16 Delicious Peach Jam Recipes Easy to Make

You’re in for a sweet treat! Whether you’re a seasoned jam maker or trying your hand at preserving for the first time, our roundup of 16 Delicious Peach Jam Recipes Easy to Make is bursting with flavors to inspire your next kitchen adventure. From classic spreads to innovative twists, these recipes promise to turn your peach haul into jars of golden goodness. Let’s dive into the peachy possibilities!

Classic Peach Jam

Peaches, with their sun-kissed sweetness, have a way of capturing the essence of summer in every bite. Turning them into jam is like bottling up that warmth, ready to spread on toast or stir into yogurt when the days grow shorter.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Lemon juice – 2 tbsp

Instructions

1. In a large bowl, combine the chopped peaches, sugar, and lemon juice. Let the mixture sit for 1 hour to draw out the juices.
2. Transfer the peach mixture to a large pot. Cook over medium heat, stirring occasionally, until the sugar dissolves completely.
3. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Once boiling, reduce the heat to maintain a simmer. Cook for 20 minutes, stirring occasionally, until the jam thickens. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
5. Remove the pot from the heat. Let the jam cool for 5 minutes, then skim off any foam from the surface.
6. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to preserve. Tip: Ensure the jars are fully submerged in water during processing for safe preservation.
7. After processing, remove the jars and let them cool completely on a towel. Check the seals after 24 hours; the lids should not flex when pressed. Tip: If a jar doesn’t seal, refrigerate it and use within 3 weeks.

This peach jam sets into a soft, spreadable consistency with a bright, fruity flavor that’s perfectly balanced between sweet and tart. Try swirling it into oatmeal or layering it with cream cheese for a quick dessert.

Spiced Peach Jam

Vivid memories of summer often bring to mind the sweet, tangy aroma of peaches simmering on the stove, transforming into a spiced jam that captures the essence of the season in a jar.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Lemon juice – 2 tbsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Combine peaches, sugar, and lemon juice in a large pot over medium heat. Stir until the sugar dissolves.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 40 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring as it won’t react with the acidic ingredients.
3. Add cinnamon and nutmeg, stirring well to incorporate the spices into the jam.
4. Continue to simmer for another 20 minutes, or until the jam thickens and passes the spoon test. Tip: To perform the spoon test, dip a cold spoon into the jam; if it coats the back of the spoon and doesn’t run off, it’s ready.
5. Remove from heat and let the jam cool for 5 minutes before transferring to sterilized jars. Tip: Sterilize jars by boiling them in water for 10 minutes to ensure they’re clean and ready for preserving.

Bright with the warmth of cinnamon and the subtle kick of nutmeg, this spiced peach jam spreads like a dream on toast or swirled into yogurt for a quick, flavorful breakfast.

Peach Vanilla Bean Jam

Yellow sunlight filters through the kitchen window, casting a warm glow over the counter where ripe peaches and vanilla beans await their transformation. This peach vanilla bean jam is a simple yet profound way to capture the essence of summer in a jar, blending the sweetness of peaches with the aromatic depth of vanilla for a spread that feels like a hug in every spoonful.

Ingredients

– Peaches – 4 cups, peeled and chopped
– Granulated sugar – 2 cups
– Vanilla bean – 1, split and scraped
– Lemon juice – 2 tbsp

Instructions

1. In a large bowl, combine the chopped peaches, granulated sugar, and scraped vanilla bean seeds. Let the mixture sit at room temperature for 1 hour to draw out the juices.
2. Transfer the peach mixture to a large pot and add the lemon juice. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to medium-low and simmer for 45 minutes, stirring every 10 minutes. The jam is ready when it thickens and coats the back of a spoon.
4. Remove the pot from the heat and let the jam cool for 5 minutes. Skim off any foam that has formed on the surface with a spoon.
5. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation.
Now, the jam is ready to grace your morning toast or swirl into yogurt, its velvety texture and vibrant flavor a testament to the care poured into each step. Not just a condiment, but a jarred piece of summer, waiting to brighten even the dreariest of days.

Peach Raspberry Jam

Under the soft glow of the morning light, there’s something deeply comforting about stirring a pot of simmering fruit, watching as peaches and raspberries meld into a sweet, vibrant jam. It’s a simple pleasure, a moment of quiet in the hustle of daily life.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Raspberries – 2 cups
• Sugar – 2 cups
• Lemon juice – 2 tbsp

Instructions

1. In a large pot, combine peaches, raspberries, sugar, and lemon juice. Let sit for 1 hour to draw out the juices.
2. Place the pot over medium heat. Stir gently until the sugar dissolves completely.
3. Increase the heat to medium-high. Bring the mixture to a boil, stirring occasionally to prevent sticking.
4. Once boiling, reduce heat to maintain a simmer. Cook for 20 minutes, stirring frequently, until the jam thickens. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
5. Remove from heat. Skim off any foam from the surface with a spoon.
6. Let the jam cool slightly before transferring to sterilized jars. Tip: Leave 1/4 inch of headspace for expansion.
7. Seal the jars and process in a boiling water bath for 10 minutes to ensure preservation. Tip: Always check the seal after cooling; the lid should not flex when pressed.

Rich with the essence of summer, this jam balances the sweetness of peaches with the tartness of raspberries, creating a spread that’s both vibrant and deeply flavorful. Try it swirled into yogurt or as a glossy topping for cheesecake, where its bright notes can truly shine.

Peach Bourbon Jam

Evening light filters through the kitchen window as peaches, ripe and fragrant, sit waiting to be transformed. This peach bourbon jam is a slow dance of flavors, where sweetness meets a whisper of warmth, perfect for spooning over morning toast or gifting in little jars tied with twine.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Bourbon – ¼ cup
• Lemon juice – 2 tbsp

Instructions

1. Combine peaches, sugar, bourbon, and lemon juice in a large pot over medium heat. Stir gently to mix.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring as it won’t react with the acidic ingredients.
3. After 45 minutes, increase the heat to medium-high and boil vigorously for 5 minutes to reach the setting point. Tip: To test if the jam is ready, place a small amount on a cold plate; if it wrinkles when pushed, it’s set.
4. Remove from heat and skim off any foam with a spoon. Tip: For a smoother jam, you can blend half of it before adding the bourbon for a varied texture.
5. Ladle the hot jam into sterilized jars, leaving ¼ inch headspace. Seal tightly and let cool to room temperature.

The jam sets into a glossy spread, with chunks of peach suspended like amber. The bourbon lends a deep, smoky note that makes it unforgettable on a buttery biscuit or swirled into yogurt.

Peach Ginger Jam

Zestful mornings call for creations that capture the essence of summer, and this peach ginger jam does just that, blending the sweetness of ripe peaches with the warm spice of ginger in a way that feels both comforting and invigorating.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Ginger – 2 tbsp, freshly grated
• Sugar – 2 cups
• Lemon juice – 2 tbsp

Instructions

1. Combine peaches, ginger, sugar, and lemon juice in a large pot over medium heat. Stir gently to mix.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 40 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring as it doesn’t react with the acidic ingredients.
3. After 40 minutes, increase the heat to medium-high and boil for 10 minutes to thicken the jam. Tip: To test if the jam is ready, place a small amount on a cold plate; if it gels, it’s done.
4. Remove from heat and let cool for 5 minutes. Skim off any foam that forms on the surface. Tip: For a smoother jam, use an immersion blender to puree the mixture before cooling.
5. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal tightly and let cool to room temperature before refrigerating.

Heavenly in its balance, the jam offers a velvety texture with chunks of peach and a spicy ginger kick. Try it swirled into yogurt or as a glaze for grilled chicken to elevate your meals with a touch of summer sweetness.

Peach Lavender Jam

Today feels like the perfect moment to slow down and savor the simple pleasures, like the making of Peach Lavender Jam. This recipe is a gentle reminder of summer’s fleeting beauty, capturing the essence of ripe peaches and the subtle floral notes of lavender in a jar.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Granulated sugar – 2 cups
• Lemon juice – 2 tbsp
• Dried lavender – 1 tbsp

Instructions

1. In a large bowl, combine the chopped peaches, sugar, and lemon juice. Let the mixture sit at room temperature for 1 hour to macerate, stirring occasionally.
2. Transfer the peach mixture to a large pot. Add the dried lavender.
3. Over medium heat, bring the mixture to a boil, stirring frequently to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for 40 minutes, or until the jam thickens and reaches 220°F on a candy thermometer.
5. Skim off any foam that forms on the surface during cooking to ensure a clear jam.
6. Remove the pot from the heat and let the jam cool for 5 minutes.
7. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal the jars tightly.

Only now does the jam reveal its true character, with a velvety texture that clings to the spoon and a flavor that balances sweetness with a whisper of lavender. Try spreading it on warm biscuits or swirling it into yogurt for a touch of summer any time of year.

Peach Cardamom Jam

On a quiet morning like this, the thought of preserving the fleeting sweetness of summer peaches into a jar of Peach Cardamom Jam feels like capturing sunlight. It’s a simple pleasure, blending the warmth of cardamom with the ripe, juicy peaches, creating a spread that’s both comforting and exotic.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Cardamom – 1 tsp, ground
• Lemon juice – 2 tbsp

Instructions

1. In a large bowl, combine the chopped peaches, sugar, and cardamom. Let sit for 1 hour to macerate, drawing out the juices.
2. Transfer the mixture to a large pot. Add lemon juice and stir to combine.
3. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
4. Cook for 40-50 minutes, until the jam thickens and reaches 220°F on a candy thermometer. Tip: To test without a thermometer, place a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
5. Remove from heat and skim off any foam with a spoon. Tip: Letting the jam sit for 5 minutes before skimming makes it easier.
6. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Seal with lids and rings. Tip: For added safety, process the jars in a boiling water bath for 10 minutes.

Kindly spoon this jam onto warm toast, or swirl it into yogurt for a touch of sweetness. The cardamom adds a subtle spice that elevates the peaches, making each bite a reminder of summer’s abundance.

Peach Mint Jam

Mornings like these, when the light filters through the kitchen window just so, remind me of the simple pleasures—like spreading homemade jam on warm toast. Today, I’m sharing a recipe that captures the essence of summer in a jar: Peach Mint Jam.

Ingredients

• Peaches – 4 cups, peeled and diced
• Granulated sugar – 2 cups
• Fresh mint leaves – 1/4 cup, finely chopped
• Lemon juice – 2 tbsp

Instructions

1. In a large bowl, combine the diced peaches and sugar. Let sit for 1 hour to draw out the juices.
2. Transfer the peach mixture to a large pot. Add the lemon juice and bring to a boil over medium-high heat, stirring occasionally.
3. Once boiling, reduce the heat to medium-low. Simmer for 20 minutes, stirring frequently to prevent sticking. Tip: A wooden spoon is best for stirring as it won’t react with the fruit’s acidity.
4. Add the chopped mint leaves and continue to simmer for another 10 minutes. Tip: The jam is ready when it thickens and coats the back of a spoon.
5. Remove from heat and let cool for 5 minutes. Skim off any foam from the surface with a spoon. Tip: For a smoother jam, use an immersion blender to puree before cooling completely.
6. Pour the jam into sterilized jars, leaving 1/4 inch of headspace. Seal and let cool to room temperature before refrigerating.

Delightfully fragrant with a balance of sweet and tangy, this jam has a velvety texture that’s perfect on scones or swirled into yogurt. The mint adds a refreshing note, making it a standout at any breakfast table.

Peach Basil Jam

Kneading the memories of summer into something tangible, this peach basil jam captures the essence of warm afternoons and gentle breezes. It’s a simple preserve that holds the sweetness of ripe peaches and the aromatic touch of fresh basil, creating a balance that’s both refreshing and comforting.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Granulated sugar – 2 cups
• Fresh basil – ¼ cup, finely chopped
• Lemon juice – 2 tbsp

Instructions

1. Combine peaches, sugar, and lemon juice in a large pot over medium heat. Stir until the sugar dissolves completely, about 5 minutes.
2. Increase the heat to medium-high and bring the mixture to a boil. Stir occasionally to prevent sticking, for about 10 minutes.
3. Reduce heat to low and simmer the mixture. Use a potato masher to break down the peaches into smaller pieces, achieving a chunky texture, for 20 minutes.
4. Add the chopped basil to the pot and stir well. Continue to simmer for another 10 minutes, allowing the flavors to meld.
5. Test the jam’s consistency by placing a small amount on a chilled plate. If it gels and doesn’t run, it’s ready. If not, simmer for an additional 5 minutes and test again.
6. Remove the pot from heat and let the jam cool slightly before transferring to sterilized jars. Seal tightly and store in the refrigerator for up to 3 weeks.

Perfectly spreadable with a hint of basil’s peppery notes, this jam shines on morning toast or as a glaze for grilled chicken. The chunks of peach offer a delightful texture, making each bite a little reminder of summer’s bounty.

Peach Jalapeno Jam

Falling into the rhythm of summer, there’s something deeply comforting about preserving its essence. This Peach Jalapeno Jam captures the warmth of ripe peaches with a gentle kick, a sweet and spicy embrace in every spoonful.

Ingredients

• Peaches – 4 cups, peeled and diced
• Jalapenos – 2, seeded and finely chopped
• Sugar – 2 cups
• Lemon juice – ¼ cup
• Pectin – 1 packet (1.75 oz)

Instructions

1. In a large pot, combine peaches, jalapenos, sugar, and lemon juice. Let sit for 1 hour to macerate, stirring occasionally to help dissolve the sugar.
2. After macerating, place the pot over medium heat. Bring the mixture to a boil, stirring frequently to prevent sticking.
3. Once boiling, add pectin, stirring vigorously to ensure it dissolves completely without clumping.
4. Continue to boil for exactly 1 minute, then remove from heat. Skim off any foam that forms on the surface for a clearer jam.
5. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, then seal with lids and rings.
6. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Remove and let cool undisturbed for 24 hours.

Rich with the velvety texture of peaches and a subtle heat that lingers, this jam is a revelation on buttered toast or as a glaze for grilled chicken. The balance of sweet and spicy invites endless creativity in the kitchen.

Peach Rosemary Jam

Remembering the warmth of summer afternoons, this peach rosemary jam captures the essence of the season in a jar. It’s a simple yet profound way to preserve the fleeting sweetness of peaches, elevated by the earthy whisper of rosemary.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Lemon juice – 2 tbsp
• Fresh rosemary – 1 sprig

Instructions

1. Combine peaches, sugar, and lemon juice in a large bowl. Let sit for 1 hour to macerate, stirring occasionally.
2. Transfer the mixture to a large pot. Add the rosemary sprig. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat to medium-low. Simmer for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: Skim off any foam that forms on the surface for a clearer jam.
4. Remove the rosemary sprig. Continue cooking for another 15 minutes, or until the jam reaches 220°F on a candy thermometer. Tip: To test if the jam is set, place a small amount on a chilled plate; if it wrinkles when pushed, it’s ready.
5. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Seal tightly. Tip: For added flavor, let the jam cool for 5 minutes before sealing to allow the flavors to meld.

Finished with a gentle hand, this jam balances the peaches’ natural sweetness with rosemary’s aromatic depth. Spread it on warm toast or swirl into yogurt for a morning treat that tastes like summer itself.

Peach Cinnamon Jam

Vividly remembering the warmth of summer sunsets, this peach cinnamon jam captures the essence of ripe peaches and the comforting spice of cinnamon, melded into a sweet, spreadable delight.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Sugar – 2 cups
• Lemon juice – 2 tbsp
• Cinnamon – 1 tsp

Instructions

1. In a large bowl, combine the chopped peaches, sugar, lemon juice, and cinnamon. Let the mixture sit for 1 hour to draw out the juices.
2. Transfer the mixture to a large pot and bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
3. Reduce the heat to medium-low and simmer for 45 minutes, stirring every 10 minutes. The jam should thicken and reduce by about a third.
4. To test if the jam is ready, place a small amount on a chilled plate. If it gels and doesn’t run, it’s done. If not, continue cooking for another 10 minutes and test again.
5. Once the jam reaches the desired consistency, remove from heat and let it cool for 10 minutes before transferring to sterilized jars.
6. Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure preservation.

Just like that, you have a jar of peach cinnamon jam that’s thick, fragrant, and bursting with flavor. Try it swirled into yogurt or spread on warm toast for a simple yet indulgent treat.

Peach Orange Marmalade

Lingering in the quiet of the kitchen, the thought of preserving summer’s sweetness brings a gentle warmth. This peach orange marmalade, with its bright hues and vibrant flavors, is like capturing sunlight in a jar.

Ingredients

• Peaches – 4 cups, peeled and chopped
• Oranges – 2, juiced and zested
• Sugar – 2 cups
• Lemon juice – 2 tbsp

Instructions

1. Combine peaches, orange juice, orange zest, and lemon juice in a large pot over medium heat. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce heat to low. Cook for 20 minutes, stirring occasionally to prevent sticking.
3. Add sugar to the pot, stirring until completely dissolved. Increase heat to medium and bring to a boil.
4. Reduce heat to maintain a gentle boil. Cook for 40 minutes, stirring frequently, until the mixture thickens and reaches 220°F on a candy thermometer.
5. Remove from heat and let cool for 5 minutes. Skim off any foam from the surface with a spoon.
6. Pour the marmalade into sterilized jars, leaving 1/4 inch headspace. Seal jars and process in a boiling water bath for 10 minutes to preserve.

How the marmalade sets into a soft, spreadable consistency, with chunks of peach suspended like jewels. The balance of sweet and tart makes it perfect on toast or as a glaze for roasted meats.

Peach Lemon Thyme Jam

On a quiet morning like this, the thought of preserving the fleeting sweetness of summer peaches with the earthy whisper of thyme feels like capturing sunlight in a jar.

Ingredients

• Peaches – 4 cups, peeled and diced
• Lemon juice – ¼ cup
• Fresh thyme – 2 tbsp, finely chopped
• Sugar – 2 cups

Instructions

1. Combine peaches, lemon juice, and thyme in a large bowl. Let sit for 30 minutes to macerate, gently stirring once halfway through.
2. Transfer the mixture to a large pot. Add sugar and stir over medium heat until the sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, stirring occasionally, until the jam thickens and reaches 220°F on a candy thermometer, about 20 minutes. Tip: To test without a thermometer, place a small amount on a chilled plate; if it gels, it’s ready.
4. Remove from heat and skim off any foam with a spoon. Let cool for 5 minutes.
5. Ladle the jam into sterilized jars, leaving ¼ inch headspace. Seal and process in a boiling water bath for 10 minutes if canning. Tip: For a smoother jam, blend half the mixture before returning it to the pot.
6. Allow jars to cool undisturbed for 12 hours. Check seals before storing. Tip: If a jar doesn’t seal, refrigerate and use within 3 weeks.

A spoonful of this jam reveals a perfect balance of sweet and tart, with thyme’s subtle complexity lingering in the background. Spread it on warm toast or swirl into yogurt for a morning treat that tastes like summer itself.

Peach Blackberry Jam

Today, as the soft light of morning spills across the kitchen counter, there’s a quiet joy in turning summer’s bounty into something lasting. This peach blackberry jam captures the essence of the season in a jar, a sweet reminder of warm days and ripe fruit.

Ingredients

• Peaches – 4 cups, peeled and diced
• Blackberries – 2 cups
• Sugar – 2 cups
• Lemon juice – 2 tbsp

Instructions

1. In a large pot, combine peaches, blackberries, sugar, and lemon juice. Let sit for 1 hour to draw out the juices.
2. Place the pot over medium heat, stirring occasionally until the sugar dissolves completely.
3. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking.
4. Once boiling, reduce the heat to maintain a simmer. Cook for 20 minutes, skimming off any foam that forms on the surface.
5. Test the jam’s consistency by placing a small amount on a chilled plate. If it gels when cooled, it’s ready. If not, cook for an additional 5 minutes and test again.
6. Remove from heat and let cool for 5 minutes before ladling into sterilized jars. Seal tightly.

Now, the jam sits in its jar, a vibrant blend of sweet peaches and tart blackberries, perfect for spreading on morning toast or swirling into yogurt. Its texture is luxuriously thick, with bits of fruit that burst with flavor in every bite.

Conclusion

Delightful as they are diverse, these 16 peach jam recipes offer something for every home cook to love. Whether you’re a beginner or a seasoned pro, there’s a recipe here to spark your creativity and satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the peach-y goodness on Pinterest. Happy jam-making!