White Peach Jam
Try this White Peach Jam recipe with ripe summer peaches.
iStock/MEDITERRANEAN
Makes: About 8 half-pint jars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 2 quarts white peaches
- ½ cup water
- 6 cups sugar
Instructions
- Sterilize canning jars, and prepare two-piece canning lids according to manufacturer’s instructions.
- Sort and wash fully ripe peaches. Remove stems, skins and pits. Crush peaches and put into a large pot with the water.
- Over medium heat, cook gently for 10 minutes. Add sugar and slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes, stirring frequently to prevent sticking.
- Pour hot jam into jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids.
- Process in a boiling water canner, following manufacturer’s instructions. The recommended process time for peach jam in a boiling water canner is 5 minutes for half-pint or pint jars.
Tips & Notes
We recommend following canning instructions from Ball or a similar reliable source, as eating improperly preserved foods can be dangerous or even deadly. If your canning is successful, you’ll hear a “pop” as the jar seals and the flat will not move when pressed down, and the jam can be stored in a cool, dark place for up to a year. If you want to skip the canning process, skip step 5 and store the jam in the refrigerator for up to 3 weeks.
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13 Comments
Join the discussion and tell us your opinion.
How long does this jam without pectin last, and do you have to refrigerate it?
Hi Sonya, Thanks for reaching out! We just added a note based on your question:
We recommend following canning instructions from Ball or a similar reliable source, as eating improperly preserved foods can be dangerous or even deadly. If your canning is successful, you’ll hear a “pop” as the jar seals and the flat will not move when pressed down, and the jam can be stored in a cool, dark place for up to a year. If you want to skip the canning process, skip step 5 and store the jam in the refrigerator for up to 3 weeks.
How would you make a jam without pectin? Like what would I use to replace the pectin and how much of it?
Can this jam be frozen?
how do u measure if u have 2 quarts of peaches measure whole or after you peel
I believe you measure whole!
Two quarts of peaches would be 8 cups of prepared peaches
Can you make this jam to freeze,like the recipe for Strawberry freezer jam?
Can you make this jam to freeze,like the recipe for Strawberry freezer jam? This is the first time I have been on this site,first time I asked this question!
Hi Donna,
Thanks for reaching out! We haven’t tested this recipe frozen, but that should work if you follow similar directions to the Strawberry Freezer Jam. Let us know if you try it!
Thanks,
Rachel Graf
Digital Editor, Farm Flavor
I’ve been reading a lot about how white peaches are not recommended for canning because their acidity is too low. We’ve got tons of peaches right now from our tree and I was hoping to can this year. Have you come across this info?
I’ve also heard this and am wondering the same thing!
The information I’ve found is mixed- some say white peaches can’t be used in any canning, some say jam is fine but not whole peaches, and some say only if adding 2T lemon juice to increase acidity.
Very confusing and contradictory information!
I made this but After over an hour it still didn’t thicken. So I said forget it and decided peach syrup will have to do. Will not be making this again. I should have added pectin to it.