Easy Peach Jam (with Almonds)

This easy Peach Jam captures sweet summer peaches with a toasted almond crunch, made from scratch with just five ingredients and no boxed pectin.

Course Condiment

Cuisine American

Keyword peach jam

Prep Time 10

Cook Time 30

Cool Time 1

Total Time 40

Servings half pint jars

Calories 801kcal

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.

Nutrition is calculated per pint.

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.