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4.84 from 6 votes

Nana's Spiced Peach Jam

Heirloom Peach Jam recipe made with classic ingredients, with the addition of warm fall spices! Chunky cinnamon peach jam with bright fresh flavor and perfectly sweet! Thanks Nana!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: fruit, Jams/ Jellies
Cuisine: American
Keyword: Spiced Peach Jam recipe
Servings: 30
Calories: 90kcal


  • 3 pint-sized canning jars or 6 half pint jars


  • 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


  • 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!


Recipe yields 3 pint jars of jam. 


Calories: 90kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 40mg | Fiber: 1g | Sugar: 22g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg