Heirloom Peach Jam recipe made with classic ingredients, with the addition of warm fall spices! Chunky cinnamon peach jam with bright fresh flavor that’s perfectly sweet! Thanks Nana!
This spiced peach jam recipe comes from our Nana and I just had to share it with you all. Packed with spices and fresh peaches, this jam is perfect for summer and super easy to make too!
If you’ve never made homemade jam before, it’s actually a lot easier to do than you may think. Wash some jars, boil some ingredients, and then ladle jam in the jars! Not only is this peach jam recipe easy to make, but it’s also incredibly delicious. So much better than store bought!
Spiced peach jam
Jam is made using fresh fruits and this one is using fresh peaches as its main ingredient. Packed with spices like allspice, cloves, and cinnamon, every bite has a kick to it that feels perfect for Fall weather. Note that you can halve the spices requested for a stronger peach flavor if desired.
Peach jam ingredients
-Peaches: You will need 4 cups of fresh and finely chopped peaches. I used 8 peaches, although 4 of mine were pretty small.
-Lemon juice: This will help to keep our jam fresh as lemon juice has much-needed acids to keep it from spoiling.
-Sugar: You will need about 3 cups of granulated sugar for the jam but the actual amount will vary based on which pectin you buy.
-Spices: You will need ¼ teaspoon each of cinnamon and ground allspice as well as ⅛ teaspoon of ground cloves.
-Pectin: Grab a box of pectin as this is what causes the mixture to solidify into the consistency we are wanting. I use the Low Sugar pectin and love it!
-Canning jars: You will need 3 pint-sized canning jars or 6 half-pint jars with rims and lids.
How to make Nana’s Spiced Peach Jam
Peel, pit and slice peaches. Chop peaches using a Chop Stir kitchen gadget, then a potato masher. Be sure to aim for small bits of peaches, as opposed to puree.
Begin heating a large pot on the stove on medium. Add the peaches, then stir in the lemon juice, spices & pectin. Over medium-high heat, bring jam to a hard boil, meaning that it continues to boil quickly even while stirring. This takes around 20 minutes.
As the jam heats up, measure out your sugar in a separate bowl.
Prep your jars by washing them in very hot water, letting the water sit in the jars for 2-3 minutes so that the jars themselves warm up. Dry them by overturning them on a clean towel.
Once jam is brought to a hard boil, add the sugar, all at once, stirring while you pour it in. Continue on medium-high heat until the jam is back to a full, rolling boil. Boil for 5 minutes. Place several paper towels by the pot and move your jars over onto the paper towel.
Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! THey’ll also get a bit messy, which is fine
Inversion Method of Canning
Once the jam is in the jars, place the lid and ring on, securely closing it. Then, immediately turn the entire jar upside down. This is called the inversion method of canning and it’s perfect for jam. This inversion seals the lid and will enable you to not have to refrigerate the jam until the seal is broken. I’ve had jars of jam in my pantry sealed well for 12-18 months using this method. After 24 hours, right the jar and voila! Beautiful, delicious spiced peach jam for your family to enjoy!
Freezer / Refrigerator Jam (Jam you plan to eat now!)
Our family eats a lot of jam, so I don’t generally bother with any type of canning method. I just put the lids on the jam immediately after ladling it in. Leave the jars alone, even if they’re a bit messy. Usually within a hour, you’ll start hearing little “POP” sounds- the lids are sealing! Now, you can’t treat them like actual canned jars of jam because they haven’t been processed. But I find they last a couple months in the fridge after they’ve been “kind of sealed.” Once the jars have cooled down, you can run them under some water to clean any spilled jam off. Enjoy!
Nana’s Spiced Peach Jam
Ingredients
- 4 cups peaches chopped/ smashed
- 1 TBSP lemon juice
- 3 TBSP Low Sugar Pectin rounded tablespoons
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3 cups sugar
Instructions
- Peel, pit and slice peaches. Chop peaches using a Chop Stir kitchen gadget, then a potato masher. Be sure to aim for small bits of peaches, as opposed to puree.
- Begin heating a large pot on the stove on medium. Add the peaches, then stir in the lemon juice, spices & pectin. Over medium-high heat, bring jam to a hard boil, meaning that it continues to boil quickly even while stirring. This takes around 20 minutes.
- As the jam heats up, measure out your sugar in a separate bowl.
- Prep your jars by washing them in very hot water, letting the water sit in the jars for 2-3 minutes so that the jars themselves warm up. Dry them by overturning them on a clean towel.
- Once jam is brought to a hard boil, add the sugar, all at once, stirring while you pour it in. Continue on medium-high heat until the jam is back to a full, rolling boil. Boil for 5 minutes. Place several paper towels by the pot and move your jars over onto the paper towel.
- Ladle hot jam into jars using a funnel. Leave as little space on top as you can, without overflowing it. Place lid and ring on jar, securing both well. Jars will be very, very hot! THey'll also get a bit messy, which is fine.
Inversion Method of Canning
- Immediately turn the entire jar upside down. This is called the inversion method of canning and it's perfect for jam. This inversion seals the lid and will enable you to not have to refrigerate the jam until the seal is broken. I've had jars of jam in my pantry sealed well for 12-18 months using this method. After 24 hours, right the jar and voila! Beautiful, delicious spiced peach jam for your family to enjoy!
Freezer / Refrigerator Jam (Jam you plan to eat now!)
- Our family eats a lot of jam, so I don't generally bother with any type of canning method. I just put the lids on the jam immediately after ladling it in. Leave the jars alone, even if they're a bit messy. Usually within a hour, you'll start hearing little "POP" sounds- the lids are sealing! Now, you can't treat them like actual canned jars of jam because they haven't been processed. But I find they last a couple months in the fridge after they've been "kind of sealed." Once the jars have cooled down, you can run them under some water to clean any spilled jam off. Enjoy!
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How long is homemade peach jam good for?
If properly sealed in the mason jars this jam can last about 12-18 months.
Once opened the jam has a shorter life span of about 2-3 weeks in the fridge.
You can also freeze jam for up to 1 year in an airtight container.
How to Peel a Peach
To make peach jam, you’ll need to use peeled peaches. It’s actually quite simple to peel RIPE peaches. You can watch a video of me peeling a peach here. Here’s how it’s done:
- Boil a pot full of water
- Immerse ripe peaches for 30-60 seconds.
- Remove from water. You can submerge the peaches in cold water, but if you’re planning on cooking the peaches anyways, it’s not necessary and eliminates a step, making the process faster.
- Pinch the skin to break it and slide it off the peach.
- Cut the peach in half and remove the pit.
Now, if your peaches aren’t quite as ripe, I generally just use a paring knife to gently cut it off, either before or after you’ve sliced the peach. If you are making your jam with not-quite ripe peaches, it’s ok! Just add 1 more peach to the mixture to account for losing a bit of peach with the peel, since you’re slicing it off.
Need more homemade jams to try?
- EASY BLUEBERRY JAM
- STRAWBERRY JAM WITHOUT PECTIN
- LEMON BLUEBERRY JAM
- APRICOT CHERRY JAM
- RASPBERRY PEACH FREEZER JAM
- HOMEMADE STRAWBERRY JAM
You’re going to love this homemade spiced peach jam recipe. It’s easy to make and easy to fall in love with so try it this season while the peaches are ripe from the tree.
Heirloom Peach Jam recipe made with classic ingredients, with the addition of warm fall spices! Chunky cinnamon peach jam with bright fresh flavor that’s perfectly sweet! Thanks Nana!
STU LACH says
Got a recipe for the bun/bread/roll/biscuit(?) that’s under the blueberry jam? Sure looks good!
Jessica says
Not sure which one you’re talking about, but here are my rolls/ biscuits- https://butterwithasideofbread.com/category/muffins-biscuits-and-rolls/
Nita says
This peach jam sounds amazing but I’m a little frustrated. I wanted to save this recipe so I would have it in a few weeks, as well as, in the years to come, but I could not do that so thought I would print it but could not do that either. So now I wI’ll have to try to remember where I found it. If that happens I’ll be surprised because I see so many recipes in a weeks time.
Alison says
Hi Nita, We have the option to print our recipes right from the site! I hope this works for you next time so you can try this recipe out!
Ann W. says
Hmm….tried to reply yesterday, but it apparently didn’t go through. I’ve printed & saved many of your awesome recipes using the “Jump to Recipe” and “Print” buttons normally included directly under the recipe name. Those buttons are not included with this recipe post. The only options appear to be Pin, f-share, tweet, & email. Can you fix this? It’s hard to follow a recipe & keep your place while having to scroll through commentary and pictures. THANKS!!
Jessica says
done!
Anne says
Would this work with a sugar substitute! I am diabetic but I love peach jam!
Natalie says
Fanatstic! I love added cinnamon and cloves. I’m going to make this for sure. Sounds quite delicious!
Brandy says
I made this and shared with my family. Everyone loved it! Think I found my new favorite jam!
Raeme says
How long does this jam last on shelf?
Jessica says
About 3 weeks!
L says
My peach jam didn’t turn out as bright and orange colour as yours
The taste is delicious
I inverted the jars and I will leave on counter till the morning
Did you say to leave them in the fridge?
Can they be left in the cantine ?
Mind you the cantine is not cold this tine of year, is it best to leave in the fridge?
Thank you
Jessica says
The inverted jars will be fine on the countertop! THe type of peaches you use will affect the color of the jam. I used Red Angelus. Once the jam is set, I do store it in either my cold storage or the fridge, since we didn’t water bath can them. : )
Karan says
How small do you chop the peaches? I don’t have the chopper you mentioned to use when I make pepper jelly I dice my peppers by hand to keep them from foaming up and Causing me to be off on my measurements
Jessica says
I chop mine to be 2 different sizes- about half are the size of a dime, and the other half are smaller. Does that help?
Brooke says
Very good. I don’t have allspice so just left it out and didn’t add any extra of the other spices. I actually think that was best since I wanted the peach flavor to shine through. According to all safe canning websites the inversion method isn’t totally safe. It’s just as easy to water bath can by leaving 1/4” headspace, laying a trivet or towel inside a pot of boiling water (water must be 2” above jars) and boiling for 10mins if 1,000’ above sea level or 15 mins at 5,000’. I’d rather be safe and not risk the jam going bad after all that work and using those precious tree ripe peaches!
Just my 2 cents.
L says
I’m using Bernardin classic pectin but I don’t seem to have enough to use 3 TBSP
I do have Pomonas Universal Pectin
Could I just use a bit of the pectin in this package to make the 3 TBSP your recipe is asking for ?
Nicole says
Im not sure as I havent run across this specific issue before. Different brands of pectin have different properties so they’re not always interchangeable, but to use 2 at the same time… I’m not sure how the results would be.. I would assume it would work out, but you’re going to have to let me know if you try it 🙂
Madeleine Huggins says
Can you process can the jam as well?
Nicole says
This jam isnt approved for water bath canning. I like to invert my jars after filling them to help get a nice seal.
Amy says
Can you water bath this recipe?
Jessica says
My Nana canned this using a water bath every year! I’ve done it a couple times- it works beautifully!
Terry says
Could I use frozen peaches for this recipe (in case there aren’t any fresh available, by the time I’m able to get out of bed/my kneecap heals)? I really, REALLY want to make this! Thanks!
Jessica says
Yes, you can!!
Joan says
Just finished making this jam. I didn’t get as big a batch, not sure if I boiled it to much. Taste good anyway.