21 Sure-Jell Peach Jam Recipes Worth Making This Season

From sunny orchards to your kitchen, peach jam season is here! Whether you’re a canning pro or a newbie, these 21 Sure-Jell recipes capture summer’s sweetness. Get ready to spread joy on toast—let’s jam!

Classic Sure-Jell Peach Jam

Many home canners find peach jam to be the summer project that rewards patience. Mastering the Sure-Jell method guarantees a bright, sweet spread that captures the season's essence. This step-by-step guide will lead you through peeling, measuring, and cooking to achieve the perfect set.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 lbs ripe, aromatic peaches (about 6 cups peeled, pitted, and coarsely chopped)
• 4 cups fine granulated sugar
• 1 box (1.75 oz) fruit pectin (Sure-Jell)
• 1/2 cup water
• 1/2 tsp unsalted butter (optional, to reduce foaming)

Instructions

1. Prepare your peaches: fill a large pot with water and bring to a rolling boil. Score an X on the bottom of each peach, then blanch them in the boiling water for 30 seconds. Transfer peaches to an ice bath to stop cooking; peel off the skins, pit, and chop into 1/2-inch pieces. You should have exactly 6 cups of chopped peaches.
2. In a small bowl, combine the Sure-Jell pectin with 1/2 cup water. Stir until dissolved; set aside. Measure the sugar into a separate bowl. Tip: use a wide-mouth funnel to avoid spills later.
3. Place the chopped peaches in a heavy-bottomed 8-quart pot. Crush them gently with a potato masher to release juices—leave some chunks for texture. Stir in the pectin-water mixture and the optional butter (butter reduces foam, making skimming easier).
4. Set the pot over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly. This takes about 5 minutes. Tip: use a long-handled wooden spoon to avoid burns.
5. Once boiling, pour in the entire amount of sugar in a steady stream, continuing to stir. Return the mixture to a full rolling boil and boil exactly 1 minute—no more, no less. Use a timer for precision. Skim off any foam with a metal spoon.
6. Remove the pot from heat. Let the jam rest for 1 minute to allow the fruit to settle slightly. Then ladle into clean half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes if canning, or refrigerate immediately for up to 3 weeks.

Unexpectedly, this jam pairs beautifully with sharp cheddar cheese on a cracker. The clean peach flavor and tender set make it a versatile pantry staple. Spoon it over Greek yogurt for a morning treat or layer it into thumbprint cookies.

Low-Sugar Sure-Jell Peach Jam

Making your own low-sugar peach jam is simpler than you think, especially when you use Sure-Jell for reduced-sugar recipes. This stovetop method preserves the vibrant flavor of ripe peaches while cutting down on added sugar.

Serving: 5 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Jam

• 4 cups crushed ripe peaches (from about 3 lbs peaches)
• 1 box (1.75 oz) Sure-Jell reduced-sugar pectin
• 2 cups granulated sugar

Instructions

1. Sterilize 5 half-pint jars and lids by boiling them in water for 10 minutes; keep hot until ready to use.
2. Wash, peel, and pit the peaches. Crush them with a potato masher to yield exactly 4 cups of crushed fruit; measure precisely.
3. Measure 2 cups of granulated sugar into a separate bowl and set aside.
4. In a large, heavy-bottomed pot, combine the crushed peaches and the entire box of Sure-Jell pectin. Stir thoroughly to dissolve the pectin.
5. Place the pot over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.
6. Once at a full rolling boil, add the measured sugar all at once, stirring vigorously to dissolve completely.
7. Return the mixture to a full rolling boil and cook for exactly 1 minute, stirring constantly. Do not exceed 1 minute.
8. Remove the pot from heat. If foam appears, skim it off with a metal spoon—this reduces bubbles in your jam.
9. Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean with a damp paper towel.
10. Place the lids and screw bands on jars, tightening just fingertip-tight. Process in a boiling water bath for 10 minutes (adjust for altitude).
11. After processing, remove jars and let them cool undisturbed for 12–24 hours. Check that lids have sealed by pressing the center; it should not flex.

During cooling, the jam will set into a soft, spreadable consistency that's perfect for toast or yogurt. Don't worry if it looks runny at first; it thickens as it cools. This low-sugar version lets the natural sweetness of summer peaches shine.

No-Cook Refrigerator Peach Freezer Jam

Nothing beats the taste of fresh peach jam, and this no-cook refrigerator method with Sure-Jell makes it incredibly easy. You'll have a luscious, spreadable jam in no time, capturing the essence of summer peaches without standing over a hot stove.

Serving: 5 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 2 pounds fresh peaches (about 6 medium), peeled and finely chopped
• 4 cups granulated sugar
• 1 package (1.75 oz) Sure-Jell no-cook pectin
• 2 tablespoons fresh lemon juice

Instructions

1. Wash, peel, and pit the peaches. Finely chop them, aiming for 3 cups of crushed fruit. Tip: use ripe but firm peaches for the best texture—overripe ones can make the jam too soft.
2. In a large bowl, combine the chopped peaches and lemon juice. Set aside.
3. In a separate small bowl, whisk together the sugar and the entire package of Sure-Jell no-cook pectin until evenly blended. Tip: whisking ensures the pectin dissolves without clumps.
4. Slowly stir the sugar-pectin mixture into the peaches, stirring constantly for 3 minutes until the sugar is mostly dissolved. Tip: use a rubber spatula to scrape the sides and bottom.
5. Let the jam stand at room temperature for 5 minutes. You'll notice it starting to thicken slightly.
6. Ladle the jam into clean half-pint jars or containers, leaving 1/2-inch headspace. Wipe rims clean and screw on lids. Tip: for best results, let the jam set in the refrigerator for 24 hours before using; it will continue to thicken.
7. Store in the refrigerator for up to 3 weeks, or freeze for up to 1 year.

Great for spreading on warm biscuits, swirling into Greek yogurt, or spooning over vanilla ice cream. The jam's vibrant peach flavor and soft, spreadable consistency make it a versatile staple for any kitchen.

Peach Bourbon Jam

Just as summer peaches reach their peak, this Peach Bourbon Jam captures their juicy sweetness with a warm, boozy kick. Using Sure-Jell fruit pectin ensures a perfect set every time, while the bourbon adds a complex, comforting depth. This stovetop method lets you control the texture, yielding a spread that's as at home on a biscuit as it is in a bourbon-glazed pork chop.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Jam Base

• 3 lbs ripe freestone peaches (about 6 cups finely chopped)
• 1/4 cup freshly squeezed lemon juice
• 1 package (1.75 oz) Sure-Jell fruit pectin
• 5 cups granulated sugar
• 1/2 cup small-batch bourbon

Instructions

1. Peel, pit, and finely chop the peaches to yield exactly 6 cups. Place them in a large, heavy-bottomed pot.
2. Add the lemon juice and stir to combine. The acid helps preserve color and aids pectin activation.
3. Sprinkle the Sure-Jell pectin over the peach mixture and stir until completely dissolved. Allow the mixture to stand for 1 minute.
4. Place the pot over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly to prevent scorching.
5. Add the sugar all at once, stirring vigorously. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Use a timer for precision.
6. Remove the pot from heat and immediately stir in the bourbon. The residual heat will cook off the alcohol, leaving a rich flavor.
7. Skim off any foam that forms on the surface with a metal spoon for a clear, glossy jam.
8. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and bands, and process in a boiling water bath for 10 minutes. Let cool undisturbed for 24 hours.

Velvety smooth with a whisper of oak and vanilla, this jam bridges summer fruit and cozy warmth. Try it swirled into yogurt or spooned over vanilla ice cream for an instant dessert upgrade. Its low-pectin fruit pairing makes it a versatile condiment for both sweet and savory dishes.

Roasted Peach-Balsamic Jam

Often, the best jams come from a little bit of oven magic. Roasting peaches concentrates their sweetness and adds a subtle caramelized depth, which pairs beautifully with tangy balsamic vinegar. This roasted peach-balsamic jam, set with Sure-Jell, is a sophisticated twist on a classic summer preserve.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Roasted Peaches

• 3 lbs ripe but firm peaches, peeled, pitted, and halved
• 1 tablespoon unsalted butter, cut into small pieces

For the Jam

• 3 cups granulated sugar
• 1/4 cup aged balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 box (1.75 oz) Sure-Jell powdered pectin
• 1/2 teaspoon unsalted butter (to reduce foaming)

Instructions

1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Arrange the peach halves cut-side up on the prepared baking sheet. Dot each half with a small piece of the unsalted butter.
3. Roast the peaches for 25–30 minutes, until they are soft and the edges begin to caramelize. Remove from the oven and let cool slightly.
4. Once cool enough to handle, transfer the peaches and any accumulated juices to a large bowl. Using a potato masher or fork, crush the peaches to your desired consistency—I like some small chunks for texture.
5. In a separate small bowl, combine 1/4 cup of the granulated sugar with the entire box of Sure-Jell pectin. Stir until well blended; this helps prevent clumping when added to the fruit.
6. Place the crushed peaches in a large, heavy-bottomed pot. Stir in the remaining 2 3/4 cups sugar, the balsamic vinegar, and the lemon juice.
7. Gradually whisk the pectin-sugar mixture into the peach mixture until fully incorporated. Add the 1/2 teaspoon butter to help reduce foaming.
8. Bring the mixture to a rolling boil over high heat, stirring constantly. Once it reaches a full boil that cannot be stirred down, continue boiling for exactly 1 minute.
9. Remove the pot from heat. Skim off any foam with a metal spoon.
10. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling-water canner for 10 minutes.
11. Allow jars to cool undisturbed for 12–24 hours. Check seals, then store in a cool, dark place for up to 1 year. Refrigerate after opening.

Ultimately, this jam strikes a perfect balance: the deep caramelized sweetness of roasted peaches is cut by the sharp tang of balsamic, creating a complex flavor that's equally at home on a cheese board or slathered over vanilla ice cream. Use it to elevate a simple toast, or swirl it into yogurt for a quick gourmet breakfast.

Spicy Peach-Habanero Jam

Summer stone fruits are at their peak, and this Spicy Peach-Habanero Jam captures that fleeting sweetness with a fiery twist. Using Sure-Jell ensures a reliable set every time, so even beginners can achieve a gorgeous, spreadable preserve.

Serving: 5 | Prep Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

For the Jam

• 4 cups finely diced fresh freestone peaches (about 3 lbs), peeled and pitted
• 1 to 2 habanero peppers, seeded and minced (wear gloves)
• 1 tablespoon fresh lemon juice
• 1 (1.75-oz) box Sure-Jell fruit pectin
• 1/2 teaspoon unsalted butter (optional, to reduce foaming)
• 5 cups granulated sugar

Instructions

1. Sterilize 5 half-pint canning jars, lids, and bands by boiling them in a large pot of water for 10 minutes. Keep jars hot until ready to fill.
2. In a large, heavy-bottomed pot, combine the diced peaches, minced habanero, and lemon juice. Stir gently to coat the fruit.
3. Sprinkle the Sure-Jell pectin evenly over the fruit mixture. Add the butter if using to help control foam. Stir until the pectin is fully dissolved and no clumps remain.
4. Place the pot over medium-high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
5. Once at a full boil, quickly pour in the sugar all at once. Stir vigorously to dissolve the sugar completely.
6. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer or the pectin may break down.
7. Remove the pot from heat. Skim off any foam with a metal spoon. Let the jam rest for 5 minutes to allow the fruit to distribute evenly.
8. Ladle the hot jam into the prepared jars, leaving 1/4-inch headspace. Wipe rims, place lids, and screw on bands fingertip-tight.
9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude). Remove, cool undisturbed for 24 hours, then check seals.

Jars of this jam glisten like liquid amber, with delicate flecks of habanero promising a slow-building warmth. It's sensational on cream cheese-slathered bagels, paired with sharp cheddar on a charcuterie board, or as a glaze for grilled chicken.

Peach-Lavender Jam

Ripe summer peaches and fragrant lavender make a dreamy jam that's perfect for spreading on biscuits or scones. This recipe uses Sure-Jell pectin for a reliable set, and the lavender is infused gently so it whispers rather than shouts. Follow these steps carefully, and you'll have beautiful jars of floral, fruity jam to enjoy all winter.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 4 cups crushed fresh ripe peaches (about 3 pounds whole)
• 5 cups granulated sugar
• 1 box (1.75 oz) Sure-Jell pectin
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon dried culinary lavender buds

Instructions

1. Sterilize four half-pint jars and their lids by boiling them for 10 minutes; keep hot until ready to fill.
2. Peel, pit, and finely crush the peaches using a potato masher or food processor. You should have exactly 4 cups of crushed fruit. (Tip: Crush to your desired consistency—chunky or smooth—but measure after crushing.)
3. In a large, heavy-bottomed pot, combine the crushed peaches, lemon juice, and Sure-Jell pectin. Stir until the pectin is fully dissolved.
4. Bring the mixture to a full rolling boil over high heat, stirring constantly. (Tip: Use a long-handled spoon to avoid splatters; a full rolling boil means the surface is covered with bubbles that cannot be stirred down.)
5. Add the sugar all at once, then stir vigorously to dissolve. Return to a full rolling boil and boil for exactly 1 minute. (Set a timer—don't guess, as under-boiling can prevent the jam from setting.)
6. Remove the pot from heat. Quickly skim off any foam with a metal spoon. (Tip: A dab of butter on the spoon can help reduce foam, but avoid stirring too much after boiling.)
7. Gently stir in the dried lavender buds until evenly distributed. The heat will release their fragrance without making the jam bitter.
8. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace. (Use a wide-mouth funnel for clean filling and a bubble remover to release trapped air.)
9. Wipe the jar rims with a clean, damp cloth. Place the lids on and screw on the bands until fingertip-tight.
10. Process the filled jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool on a towel for 12 hours. Check that all lids are sealed by pressing the center—it should not flex.

Let the jars cool undisturbed for 12–24 hours. You'll hear the satisfying pop of the lids sealing as they cool. This jam has a tender, spreadable texture with delicate floral notes—try it on warm buttermilk biscuits or swirl into yogurt for a quick dessert.

Peach-Rosemary Conserves

Zesty yet elegant, these Peach-Rosemary Conserves balance summer's sweetness with a savory herbaceous note. Using the stovetop simmer method with Sure-Jell pectin, you'll create a jam that's both sophisticated and approachable.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 3 lbs ripe peaches, peeled, pitted, and finely chopped (about 6 cups)
• 2 tbsp fresh rosemary leaves, finely minced
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 4 cups granulated sugar
• 1 box (1.75 oz) Sure-Jell powdered pectin (yellow box, not low-sugar)
• 1/2 tsp unsalted butter (optional, to reduce foam)

Instructions

1. Prepare your canning station: sterilize 5 half-pint jars, lids, and rings in boiling water.
2. In a large, nonreactive pot (stainless steel or enamel), combine the chopped peaches, minced rosemary, and lemon juice.
3. In a separate bowl, whisk together 1/4 cup of the sugar with the entire box of Sure-Jell pectin until well blended.
4. Stir the pectin-sugar mixture into the peach mixture. Add the optional butter to reduce foaming.
5. Place the pot over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly.
6. Once boiling, add the remaining 3 3/4 cups sugar all at once, and return to a full rolling boil.
7. Boil hard for exactly 1 minute, stirring constantly. Remove from heat.
8. Skim off any foam with a metal spoon. Stir gently for 5 minutes to prevent fruit floating.
9. Ladle the hot conserve into sterilized jars, leaving 1/4-inch headspace. Wipe rims, center lids, and screw bands fingertip-tight.
10. Process in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove and let cool undisturbed for 24 hours.
11. Check seals; refrigerate any unsealed jars. Store sealed jars in a cool, dark place for up to 1 year.

Breathe in the aroma of peach and rosemary—this conserve is a perfect balance of sweet and savory. Spoon it over goat cheese crostini or glaze a roasted chicken. The texture is soft-set, ideal for spreading or dolloping.

Ginger-Peach Jam

Embarking on homemade jam-making is a rewarding summer project, and this Ginger-Peach Jam captures the essence of ripe peaches with a lively kick of fresh ginger. Using Sure-Jell pectin ensures a perfect set every time, making it accessible even for beginners. Let's walk through the process step by step to create a bright, spicy-sweet spread.

Serving: 80 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 4 cups finely chopped peeled fresh freestone peaches (about 3 pounds)
• 2 tablespoons finely grated fresh gingerroot
• 2 tablespoons freshly squeezed lemon juice
• 1 (1.75-ounce) box Sure-Jell fruit pectin
• 1/2 teaspoon unsalted butter (to reduce foaming)
• 5 cups granulated cane sugar

Instructions

1. Place a small plate in the freezer to chill — you'll use it later to test the jam's set.
2. In a large, wide pot (at least 6 quarts), combine the chopped peaches, grated ginger, and lemon juice. Stir gently to distribute the ginger.
3. Sprinkle the Sure-Jell pectin evenly over the fruit mixture and stir until fully incorporated. Let stand for 10 minutes, stirring occasionally, to allow the pectin to dissolve.
4. Add the unsalted butter — this helps reduce foaming during cooking. Place the pot over high heat and bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
5. Once boiling, add the granulated sugar all at once. Stir constantly and return to a full rolling boil. Boil for exactly 1 minute, stirring continuously. (Tip: Use a timer to avoid over- or under-cooking.)
6. Remove the pot from heat. Skim off any foam with a metal spoon. (Tip: A dollop of butter added earlier minimizes foam, but some may still form.)
7. To test the set, spoon a small amount of jam onto the chilled plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and doesn't run, the jam is set. If not, return to a boil for another 30 seconds and test again. (Tip: Always test on a cold plate for an accurate read.)
8. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe the rims, apply lids and bands, and process in a boiling-water bath for 10 minutes. (Tip: Sterilize jars by boiling for 10 minutes before filling.)
9. Let the jars cool undisturbed for 12 hours. Check seals by pressing the center of each lid — it should not flex. Store unsealed jars in the refrigerator and use within 3 weeks.

Ruby-hued and speckled with ginger, this jam strikes a perfect balance between sweet peach and spicy warmth. Spread it on warm buttermilk biscuits, swirl into yogurt, or glaze a roasted pork loin for a surprising twist. Store sealed jars in a cool, dark place for up to a year — though it's so delicious, it won't last that long.

Peach-Mango Tropical Jam

Recipe developers often seek a way to capture summer's sweetness in a jar. This Peach-Mango Tropical Jam, guided by the precision of Sure-Jell, delivers a bright, exotic flavor that's surprisingly simple to achieve on your stovetop. Follow each step carefully, and you'll be rewarded with a luscious, tropical preserve.

Serving: 96 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Main Ingredients

• 3 cups finely chopped peeled peaches (about 3 large peaches)
• 2 cups finely chopped peeled mango (about 2 large mangoes)
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 (1.75 oz) box Sure-Jell powdered pectin
• 1/2 teaspoon unsalted butter (to reduce foaming)
• 5 cups granulated sugar

Instructions

1. Prepare your canning setup: wash 8 half-pint jars, lids, and bands in hot soapy water; keep jars hot in a 200°F oven or in simmering water, and place lids in a small saucepan of hot water (not boiling) to soften the sealing compound.
2. In a large, heavy-bottomed pot (at least 6-quart), combine the finely chopped peaches, mango, and fresh lemon juice. Stir to coat the fruit and prevent browning.
3. Gradually sprinkle the Sure-Jell powdered pectin over the fruit mixture while stirring constantly. Add the unsalted butter — this will help reduce foaming during cooking. Let the mixture stand for 10 minutes, stirring occasionally, to allow the pectin to hydrate.
4. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring constantly to prevent scorching. A full rolling boil means bubbles that cannot be stirred down.
5. Once at a full boil, quickly add the granulated sugar all at once, stirring vigorously to dissolve. Return the mixture to a full rolling boil, still stirring constantly. Boil for exactly 1 minute, then remove from heat. Tip: Use a timer — overcooking can break down the pectin and result in a syrupy jam.
6. Skim off any foam from the surface with a metal spoon. If you have a jam thermometer, the temperature should reach 220°F at sea level. If not, trust the boil time and pectin.
7. Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean with a damp paper towel, center the lids, and screw on bands until fingertip-tight.
8. Process the jars in a boiling water canner for 10 minutes (adjust for altitude if needed). Turn off heat, uncover, and let jars rest in the water for 5 minutes before removing.
9. Cool the jars undisturbed on a towel-lined counter for 12 hours. You should hear the satisfying 'pop' as the lids seal. Press the center of each lid — if it doesn't flex, it's sealed. Refrigerate any unsealed jars and use within 3 weeks.

Spoon this jam over cream cheese with crackers for an instant appetizer, swirl it into yogurt, or use it as a glaze for grilled chicken. Its balance of sweet peach and tart mango, with a soft, spreadable set, makes it a versatile addition to your pantry that tastes like the tropics in every spoonful.

Peach-Chia Seed Reduced-Sugar Jam

With the peak of peach season upon us, this reduced-sugar jam balances natural sweetness with the gel power of chia seeds and Sure-Jell for a perfect set. It's a high-fiber alternative that still delivers that luscious, spreadable texture we all crave.

Serving: 48 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Jam

• 4 cups finely chopped ripe peaches (about 2 lbs)
• 1/4 cup fresh lemon juice
• 3/4 cup granulated sugar, divided (1/4 cup + 1/2 cup)
• 2 tablespoons Sure-Jell low-sugar pectin
• 2 tablespoons chia seeds

Instructions

1. Prepare a water bath canner and sterilize 6 half-pint jars; keep them hot.
2. In a large, heavy-bottomed pot, combine the chopped peaches and lemon juice. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
3. In a small bowl, whisk together 1/4 cup of the sugar with the Sure-Jell pectin until no lumps remain.
4. Gradually stir the pectin-sugar mixture into the hot peaches, then add the remaining 1/2 cup sugar. Stir until the sugar is fully dissolved.
5. Increase heat to bring the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly.
6. Remove the pot from heat. Stir in the chia seeds and let the jam rest for 5 minutes to thicken slightly.
7. Ladle the hot jam into the prepared jars, leaving a 1/4-inch headspace. Wipe the rims clean, apply lids, and screw on rings until fingertip-tight.
8. Process the jars in the boiling water bath for 10 minutes (adjust for altitude above 1,000 ft). Turn off heat, remove jars, and let them cool undisturbed for 24 hours. Check seals before storing.

You'll find this jam sets with a tender, spreadable texture, not too firm, with little specks of chia adding a pleasant pop. Try it swirled into yogurt or spooned over pancakes for a burst of summer flavor.

Peach-Vanilla Bean Jam

Ripe peaches are the star of this luxurious jam, where the natural sweetness is heightened by a subtle vanilla bean infusion. Using Sure-Jell ensures a perfect set every time, making this recipe approachable even for first-time canners. Let's walk through each step to create a beautifully aromatic, creamy-sweet jam that tastes like summer in a jar.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

Fruit & Flavoring

• 4 cups crushed peaches (about 3 lbs ripe peaches, peeled and pitted)
• 1 vanilla bean, split lengthwise

Sweetener & Pectin

• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 box (1.75 oz) Sure-Jell powdered pectin
• 5 cups granulated sugar

Equipment

• 6 half-pint canning jars with lids and rings
• Water bath canner

Instructions

1. Prepare your canning equipment: wash jars, lids, and rings in hot soapy water; keep jars hot (180°F) in a simmering water bath, and lids in a small pan of hot water (not boiling).
2. Peel the peaches: dip peaches in boiling water for 30 seconds, then transfer to an ice bath. Slip off skins, halve, remove pits, and crush the fruit with a potato masher until you have 4 cups of crushed peaches—leave some chunks for texture.
3. In a large, nonreactive pot (6-quart or larger), combine the crushed peaches and the split vanilla bean. Place the pot over medium heat and cook, stirring occasionally, until the mixture comes to a gentle simmer—about 5 minutes. Remove from heat, cover, and let steep for 15 minutes to infuse vanilla flavor.
4. After steeping, remove the vanilla bean and scrape the tiny seeds into the peach mixture, discarding the pod. Stir in the lemon juice; the acid helps the pectin set.
5. In a small bowl, whisk together 1/4 cup of the granulated sugar with the entire box of Sure-Jell powdered pectin. This prevents clumping when added to the fruit.
6. Return the peach mixture to a boil over high heat, stirring constantly. Once vigorously boiling, gradually add the pectin-sugar mixture, stirring continuously. Continue stirring, and when the mixture returns to a full rolling boil (a boil that cannot be stirred down), cook for exactly 1 minute.
7. Immediately add the remaining 4 3/4 cups granulated sugar all at once, stirring constantly. Bring back to a full rolling boil and cook for exactly 1 minute, stirring continuously. Remove from heat and skim off any foam with a metal spoon—this ensures a clear, clean jam.
8. Ladle the hot jam into the prepared jars, leaving 1/4 inch headspace. Wipe rims clean with a damp paper towel, center the lids, and screw on rings until fingertip-tight.
9. Process in a boiling water canner for 10 minutes (adjust altitude if above 1,000 ft). After processing, remove jars and let cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex. Store unsealed jars in the refrigerator and use within 3 weeks.

Every spoonful of this jam delivers a velvety texture with tender peach pieces and tiny vanilla specks that dance on your tongue. Its balanced sweetness makes it a versatile companion—spread it on warm buttermilk biscuits, swirl into Greek yogurt, or glaze a pound cake for an effortless summer dessert.

Peach-Plum Mixed Stone-Fruit Jam

Perfecting homemade jam is all about balancing fruit, sugar, and pectin. This peach-plum blend delivers a tangy-sweet spread that captures summer's essence. Follow these precise steps to ensure a successful set every time.

Serving: 5 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Jam

• 3 lbs ripe peaches (about 6 medium)
• 1 lb ripe plums (about 4 medium)
• 1/4 cup bottled lemon juice
• 1 box (1.75 oz) Sure-Jell fruit pectin
• 5 cups granulated sugar
• 1/2 tsp unsalted butter (optional, to reduce foaming)

Instructions

1. Wash the peaches and plums thoroughly. Peel the peaches by scoring a small 'X' on the bottom, blanching in boiling water for 30 seconds, then plunging into ice water—the skins will slip off easily. For plums, peel the same way or leave the skin on for more texture; if leaving skin, ensure they are well washed. Pit both fruits and coarsely chop.
2. In a large, heavy-bottomed pot, crush the chopped fruit using a potato masher until you have a chunky puree. You should have about 4 cups of crushed fruit. Stir in the bottled lemon juice.
3. Gradually whisk the Sure-Jell pectin into the fruit mixture until no lumps remain. Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil is a vigorous boil that cannot be stirred down.
4. Once boiling, add the entire 5 cups of sugar all at once. Stir vigorously to dissolve the sugar completely. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Do not exceed 1 minute or the pectin may break down.
5. Remove the pot from heat. If using butter, add it now and stir gently to reduce foaming. Skim off any persistent foam with a metal spoon.
6. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth to ensure a good seal. Apply two-piece lids and screw bands until fingertip-tight.
7. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). After processing, let jars cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—it should not flex. Refrigerate any unsealed jars and use within 3 weeks.

Not only does this jam boast a brilliant ruby hue and a tender, spreadable texture, but its sweet-tart profile also pairs beautifully with sharp cheeses or as a glaze for roasted pork. Store sealed jars in a cool, dark place for up to one year—if they last that long!

Peach-Cardamom Chai Jam

Today, I'm walking you through making Peach-Cardamom Chai Jam, a warm spiced spread that captures the essence of summer peaches mellowed by chai and cardamom. This jam is perfect for slathering on biscuits or stirring into oatmeal.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

• 4 cups finely chopped peeled peaches (about 2 lbs)
• 2 tablespoons fresh lemon juice
• 1 (1.75 oz) box Sure-Jell fruit pectin
• 3 cups granulated sugar
• 1 tablespoon chai spice blend (finely ground from loose leaf tea)
• 1/2 teaspoon ground cardamom

Instructions

1. Place a small plate in the freezer to chill for testing the set later.
2. In a large bowl, toss the finely chopped peaches with lemon juice to prevent browning and add brightness.
3. In a heavy-bottomed, 6- to 8-quart pot (this helps prevent scorching), combine the peach mixture with the Sure-Jell pectin. Stir well.
4. Over medium-high heat, bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly.
5. Add the granulated sugar all at once, then stir in the chai spice blend and ground cardamom. Return to a full rolling boil, stirring constantly.
6. Boil hard for exactly 1 minute, then remove from heat. Skim off any foam with a metal spoon for a clear finished jam.
7. Test for set: Spoon a small amount onto the chilled plate and let it cool for 30 seconds. Run your finger through; if it wrinkles and holds its shape, it's ready. If not, boil another 30 seconds and test again.
8. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and bands, and process in a boiling water bath for 10 minutes to ensure a proper seal.

Mellow and fragrant, this jam has a silky texture with subtle floral and spice notes. It's delightful spread on warm croissants, swirled into plain Greek yogurt, or even glazed over a baked brie for an impressive appetizer.

Canning-Safe Sure-Jell Peach Conserves

Perfect for capturing the essence of summer, these peach conserves use Sure-Jell for a reliable set and a long-boil method to ensure shelf-stable results. This recipe is ideal for beginners who want to create homemade gifts that taste like sunshine.

Serving: 7 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 4 cups finely chopped peeled peaches (about 3 lbs)
• 1 box (1.75 oz) Sure-Jell powdered pectin
• 1/4 cup bottled lemon juice
• 5 cups granulated sugar
• 1/2 teaspoon unsalted butter (optional, to reduce foam)

Instructions

1. Prepare a boiling-water canner with rack. Wash 7 half-pint jars and keep them hot in simmering water; place lids in a small saucepan with water and heat to sub-boiling (180°F).
2. In a large stainless steel or enamel pot, combine the chopped peaches and bottled lemon juice. The lemon juice ensures proper acidity for safe canning.
3. Stir the Sure-Jell pectin into the peach mixture until completely dissolved. Use a whisk to avoid lumps.
4. Place the pot over high heat and bring to a full rolling boil that cannot be stirred down, stirring constantly.
5. Quickly add the sugar all at once, stirring vigorously. Return the mixture to a full rolling boil and boil exactly 1 minute. Tip: Use a timer—overcooking can break down the pectin and affect set.
6. Remove from heat. If desired, add the butter to reduce foam. Let stand for 5 minutes to allow foam to settle.
7. Skim off any remaining foam with a metal spoon and discard.
8. Ladle the hot conserves into the prepared jars, leaving 1/4-inch headspace. Use a canning funnel to avoid spills.
9. Wipe jar rims with a damp paper towel to remove any residue. Center lids and screw bands fingertip-tight.
10. Process jars in the boiling-water canner for 10 minutes (adjust altitude if necessary). Turn off heat, remove lid, and let jars sit for 5 minutes.
11. Remove jars with a jar lifter; cool undisturbed on a towel for 24 hours. Check seals by pressing the center of each lid—it should not flex.

The conserves set into a soft, spreadable consistency with intense peach flavor and a hint of brightness from the lemon. Try it swirled into yogurt, spooned over pound cake, or paired with sharp cheddar for an unexpected treat.

Conclusion

Don’t you just love having a pantry full of homemade peach jam? This collection has all the classics and some fun twists too. Pick your favorite, get canning, and let me know which one you’re most excited to try! Don’t forget to Pin this guide for later. Happy jamming!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.