This time of year I love visiting the Farmer’s Markets and getting fresh, local produce. I’ll enjoy the summer peaches all year long with this batch of Spiced Peach Jam.
To begin, wash and blanch 18 medium peaches.
To blanch the peaches, score the bottom of each peach with an “X” using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water, and cook for 2-3 minutes.
Scoop the peaches out and immediately place them in ice water to stop the cooking process.
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The skins of the peaches will easily peel right off.
Cut each peach in half and remove the pit. I then cut the peaches into 1 1/2 chunks and place them in a large pot – non-aluminum.
Be sure to pour any juice from the peeled peaches into the pot a well.
Place a cinnamon stick (mine is broken in half) and 1 1/2 teaspoon of whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add 1/2 cup of water and 1/4 c lemon juice and bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
Meanwhile get your sterilized jars, lids and rings ready.
After 10 minutes of cooking, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot. Add in 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens and will comes to a gelling point. (Spoon some out and blow on it to cool. Let it drip into a small dish. If it runs off like water, it isn’t ready. If it slides off together in a clump, it is time.)
While it is cooking, prepare your canning tools – ladle, tongs, funnel, etc. Remember, everything should be clean and sterile.
When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
Ladle the hot jam into hot jars, leaving 1/4 inch of space from the top of the jars. Wipe any drips from the edges with a damp cloth. Cover with a hot lid and ring.
Place the jars in your canner. To keep my jars from falling over, I take up the rest of the space with an empty jar. Lower the jars down into the boiling water and let them boil for 10 minutes for half-pint jars, 15 minutes for pint jars.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Altitude
While keeping the jars level, carefully remove them with tongs and place them in your counter, lined with a folded kitchen towel. Make sure there are no drafts in this part of your kitchen. Almost instantly, you will hear the “ping!” of success! …the sound of your jars sealing.
Now, leave the jars alone for 24 hours to cool completely. Store them in a cool, dark place.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Spiced Peach Jam
- 6 lb fresh peaches, about 18 medium peaches
- 1 cinnamon stick
- 1 1/2 tsp whole cloves
- 1/2 c water
- 1/4 c lemon juice
- 6 c sugar
- To begin, wash and remove the skins from the peaches.
- To do so, you will blanch the peaches. Score the bottom of each peach with an “X” using a sharp knife. Bring a large pot of water to a gentle boil. Lower the peaches a few at a time into the water, and cook for 2-3 minutes.
- Scoop the peaches out and immediately place them in ice water to stop the cooking process.
- The skins of the peaches will easily peel right off.
- Cut each peach in half and remove the pit. Cut the peaches into 1 1/2 chunks and place them in a large pot – non-aluminum.
- Be sure to pour any juice from the peeled peaches into the pot a well.
- Place the cinnamon stick and whole cloves in a muslin spice bag, or wrap them in cheese cloth that is tied shut with kitchen twine. Place them in the pot with the peaches. Add the 1/2 cup of water, and the lemon juice and bring the peaches to a boil. Reduce the heat and cook over medium heat for 10 minutes.
- Meanwhile prepare your jars and canning supplies.
- After the peaches have cooked, remove the spice bag and discard. With a potato masher, crush the cooked peaches in the pot.
- Add in the 6 cups of sugar. Bring the mixture back to a rolling boil and cook for 15-20 minutes or until the mixture thickens. (Spoon some out onto a spoon or dish that you had in the freezer. If it runs across it like water, keep cooking. If it is nice and thick, it is ready!)
- When the jam is ready, scoop off any “foam” that has gathered on top and discard it.
- Fill hot jars with hot jam leaving 1/4 inch head space. Remove any air bubbles by sliding a bubble tool around the jar. Then, wipe the rims clean with a damp cloth that is dipped in white vinegar. Place a lid and ring on the jar, finger tight.
- Place the jars in your canner and process for 10 minutes for half pints, 15 minutes for pints. SEE NOTE in the recipe post about adjusting the processing time for your elevation.
- When the jars are done processing, transfer them to a lined surface in a draft-free location.
- Allow the jars to sit undisturbed for 12-24 hours.
- The next day remove the rings, test the seals, label the jars and store in your pantry.
- If any jar did not seal, place it in the refrigerator to use right away.
Nutritional information is auto-generated and the accuracy is not guaranteed.
This recipe was updated in 2022.
17 thoughts on “Spiced Peach Jam”
My peaches from our tree are all sizes. Can you tell me how many cups of prepared fruit I use to cook down? I’m afraid the consistency might not set up if I don’t have the right amount of peaches.
Hi Diane! I have updated the recipe to include measuring by weight.
I loved this peach jam recipe and I normally don’t care for peach jam at all. Loved the spices you put in. The color of my jam was darker than the beautiful color of your jam. I used cane sugar. Maybe that was the reason? I froze some peaches so, looking forward to making more jam this fall and would love to give some as gifts.
Thanks for a delicious recipe. I practically eat it with a spoon! Yum! 😋
The color can vary a little depending upon the peaches. Sometimes mine is a little darker too :) I’m so glad you liked it!
I made a batch last weekend. Today I made more, but added star anise, ground ginger, allspice, and minced Jalapenos. Love the combination of sweet and spiced, spicey. Perfect amount of both.
Delicious! Peach jam is always great and the combination of peaches, cinnamon and cloves is awesome! I love how colorful this is :)
Hi Brittney! If I recall correctly, this makes about 5-6 pints. I canned it in small jelly jars in varying sizes because I often give preserves as gifts. :)
Love this! I’ve just recently ventured into the canning world. Have several gallon bags of fresh peaches from this season in the freezer just waiting for me to make some of this! Beaaaaautiful photos, too!
Thank you Phillip! I started canning about 9 years ago and I love it. One year I lived near an amazing wild blackberry patch. I brought home 12 gallons of berries that summer. I was a canning, freezing blackberry fool! :)
Love this! Goes on my cooking list for the winter.
Aren’t Summer peaches something?? Love your jam!
This recipe looks amazing. I can’t wait to try it. Pinned for my canning resource. Thanks for sharing.
I love peach jam. It’s so tasty and reminds me completely of summer!
It is nearly peach season here in Michigan and I love the sound of this spiced jam. Thanks for sharing.
Just look at the gorgeous color of your jam! And I bet it tastes as good as it looks :)
Some very lucky people will get that jam for a gift. Love the spices you put in it.
I can’t get over the gorgeous color of your peach jam, Constance! It’s simply stunning!