Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level: Easy

After my little debacle with a bowl of peaches and a jar of hot paprika which Emma described in her post on Peach Chutney, I started my peach jam from scratch with a new basket of peaches, another bag of sugar and a sigh.

I have now made this recipe three times in the past two weeks. Every time I make it, we have company for the weekend, we open up a jar and it's so good that we eat it all, then we open another the next morning. You can go through a lot of jam that way. Luckily this is an extremely easy recipe to make, although the last time I made it I doubled the recipe and it took quite a while to peel and dice 10 pounds of peaches. The smell of the fruit cooking is completely intoxicating and the flavour is the essence of peach. This is fantastic on toast, but it is also delicious on French toast, on oatmeal, or quite honestly, straight out of the jar.

To test for the jell point, place a couple of small plates in the freezer. When the jam has thickened place a spoonful of liquid on the frozen plate and return to the freezer for one minute. If the liquid wrinkles when you push it with your finger, the jam is ready. If it is still entirely liquid, test it again in another minute of two. Keep testing until it is done, then remove from the heat right away.


5 lbs peaches
3 teaspoons lemon juice
5 cups sugar


  1. Wash, peel, pit and chop peaches-you want 10 cups.
  2. Place all ingredients in a large glass bowl and let stand for 1 hour.
  3. Transfer to a large stainless or enamel pot and bring to a full boil.
  4. Boil for 25 minutes to reach the jell point. Stir often and then constantly as the mixture nears the jell point
  5. Remove and skim off foam. Ladle into clean hot jars leaving 1/4 inch head space. Process in a boiling water bath for 10 minutes.


This recipe appears in: Sweet Sauces
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