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Peach jam (with pectin) — NCHFP
Ingredients
- 3 3/4 cups crushed peaches (about 3 pounds peaches)
- 1/4 cup lemon juice
- 1 package powdered pectin
- 5 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches. To make jam. Measure crushed peaches into a kettle. Add lemon juice and pectin; stir well.
- Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
- Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Peach Jam in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 6 half-pints.
Tested source
Preparation timeline
Peel, pit, crush, and measure peaches; add lemon juice and powdered pectin; boil; add sugar and boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure fruit or juice exactly.
- Cook to the tested boil or jellying endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the specified powdered pectin and exact crushed-peach, lemon-juice, and sugar proportions.
About this recipe
A full-sugar peach jam using regular powdered pectin for set.
Before you begin
Sterilize jars because the base process is 5 minutes. Measure peaches only after peeling, pitting, and crushing.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve on toast, biscuits, yogurt, pastries, or use as a glaze.
FAQ
May sugar be reduced? Not in this tested full-sugar pectin formula; use a separately tested reduced-sugar recipe.
Recipe context and comparison
This pectin-set jam has a shorter cook than no-added-pectin peach preserves.
Troubleshooting
Return the mixture to a complete rolling boil after adding sugar and maintain the one-minute hard boil.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: