again as you did before.

      Even if you decide not to redo it, you still have a product that you can use. It may be more like a syrup and would be great as a topping for Ice Cream, Pancakes, or Waffles. Lots of ways to use it. So, all is not lost.

      Canning and preserving fruits and vegetables is always a learning process. We learn through trial and error. I’ve certainly had my fair share of things to go wrong so don’t give up. Hang in there and try it again. You can do it. Thank you for trying the recipe. I’ll look forward to hearing how the next batch turns out for you. If you continue to have problems, you might prefer using a pectin product in future batches of jams and jellies.

      I appreciate your comments and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  27. Cecilia Desilets says:

    Hello Steve,
    I was happy to find your recipe for pectin free peach jam. Now to figure out how many pounds of peaches I really have.

    Also do you know much about quince, or using it instead of pectin in making jams? A neighbor of ours has a quince tree but they probably won’t be ripe until the fall.

    I’ll let you know how the peach jam comes out. Thanks for the recipe.

    • Steve Gordon says:

      Hi Cecilia, I’m thankful you found our site and that you were willing to try one of our recipes. I’m afraid I can’t help you with the Quince as I don’t know that I’ve ever had any. I understand that it’s full of Pectin and that it can be used, I just have never personally used it. I would probably prefer using a commercially prepared pectin over a homemade as I think I could trust its consistency better. Perhaps if you checked with a local Agriculture Extension agent in your area they could give you some good advice on using it. I’m sorry I can’t help beyond that. Do let me know how the Peach Jam turned out for you and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  28. sherie says:

    This was great , i have only been canning a short time .Thank You

    • Steve Gordon says:

      Hi Sherie, Thank you, I’m glad you liked it and I do hope you will continue with your canning adventures. You’ve made the first steps so keep up the great work. I’m looking at about 10 pounds of peaches today and wondering what I’m going to do with them. I do appreciate your visit and I hope you will continue to visit with us often. Be Blessed!!! -Steve

  29. Joyce says:

    Hello, Steve.

    Getting back with you on my try for the peach jam using your recipe.

    Well, what can I say………….success!

    I took a sample to my job, Sunday, and had a co-worker taste it. I also had baked some homemade biscuits, since I knew that presentation was everything. I warmed up a biscuit, put a pat of butter on it, spread a little peach jam on it, offered it to my co-worker and all she could do was swoon.

    She said she wanted two jars for herself.

    I knew your recipe was a keeper as soon as I Googled for recipes and was blessed to find your site.

    Peach season is in full swing here, and I will be buying more peaches while I can to use your great recipe. I cannot wait until next year, when I can put up even more preserves during peach season.

    Oh, before I go.

    I did more than just give my friend a jar. I arranged small pieces of pretty orange fabric to put under the bands; wrapped each jar in newspaper for protection; put newspaper on the bottom of a bag with handles, and covered everything with tissue wrap paper.

    It was such a sight to behold and I must say, I was proud of the job I had done.

    Much of it in thanks to you, Steve.

    I will bookmark your site and I will try not to be a stranger in visiting.

    Here’s to more canning and preserving!

    Have a wonderful and happy year, Steve.

    Peace.

    • Steve Gordon says:

      Hi Joyce, Thank you for sharing your story about the Peach Jam. I’m glad to know it turned out well for you and that you and your co-worker enjoyed it. I bet those biscuits were awesome and can’t blame her for wanting more. She must be very special if you fancied it all up that way. I trust she appreciated your hard work. I’m glad you said you wouldn’t be a stranger and thank you for bookmarking Taste of Southern. I invite you to sign up for our Free Newsletter if you haven’t done so already. That way, you’ll get weekly updates on our new recipes so you can always remember to check them out. You’ll find the sign up box for the Newsletter in the top right hand corner of each page. It’s easy to subscribe, free of charge and, you can always unsubscribe if you ever get bored with us. Thank you again for sharing your comments and I do hope you’ll visit with us often. Keep up the great work on canning. Be Blessed!!! -Steve

  30. Sue says:

    Hi, Steve, thank you for your help on and making this so much easier than other recipes. But I do have a few questions about this recipe that I was kind of confused about. How many peaches do you use for this recipe, and how much sugar and lemon juice do you use to go along with that?

    Thanks in Advance,
    Sue

    • Steve Gordon says:

      Hi Sue, I’m wondering if you saw the printable recipe at the bottom of the page, just at the end of all of the pictures. The recipe has the ingredients and amounts listed there. If for some reason it wasn’t showing up, here’s what I used: •4 pounds of fresh Peaches •3 cups of Sugar •2 Tablespoons of Lemon Juice. Please let me know if the printable recipe isn’t working for you, I can Email you a copy of it so you will have it along with the instructions. I hope you have great success with making the Peach Jam and I’ll be waiting for a full report. Thank you for your question, I hope this helps. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  31. Joyce says:

    Hello, Steve.

    Like Jennifer, I very rarely leave comments on any website, but your recipe had me smiling ( in recognition and appreciation) for how well thought out and informative it was. I co-sign everything that she wrote.

    Yes, it is very important to place the hot jars on a dry towel, since glass jars that are heated to high temps work under the same principle as Pyrex cookware.

    I especially liked that you dissolved the sugar in water to keep crystallization from occurring.

    Your recipe and the steps you take your readers through to make peach jam is definitely a winner.

    I have been making strawberry jam for the last three months, and through time, effort, and practice have what many (at least that is what they tell me), to be the best tasting strawberry jam they have ever eaten.

    Now, I am working on perfecting a good peach jam/preserve.

    As of today, I have bought four pounds of peaches this morning and went back on the web to find a good and reliable peach jam recipe, and since I already have lemons and sugar, when the peaches ripen I will definitely use your recipe. It is one of the best I have seen on the Internet.

    When I complete my peach jam, I will be sure to get back with you on how it came out and how everyone (my little ‘guinea pigs’ – family, co-workers) rated it.

    Thanks again for a wonderful site.

    Peace.

    • Steve Gordon says:

      Hi Joyce, Thank you for your comments. I’m honored you decided to leave them here on Taste of Southern. It sounds like you’ve been really busy with those Strawberries. I didn’t get a chance to do anything with them this year and now all the local berries are gone. I canned up my first “Summer in a Jar” products last night. I used peaches and will be sharing that post very soon so can’t say exactly what it was just yet. I hope to make some more Peach Preserves soon myself. We don’t have any local peach farms right in my area and I have to travel out of town for them. I was very pleased with what I purchased this past weekend and hope to get some more of those. Keep up the good work and keep having fun with your canning projects. I’ll be looking forward to a report on how the jam turns out for you and maybe you’ll share some of your Strawberry secrets with us next year. Thank you and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  32. Jennifer Loyd says:

    Hi, Steve. I rarely ever comment online, but half way through your post, I knew I had to. This was a fantastic, thorough- but not boring, introduction to canning and making peach jam. This summer was my first experience canning and it was just like you said, fairly traumatic at first, but it got easier and became more fluid. And the taste of homemade jam is unparalleled.
    I wish I had your recipe and post to begin with. The number and the quality of the pictures was helpful and I especially appreciated the way you explained the reason why we do some of the less obvious things, like placing the hot jars on a towel. Your direction to warm the lids vs. boiling them also clears up a lot of conflicting advice out there. Thanks again!

    • Steve Gordon says:

      Hi Jennifer, My apologies for not replying to your comments sooner. I’m so glad you took the time to leave your comments, especially after reading that you rarely ever leave comments online. I’m honored that you did so with us here on Taste of Southern. It’s always appreciated. Canning will get into your blood so go ahead and start getting ready for next year. The taste alone makes it worth it but there’s just something about being able to say ” I did this” that makes it all the more special. I’m glad you found us and hope that we can continue to explore and enjoy the world of home food preservation for many years to come. I’ll look forward to hearing more about how yours turned out. Please visit with us again soon and if you’ll help us spread the word about our site, that will be even better. Thanks again. Be Blessed!!! –Steve

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