Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.
Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.
Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!)
Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from the top. Seal them and process 5 minutes in a boiling water bath.
Nutitrion
Serving Size: 1 serving
Calories: 62 kcal
Carbohydrates: 16 g
Protein: 0.2 g
Fat: 0.1 g
Saturated Fat: 0.004 g
Sodium: 3 mg
Sugar: 15 g
Unsaturated Fat: 0.03 g
Reviews
Analisa Acosta on 2026-09-07 (5 stars): hi there! making the jam right now! how long is it good for after canning?
Susan Andersen on 2026-09-03 (5 stars): we made the most delicious peach jam ever with your recipe. oh my gosh the foam is such a delight. thank you for sharing this recipe
LM on 2026-08-31 (5 stars): Your recipe turned out great very easy to make.
Cindy McCallum Miller on 2026-08-29 (4 stars): Tried this today - added ginger with the cinnamon so can hardly wait to taste it once it has set
