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Peach Jam is summer in a jar, capturing all that sweet, ripe peach flavor with a lovely toasted-almond crunch in every spoonful, and it is so much easier to make at home than you would think. I make a big batch *every August* when the peaches are at their peak, and we spread it on everything all year long. If you love putting up fruit, it is right alongside our easy cranberry jam.
A handful of fresh peaches, sugar, and a splash of almond extract simmer down into a glossy, spoonable jam in well under an hour.
Peach Jam Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 4 half-pint jars
- ⚡ Calories: 801kcal
- 🌶️ Flavor Profile: Sweet, jammy peach with a warm almond note and toasted crunch
- ✋ Difficulty: Easy, as simple as our homemade cranberry jam
Quick Answer
To make peach jam, peel, core, and dice ripe peaches, then mash them in a wide pot. Stir in sugar, lemon juice, and almond extract and bring to a boil. Cook, stirring often, until the jam thickens and reaches the gel point at 220 degrees F, about 12 to 15 minutes. Stir in toasted almonds, then ladle into jars. Process in a water bath to can, or refrigerate for fresh jam. It makes about 4 half-pint jars.
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Why This Recipe Works
Click to see the technique science
- Ripe peaches are the star. Peak-season peaches are naturally sweet and full of flavor, so you need very few other ingredients.
- No pectin needed. Cooking the peaches with sugar to the gel point thickens the jam naturally, no boxed pectin required.
- Lemon juice for set and balance. A little lemon juice adds the acidity the jam needs to gel and keeps the sweetness bright.
- Almond extract is the magic touch. Just a teaspoon brings out a warm, bakery-like note that pairs beautifully with peaches.
- Toasted almonds for crunch. Stirred in at the end, they add a lovely texture and nutty flavor in every bite.
- A wide pot speeds it up. More surface area means the jam evaporates and thickens faster for a quicker cook.
Why You’ll Love This Recipe
- It captures peak summer peach flavor so you can enjoy it long after peach season ends.
- It needs just five simple ingredients and no boxed pectin to set up beautifully.
- It makes a gorgeous homemade gift, right alongside a batch of our cranberry jam.
Key Ingredients
Here is what makes this peach jam so good. Just five simple ingredients let the peaches shine.
- Fresh Peaches: Ripe, fragrant peaches are everything here. Look for ones that give slightly when pressed for the sweetest jam.
- Granulated Sugar: Sweetens the jam and helps it set up thick and glossy as it cooks down with the fruit.
- Lemon Juice: Adds the acidity the jam needs to gel and keeps the peach flavor bright and balanced.
- Almond Extract: A small amount adds a warm, bakery-like note that makes this jam taste extra special.
- Sliced Almonds: Toasted and stirred in at the end for a nutty crunch in every spoonful.
See recipe card for exact quantities.
Variations and Substitutions
This peach jam is easy to make your own.
- Leave out the almonds: Skip the almond extract and sliced almonds for a classic plain peach jam.
- Add warm spices: Stir in a pinch of cinnamon, nutmeg, or fresh ginger for a cozy, spiced jam.
- Make it boozy: A splash of bourbon or amaretto stirred in at the end adds a grown-up depth.
- Try other stone fruit: Swap in nectarines, apricots, or plums, or use a mix for a fun blend.
- Use it in baking: Spoon it into our raspberry thumbprint cookies in place of the raspberry.
How to Make Peach Jam
- Peel, core, and dice the peaches, then add them to a wide, heavy-bottomed pot and gently mash with a potato masher.
- Stir in the sugar, lemon juice, and almond extract, then bring the mixture to a boil over medium heat.
- Cook, stirring often, until the jam thickens and reaches the gel point at 220 degrees F, about 12 to 15 minutes.
- Stir in the toasted almonds, then ladle the hot jam into clean jars. Process in a water bath to can, or cool and refrigerate to enjoy fresh.
Recipe Tips & Tricks
- Use a wide, heavy-bottomed pot so the jam cooks evenly and thickens faster without scorching.
- Toast the almonds first for the deepest, nuttiest flavor and the best crunch.
- Use a candy thermometer and pull the jam at 220 degrees F for a reliable, perfect set.
- Try the plate test if you do not have a thermometer, a dab of jam on a chilled plate should wrinkle when nudged.
- Skim any foam off the top before jarring for the clearest, prettiest jam.
- Leave half an inch of headspace in each jar if you plan to can it in a water bath.
- Refrigerate instead of canning for a quick fresh jam that keeps for about three weeks.
Serving Ideas and Suggestions
Peach jam is a treat on just about everything. Spread it thick on warm biscuits, buttered toast, English muffins, or flaky scones for the perfect breakfast or afternoon snack.
It is wonderful swirled into yogurt or oatmeal, spooned over ice cream, or layered into a cake. Serve a jar alongside our strawberry scones or a slice of lemon blueberry coffee cake for a beautiful spread.
Love baking with fruit? Try our peach upside down cake and raspberry thumbprint cookies for more sweet, fruity treats.
Peach Jam FAQs
No. This peach jam thickens naturally as the peaches and sugar cook down to the gel point. The lemon juice provides the acidity needed to set the jam without any boxed pectin.
The jam is ready when it reaches 220 degrees F on a candy thermometer. No thermometer? Spoon a little onto a chilled plate, wait 30 seconds, and nudge it. If it wrinkles, it is set.
Not at all. You can process the jars in a water bath for shelf-stable jam, or simply cool and refrigerate it. Refrigerated peach jam keeps well for about three weeks.
Properly water-bath canned and sealed jars last up to a year in a cool, dark pantry. Once opened, or if you skip canning, keep the jam in the fridge and use it within about three weeks.
Yes. Ladle the cooled jam into freezer-safe containers, leaving room at the top for expansion, and freeze for up to a year. Thaw it in the fridge before using.
Ripe, fragrant freestone peaches are easiest to work with since the pit comes out cleanly. Yellow peaches give a classic flavor, while white peaches make a milder, sweeter jam.
Hooked on homemade preserves? Our easy cranberry jam is the perfect next jar to put up for the holidays.
Easy Peach Jam (with Almonds)
Ingredients
- 2 & 1/2 pounds ripe peaches peeled, cored, and diced
- 2 tablespoons bottled lemon juice or fresh
- 1 teaspoon almond extract
- 3 cups granulated sugar
- 3/4 cup sliced almonds toasted
Instructions
- Prepare a boiling water bath canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with the bands.
- Place the diced peaches in a wide, heavy-bottomed saucepan. Use a potato masher to break peaches down gently.2 & 1/2 pounds ripe peaches
- Combine all ingredients, except the toasted almonds, in the saucepan and bring to a boil over medium heat.2 tablespoons bottled lemon juice, 1 teaspoon almond extract, 3 cups granulated sugar
- Stir the jam frequently until it thickens and reaches a gelling point (220°), about 12-15 minutes. Stir in toasted almonds, and take off the heat.3/4 cup sliced almonds
- Ladle the hot jam into a hot jar, leaving a ½ inch headspace.
- Remove any air bubbles.
- Wipe the jar rim. Center the lid on the jar and apply the band, adjust to fingertip tight.
- Place the jar in the boiling water canner. Repeat until all jars are filled.
- Process the jars for 10 minutes, covered, adjusting for altitude.
- Turn off the heat, remove the lid, and let jars stand 5 minutes.
- Remove jars and cool for 12-24 hours at room temperature.
- Check lids for a seal; they should not flex when the center is pressed.
Notes
- Choose freestone peaches. These are the ones that have the pits that come out really easily. They make pitting a breeze!
- Always taste your peaches. If they are extra sweet, you can cut down on the sugar.
- Use a canning funnel to avoid messy spills.
- To check the gelling point, put a spoonful of jam on a plate and freeze for a couple of minutes. Run your finger through it. If it wrinkles, it’s ready!
- Keep the heat at medium heat for best results.
- If you like larger pieces of fruit in your jam, use a potato masher just a few times for a chunky texture.
Nutrition
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