I use the recipe that comes with the Sure-Jell Premium Fruit Pectin – Low Sugar packets (pink box) for our jam but thought it would be helpful for you to include some photos and tips/tricks to make the process of making your own peach jam less intimidating.

You can either freeze the jam or can according to CDC/USDA recommendations with this recipe. I store mine in the freezer but if you want to can them, visit the CDC website for directions on how to properly prepare and can the jam.

I use the “Less or No Sugar Needed” packet and recipe for this because it is already sweet enough with fresh peaches so I would recommend that route. It’s easy to adjust this recipe to make larger quantities at once but this is to make one packet of pectin.

Directions:

Always wash and sanitize your jars before you begin. Peel and pit your peaches. Finely chop them like you see below… do NOT puree them!

You need 4 1/2 cups of finely chopped peaches total for one batch. Add the chopped peaches into a large saucepan and add 2 Tbsp. lemon juice. The lemon juice helps prevent browning.

Measure the full sugar amount into a separate bowl.

Mix 1/4 cup sugar taken from the measured amount and 1 package of Sure-Jell in a small bowl. Stir this mixture into the large saucepan with fruit. Bring mixture to a full rolling boil on high heat, stirring constantly.

Pour in remaining sugar (quickly, all at once) and return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.

Ladle the jam into jars immediately. Leave about half an inch at the top of your jars when filling. Wipe the jar rims and threads so they are clean. Screw on the tops tightly. If freezing, let cool for 24 hours on the counter until they set then move to the freezer! If canning, process according to instructions from the CDC or USDA.

If frozen, thaw in the refrigerator before using and store opened containers in the fridge.

Again, this is basically the recipe you will find in your Sure-Jell package for cooked jam, we just wanted to give you advice and photos to help you along the way! Their recipe recommends that you can add butter to reduce foaming but I haven’t found that to be overly helpful so I skip that step. Now you can enjoy this jam all year long!