Homemade peach jam is so delicious! Making homemade jam is a healthier option than buying it at the store too. So, when I make jam, I like to do a large batch so there’s plenty for later. This classic recipe for homemade peach jam is perfect for canning or freezing.
There is nothing better than homemade jam on a hot, homemade bread! One of my favorite indulgences—and it brings back childhood memories of making homemade bread for a cooking project in 4-H. We loved the bread so much that we made it on a regular basis. Lots of hard work and hours or waiting for it to rise, but worth it! So good!
Healthy Recipe for Homemade Peach Jam
Besides the fact that homemade jam is so much tastier than store-bought, it also comes with other benefits: no artificial flavors, additives, or high fructose corn syrup… and it will save you money!
Making homemade peach jam is so easy! It consists of just three things: strawberries, sugar, and fruit pectin.
This is a big deal when you consider that regular jam that you buy off the shelf at the grocery store has high fructose corn syrup, with other additives for color or flavor. I don’t know about you, but I’ll take peaches and sugar over high fructose corn syrup and additives any day!
Save Money When you Make Homemade Jam
To buy a jar of peach jam at the store with high fructose corn syrup and other additives, you will spend about $0.20 per ounce. If you are fortunate enough to find a brand or line of product that doesn’t have the high fructose corn syrup, you will definitely spend more. Much more, in fact, anywhere from $0.25-0.35 per ounce.
Making it myself, the final cost was $0.15 per ounce. So to buy the kind of jam at the grocery store that I make at home, I would spend 2-3 times as much!!
Recipe for Homemade Healthier Peach Jam
Healthier Homemade Peach Jam
3 cups crushed peaches (2 pounds whole peaches)
2 cups sugar
1 1/2 Tbsp of fruit pectin
1 tsp lemon juice
small pat of butter (I always put a little butter in to cut down on the foam)
- Only use ripe peaches at their peak
- Wash peaches, peel skin, remove seed, cut into small pieces
- Crush with a potato masher. Pour into pan
- Mix about 1/4 c sugar with the fruit pectin, add to strawberries
- Bring to rolling boil
- Stir in remaining sugar, bring to full rolling boil stirring constantly for 1 minute
- Remove from heat, skim off foam
- Pour into prepared jars (clean and dry)
- Wipe away any excess from rim, place canning lid and ring on jar
**Jams are the only thing that I will can without using a canner or placing in boiling water. At this point, I invert for about 20 minutes. Place jars upright and check to be sure the lid is completely sealed (should not be springy) for storage.
This recipe is for canning strawberry jam, so it is definitely shelf stable. But, I found these glass canning jars that are freezer safe! I love this because I don’t have to worry about the lid sealing properly. In fact, when freezing, I really wouldn’t even have to use a lid that seals.