Description
Southern Peach Jam is a sweet, tangy, and aromatic preserve that captures the essence of ripe summer peaches with a touch of lemon and vanilla. Perfect for spreading on toast, swirling into yogurt, or using as a glaze for meats—this jam is a Southern comfort in every jar.
Ingredients
Scale
- 4 lbs ripe peaches (about 10–12 medium peaches)
- 4 cups granulated sugar
- ¼ cup fresh lemon juice (1–2 lemons)
- 1 tsp vanilla extract (optional but highly recommended)
- 1 packet fruit pectin (optional, for thicker jam)
Instructions
- Sterilize canning jars and lids by boiling in water for 10 minutes. Keep hot until ready to fill.
- Score an “X” on the bottom of each peach. Blanch in boiling water for 30 seconds, transfer to ice water, then peel, pit, and chop into small pieces.
- Mash chopped peaches in a bowl with a fork or masher, leaving some chunks for texture.
- In a large pot, combine mashed peaches, sugar, and lemon juice. Stir to mix.
- Bring to a boil over medium-high heat, then reduce to a simmer. Stir frequently to avoid burning.
- Add pectin if using, following package instructions for mixing and incorporating.
- Test jam for doneness using a chilled plate. If it wrinkles when pushed, it’s ready.
- Stir in vanilla extract.
- Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rims, seal with lids, and tighten bands.
- Process jars in a boiling water bath for 10 minutes. Let cool completely before storing.
Notes
Use firm, ripe peaches for the best texture. Stir in cinnamon or ginger for flavor variations. Substitute honey or Stevia for a lower sugar version. Blend peaches for a smoother jam if desired. You can also freeze the jam instead of canning.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Condiments
- Method: Canning
- Cuisine: Southern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: peach jam, homemade jam, summer preserves, small batch canning, easy jam recipe