Go Back
+ servings

Peach Jam

The Peach Truck
Nothing beats a jar of homemade jam! This peach jam recipe from The Peach Truck is sweet and flavorful.
5 from 1 vote
Course Jam
Servings 6 cups


  • 4 cups sugar
  • 1 1 ¾ ounce package less-sugar/no-sugar needed pectin
  • 4 ½ cups peaches peeled, pitted and finely chopped (about five medium)
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons ascorbic acid such as Fruit Fresh
  • 6 half-pint jars with lids


  • In a small bowl, mix ½ cup of the sugar with the pectin.
  • Combine this mixture with the peaches, lemon juice and ascorbic acid in a medium saucepan.
  • Bring this mixture to a hard boil over high heat (meaning the mixture will not stop bubbling when stirred) as you continually stir.
  • Slowly add the remaining 3 ½ cups of sugar, a third at a time (so as not to reduce the temperature of the jam) until all sugar is dissolved before adding more.
  • Once you add all the sugar, bring the mixture back to a boil for one minute.
  • Remove from the heat, skim off any foam with a metal spoon, and carefully ladle into the sterilized jars, leaving ¼ inch of headspace.
  • Wipe the jar rims of any jam and screw on tops.
  • Prepare a hot water bath for canning. You can do this in a hot water bath canner or a deep pot with a cooling rack inside.
  • Immerse the jars (on top of the rack) in the boiling water to cover one to two inches about the top of the jar lids. Cover the pot with a lid and bring to a boil.
  • Process in the hot water bath for 10 minutes.
  • Carefully remove the jars from water; let stand at room temperature until cool.
Tried this recipe?Rate it above to let us know how it was!