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I promise you, this recipe is the perfect blend of sweet, juicy peaches and crunchy almonds. Just spread this peach jam on a piece of toast, and it’s like having dessert for breakfast!
It’s peach season again! That awesome time of year when juicy, fresh peaches are cheap and delicious! So let’s talk about one of my favorite things to make during peach season—Peach Jam with Almonds. Seriously, this stuff is like putting summer sunshine into a jar.
Jeremy informed me just a few weeks ago that we were running low on my homemade peach jam. Yes, he’s just as big a peach nut as I am! I told him that if he would kindly supply me with a few lbs of peaches, I would refill our stock.
Now, Jeremy knows where to get peaches. For us, the only place to go is the local Farmers’ Market. Trust me guys, you want your fall fruit as fresh and as local as possible!
Don’t get me wrong, I won’t say no to grocery store peaches. It’s just a much tastier peach when it’s fresh!
Now, don’t get scared by the idea of making your own jam. I know, it sounds like a big project, but it’s really a piece of peach pie! I’m going to show you a cooking process that’s so quick and easy, you won’t hesitate to do it again.
The best part is, you’ll have a stash of homemade peach jam that you can enjoy all year long! Jam making pays off big time in the long run.
Plus, it’s an excellent gift for friends and family, especially during the holiday season. So this recipe is the perfect way to create a gift that comes from the heart!
So, are you ready to get jamming? This is one of my favorite jam recipes! Peach Jam, here we come!
Some of our other favorite jam recipes we have on our site include: Easy Homemade Strawberry Freezer Jam Recipe, Fig Jam Recipe, and Fresh Cranberry Jam.
WHY THIS RECIPE WORKS:
- Simple Ingredients: Fresh summer peaches, almonds, lemon juice, and sugar. That’s it! No crazy additives.
- Quick Cooking Time: With just 12-15 minutes on medium heat, you’re not spending all day in the kitchen.
- Perfect for Beginners: If it’s your first time making jam, this is a great way to start. Easy recipe and you can even use a potato masher to break down the peaches!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Ripe peaches
- Bottled lemon juice
- Almond extract
- Granulated sugar
- Sliced almonds
HOW TO MAKE PEACH JAM:
- 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.
- Combine all ingredients, except the toasted almonds, in the saucepan and bring to a boil over medium heat.
- 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.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I CAN THIS?
That’s exactly what I’m going to show you how to do.
Just follow the water bath canning instructions to make sure your jars of peach jam are stored safely.
As long as that little button on the lid stays down, you know your peaches are good to go!
DO I HAVE TO ADD THE ALMONDS?
No, you don’t. I find that the almonds add a wonderful crunch to the sweetness of the jam, but feel free to skip them if you like smoother jam.
As always, feel free to change things up according to what you love.
If you still want the almond flavor without the crunch, add some almond extract. Start with 1/2 teaspoons, taste, and adjust to your preference.
CAN I USE FROZEN PEACHES?
You sure can. Just make sure to thaw them completely and drain any excess water.
Keep in mind that the texture will likely be different from fresh peaches. The frozen ones are typically cooked a bit before being packaged.
ANY ADDITIONS?
You got it! There are some really great options here.
- Chopped fresh mint
- A dash of cinnamon
- Vanilla extract
- Chia seeds for added fiber
- Crushed pineapple for tropical flair
- Brown sugar for caramel notes
- Blueberries for added color and flavor
- A pinch of nutmeg
ANY SUBSTITUTIONS?
There are a few! The nice thing here is that there are so few ingredients.
- Apricots instead of peaches
- Lime juice instead of lemon juice
- Honey instead of granulated sugar
- Coconut sugar for a different sweetness profile
- A bit of almond extract if you want the almond taste but not the crunch
HOW TO STORE:
Refrigerator: Once you open a jar, keep it in an airtight container for up to 3 weeks.
Just like you would with peach preserves from the store!
Freezer: If you want to keep some of this in the freezer, instead of canning it, that’s totally doable. We love a good freezer jam!
Just pour into a freezer-safe container, leaving some headspace for expansion. Store for up to one year.
DANA’S TIPS AND TRICKS:
- 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.
Making Peach Jam is a great experience. Actually, making delicious homemade jam is a process that I think everyone should get to enjoy.
You’ll love it, from the aroma of ripe peaches filling your kitchen to the satisfaction of hearing the canning lids pop, showing they’re sealed. It’s a jam-making journey you’ll want to take again and again.
Plus, it’s a fantastic way to make the most of peach season. Happy jamming, everyone!
If you like this recipe, you might also like:
If you’ve tried this PEACH JAM, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Almond Peach Jam
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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